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Serves: 10

4 Medium Eggs

120g Caster Sugar

100g Plain Flour

20g Cocoa Powder

25g Hazelnuts, finely chopped and roasted

225ml Double Cream

½ Tin of Carnation Caramel

50g Hazelnuts, finely chopped and roasted

Caramel/chopped hazelnuts, for decoration

Lorna is currently studying Patisserie at Le Cordon Bleu London. Through her company, Yumptious, she is available to supply to local food establishments, attends food events and is able to create a selection of cakes and desserts for any special occasion.

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