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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