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Get creative with special occasion cakes!


For the banana split cake

Le Gâteau coeur au chocolat

Beetroot and chocolate is a magical combination!


100g (3½oz) cooked beetroot, roughly chopped

5 tbsp Bonne Maman Raspberry Conserve

125g (4½oz) milk chocolate, chopped

125g (4½oz) unsalted butter, diced

125g (4½oz) plain flour

1 tsp baking powder

6 tsp cocoa powder

3 medium free-range eggs, separated

110g (4oz) golden caster sugar

15g (½oz) finely chopped hazelnuts fresh raspberries and icing sugar, to decorate

1 Preheat the oven to 180°C/Gas Mark 4. Grease and line a 15cm (6in) wide, 8cm (3¼in) deep heart-shaped tin with baking parchment.

2 Put the beetroot and 2 tbsp of the conserve in a blender and blitz for a few seconds to purée.

3 Put 100g (3½oz) of the chocolate and 100g (3½oz) of the butter into a large heatproof bowl and set over a saucepan of gently simmering water for 10 minutes to melt.

4 Meanwhile, sift together 70g (2½oz) of the flour, the baking powder and 5 tsp cocoa.

5 Stir the melted chocolate and butter together until smooth. Now beat in the egg yolks until smooth. Fold in the beetroot purée.

6 Whisk the egg whites until stiff, then gradually whisk in 85g (3oz) of the sugar until the egg whites are stiff and shiny. Fold into the beetroot mixture. Now sift the dry ingredients again into the bowl and fold in quickly using a large metal spoon.

7 Spoon the mixture into the prepared tin, turn the oven down to 160°C/Gas Mark 3, then put in the oven for 45 minutes-1 hour; a skewer pushed into the centre should come out clean. Leave to cool in the tin before turning out.

8 Meanwhile, make the chocolate crumbs. Put the remaining flour, 1 tsp cocoa, 25g (1oz) caster sugar and 25g (1oz) butter into a small bowl and rub together until crumbly. Spread on a foil-lined baking sheet and put into the oven for 15-20 minutes until lightly baked. Cool.

9 Finely grate the remaining chocolate into the cold crumbs, then add the hazelnuts.

10 Turn the cake bottom-up, then spread with the remaining conserve. Spoon over the chocolate crumbs and pat down well into the conserve.

11 Put a heart of fresh raspberries on top and dust with icing sugar before serving.

Cacao chia pan brownie

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About Baking Heaven

Get your bake on for Easter! This issue of Baking Heaven is chock full of indulgent treats that are perfect for transforming your stash of Easter chocolates into wow-factor bakes, plus we've whipped up over 20 indulgent chocolatey recipes you will love in your bonus Chocolate mini magazine! Find out step-by-step how to make a zingy lemon sherbet meringue pie, follow our masterclass to making a dreamy chocolate cream pie and get our top five simple tips for decorating a cake inside...