Chocolate filling

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Wendy

Chocolate filling

Good Morning, Lindsey

I'd like to make a chocolate filling for a cake, we don't like buttercream. I can't get double cream like in the UK so have to use UHT double cream. I've never had much success in heating it so if I melt a bar of chocolate and add the cold UHT cream and beat it, would that work? Failing that could I beat/stir melted chocolate into mascarpone? I notice the squidgy chocolate cake filling contains raw egg, my sister is allergic to eggs so can't use that.

Finally, what would you consider is the best depth for a deep cake tin?

Wendy

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Lindsey, Food Editor

Chocolate Filling

Hello Wendy,

I think you could try a chocolate Mascarpone.

Or you could melt chocolate with something like rum or coffee or orange juice (probably 100g to 3 tablespoons). Then let it cool and fold in 150ml whipped cream. If you try this folding cream into melted chocolate is easier if the cream is not very cold.

Our Silverwood cake tins are 7.5cm deep.

Best wishes

Lindsey

 
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