Nothing beats a great cake.

A sort off a show off trophy for party foods.

I'm gonna make the most amazing flourless chocolate cake, but with a twist.

First things first, make the camera flattened the sugar.

Never stir a camel.

Rule number one.

Keep the pan nice and flat.

I'm gonna flavor this carol with little bit of mint.

Give it a little chop.

Sprinkle that into the camera.

Don't get the caramel to dark.

Just nice and light a little teaspoon off oil onto the tray and rub that in and then pour out your camera was making a camel source.

Then I put butter cream into the camera, but I want this nice, minted brittle running through my cake.

What's the camel?

Cuts down on the trade.

I'm gonna make my cake first.

Melt good quality dark chocolate in Obama.

Re heating it directly in the pan would destroy the cocoa fats always in a bowl over boiling water.

In a mixing bowl, sugar to whole eggs and three egg yolks.

Whisk until beautifully light and creamy on the color.

Changes toe a light yellow more.

You mix the eggs and sugar a lighter texture in the scent of the chocolate cake.

Next, melt some butter into your warm dark chocolate and stir.

Was that really nice sheen?

Velvety, rich and tasting?

Amazing.

Add that to your sugar on your eggs.

Mhm.

Now give that a really good mix.

When you're making flourless desserts, it really is important to work harder, incorporating, especially with the yolks and sugar that natural height needs to take place at the beginning like that.

It's like the perfect chocolate ganache, Then separate four egg whites into a bowl.

Now, make sure you've got two thirds of the way there with your whites on.

Then just Sprinkle in your sugar almost like a meringue on a firmer you make these.

Now mawr will elevate your cake in the oven.

That's what you call a stiff peak in with the whites.

Before I start mixing that, I'll get my camera.

Just start breaking it up.

It's like glass sheets of glass.

Beautiful.

Save some of your minty caramel shards for decoration and use a rolling pin to break up the rest into small pieces.

Sprinkle that in, says we start to slice that chocolate cake.

You'll come across that nice crunch.

Take your cake tin.

Make sure it's lined with Greece, with paper on the bottom nicely greased.

Pour this in mhm a few sharp taps on a hard service, or read your cake mixture off any air pockets that could create holes in your cake.

Sit that in the oven.

180 After 35 minutes, my chocolate mint cake is cooked on Whilst it cools down.

I can whip up a peppermint cream topping.

Accepted icing sugar on a few drops of peppermint extract to double cream.

I'm whisking till it's just holding its shape.

Spoon your minty cream on top of the cake, leaving a small board of free to make it easier to cut for a cake that can fail to attract attention at your party.

Scatter over the remaining Camel Min chart.

Start with a cookie dough.

Simply combine must Gavardo, sugar, peanut butter and butter until light and fluffy.

Then add Jurek, a splash of milk, vanilla seeds on, beat again until smooth.

Sift together salt baking powder on.

Flower the mix until thoroughly combined.

In floured hands, roll the cookie dough into golf.

Ball size is flatten and create an indent with your finger filled with half jam on half peanut butter.

Place the cookies on a tray lined with baking paper on.

Bake in a preheated oven for 10 to 12 minutes.

Cool before serving.

Next are refreshingly light desert off lemon and basil granita.

Start by putting the juice of seven lemons on the zest of one into a small pan with a sprinkling of caster sugar way.

Stir over medium heat until the sugar dissolves.

Don't let your granny to mix with a little water.

Pour into a freezer proof container.

Stir in a good handful of chopped fresh basil on place, covered in the freezer for three hours, the withdrew nita is frozen around the edges.

Lightly break up the mixture with a fork.

Return to the freezer on.

Repeat twice until the granito is frozen with a granular texture.

Spoon into chilled serving glasses.

Garnish each with a sprig of basil, amazingly light and refreshing lemon and basil granita.

What we need to do first is to get these pills on Sliced e Got my panel to get nice and hot.

Now let me give you little taste of that.

Thanks for the warning.

You.

Whoa!

So Well, then he blew my head off.

They're incredibly acidic.

Okay, you need to cook there.

Those wonderful red apples you've got are called brave burns.

What?

The apples.

You know, cream ones.

What?

They called, um I'm not too sure.

What?

The green ones.

Another word for your nan grandma.

No read no Pink Lady Apple.

No Granny Smith.

Granny Smith apples.

That's right.

What we're gonna do is cook the cooking apples on Theo eating apples together.

E love the combination of the targets from the bramley cooking apple with the sweetness off the Braeburn.

Get the pan nice and hot.

Sprinkle the bottom of the pan with caster sugar.

34 nice slices of fresh ginger on three little cinnamon sticks.

I want you to remember that because we're gonna look for them.

Because once we use them and they've worked their magic, I need to pull them out.

See all the sugar dissolving.

Definitely.

Now we just let that go a little bit darker.

Okay, on, then place quick.

Doesn't it for that?

A nice little toss.

Okay.

Nice golden color.

Cinnamon in ginger.

In.

So we're cooking down the apples butter in gently cooking to the apples soften, then take off the heat when they go into their What's that coming out?

Dad.

So that is a little bit off the puree.

I'll show you do that in a minute.

How many ginger?

44 ginger on three cinnamon.

Three cinnamon.

Out with the cinema.

What are the ginger gingers?

Have it take spirit of apples.

Bottom smells so nice.

How nice is that?

Look.

See the color of apples.

Hmm.

Let's put these in the fridge to get nice and cold.

That's the comfort sorted.

Easy.

Now a simple, creamy whip to crown the top.

Do you separate the egg whites into their for daddy?

Yeah, We Oh, wait, sugar in on.

Then you turn up the smooth girl, please.

Now, let's see if you got a really nice big.

So you lift him up.

That is what I call a nice stiff peaks.

Well done.

Bad, bad.

Next, in a separate bowl, whipped double cream until stiff.

Nice and slowly little.

So cream whip so much quicker.

Yeah.

Nice.

Let my hand back.

We're gonna put some delicious lemon zest which will make the cream so much better.

Then sweeten it up with leftover Camberley com Pop Yuri.

Hey, mix that in nice and carefully.

It's just like this apple butter.

Scotch.

Now, to make the cream even lighter, holding those with egg whites and sugar egg whites into the cream just nicely.

Fold that in instead of being your glasses.

Back out.

Manager glasses?

Yeah.

Good girl.

Mm.

Silly.

We're on for a treat.

Open up the piping bag.

Now.

Twist the end.

You could spoon this in, but I want to just give a nice little live.

Also gives it a nice pattern.

Lemon on top.

Booth, you and I, Chef prep repairs.

So if you peel all top and tail into quarters, pairs go soft on the other very, very quickly.

So we're gonna put them on a tart.

No need to leave them whole half or a quarter.

Was that in there?

Ginger?

That's right.

That's stem, ginger.

So you stem ginger and fresh ginger.

Next, add your stem ginger, a little off the stem.

Ginger syrup.

Good girl on some brown sugar to your quarter pairs.

Yeah, just great.

Some fresh ginger off again.

So it's a bit of a different 12 Great.

This because it doesn't really come through like the cheese.

No, we'll make that little bit zesty.

Now we've got some lemons.

Lemon zest in there, right?

What we need to do now, let's give that a nice little mix.

Now, this is a sweet pastry.

You could buy this stuff we could make it so easy to do.

So give me a finger.

That's my center point.

I want you to get pairs going around like that.

A really nice circle.

It's difficult.

Isn't because the pair's keeps on sliding all over the place.

Yeah, AEG washing outside on.

I'm gonna show you a little trick.

So you lift that up, Does the egg was acting like a bit of a glue?

That's right.

Cripple this with our finger.

A paste reforms this nice little shelf like a little money back.

Are you going to do anything with this bear pass?

Oh, yeah.

You start building that thing, you see, we got the fresh ginger.

Their's nice little bits of stem.

Ginger.

Let me get around like your blue.

We might blow just on top.

Phillies Last job was to give out tart a good dusting off icing sugar, so that Caramelizes it on colors.

The pairs beautifully.

It's a bit like snow, isn't it?

Now that glaze is the pastry.

So the pastry has this really nice shine on there as well?

Finally the lemon on top on.

Then put out there 180.

And then she goes.

Our pear tart has had 35 minutes in the oven.

Look at that baby.

That looks good.

Would you like me to start dusting?

Yes, please.

Nice and gently alloy around.

Could go little taps.

The others are gonna love this.

It looks a bit like a snowy cake.

Doesn't good job now.

Very carefully.

Carry that to the table.

How nice is that?

Look to lift.