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| This version of my usual Chocolate Ganache cake ( below with raspberries) was for a Caribbean theme. I doubled the recipe and added homemade pineapple jam between the 2 cakes before glazing with the chocolate. Deco with pineapple and coconut flakes. Also, I keep layers of cakes in the freezer for later use. Easy to assemble. |
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| Lindt 70% Cocoa is excellent for the ganache. |
