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Ingredients
US|METRIC
1 SERVINGS
- 100 grams icing sugar (/3½oz, golden icing sugar if available)
- 200 grams plain flour
- 45 grams cocoa powder (/1⅔oz)
- 40 grams ground oats (/1½oz)
- 2 pinches table salt
- 150 grams unsalted butter (/5½oz, chilled, plus extra for greasing)
- 50 grams free range egg (/1¾oz beaten)
- 1 free range egg (medium, for egg wash)
- 140 grams unsalted butter
- 210 grams dark chocolate (/7½oz, minimum 70% cocoa solids, chopped)
- 140 grams caster sugar (white)
- 110 grams muscovado sugar (light)
- 50 grams golden syrup (/1¾oz)
- 3/4 tsp. fine sea salt
- 125 grams soured cream (/4½oz full-fat)
- 45 grams cocoa powder (/1⅔oz)
- 6 egg yolks (large free-range)
- 420 grams raspberries (to make 300g/10½oz purée after sieving)
- 75 grams granulated sugar (/2½oz)
- 2 Tbsp. pectin (apple)
- 150 grams pecan nuts (/5½oz)
- 200 grams caster sugar (white)
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