SHOPPING LIST: Cooking Skills: Chocolate 2, Chapter 6 (Flourless and Layered Cakes)

Dark chocolate (about 70%), butter, eggs with the British Lion mark, caster sugar, icing sugar, cocoa powder, plain flour, baking powder, bicarbonate of soda, ground almonds, an orange, milk, flavourless oil, double cream, salt, 18 cm and 20 cm round tins, a Swiss roll tin, baking parchment, a serrated knife and a wire rack.

Flourless chocolate cake (10 slices)
[ ] 200 g dark chocolate (about 70%), chopped
[ ] 125 g butter
[ ] 4 Lion-marked eggs, separated
[ ] 100 g caster sugar, divided
[ ] 20 g cocoa powder, sifted
[ ] 1 pinch salt
[ ] 1 20 cm round tin, greased and lined

Chocolate and orange torte (10 slices)
[ ] 200 g dark chocolate (about 70%), chopped
[ ] 150 g butter
[ ] 3 Lion-marked eggs
[ ] 100 g caster sugar
[ ] 100 g ground almonds
[ ] 1 orange, zest only
[ ] 1 20 cm round tin, greased and lined

Layered cake with ganache and buttercream (12 slices)
[ ] 300 g plain flour
[ ] 300 g caster sugar
[ ] 70 g cocoa powder
[ ] 3 tsp baking powder
[ ] 1 tsp bicarbonate of soda
[ ] 4 Lion-marked eggs
[ ] 200 ml flavourless oil
[ ] 300 ml milk
[ ] 200 ml hot water
[ ] 150 g butter, softened (buttercream)
[ ] 300 g icing sugar, sifted
[ ] 40 g cocoa powder (buttercream)
[ ] 1 batch pourable ganache (Cooking Skills: Chocolate 1, chapter 3), cooled thick

Chocolate roulade (10 slices)
[ ] 150 g dark chocolate (about 70%), chopped
[ ] 5 Lion-marked eggs, separated
[ ] 150 g caster sugar
[ ] 1 tbsp cocoa powder, for dusting
[ ] 250 ml double cream, softly whipped
[ ] 1 23 x 33 cm Swiss roll tin, greased and lined

For the experiments
[ ] Extra eggs and chocolate
[ ] A second tin