The Efx3 Recipe Collection

150g light creme fraich

150g low fat cream cheese

1 tablespoon honey

mix well, eat, enjoy. less fattning than cream and much tastier.

I make this sauce to spread over my chocolate cake. It sets on the cake so it stays in place, and if you microwave a slice of cake with the sauce on, it melts and gets nice and gooey
Ingredients:

200g bar of milk chocolate
100g bar of dark chocolate (adjust the ratios if you really like dark chocolate!)
1 tbsp honey
100ml pouring cream (single or double works)
1 tbsp butter (doesn’t have to be exact)

Preparation time: a few minutes to break up the chocolate
Cooking time: about 15-20 minutes

Method:

1) Break the chocolate into squares

2) Heat about an inch of water in a small pan – keep it hot enough to steam but don’t let it boil. Rest a glass pyrex bowl over the pan, making sure that the bottom of the dish isn’t touching the water.

3) Place the butter in the bowl. When it’s melted, add the chocolate and stir with a spoon while it melts. Keep stirring so that it doesn’t stick to the bottom of the dish and burn.

4) Add the cream and honey and stir until well mixed.

5) Remove the bowl from the pan. If you’re using the sauce for cake, spread some of the sauce onto one half of your cake, for the middle filling. Place the other half of the cake on top, and then starting from the middle, spread the remainder of the sauce over the cake until the top of the cake is covered. I usually have enough sauce to cover the sides of the cake too.