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Base
150g flour
30g icing sugar
30g cocoa
130g butter (unsalted)
1/4 tsp salt
1 large free range egg yolk
Toffee Sauce
110g butter
250g light brown sugar
275 g golden syrup (I stand this in a bowl of warm water to loosen it up a but before measuring)
225ml double cream
1/2 tsp vanilla extract
Yummy yummy ganache
220g chocolate (I used a mix of 61 and 74%)
220mls of double cream
60 g of soft unsalted butter, cut into small pieces
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1st Keep
 ComMaven
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