When you're ready to serve the cake, warm the lemon sauce in
a small pan over low heat, stirring well.
Place the coconut oil, cacao powder, salt and maple syrup in
a small pan over low heat and stir until smooth and well combined.
To prepare the white sauce, melt the shortening in
a small pan over low heat, add flour and stir until smooth and bubbly.
Cook in
a small pan over a low heat until prawns are heated through and garlic is softened.
To make the chocolate layers, add the cacao, coconut oil, and maple syrup to
a small pan over low heat.
In
a small pan over low heat, gently warm the oil and the chilies.
Add olive oil to
a small pan over low heat.
Melt the cacao butter until liquid — you can do this in
a small pan over a low heat on the hob or a small bowl in the microwave for a couple of minutes
Heat the chicken in
a small pan over low heat.
To make the raspberry jam place the frozen raspberries, water and sweetener (if using) into
a small pan over low heat.
Melt the butter in
a small pan over low heat.
In
a small pan over low heat, combine honey, brown sugar, and salt.
Melt the coconut oil, cocoa powder and natural peanut butter in
a small pan over low heat.
Meanwhile, toast the pepitas in
a small pan over low heat until golden (~ 2 minutes).
If the raspberries are frozen heat them a little either in the microwave or in
a small pan over low heat until they become soft and juicy.
Melt butter in
a small pan over low heat.
Melt butterscotch chips in
a small pan over low heat, stirring (about 4 minutes).
Melt all the icing ingredients in
a small pan over low heat.
In
a small pan over low heat, sauté cherries with lemon juice, water, and ginger until warmed through and bubbly.
Melt together white chocolate chips, peanut butter and butter in
a small pan over low heat, stirring to combine.
Heat
a small pan over low heat, then add the pine nuts.
To make the sauce, combine the raspberry preserves and the pomegranate juice in
a small pan over low heat, and cook until the preserves have melted.