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	<title>Cafe Fernando - Food Blog &#187; ganache</title>
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		<title>Passion Fruit, Mango and Chocolate Cake</title>
		<link>http://cafefernando.com/passion-fruit-mango-and-chocolate-cake/</link>
		<comments>http://cafefernando.com/passion-fruit-mango-and-chocolate-cake/#comments</comments>
		<pubDate>Fri, 29 Jan 2010 15:23:27 +0000</pubDate>
		<dc:creator>Cenk</dc:creator>
				<category><![CDATA[Cakes]]></category>
		<category><![CDATA[Chocolate]]></category>
		<category><![CDATA[Friends]]></category>
		<category><![CDATA[A l'Etoile d'Or]]></category>
		<category><![CDATA[Alice Medrich]]></category>
		<category><![CDATA[cake]]></category>
		<category><![CDATA[curd]]></category>
		<category><![CDATA[ganache]]></category>
		<category><![CDATA[genoise]]></category>
		<category><![CDATA[Julia Child]]></category>
		<category><![CDATA[mango]]></category>
		<category><![CDATA[passion fruit]]></category>
		<category><![CDATA[Rose Levy Beranbaum]]></category>

		<guid isPermaLink="false">http://cafefernando.com/?p=661</guid>
		<description><![CDATA[This cake was inspired by so many things, I don&#8217;t know where to start. Actually, I do. Paris. Denise Acabo&#8217;s shop, A l&#8217;Etoile d&#8217;Or. Mr Genin&#8217;s caramels lined up on the white marble counter top. Mango and passion fruit caramels, to be specific. New Year&#8217;s Eve dinner party at my friends&#8217; house has been a [...]]]></description>
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		<title>Best Chocolate Cupcakes Ever</title>
		<link>http://cafefernando.com/best-chocolate-cupcakes-ever/</link>
		<comments>http://cafefernando.com/best-chocolate-cupcakes-ever/#comments</comments>
		<pubDate>Tue, 30 Oct 2007 08:32:34 +0000</pubDate>
		<dc:creator>Cenk</dc:creator>
				<category><![CDATA[Chocolate]]></category>
		<category><![CDATA[Muffins and Cupcakes]]></category>
		<category><![CDATA[birthday]]></category>
		<category><![CDATA[Cupcake]]></category>
		<category><![CDATA[ganache]]></category>
		<category><![CDATA[kids]]></category>

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		<description><![CDATA[I don&#8217;t remember getting this excited over a small cupcake for such a long time. These cupcakes from the insanely delicious blog Cupcake Bakeshop by Chockylit made 20 kids and 20+ grown-ups very happy. It was my friend&#8217;s (he just turned 3 and yes, he is my friend) birthday last Sunday. His birthday cake was [...]]]></description>
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		<slash:comments>28</slash:comments>
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		<title>Chocolate Ganache Tart with Dried Berries &amp; Pistachios</title>
		<link>http://cafefernando.com/chocolate-ganache-tart-with-dried-berries-pistachios/</link>
		<comments>http://cafefernando.com/chocolate-ganache-tart-with-dried-berries-pistachios/#comments</comments>
		<pubDate>Thu, 03 May 2007 19:53:55 +0000</pubDate>
		<dc:creator>Cenk</dc:creator>
				<category><![CDATA[Chocolate]]></category>
		<category><![CDATA[Tarts and Pies]]></category>
		<category><![CDATA[dried berry]]></category>
		<category><![CDATA[ganache]]></category>
		<category><![CDATA[pistachio]]></category>

		<guid isPermaLink="false">http://cafefernando.com/?p=88</guid>
		<description><![CDATA[Same recipe, different presentation. Just sprinkle dried berries and pistachios after you pour the ganache. Tags: Chocolate, dried berry, ganache, pistachio]]></description>
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		<slash:comments>24</slash:comments>
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		<title>Chocolate Ganache Tart</title>
		<link>http://cafefernando.com/chocolate-ganache-tart/</link>
		<comments>http://cafefernando.com/chocolate-ganache-tart/#comments</comments>
		<pubDate>Sun, 02 Apr 2006 12:45:17 +0000</pubDate>
		<dc:creator>Cenk</dc:creator>
				<category><![CDATA[Chocolate]]></category>
		<category><![CDATA[Tarts and Pies]]></category>
		<category><![CDATA[ganache]]></category>
		<category><![CDATA[Martha Stewart]]></category>
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		<description><![CDATA[As previously featured on my best friend&#8217;s oh-so-delicious blog Baking Fairy, here is the Chocolate Ganache Tart. The recipe belongs to Martha Stewart. As always, her recipe is right on target. Crisp almond based tart dough topped with to-die-for velvety ganache. When you come across perfect recipes like these, the only way to personalize it [...]]]></description>
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		<slash:comments>15</slash:comments>
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