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  • Squidgy Chocolate Cake

  • Ingredients

  • 175g(6oz plain chocolate, roughly chopped
    25g./ 10z. cocoa powder
    175g/6oz. Butter, softened
    175g/6oz. caster sugar
    500ml/18 floz. Double cream
    4 medium eggs, beaten
    115g/4oz. Self raising flour
    6tbsp. Tia Maria or coffee liqueur
    2tsp. Vanilla essence
    2 tbsp.icing sugar
    350g/ 12oz.strawberries, quartered
    150g/ 5oz. red cherry conserve

  • Method

  • Preheat the oven to 180'c/ 350'f/gas mark 4. Grease and line a 20.5cm/8in. round, loose-bottomed cake tin
    Melt the chocolate in a glass bowl set over a pan of simmering water.
    In a separate bowl, beat together the cocoa butter, caster sugar and 6tbsp cream
    Gradually beat in the eggs, sift in the flour, add the melted chocolate and gendy fold together until evenly mixed
    Spoon into the cake tin and cook for 40-45 mins, until well risen.

    Cool the cake on a wire rack before slicing horizontally into three drizzle each layer with a little Tia Maria place the vanilla ,icing sugar and remaining cream in a bowl and whisk until soft peaks form. Use to sandwich the cake together, layering with the strawberries and conserve. Finish by spreading a layer of cream over the top and decorate with strawberries.


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