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Thursday, September 15, 2011


Dark chocolate 175 grams
Soft butter 110 grams
Golden caster sugar 110 grams
Egg whites 5
Egg yolks 4, lightly beaten
Vanilla essence ¼ teaspoon
Plain flour 110 grams
Baking powder ½ teaspoon

Dark chocolate 175 grams
Double cream 150 ml
Butter 2 teaspoons
Apricots jam 2 teaspoons
Preheat oven to 150 degree C. Melt the chocolate. In a heat proof bowl take chocolate, them place the bowl over a saucepan of simmering water and leave it to melt. Beat cream, butter and sugar until pale and fluffy. Now beat in the egg yolks, a little at a time. Whisk well on each addition.
Cool the chocolate after melted, and add it in the butter mixture. Make folds very gently and add vanilla essence. Add flour and baking powder together in the mixture, and mix it by making folds in one direction. In another bowl whisk the egg whites to the fluffy stage. Now fold the egg whites into the mixture very carefully. Pour it in the baking cake tin, and keep it in the oven for 30-45 minutes or until it well cooked. Cool it down.
Warm the apricot jam and brush the cake all over it. Melt the chocolate with the cream, again in a bowl over the simmering water. Now remove the bowl and add the butter in it. Mix it and spread the icing over the cake. When all the cake cover leave it to set for 2-3 hours. 

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