Panasonic NNCT857 Cookery Book & Operating Instructions page 140

Ingredients
175g (6oz) butter or
margarine
175g (6oz) caster sugar
3 eggs
175g (6oz) self-raising
flour
Ingredients
100g (4oz) plain
chocolate
100g (4oz) butter
4 eggs
100g (4oz) icing sugar
50g (2oz) self raising
flour
50g (2oz) ground
almonds
Topping
50g (2oz) butter
25g (1oz) cocoa powder
30ml (2tbsp) milk
225g (8oz) icing sugar
Dish: 2 x 18 cm (7") cake tins, greased and lined
Oven Accessory: enamel shelf in lower position + wire shelf
in upper position
1. Preheat oven on CONVECTION 180°C.
2. Cream butter and sugar until pale and fluffy. Add the eggs a
little at a time beating well after each addition.
3. Fold in half the flour, using a metal spoon, then fold in the
remaining flour.
4. Spoon the mixture into the tins and level with a knife.
5. Place one tin in the centre of the enamel shelf and one tin in
the centre of the wire shelf. Cook on CONVECTION 180°C for
20-25 mins. or until cooked.
6. Sandwich together with cream and jam and dust with icing
sugar or with a filling of your choice.
Dish: 23 cm (9") round tin, greased and lined
Oven Accessory: glass turntable + metal tray
1. Place chocolate and butter in a bowl. Place on glass turntable
and melt on HIGH MICROWAVE for 1-2 mins. Cool slightly.
2. Whisk eggs and sugar until pale and fluffy and then fold in the
chocolate mixture.
3. Fold in the flour and almonds.
4. Spoon the mixture into the tin.
5. Pre-heat oven on CONVECTION 180°C.
6. Place tin on metal tray and cook on CONVECTION 180°C for
40 mins. or until cooked. Leave to cool
7. To make the topping, place butter in a bowl on glass turntable
and melt on HIGH MICROWAVE for 30-40 secs. Stir in the
remaining ingredients and beat well until smooth.
8. Spread the topping over the top of the cake.
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