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recipes continued
scrumptious chocolate cake
ingredients
225g (8oz) butter, softened
G
250g (9oz) caster sugar
G
4 eggs
G
5ml (1tsp) instant coffee dissolved in 15ml (1tbsp) hot water
G
30ml (2tbsp) milk
G
5ml (1tsp) almond essence
G
50g (2oz) ground almonds
G
100g (4oz) self raising flour
G
5ml (1tsp) baking powder
G
50g (2oz) unsweetened cocoa powder
G
method
Cream the butter and sugar on a low speed gradually increasing to a
1
higher speed until the mixture is light and fluffy. Scrape down the bowl
and beater.
Beat the eggs in a jug and whilst the mixer is operating on a high speed,
2
gradually add the egg a little at a time until incorporated. Switch off and
scrape down.
Incorporate the dissolved coffee, milk and almond essence on a low
3
speed. Add the ground almonds, sieved flour, baking powder and cocoa.
Mix on a low speed to incorporate.
Divide the mixture between two 20cm/8" cakes tins that have been lined
4
with greased greaseproof paper. Level the tops then bake at
180˚C/350˚F/Gas Mark 4 for approximately 30 minutes until springy to the
touch.
Turn out and cool on a wire rack.
5
chocolate mousseline filling
ingredients
275g (10oz) plain chocolate, broken into pieces
G
225ml (8 fl.oz.) double cream
G
method
Melt the chocolate by placing in a bowl over a pan of barely
1
simmering water.
Whisk the cream starting on a low speed gradually increasing to a higher
2
speed until it forms soft peaks.
When the chocolate has melted remove the bowl from the heat and, using
3
a large spoon fold into the cream.
Spread the chocolate filling between the cooled cakes.
4
chilli marinade
Ingredients
200g (7oz) cold clear honey (refrigerated overnight)
G
1 green chilli (whole)
G
5ml (1 tsp) crunchy peanut butter
G
seasoning
G
method
Place all the ingredients into the mini chopper/mill.
1
Fit the attachment to the mixer and allow the ingredients to settle around
2
the blade.
Switch to pulse for 10 seconds.
3
Use as required.
4
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