| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Eggless won, Femina, Femina1 |
8 |
servings |
INGREDIENTS
| 60 |
g |
Dark chocolate; chopped |
| 1 1/4 |
c |
Flour; (250 g) |
| 1/4 |
ts |
Baking powder; (1 g) |
| 1/2 |
ts |
Soda bicarb; (2 g) |
| 3 |
tb |
Cocoa powder; (45 g) |
| 250 |
g |
Butter |
| 1 1/3 |
c |
Castor sugar; (265 g) |
| 1/2 |
c |
Water; (120 ml) |
| 1 |
c |
Milk; (240 ml) |
| 525 |
g |
Icing sugar |
| 8 |
|
Tbs; (120 g to 150 g), (8 to 10) |
|
|
; cocoa powder |
| 375 |
g |
Margarine |
| 1/2 |
ts |
Peppermint essence; (2 ml) |
INSTRUCTIONS
FOR THE GATEAU
FOR THE CHOCO-MINT CREAM
To prepare the gateau: MELT chocolate in a double boiler. Cool to room
temperature. Sieve together the flour, baking powder, soda bicarb and
cocoa powder into a large bowl. Cream together the butter and sugar
until light and fluffy. Add to it a little of the flour mixture,
water and milk and beat well. Continue doing this till all the flour,
milk and water is used up. Pour the mixture into a well greased cake
tin. Bake in a pre-heated oven at 180o C/350o F for 45 minutes or
until a skewer inserted in the centre of the cake comes out clean.
To prepare the choco-mint cream: Sieve icing sugar and cocoa powder
together. Beat margarine until soft and smooth. Add to it the icing
sugar-cocoa powder mix and peppermint essence and mix well with an
electric blender, till the icing is smooth.
Sandwich the cake twice in-between and spread the icing evenly on the
first two layers and then on top of the cake. Decorate as desired.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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