| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Swiss |
Desserts |
1 |
Servings |
INGREDIENTS
| 2/3 |
c |
Self raising flour |
| 1/4 |
ts |
Bicarbonate of soda |
| 1/3 |
c |
Castor sugar |
| 30 |
g |
Butter |
| 1/3 |
c |
Water |
| 1 |
|
Egg |
|
|
PEPPERMINT FILLING |
| 2 1/4 |
c |
Icing sugar |
| 1 |
tb |
Oil |
| 2 |
tb |
Milk approx |
|
|
Peppermint essence |
|
|
CHOCOLATE TOPPING |
| 125 |
g |
Dark chocolate chopped |
| 90 |
g |
Unsalted butter |
INSTRUCTIONS
Grease a 25x30cm Swiss roll pan, line base with paper,grease paper.
Sift flour, cocoa and soda into small bowl of electric mixer, add
sugar, butter and water; beat on medium speed for two minutes. Add
egg, beat until combined. Spread mixture into prepared pan. Bake in
moderate oven for about 20 minutes; cool in pan.
Spread base with filling, refrigerate until set, spread with topping,
refrigerate until set before cutting.
Peppermint filling: Combine sifted icing sugar and oil in snall heat
proof bowl, stir in enough milk to make a stiff paste; flavour with
essence. Stir over hot water until spreadable.
Chocolate topping: Melt chocolate and butter over hot water.
Some other chocolate toppings to experiment with:
Rich Chocolate Glace Icing 90 g dark chocolate, chopped 1 tsp
Vegetale oil 1/4 cup (60ml) water 2 cups (320g) icing sugar mixture
approx
Combine chocolate, oil and water in a medium saucepan, stir over a
low heat until chocolate is melted. Gradually beat in enough sifted
icing sugar to give a smooth spreading cosistency.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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