| 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
A Message from our Provider:
“We don’t change God’s message — His message changes us.”