| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 8 |
oz |
Margerine or butter |
| 6 1/2 |
oz |
Dark chocolate; chopped |
| 1 1/2 |
c |
Caster sugar; (I used ordinary white sugar) |
| 1/4 |
c |
Whisky; (I used brandy) |
| 1 |
c |
Hot water |
| 1 1/2 |
c |
Self-raising flour |
| 1/2 |
c |
Plain flour |
| 1/2 |
c |
Dark cocoa powder |
| 2 |
|
Eggs; lightly beaten |
INSTRUCTIONS
2 X 20cm (8") round cakes Source: Quick Mix Cake - Family Circle, Australia
1. Preheat oven to 150C (300F/Gas 2). Grease tins. Line base with baking
paper.
2. Melt butter in pan. Add chocolate, sugar, whisky and hot water and whisk
until smooth. Cool slightly and transfer to large bowl.
3. Add sifted flours and cocoa. Whisk until mixture is smooth and free of
lumps, then whisk in eggs. Pour into tins and bake for 45 minues, or until
firm. Allow to cool in tins. Can be sandwhiches together with cream or
icing of choice.
Can be stores in airtight container for up to a week.
Posted to JEWISH-FOOD digest by Melissa Shenker <melissa@spl.co.il> on May
14, 1998, converted by MM_Buster v2.0l.
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