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