member blog: Luvmegrub
Luvmegrub
From
Sydney, Australia
Member since
22nd Aug 2008
Luvmegrub's blog posts
And Again
Mon 22 Feb 2010GENERAL BLOG
Anna's Decadent Chocolate Cake. See previous blog entry for recipe.
This is the first time somebody from outside my family has asked me to bake a birthday cake for them so I got all nervous and had thoughts of rushing out to the bakery on the way to the party if it all went pear-shaped.
Anna's Decadent Chocolate Cake
Sun 07 Feb 2010GENERAL BLOG
Thanks Anna,
I finally made the decadent chocolate cake for hubby's birthday yesterday. Something didn't work out with the icing in your recipe so I had to start again and then used my usual chocolate and cream mix and topped it all with a crushed up peppermint crisp bar. It was a big hit with the family 
Anna's Recipe, posted at the top of page 3 on "Let's eat cake" in Recipe Swap forum
DECADENT CHOCOLATE CAKE
This seems to be a quite popular recipe, and for all the right reasons! My godmother always makes it and I finally got a copy of the recipe. I make it as a birthday cake, and it never lasts long. It's incredibly rich, gooey and moist, seriously chocolatey! Make sure you take it out of the oven when it's still quite soft: it's awful if overcooked. You want it really, really moist.
250ml water
90g 70% cocoa chocolate
115g butter
1 teaspoon vanilla
400g sugar
2 egg yolks
125ml cup sour cream
1 tsp bicarbonate of soda
220g plain flour
1 tsp baking powder
2 egg whites
Preheat oven to 170. Butter and flour a 10" Springform tin. Pop the butter and chocolate into a bowl and pour over the boiling water, let stand until melted. Add the vanilla and sugar and mix well. Mix in the egg yolks one at a time, beating well after each addition. Separately, mix together the sour cream and the bicarb, then add. Sift in the flour and baking powder. Separately, whisk the egg whites until stiff but not too dry, and fold in (you know the routine: one third gets stirred in to loosen, the rest folded in gently with a metal spoon). Pour the batter into the tin and bake in the centre of the oven for 40-45 minutes, until the cake lifts away from the edges of the tin, and it doesn't feel qobbly and liquidy underneath to the touch.
ICING
This so makes it all worthwhile.
2 tbsp butter
3/4 cup semi-sweet chocolate chips
6 tbsp heavy cream
1-1/4 cup icing sugar (sifted)
1 tsp vanilla
Pop all ingredients in a bain-marie or a heavy saucepan and gently melt together. Ice cake when it's completely cold. It's really good dotted with raspberries!
Teddy Bear?
Wed 27 Jan 2010GENERAL BLOG
No, it's a cuddly-looking wombat, not a very clear pic. Australia has both the cutest and scariest animals.
4 COMMENTS
Not Chicken Nuggets
Wed 27 Jan 2010GENERAL BLOG
These are my Australia Day scones. For anybody not familiar with the shape, I've used a cookie cutter that's in the shape of Australia. Shammy, I didn't forget Tassie, I forgot to put the little Tassies on the plate before I took the pic.
5 COMMENTS
Weekly Cooking Challenge, African Chicken, served
Sun 17 Jan 2010GENERAL BLOG
Really lovely flavours. Now I've got it right, I'll be making it again for sure.
4 COMMENTS