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    20 views32 pages

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    Uploaded by

    Roze Wolk
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    © All Rights Reserved
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    ‘StMlichael pooks OF oe Ce xs S v PMB Pi@ Weibel tg hak ake ————— FAMILY CHOCOLATE CAKE Preparation te 20 minus pls 18 minutes for decoration 275 (100=) soft brown sugar FORTHETOPPING ae arenta Sixes lence 150ml (pt) water sp warm water Be (be pane Sou cise ter 2loveltsp baking powder 100g (402) icing sugar ‘ssp bicarbonate ofsoda Yap salt 100 (oz) buter eggs, eaten Hp vanilla essence 1% 150ml (§-0= carton soured eran 1 Grease a 2dcm (Bin, cake tin and line the base with greased greascproof paper. Set the oven to 180°C/350°F/Gas Mark 4 2-Put 75g (30x) ofthe brown sugar into’ pan with the cocoa and water. Stir over a low hest until che sugar has dissolved and simmer gently for 2:minutes. Cool. 3-Sift together the flour, baking powder, bicarbonate of soda and salt. 4-Crcam the remaining sugar withthe buter until lightand fluffy, Gradually beat in the eggs and vanilla essence Soldat coos mou, than half the dry ingredient and then hal the soured cream. Repeat 6 Tam into the prepared tin and bake for 1 hour or until a skewer emerges dry when stuck into the middle. Turn out, and cool on a wire rack. 7 Tomake the ropping: put the chocolate and water into a small pan and melt over 2 Jow heat, Cool. Beat che butter and sugar together until light and flufly, and then beatin the cooled chocolate. sad the mixture over the top of the cake, marking a pattern with a knife, -y MINUTE CHOCOLATE CAKE fordecoration THIRT Preparton ine 10 mimo pani FORTHEFLLING rae Tbsp ting sugar ‘Gue 15t0n (5A o=) carton natural oghurt vost clfrising flour tspbaking powder 4:Grease evo 18cm (Fin) sandwich tins and line the base of both with greased treaseproof paper. Set the oven to 150°C/375°R/Gas Mark 5. a-Place the margarine, caster sugar, eggs and natural yoghurt together in a large mixing bow! 3:Sift in the flour, baking powder and cocoa powder and beat thoroughly until smooth and fluffy 4-Divide evenly between the prepared tins and bake for 20-25 minutes oruntil the tips, Leave the cakes to cool in the tins, then t¥EH OnfO es fel firm to the fin nd peel off the lining paper. akes together w +hocolate and hazelnut spread and dust the CHOCOLATE CHUNK RING Preparation time 15 minutes tsp vanilla essence Ilse rng 125 (So) seleatsing wr sfed _B5g (102) soft brown sugar 175g (60=) plain chocolate, coarsely 1 egg, beaten chopped 4:Grease an 18cm (Tin.) ring mould and line the base with a circle of greased. tgreaseproof paper. Set the oven to 180°C/350°F/Gas Mark 4 2-Cream together the butecr and sugars until light and fluffy. 3-Beat in the egg and vanilla essence. Gently fold in the flour, adding a litle water if necessary 4-Stir in the chopped chocolate, Turn the mixture into the prepared tin and bake for 40 minutes, or until che cake feels firm when pressed with the fingertips. Cool briefly, then tur the cake out of the mould on to a wire rack. EE LULlUlUlUlUlC—~™ CHOCOLATE CHIP AND BANANA LOAF 225 (80) plingfo edie ae level tsp baking powder dnd tora 150m! ( Yapt) mille Grated rind ofl orange Vasp vanilla essence Deg, beaten 2ripe bananas, mashed 100g (40=) plain chocolate, chopped 1 Grease 500g (IIb) loaftin and lin the base with greased greaseproof paper, Set the oven to 180°C/350°F/Gas Mark 4. 2-Bese together the butter, sugar and orange rind until light and fluffy. Add the vanilla essence 3-Graduslly beatin the eggs, a litle at atime. 4 Site together the flour and baking powder. Mix the milk with the mashed ban 5-Aaldhalfthe dry ingredients to the mixture, followed by halfthe mashed banana and milk, Repeat. Lastly, sir in the chopped chocolate ste mature into the prepared tin and bake for 40-50 minutes, or until the olden brown an fc firm when pressed with the fingertips. Cool ona 10 —™OSl—D , CHERRY AND NUT CAKE CHOCOLATE, 1 he nf Mn and water mised Pe tees ee dha Oil (40>) soft brown sugar fees Cas ‘A few whole nuts 100g (40=) assorted nts, coarsely chopped egg, beaten ith greased greaseproof paper. 4-Grease an 18cm (Tin. cake tin and line the base Set the oven to 180°C/350°F/Gas Mark 4. 2-Rub the butter into the flour, using the fingertips, until the mixture resembles fine breadcrumbs 3-Sit in the cocoa powder and add the sugar, 100g (402) cherries and mixed nuts, 4-Bind the mixture with the beaten egg, golden syrup and enough of the milk and ‘water to form a consistency that will fall easily when lifted with a spoon. 5-Tumn the mixture into the prepared tin and arrange the halved cherries and nuts on the top. Bake for 1-1 hours, or until a skewer will emerge dry when stuck into the middle. Cool on a wire rack MARBLE RING CAKE 25 minutes ps 1) minvtes for decoration Preparation time 25 minates pos Vanilla essence ss ae 254 (102) cacou powder eggs prt FORDECORATION (gos) easter sugar 50g (202) plain chocolate vat $09 (232) Since utcr,metedbutcool 7 se an 18cm (Vin) ring mould and line the base with a circle of greased reaseproof paper. Set the oven to 180°C/350°F/Gas Mark 4. 16 2.Sif the flour and baking powder together. 3 Beat the ege yolks with half the sugar until pale, mousse-like and thick, whites until stiff and gradually beat in the remaining sugar, @ poonfal ata time 5 vnix half the milk, then half the flour, then half'ehe melted butter into z yolk mixture, Repeat. Gently fold in the beaten egg, whites, caking care misture in half: Add a few drops of vanilla essence to one half. n fold it into the other half. chocolate and vanilla mixture into the ring mould and en for 30 minutes, or until the top feels firm when mgertips. Tur out and cool on a wire rack. slate and water together in a small pan and melt over a nelted chocolate into a piping bag fitted with a medium 2ags over the top of the cake CHOCOLATE AND GINGER LOAF Preparation ime 15 minates gp ground ginger 100 (oz) soft brown sugar ee sets) hae 4 mn lensymup 25¢ (102) cocoa powder ral 130ml (a) milk Bras singe tee, beaten “asp bicarbonateofsod 4-Grease a 500g (Ib) loaf tin and kine the base with greased greaseproof paper. Set the oven to 180°C/350PF/Gas Mark 4 2-Put the brown sugar, butter, syrup and marmalade together in a small heavy- tased pan, Serover alow heat and melt slowly, without boiling, until the sugar has dissolved. Cool alittle 3:Sift the flour, bicarbonate of soda, ginger, mixed spice and cocoa powder into a large mixing bowl. Make a well in the centre 4-Mix half the milk all the beaten egg into the melted syrup mixture. Slowly his into the flour, a lite ata time, drawing the dry ingredients from the idesand mixing toa smooth thick batter. Add the zemaining milk, ifnecessary into the prepared loaf in and bake for 1 hou. The eake should fee! slightly but firm, Cool in the tin for 10 minutes before turning on to a wire rack. 16 CHOCOLATE AND ORANGE CAKE Preparation me25 minute plus 1S minutes for decoration FORTHEFILLING ig Gas) pain emo 300ml (Y4pt) double cream, whipped ne Grated rind of Walfan orange 100 (402) ter. Caster sugarto taste See ae FoRDECORATION Var sence 2chocolat-covered noua and caramel bars 100 (40=) plain flour tbsp ilk eve ip barboate ofsode orange 1-Grease three 18em (Tin.) sandwich tins and line the bases with greased grease- proof paper. Set the oven to 190°C/375°F/Gas Mark 5. 2-Putthe chocolate, half the sugar and half the milk into a pan and stir over alow heat until the chocolate has melted and the mixture is smooth. Leave to cool. 3- Beat rogether the butter with the rest of the sugar and the orange rind until light and flaly. Beat in the engs and add the vanilla essence. 4-Add the chocolate mixture and beat again. Sift in the flour and bicarbonate of soda, and mix wellto getrid ofall the lamps. Pour in the remaining milk and stir 5 Divide the mixture between the three tins and bake for 30 minutes. The cakes should have shrunk away from the sides ofthe tins, Cool before turning on to a wire rack, Peel off the paper. 6 Tomake he filling: mix the orange rind with the whipped cream and sweeten to Te Ce aster sugar. Use this to sandwich together the three layers, save ane, decoration: remove the rind from the orange, taking care not to water, then meas Hed ito the finest shreds, Phunge them into boiling 8 She the choco bat an” old water, Drain and pat dry on absorbent paper tafe saad mek them over a low heat with the milk, stirring Sprinkle the erage moet. Spread over the top of the cake and leave to ser 7 orange rind round the edge before serving, 18 Ee —_——~"Y",—t BISHOP’S SPONGE sp mines plas 20 mimes for decoration Preparation time 20 minotes FORTHETOPPING Teese 400g (402) plain chocolate aan 2ibsp water ean 25¢(to=)buter FORTHEFILLING 50 (2s) unsaltedbuter 5 (2os) cing sugar, sifted asp condensed mile 1-Greasea 18cm (Tin, round cake tn, line the base with greased greaseproof paper and dust with flour and caster sugar. Set the oven to 180°C/350°F/Gas Mark 45 2-Whisk the eges and sugar together in a large mixing bowl set over & pant Of simmering water. Whisk the mixture until light, thick and fluffy. Remove the bowl from the heat and continue to whisk until the mixture is cool. + Sith lowe and coos powder ogee, With a Le mie a or spatula, y fold into the mixture. « prepared tin and bake for 30 minutes. The cake willlook erinkly at F sand feel spongy to the fingertips. Cool on a wire rack. 5 tefilling: soften the butter, then beatin the icing sugar and condensed milk unt the mixture is light and fluffy ; in half and sandwich together with the filling. he topping: pl uuble piece of greaseproof paper tightly around and secure with ¢ paper clip. The paper should stand up at '< the top of the cake, Melt the chocolate with the water in a ering water. Beat in the butter. Pour this mixture 31 uk* As the chocolate cools swirl it with a knife, Leave f© move the paper collar before serving 20 (OT FUDGE E CAKE WITH Ht DOUBLE CHOCOLATE Car 1 minutes for decoration Preparation tie 0 mite ps2 FORTHEFILLING 175¢ (602) goed quality cream cheese 25¢ (6) butter se ee Auhsp milk oi eee ing sugar to taste (50) self raising flour FORTHEHOTFUDGESAUCE cocoa powder 1004 (402) plan chocolate ainchocolate, grated Hiss adoa ite Sig (2oz) butter 2isp brandy 2ibsp mill scan Item (Fin. cake tn and line the base with greased greaseproof paper. he oven to 1W°C/375°F/Gas Mark 5 2 butter, sugar and golden syrup together until light and fluffy. 3-Gradually beatin the eggs, a litle at a time 4 Sift the flour and the cocoa powder together and gently fold into the mixture, 5-Suirin the grated chocolate and add enough milk to make the mixture fall easily feed spoon. Turn into the prepared tin and bake for 1 hour, or until the itm to the fingertips. Cool on a wire rack. 6 he filing; soften the cream cheese with milk and sweeten to taste with T « Hot Fudge Sauce: patall the ingredients together in a pan and place : Str ntl the chocolate has melted and the mixture is smooth, {he cake in halfand sandwich together with the cream cheese mixture, Cut dges and each one with a he ped tablespoonful of the hot sauce. Mrs SHORT’S CHOCOLATE CAKE us 15 minutes For deeoration Preparation ine 20 minutes plus 15 TOFINISH THECAKE Le 2tbsp ch orange marmalade get enangeand lemon ide (tos plan ccolae Sy (20) drinking choclate Dep honwate Kiobofbuter 1004 (402) ground almonds eggs, beaten ‘tsp brandy Sig (20z) selfraising flour 1/Set the oven to 180°C/350°F/Gas Mark 4. Brush an 18cm (7in.) loaf tin lightly. with oi and dust with flour 2-Put the butter, sugar and fruit rinds together in a large mixing bowl and beat until they are light and fluffy 3 Stir in the drinking chocolate and ground almonds. Mix well 4 Beat the eggs into the mixture, a little at a time, Add the brandy. 5-Gently fold in the flour 6 Turn the mixture into the prepared tin and bake in the oven for 50 minutes, Or tuntil the cake feels firm when pressed with the fingertips. Turn on toa wire rack and leave to cool. 7 To finish the cake: warm the marmalade with a little water. Separate the large chunks of rind and set aside. Brush the rest of the marmalade over the top and. des of the cake. Break the chocolate into small pieces and put it in a smalll pan ner with the water, Mele it over a low heat, then stirin the butter. Pour over keand allow to set. Decorate the top with the chunks of marmalade rind. E ICED CHOCOLATE AND COFFE! FEATHER VICTORIA SANDWICH reputation ime 20 minutes los 30 nutes for decoration Asp instant cafee powder dissolved in 1 tbsp boiling water (602) oft tub margarine 175 (60=) aster sugar eggs, beaten POR THE FEATHERICING. 125¢ (502) self-raising flour 175g (602) icing sugar, sifted 25g (1oz) cocoa powder Boiling water Water ithsp cocoa powder, sified Lisp instant coffee powder dissolved in FORTHEALLING 50h (202) unsalted buiter 100g (402) cing sugar, sifted 1-Grease two 18m (Tin, sandwich tins and line the bases with greased greaseproof paper. Set the oven to 190°C/375°F/Gas Mark 5. 2-Beat the margarine and sugar until light and fluffy. Gradually beat in the eggs. Sift the lour and cocoa powder together and fold into the mixture. Add enough ‘water to form 2 consistency that will fll easily from a lifted spoon. 4 Divide the mixture between the prepared tins and bake for 20-25 minutes, or until the cakes feel firm to the fingertips. Cool on a wire rack. 5-To make the filling: soften the butter, then gradually beat in the icing sugar and fie until the mixture is light and flufly. Sandwich the cakes together, 6-To make the feather icing: mix the icing sugar with enough boiling water to form a consistency that will make a trail for a few minutes when dropped from a spoon but will gradually merge back into the rest of the icing, 7 Take Itbsp ofthe icing and colourit with litle ofthe instant coffee, Place itin a Piping bas fitted with a fine writing nozzle, Colour the remaining icing with the powder and spread it evenly over the top of the cake e icing is still wet, quickly pipe lines, about 2.5cm (Lin. apart, across the ‘op of the cake. Using a pin, draw lines at right angles to the piped lines, tcly in opposite directions, drawing them into points, Leave to set. %6 Eee boiling water DEVIL’S FOOD CAKE Preparation me 20 vintes ps2 stmt (qn) mil FORTHE FROSTING Faerie) lal chocolat, chopped 275¢ (10oz) caster sugar 5 (80) sft brown sugar 2ext whi I ae Pint cream oftota 2259 (80) plain flour FOR THE CHOCOLATE CARAQUE dip breshonet 3809 100x (402) plain chocolate 1-Grease an I8em (Tin.) cake tin and line the base with grcased greaseproof paper, Sot the oven to 160°C/325°F/Gas Mark 3. 2-Gently heat the milk, chocolate and half the sugar in a small pan until the chocolate has melted and the sugar dissolved. Leave to cool. 3,Cream the butter with the remaining sugar until light and fluffy. Beat in the egg yolks one at a time 4-Siff the flour with the bicarbonate of soda, Add half to the creamed mixture, followed by half the chocolate. Repeat. Stir in the vanilla essence, 5 Whisk the egg. whites until stiff but not dry, Stir one spoonful into the mixture nnd then carefully fold in the remaining whites 6 «co the prepared tin and bake for I hour, or until the cake is well risen and tcels firm to the fingertips, Leave to cool a little, then turn on to a wire rack Fo make the frosting: put all the ingredients ina large bow! and place over a pan mmering water. Whisk until thick and meringue-like 8:Split the cake into three. Quickly use half the frosting to sandwich the cakes et and halfto coat the top and sides, swirling the frosting with a knife and pulling it up into peaks. oT ake the cataque: melt the chocolate in a bowl set over a pan of simmering icthinly over a sheet of greaseproof paper and leave to set. Using both hands, drag a sharp rigi e r hi harp rigid knife over the surface to shave off curls, Scatter the Graque on top of the cake water. Spre 28 EE RASPBERRY TORTE Preparation ime 20 minutes pus 40 minutes for decoration 150ml (Apt) double cream, whipped and ) plain chocolate ala arated j (os) caster sugar 2ibsp kitsch 125¢ 502) plain flour, sified eae 1004 (4oz) plain chocolate, chopped Ee 400ml (opt) double creamy, whipped 225 ¢ (802) frozen raspberries 1-Greace a 20cm (Bin.) round cake tin and line the base with greased greaseproof paper. Dust with flour. Sct the oven to 180°C/350°F/Gas Mark 4 Melt the chocolate in a bow! set over a pan of simmering water. Cool a little. Place the egg yolks with half the sugar and beat until pale and mousse-like. Beat the egg whites until stif. Gently fold in the remaining sugar 4: Using a metal spoon or spatula, fold the egg whites and flour into the mixture. Then fold in the cooled but liquid chocolate 5-Pour into the prepared tin and bake for 45 minutes, or until the cake is well risen nid firm when pressed with the fingertips. Cool on a wire rack. frost the raspberries, keeping any juice, Pat dry with absorbent paper. Reservef for decoration and mix the rest with the cream, Mix the kirsch with the plicthe cake into 3 and place the bottom layer on a plate. Sprinkle with half the aceand kirsch and spread half the cream on top. Cover with the second layer of. nge and the remaining juice and cream. Set the third layer on top. 8 To make the decoration: make 6 small cones out of greaseproof paper. Melt the © over 4 pan of simmering water. Place a spoonfil in each cone and tilt » coat the inside evenly. When set, pecl off the paper. ofthe cream ina piping bag fitted with a fluted nozzle, Coat the cake with the remaining cream, Pipe a whirl into cach cone ange them on the cake with the raspberries in between. 30 ee ——ii CHOCOLATE TRUFFLE TORTE preparation ne 2D ints las 40-minute or decoration 2tsp instant coffee powder dissolved in 2thsp boiling water 450ml (Spt) double cream sttbsp dark rum airs 2) plan flour cornflour i) pander FOR DECORATION butter, melted and cooled 100g (4oz) plain chocolate, grated : tebsp cing sugar FORTHEFILLING spicing. 5g (1202) plain chocolate 10rum truffles 1 Grease a 20cm (Sin.) round cake tin and line the base with greased grcaseprook paper. Set the oven to 190°C/375°F/Gas Mark 5. 2: Whisk the eges and sugar together in a large mixing bowl set over a pan of simmering water. Continue to whisk until the mixture has doubled in bulk andis thick, pale and mousee-like. Remove from the heat and whisk until cool 3-Sifi together the flours and cocoa powder and gently fold into the mixture. 4 Carefully fold in the cooled but still liquid butter. Turn the mixture into the pared tin and bake for 35 minutes, The edges should have shrunk away from. he sides of the tin. Cool on a wire rack 5:To prepare the filling: melt the chocolate with the coffee ina bow! set overa pan Sunmcring water. Coo} a little, then carefully fold into the lightly whipped ream. Reserve half for decoration, 6-Slice the spo h half th ge into three layers. Set the base on a serving plate and sprinkle ne rum. Then cover with a layer of chocolate cream, Set the second Cake on tp and rep it: Cover with the last layer of sponge ea little of the remaining chocolate cream in a piping bag fitted with a large fluted nozale. Cove nd sides ofthe eake with the ret oI he grated chocolate he top the rest, Sprinkle the top = and dust with icing sugar. Pipe 10. whirls of around the edge and top cach whirl with a rum truffle, 32 Ee hocolate cream —————————Llrl— HAZELNUT TORTE ‘Preparation time minutes pla 4 minute for devoraton 25g (102) cocoa powder ir 300nnl (Y4pt) mill es (oe 50¢ (20=) plain chocolate sie don sirius 1004 (402) caster sigar dog tisse)brwnch groundhazclails soe pECORATION (seep.00) 125g (50z) granulated sugar HOCOLATECREAMFILLING —_ Itbsp water 1 (do) eae ter 2ihsp browned, ground hazelnuts 25 (Loz) comflour 6 whole hazelnuts 4 Sec the oven to 200°C/400°F/Gas Mark 6, Line three baking sheets with greased ercaseproof paper. Mark five 18cm (Jin.) circles on the paper. 2-Pur che eggs and sugar together in a bow! sct over a pan of simmering water and beat until pale, fluffy and thick. Fold in the vanilla essence, flour and ground hazelnuts. Spread the mixture on the five circles and bake for 10-12 minutes, until firm and pale brown, Cool on a wire rack and peel off the paper. 3: To make the filling: cream the butter until lightand flufly. Mix the cornflourand cocoa with enough milk to make a smooth paste. Put the chocolate and remaining mnilk ina pan, bring to the boil. Pour on to the cornflour and cocoa mixture. Return he pan and simmer for 2 minutes, stirring constantly. Add the sugar. Cool, then gradually beat the custard into the butter. Use to sandwich together four of the cake layers, finishing with a layer of filling. Reserve enough for the sides. 5: To decorate: put the top layer on a wire rack standing over an oiled baking sheet. Place che sugar and water in a heavy-based pan and melt over a low heat to a golden caramel. Oil a sharp knife. Pour the caramel evenly over the cake and quickly mark it into 6 portions with the knife before it sets. Pur the caramel layer on top of the others. Puta little of the chocolate cream into a Piping bag fitted with a fluted nozzle. Spread the rest around the sides of the cake 4and press on the ground hazelnuts. Pipca whirl of cream on each marked and place a whole hazelnut on each whirl. a i “ SACHER TORTE utc plus 15 minutes for decoration Preparation ime 2 175¢ (60=)plainchocolate FORTHE CHOCOLATE GLAZE 754 (602) butter, softened 3 tbsp double crear He Hos i 1754 (602) plain chocolate, grated i ben serail 15g (Voz) butter, sofiened Som (sp) vanilla essence 100 (40=) plain flour, sified 4-Grease a 20em (8in.) cake tin and line the base with greased greaseproof paper. Dust lightly with flour. Set the oven to 180°C/350°F/Gas Mark 4. 2-Melt the chocolate in a bowl set over a pan of simmering water. Allow to cool a little 3 -Beat the butterand sugar together until light and fluffy. Beatin the egg yolks one ata time. Stir in the cooled but still melted chocolate and the vanilla essence. Lightly fold in the flour. Whisk the egg whites until stiff. Using a large metal spoon or spatula, fold 1 spoonful ofthe ege whites into the chocolate mixture, Then fold in the remain whites, Tum the mixtureinto the prepared tin and bake for 50 minutes, or until the cake feels firm to the fingertips. Cool on a wire rack, 6-To make the chocolat laze: bring the c ke to just boiling point, Put the ate into a mixing bowl. Pour over the hot cream and stir constantly until the chocolate has melted. Beat in the butter. 7-Place the cake on a win hoc Mote the cake rack over a shect of greaseproof paper, Before the glaze has time to se, use itto coat the top and sides of the cake. (Do not be tempted to lift any of the glaze that has drippe hat has dripped on to the greasepr back on to the cake as it will be full of crumbs.) ames 36 CHOCOLATE PRALINE MERINGUE CAKE sresplas 45 for decoration Preparation time 20 mines las (20z) granulated sugar it double cream, whipped FORTHEMERINGUE Begg uhites sz) caster sugar FORTHE CHOCOLATE GANACHE 2oz) drinking chocolate 300ml (Yapt) double cream FORTHEPRALINEFILLING +125¢ (502) plain chocolate, chopped 50g (20= anblanched almonds t-Linethree baking trays with silicone paperand draw an 18cm (Tin.) circle on each, tone, Set the oven to 180°C/250°F/Gas Mark 1. 2. Whisk the egg whites until they form stiff peaks, Add half the caster suy continue to beat until the egg whites are stiff and shiny 43-Fold in the remaining sugar and the drinking chocolate. Spread the mixture on to the three circles marked on the paper. 4-Bake for 3hours until the meringues are quite dry. Cool and remove the paper. 5-To naake the filling: place the almonds and sugar in a heavy-based pan and set it -ver low heat until the sugar has browned and caramelized. Turn on toan oiled baking sheet. Before the caramel has set, use a wooden spoon to separate a few swhole coated almonds and reserve them for decoration, Soe pralineis cold and brittle, grind it na liquidiser or food processor, Stir gar and ‘hipped cream, he chocolate ganache: bring the double cream slowly to the boil fom the hest nd stim the chopped chocolate unt thas completely «i. Cool for about 15 minutes, whisking occasionally, and then whisk Bi Be eae the meringue layers together with the praline es ees in piping bag ited witha uted nozae pe ver thetop and sides ofthe meringue, Pipe whils of ganache on Beeiiiksccctiox vihivickauetined a : Spread —————— —t—~—~— CHOCOLATE BRANDY CAKE esplis 15 for decoration Preparation time 18 minut 75g (Boz) mixed glacé cherries and en sultans, finely chopped bsp brandy 25¢ (fo) aster sugar ume 22g (doz) digestive biscuits, lightly 150ml (Ypt) double cream, whipped i2walnts 75g (30=) mixed nuts, coarsely chopped 1-Line a 15cm (6in.) soufilé dish with tin foil 2-Pur the chocolate and butter in a small saucepan and melt slowly over a low heat, Cool. 3-Beat the eggs and sugar together until frothy. 4-Mix the chocolate and butter with the eggs and stir in all the remaining in- gredients. 5 Pour into the prepared dish and refrigerate until set, preferably overnight. 6T cake on to a serving plate and peel off the tin foil. Put the whipped eam into a piping bag fitted with a fluted nozzle and pipe whirls of cream nd the base of the cake, Decorate with walnuts, Pants ——E—————— CHOCOLATE BRANDY CAKE Preparation time 1 minutes plus 15 for decoration 75 (30) mixed glacé cherries and. sultanas, finely chopped tbsp brandy FOR DECORATION 150ml (¥4pt) double cream, whipped i2walnuts (802) plain chocolate 225 (802) butter eggs i (Joz) mised nuts, coarsely chopped (6in.) souffle dish with tin foil, seand butter in a small saucepan and meleslowly over a low heat. 1-Line a 15en 2:Put the choco Cool. 3:Beat the eggs and sugar together until frothy ‘4/Mix the chocolate and butter with the eggs and stir in all the remaining ine = Pour into the prepared dish and refrigerate until set, preferably overnight. 6'Tuen the cake on to a serving plate and peel off the tin fol. Put the whipped Steam into 4 piping bag fitted with a fluted nozzle and pipe whirls of cream around the base of the cake. Decorate with walnuts a CHOCOLATE AND CHESTNUT BISCUIT CAKE gime15 minutes plus 15 for decoration Pepsin 150ml (Yap) double cream, whipped er er? 100g (402) plain chocolate 2259 (B02) sweetened chestnut purée 20sp water 7s 25e (Loz) butter, sofiened (tinned) 15plainrecangular biscuits Swalnut halves 1-Mix the milkcand sherry together. Ifthe chestnut puréeis very hard, turn itinto a bowl and beat to soften it. 2-Soak 3 of the biscuits in the milk and sherry and place them side by side on a serving dish. Spread half the whipped cream on top. 3» Souk 3 more biscuits and place them on top of the whipped cream. Spread these with half the chestnut purée, Repeat these two layers, ending with biscuits. 4-Mele che chocolate with the water in a small pan set over a low heat. Beat in the butter. cee

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