250107_Hand Mixer manual artwork.qxp 25/01/2007 15:32 Page 20
CAKES, BISCUITS AND DESSERTS
CHOCOLATE CAKE
A great cake, easy to cut and serve. Iced with sour cream and chocolate Icing it befits a special occasion.
225g (8oz) plain good quality chocolate, broken into squares
a little milk
1 tsp vanilla essence
225g (8oz) butter
175g (6oz) caster sugar
4 eggs, yolks & whites separated
55g (2oz) ground rice
120g (4oz) plain flour
1 tsp baking powder
a little butter
a deep, 20cm (8 inch) cake tin
• Preheat oven to 175C/350F/M3
•Grease the tin with butter and line base and sides with baking parchment. Break up the chocolate and melt into the milk and vanilla in a bowl placed over a pan of barely simmering water.
In a separate bowl cream together the butter and sugar, using the beaters (see The Creaming Process, page 14)
•Add the egg yolks one at a time, beating well between each addition. At a slower speed, gently beat in the melted chocolate mixture. Sieve the rice, flour and baking powder, and mix in slowly. Using the balloon whisk, whisk the egg whites until stiff (see Whisking Egg Whites, page 12). Fold into the mixture and then pour into the tin
•Bake in the centre of the oven for 1¾ hours, or until the middle is spongy to the touch and a skewer comes out clean. Cool in the tin
CHOCOLATE ICING
This easy icing has a wonderful gloss, and makes pretty decorations when used with a piping bag.
240g (8¾ oz) plain, good quality chocolate
200ml (7fl oz) sour cream or crème fraiche
•Melt the chocolate in a bowl Remove from the heat and cool a little. Using the beaters on a slow speed, whisk in the sour cream, giving the mixture time to darken and shine As soon as it is firm enough to spread, smooth over the cake with a table knife
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