It's a killer...
3 rounded tbsp really good cocoa powder
7 oz caster sugar
7 oz butter
3 large eggs
7 oz sr flour*
1 rounded tsp baking powder
1 handful flaked almonds
7 fl oz double cream
Topping:
4 oz butter
4 oz dark chocolate (lindt 85% cocoa is good)
4 oz icing sugar
3 tbsp milk
(*No clue as to what "sr flour" is. Sorry)
Preheat oven to 180°C / 350°F / Gas 4.
Line 2" x 8" cake tins or grease and flour to line.
Mix cocoa powder with 4 tablespoons of boiling water until smooth paste.
In separate bowl, beat sugar and butter until fluffy, add the cocoa mixture, eggs, flour and baking powder. Mix well and fold in the almonds. Divide between 2 tins and bake for around 25 minutes.
Melt the chocolate topping ingredients in a bowl over some lightly simmering water. Stir until blended well and allow to cool.
Whip the double cream to soft peaks adding a little sugar to taste.
Place 1st layer of cooled cake onto cooling rack, with grease-proof paper under the rack.
Spread the cream over, then sprinkle with sliced strawberries if desired. Sandwich the 2nd sponge on top and lightly press down. Run a knife around the edge to smooth off the cream.
Pour topping over top layer of cake allowing to drizzle down and coat the sides.
Allow to firm up before tucking in.
Angela
(11/09/06)
0 comments:
Post a Comment