3/17/2011

MRS Short's Chocolate Cake

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Preparation time 20 minutes plus 15 minutes for decoration

Ingredients:
• 100g (4oz) butter
• 100g (4oz) caster sugar
• Grated rind of 1 orange and 1 lemon
• 50g (2oz) drinking chocolate
• 100g (4oz) ground almonds
• 2 eggs, beaten
• 1tbsp brandy
• 50g (2oz) self-raising flour

Ingredients To Finish The Cake:
• 2tbsp chunky orange marmalade
• 100g (4oz) plain chocolate
• 2tbsp hot water
• Knob of butter

Preparation:
1. Set the oven to 180°C/350°F/Gas Mark4. Brush an 18cm (7on.) loaf tin lightly with oil 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 until the cake feels firm when pressed with the fingertips. Turn on to a wire rack and leave to cool.

7. To finish the cake: warm the marmalade with a little water. Separate the large chucks of rind and set aside. Brush the rest of the marmalade over the top and sides of the cake. Break the chocolate into small pieces and put it in a small pan together with the water. Melt it oven a low heat, then stir in the butter. Pour over the cake and allow to set. Decorate the top with the chunks of marmalade rind.

This recipe was published in 'Little books of delight Chocolate Cakes - p24'

1 comment:

  1. EwanMay 26, 2016 at 9:29 PM

    Cook at 160 as opposed to 180 to stop it being over done

    ReplyDelete

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