5/04/2012

Tipsy Cake

Posted by Labels: ,

Image Copyright Owned by 'LITTLE BOOKS OF DELIGHT'


Preparation time 25 minutes plus 20 minutes for decoration plus 2 hour for the syrup to soak into the cake

Ingredients:
• 125g (5oz) soft margarine
• 75g (3oz) caster sugar
• 5 eggs, separated
• 125g (5oz) plain chocolate, grated
v125g (5oz) ground almonds

Ingredients for the Syrup:
• 50g (2oz) granulated sugar
• 2tsp instant coffee powder
• 150ml (¼pt) water
• 2tbsp dark rum

Ingredients to Serve:
• 300ml (½pt) whipped cream
• 2tbsp cinnamon powder

Preparation:
1. Grease a 20cm (8in.) round cake tin and line the base with greased greaseproof paper. Set the oven to 170°C/325°F/Gas Mark 3.

2. Cream the margarine and sugar together until light and fluffy. Gradually beat in the egg yolks.

3.Carefully fold in the grated chocolate and ground almonds.

4. Whisk the egg whites until stiff but not dry and fold into the chocolate mixture.

5. Turn the mixture into the prepared tin and bake for about 1 hour or until the cake feels firm to the fingertips.

6. To make the syrup: put the sugar, coffee and water together in a heavy-based pan and set oven a low heat. Allow the sugar to dissolve, then simmer until the syrup feels sticky. Cool a little, then add the rum.

7. Place the cake in an ovenproof serving dish and prick all over with a fork or skewer. Spoon the syrup over the cake a little at a time until it has all been adsorbed. Leave to stand for at least 2 hours.

8. To serve the cake: set the oven to 170°C/325°F/Gas Mark 3. Warm the cake for about 15 minutes. Meanwhile fold the cinnamon powder into the whipped cream. Serve the cake immediately with the whipped cream handed separately.

This recipe was published in 'StMichael, LITTLE BOOKS OF DELIGHT, Chocolate Cakes, POLLY TYRER - p48'

No comments:

Post a Comment

Subscribe to: Post Comments (Atom)

Popular Recipes

  • White Chocolate Pie
    This recipe was published in 'Countertop Inspirations, Everyday chocolate 120 Tasty Recipes - p80'. Image is owned by 'Counte...
  • Steaming Mocha Cocoa
    Ingredients: 2 cups milk 2 teaspoons cocoa 2 tablespoons brown sugar 1 tablespoon ground coffee 1 teaspoon vanilla Preparation: Heat...
  • Macaroni and Cheese
    Art Smith is the executive chef and co-owner of Table Fifty-Two and Art and Soul restaurants in Chicago. Smith worked as Oprah Winfrey’s p...
  • Chocolate Recipe 'Chocolate Truffles'
    Ingredients: ½ cup unsalted butter, softened 2½ cups powdered sugar, plus extra for topping ½ cup cocoa ¼ cup heavy cream 1½ teaspoons ...
  • Appetizers Recipe Sicilian Caponata with Garlic Crostini
    There are many ways to make caponata, a Sicilian vegetable spread, but the recipe should always include the capers that give the dish its na...
  • Sour Cream Chocolate Chip Cake
    Ingredients: • 6 tablespoons butter, softened • 1 cup sugar • 2 eggs • 1 and 1/3 cups flour • 1½ teaspoons baking powder • 1 teaspoon ...
  • CROSTINI WITH Sun-Dried Tomatoes and Chickpeas
    If your pantry includes a window box of fresh herbs (mine does, and I highly recommend it), you can make this recipe even more delicious by ...
  • Fill'Er Up Buckwheat Pancakes
    MAKES 8 LARGE PANCAKES Ingredients: • 1 cup buckwheat flour (not packed) • ½ cup oat flour (not packed) • 2 tablespoons cornmeal • ¼ c...
  • 'Brie en Croûte #1' an Hot Appetizer
    SERVES 8 Ingredients: • 1 sheet frozen puff pastry (package comes with 2 sheets) • 1 tablespoon butter • ½ cup chopped walnuts • ⅛ tea...
  • Olive Oil Cake
    Copyright © 2007, Martha Stewart Living Omnimedia, Inc. Nick Anderer is the executive chef of Maialino, a neighborhood Roman trattoria f...