Preparation time 25 minutes plus 15 minutes for decoration
Ingredients:
• 75g (3oz) plan chocolate
• 350g (12oz) soft brown sugar
• 300ml (1/2pt) milk
• 100g (4oz) butter
• Grated rind of half an orange
• 2 eggs
• Vanilla essence
• 100g (4oz) plain flour
• 1 level tsp bicarbonate of soda
Ingredients For The Filling:
• 300ml (1/2pt) double cream, whipped
• Grated rind of half an orange
• Caster sugar to taste
Ingredients For Decoration:
• 2 chocolate-covered nougat and caramel bars
• 4tbs milk
• 1 orange
Preparation:
1. Grease three 18cm (7in.) sandwich tins and line the bases with greased grease proof paper. Set the oven to 190°C/375°F/Gas Mark 5.
2. Put the chocolate, half the sugar and half the milk into a pan and stir over a low heat until the chocolate has melted and the mixture is smooth. Leave to cool.
3. Beat together the butter with the rest of the sugar and the orange rind until light and fluffy. Beat in the eggs and add the vanilla essence.
4. Add the chocolate mixture and beat again. Sift in the flour and bicarbonate of soda, and mix well to get rid of all the lumps. Pour in the remaining milk and stir.
5. Divide the mixture between the tree tins and bake for 30 minutes. The cakes should have shrunk away from the sides of the tins. Cool before turning on to a wire rack. Peel off the paper.
6. To make the filling: mix the orange rind with the whipped cream and sweeten to taste with the caster sugar. Use this to sandwich together the three layers.
7. To make the decoration: remove the ring from the orange, taking care not to remove any pith. Cut the rind into the finest shreds. Plunge them into boiling water, then immediately into cold water. Drain and pat dry on absorbent paper.
8. Slice the chocolate bars and melt them over a low heat with the milk, stirring until the mixture is smooth. Spread over the top of the cake and leave to set. Sprinkle the orange rind round the edge before serving.
This recipe was published in 'Little books of delight Chocolate Cakes - p18'
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