Creamy Squares
Metric/Imperial
200g/7oz cooking chocolate
50g/2oz ground almonds
50g/2oz mixed dried fruit
50g/2oz glace cherries, chopped
25g/loz desiccated coconut
50g/2oz caster sugar 1 large egg (size 1 or 2), beaten
Break up the chocolate and put into the base of a 2.25 litre/4 pint ice cream container. Cook on MEDIUM (50%) for 4′/2 to 5 minutes, stirring twice during cooking. Spread over […]
Tipsy Truffles
Metric/Imperial
100g/4oz plain chocolate
1 egg yolk
15g/’/2OZ butter
2 teaspoons sherry or rum
1 tablespoon single cream
50g/2oz ground almonds
50g/2oz toasted almond nibs or chocolate
vermicelli
Break the chocolate into pieces and place in a mixing bowl. Cook on MEDIUM (50%) for 2′/2 to 3 minutes, stirring twice, until smooth.
Beat in the egg yolk, butter, sherry or rum, cream and […]
Chocolate and Walnut Fudge
Metric/Imperial
900g/21b granulated sugar
400g/Hoz can evaporated milk
225 g/8 oz butter 350g/12oz plain chocolate chips
200g/7oz jar marshmallow cream
1 teaspoon vanilla essence
100g/4oz walnuts, chopped
walnut halves, to decorate
Combine the sugar, milk and butter in a large heatproof bowl. Cook on FULL (100%) for 15 to 18 minutes until a sugar thermometer registers 115°C/240°F or a teaspoonful […]
Victoria Sandwich
Metric/Imperial
175g/6oz butter 175g/6oz caster sugar
3 eggs, beaten
175g/6oz plain flour
2 teaspoons baking powder
pinch of salt
2 tablespoons hot water
5 tablespoons raspberry jam
icing sugar for dusting
Line a 20 cm/8 inch cake or souffle dish with greaseproof paper.
Cream the butter and sugar until light and fluffy. Add the eggs, a little at a time, beating well to blend.
Sift […]
Genoese Sponge
Metric/Imperial
4 eggs
100g/4oz caster sugar 100g/4oz plain flour
pinch of salt
50g/2oz butter
5 tablespoons jam
150ml/Vi pint whipped cream
icing sugar for dusting
Line a 20 cm/8 inch cake or souffle dish with greaseproof paper.
Whisk the eggs and sugar together until they are very thick and pale and have trebled in volume. Sift the flour and salt together and using […]
Coffee Almond Torte
Metric/Imperial
1 Genoese Sponge (see above)
300mI/V2 pint whipping cream
2 tablespoons strong black coffee
2 tablespoons sifted icing sugar
100g/4oz flaked almonds
Prepare and cook the Genoese Sponge as de¬scribed above. Allow to cool, then split into two layers.
Whip the cream with the coffee and icing sugar until it stands in soft peaks. Sandwich the cake layers together […]
Quick Vienna Sponge
Metric/Imperial
75g/3oz self-raising flour
2 teaspoons cornflour
pinch of salt 75g/3oz caster sugar
50g/2oz butter
2 teaspoons cocoa powder, silted 3 eggs, beaten
Line the base of a 20 cm/8 inch deep round glass dish with greaseproof paper. Do not grease the sides of the dish.
Sift the flour, cornflour and salt into a bowl. Add the sugar, blending well.
place […]
Cake Mix Sandwich Cake
Metric/Imperial
1 X 350g/12oz packet plain cake mix
4 tablespoons jam
Prepare the cake mix according to the instruc¬tions on the packet, adding the required amount of eggs and liquid.
Line the bases of two 18 cm/7 inch round shallow dishes with greaseproof paper and grease the sides. Divide the mixture evenly between the dishes.
Cook the […]
Supreme Chocolate Cake
Metric/Imperial
50g/2oz flaked almonds
175g/6oz butter, softened
175g/6oz dark brown sugar
3 large eggs (size 1 or 2)
5 tablespoons dear honey 150 mi/1/! pint soured cream
175g/6oz seJf-raising flour
6 tablespoons cocoa powder
6 tablespoons ground almonds
3 tablespoons granulated sugar
3 tablespoons cold water
Sauce:
175g/6oz plain chocolate 40g/l’/3Oz butter
6 tablespoons brown rum
Grease and line the base of a 2 litre/31/^ […]
Chocolate and Coffee Crown Cake
Metric/Imperial
175g/6oz butter 150g/5oz dark, soft brown sugar
3 eggs, beaten
175g/6oz plain flour, sifted
2 teaspoons coffee and chicory essence
4 tablespoons cocoa powder
Vi teaspoon baking powder
VA teaspoon grated nutmeg
YA teaspoon vanilla essence
1 tablespoon milk
Butter icing:
175g/6o/ unsalted butter
lA teaspoon coffee and chicory essence
175g/6oz icing sugar, sifted
Grease a 23 cm/9 inch ring mould and line the […]