chicken-and-egg - page 34

34
Chicken & Egg. Welfare and Food Together.
Method
1.
The cake tins need to be base lined and
greased but don’t use loose bottomed tins
as the batter is very thin and may leak.
2.
Preheat the oven to 175 degrees fan.
3.
In a small jug place the milk, add the
lemon juice then set aside and allow the
milk to thicken.
4.
Place the coffee powder, chocolate, cocoa
powder, star anise, salt and vanilla extract in
a small basin and pour over the boiling water.
Stir to allow the chocolate to dissolve and
all the cocoa lumps to disappear. Once you
have a smooth mixture pour in the oil and
bicarbonate of soda.
5.
In a large mixing bowl whisk together the
sugar and eggs until thick and mousse-like.
When you lift the whisk out of the mixture
it will leave a trail. Sift the flour then fold
this into the egg mix. Once the flour is well
incorporated add the liquid chocolate and
curdled milk and stir everything together
until you have a smooth yet runny batter.
Don’t be tempted to add the flour, chocolate
and milk all together at the same time as you
will have a lumpy batter.
6.
Divide equally between the two tins then
bake for 20 - 25 minutes until the cakes are
risen and springy to the touch.
7.
Remove from the tins as soon as the cakes
are cool enough to handle.
8.
Cool completely on trays.
9.
Once cool the cakes can be filled and
sandwiched together with a whole range
of fillings and frostings. A quick and simple
filling is blackcurrant jam topped with fresh
whipped double cream – a sort of Black
Forest Cake!
Nancy’s
all-time
favourite
chocolate
cake
Ingredients:
75mlwholemilk
10ml lemon juice
100ml boilingwater
1 tsp espresso powder
40g Chocolate – I have usedmany types
but find a 75% cocoa solidsworks best
1 tsp vanilla extract
1/4 tsp ground star anise
30g Cocoa powder
1/2 tsp bicarbonate of soda
½ tsp salt
100mlvegetable oil
140g Caster sugar
2 free range eggs
100g Self raising flour
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