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feathers and wings

January 15, 2013

It was chilly early this morning. Snow is visible in the distance on the moors (apparently – you can’t see that far today), but all we got first thing was a rather cold dampness – though it didn’t rain.  In fact the sun shone quite brilliantly for part of the day.  The bigger picture is always much harder to see if part of  it’s obscured.

So Arlo was bringing a new friend home for tea and had asked me to make a cake that wasn’t “too weird with odd ingredients that you have to guess but don’t want to”.  I obliged, though the temptation to do otherwise very, very strong – especially as we still have some wasabi chocolate in the pantry.

I made a chocolate chunk cake  with raspberry chocolate – come to think of it there are no doubt some circles where chocolate with raspberry bits in is strange.  It’s also Mauve’s (I’m trying the name out  – the jury is undecided as yet) birthday, so I’m posting the cake recipe in her honour – even though she may not eat any of it and when she came round today all she had some Christmas cake with occasional mint hints (and which has acquired hygroscopic qualities it seems and is getting wetter by the day).

Here’s the recipe with copious photos so that my student to be daughter will be able to replicate it – should she wish to.

Ingredients: 4oz (or a 100g bar) chocolate with raspberry bits in roughly chopped – the raspberry bits aren’t essential, obviously;chocolate-chunk-cake1 2eggs; 4oz (110g) light brown sugar; 4oz(110g) soft butter; 6oz (170g) self raising flour; 4oz, (110ml) double cream.

Put the soft butter and sugar in a bowl and beat well until pale, add the egg whites one at a time and beat, then add the yolks.chocolate-chunk-cake3chocolate-chunk-cake5
Add the flour a little at a time and stir in gently.  The mixture is quite stiff, but that’s to hold the chocolate chunks in.  chocolate-chunk-cake6

Add a tablespoon of water and three quarters of the chocolate – the rest you’ll need for icing.  Mix the lot together – don’t mix it too much – and put into a 8″ square greased and lined tin and bake for about 30 minutes at 160c – or until it looks done.chocolate-chunk-cake7chocolate-chunk-cake8chocolate-chunk-cake9

Meanwhile make a ganache topping. Put the cream in a saucepan and bring to the boil. Remove from the heat and add the (rest of the) chocolate.

Stir until it looks like a melted chocolate sauce then set aside to cool. When the cake comes out of the oven let it cool and then cover it with the ganache – and add a flake or something to decorate.


Happy Birthday Mauve!

2 Comments leave one →
  1. Annie permalink
    January 16, 2013 5:33 am

    Thank you, I love raspberries.

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