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RECIPES
DESSERT
If we publish your recipe in our magazine,
you’ll be adding a great cookbook to your
bookshelf. This month it’s
Going with the Grain!
,
a healthy collection of recipes transforming grains such
as amaranth, barley, buckwheat, quinoa and spelt into
delicious salads, soups and stews. Publisher: Parragon.
Be Part of THE GREAT
RECIPE SWAP!
If you have a fail-safe recipe you’d
like to submit for our next issue, please
send the recipe, a photo of yourself and
a few words about your dish to
beate.baldry@expatlivingsingapore.
com. Thanks, Chef!
INDULGENT CHOCOLATE CAKE
Hayley Reece, UK
“I always get asked for the recipe
of this yummy chocolate cake. It’s
a must for special occasions like
birthdays – it’s rather indulgent
and not for a time when you’re
watching what you eat!”
Ingredients
For the icing:
• 175 grams dark chocolate (70% cocoa solids)
• 225 grams unsalted butter (room temperature)
• 1 tablespoon semi-skimmedmilk (room temperature)
• 1 teaspoon vanilla extract
• 250 grams icing sugar, sifted
Directions for the icing
1. Melt the chocolate and set aside to cool.
2. In a large bowl, beat butter, milk, vanilla and icing
sugar until smooth. Add chocolate and beat again
until thick and creamy; if it looks too runny, keep
beating.
3. Sandwich the thoroughly cooled cakes together with
the icing and cover the top with more. Add sprinkles
or other sugar decorations of your choice.
For the cake:
• 230 grams dark chocolate (70% cocoa solids)
• 170 grams unsalted butter (room temperature)
• 350 grams light brown sugar
• 3 large eggs, separated
• 370 grams plain flour, sifted
• 1½ teaspoons baking powder
• 1½ teaspoons bicarbonate of soda
• ½ teaspoon salt
• 500ml semi-skimmed milk (room temperature)
• 2 teaspoons vanilla extract
Directions for the cake
1. Preheat oven to 170 Celsius (with fan), 190
Celsius, or gas mark 5. Grease and line two
20cm cake tins with greaseproof paper.
2. Melt chocolate (in microwave on medium for
30-second bursts or in heat-proof bowl over
simmering pan of water); set aside to cool.
3. Cream butter and sugar together in a large
bowl until smooth. Beat egg yolks in separate
bowl for several minutes, then slowly add them
to the butter and sugar mix while beating well.
Add cooled chocolate and beat again.
4. Combine flour, baking powder, bicarbonate
of soda and salt in separate bowl. Combine
milk and vanilla extract in a jug. Add one third
of flour mixture to creamed mixture and beat
well. Pour in one third of milk and beat again.
Repeat until all flour and milk added.
5. Whisk egg whites until soft peaks start to form,
then carefully fold in egg whites using a metal
spoon (do not beat as this will take the air out),
dollop the mixture equally between the tins
and bake for approximately 35 minutes. When
cooked, a skewer inserted into the centre of
the cakes should come out clean.
6. Leave cakes to cool before turning out onto a
wire rack. Peel paper from bases.