Preheat the oven to 180☌ and grease and line a 22 x22xcm baking tin 75ml plain yoghurt mixed with 75ml milkįor the buttercream icing: 200g salted butter, 100g icing sugar, 100g dark chocolate melted, 100ml double cream, 20g cocoa powder, 1 tablespoon Camp Coffee Essenceįor the water-icing: 200g icing sugar, 20g cocoa powder, 1 tablespoon Camp Coffee Essence.175g butter, slightly softened (I like salted as I think it brings up the taste of the chocolate better but use unsalted if you prefer it for baking).1 teaspoon baking powder and 1 teaspoon bicarbonate of soda – added to the flour.No doubt it will be chocolate cake again next year. What a life! It’s a privilege to know her, and we’re looking forward to celebrating her next birthday in person round the table in our Neighbourhood Centre where we normally meet. I kept the top simple with a straightforward water-based chocolate icing – makes it easier to transport around wrapped up in foil packets.Īs a tribute to our birthday girl we played “ This is Your Life.” I had provided all the other members (there are 12 of us on the audio conference call) with a leading question, along with their newsletter, so they could ask her specific questions about her life to which I knew the answers – having consulted her daughter earlier on special events, talents, funny anecdotes and things to be avoided! She was born in 1923 in the North of England, brought up strictly, knew her own mind, trained to be a pediatric nurse, did war work in a Birmingham factory, was a medal-winning talented dancer, learned the piano but gave up the violin, had two daughters, had a brother in the Royal Navy who was sunk twice in the war but survived both. I made a buttercream icing and used some fresh cream and some melted chocolate for extra gloopiness, and it was just right – fluffy and creamy but not too sweet. I iced my cake with a rich buttercream filling – but not the mousse icing recommended as I didn’t want to use uncooked egg yolks for my elderly group. The addition of the ground almonds and the yoghurt/milk mixture to the usual eggs/butter/flour/sugar just makes it particularly rich and spongy. My Seniors Lunch group in particular owe a lot to Pam Corbin and her infallible recipes, many of which I have cooked several times over. This recipe is again based on Pam Corbin’s Chocolate Cake from the River Cottage Handbook No. It’s our oldest member’s birthday in the Seniors Lunch Club this weekend, (98) and she is chocolate fiend anyway, so what else could it be? There are occasions in life when only a huge gloopy chocolate cake will do, and a special birthday is one of them.
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