Post by kickingfrog on Jan 30, 2011 15:04:34 GMT
Brigid's Chocolate Cake (from Lucy)
4 oz butter
4 oz caster sugar
1 oz vanilla sugar
6 oz plain chocolate, broken into bits
4 egg yolks
1 teaspoon baking powder
2 oz gluten free flour
4 egg whites
a pinch of salt
an 8 round (ideally loose-bottomed) cake tin, lined and greased
a saucepan
a spoon, bowl and whisk.
Melt the butter in the pan, and add both the sugars and the broken chocolate and melt together. Add the egg yolks, the baking powder and gluten free flour. Whisk the egg whites and salt in the bowl until stiff, and then fold gently into the chocolate mixture. Bake it for 40-45 minutes. Let it cool in the tin for about 5 minutes, and then take it out to cool completely.
This cake doesnft need icing, but if you wanted to, you could sift icing sugar or cocoa powder over it, or melt yet more chocolate and pour that over. Or a chocolate butter cream icing would work too.
We have used milk chocolate for this recipe, but it just isnft as good - but if thatfs what you have, it will work.
{..you can buy vanilla sugar, but I wouldn't bother because its expensive.
You can make it by keeping a vanilla pod in a jar of sugar, and the vanilla flavour spreads through the sugar (one pod to 1-2 pounds of sugar works fine - and you just keep topping up the sugar for ages), though obviously if you want to cook today, that won't work because it takes a little time. The vanilla pod is expensive, but gets reused for ages.
The alternative is to just use ordinary sugar with a drop or two of vanilla extract - or a bit more of vanilla flavouring, if thats what you have. The recipe is very accommodating! - Lucy}
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4 oz butter
4 oz caster sugar
1 oz vanilla sugar
6 oz plain chocolate, broken into bits
4 egg yolks
1 teaspoon baking powder
2 oz gluten free flour
4 egg whites
a pinch of salt
an 8 round (ideally loose-bottomed) cake tin, lined and greased
a saucepan
a spoon, bowl and whisk.
Melt the butter in the pan, and add both the sugars and the broken chocolate and melt together. Add the egg yolks, the baking powder and gluten free flour. Whisk the egg whites and salt in the bowl until stiff, and then fold gently into the chocolate mixture. Bake it for 40-45 minutes. Let it cool in the tin for about 5 minutes, and then take it out to cool completely.
This cake doesnft need icing, but if you wanted to, you could sift icing sugar or cocoa powder over it, or melt yet more chocolate and pour that over. Or a chocolate butter cream icing would work too.
We have used milk chocolate for this recipe, but it just isnft as good - but if thatfs what you have, it will work.
{..you can buy vanilla sugar, but I wouldn't bother because its expensive.
You can make it by keeping a vanilla pod in a jar of sugar, and the vanilla flavour spreads through the sugar (one pod to 1-2 pounds of sugar works fine - and you just keep topping up the sugar for ages), though obviously if you want to cook today, that won't work because it takes a little time. The vanilla pod is expensive, but gets reused for ages.
The alternative is to just use ordinary sugar with a drop or two of vanilla extract - or a bit more of vanilla flavouring, if thats what you have. The recipe is very accommodating! - Lucy}
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