tag:blogger.com,1999:blog-562998581394428884.post2641577050604050984..comments2023-10-05T22:21:55.248+11:00Comments on Slender Octopus: Alcohol in puddings and cakes...Slender Octopushttp://www.blogger.com/profile/06315289486519077963noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-562998581394428884.post-2079015364526054472008-05-19T10:45:00.000+10:002008-05-19T10:45:00.000+10:00Hello from SILThis is the recipe from Esurientes- ...Hello from SIL<BR/>This is the recipe from Esurientes- the comfort zone<BR/>Read on for the recipe:<BR/><BR/><BR/><BR/>Chocolate Guinness Cake<BR/>Recipe & text courtesy of Esther<BR/><BR/>Makes 1 standard-size cake or 2 1/2 size ones.<BR/><BR/>175g plain flour<BR/>a pinch of baking powder<BR/>1 tsp bicarb (baking soda)<BR/>110g butter<BR/>250g dark brown sugar<BR/>2 eggs, beaten up<BR/>200ml Guinness (or another stout)<BR/>55g cocoa<BR/>200gm dark chocolate<BR/>1/2 cup cream<BR/>1 extra tbsp butter <BR/><BR/>Line your cake tin well with some spare paper and preheat your oven to 180C. <BR/>You need three bowls. <BR/>In the first one sift together the flour, baking powder and bicarb. <BR/>In a biggish one cream the butter, sugar and eggs. <BR/>In the third bowl mix together the Guinness and cocoa – don’t beat it too much as you want the Guinness to stay bubbly. <BR/>Now mix all three bowls together, adding them alternately to the biggest bowl. Stir it as little as possible. <BR/>Pour it into your tin and wack it in the oven. It should take 45min until it’s not gooey in the middle. <BR/>Leave it to cool for a bit and prepare the icing: in a double boiler melt the chocolate, add the cream and extra butter. Pour this chocolatey goodness all over the cake. It will set a bit as it cools but it’s good wet too. <BR/>Top with strawberries or kiwi slices or something for true fanciness.Anonymousnoreply@blogger.com