Spiky Birthday chocolate cake
a.. 225g dark chocolate,
b.. 140g softened butter
c.. 200g light muscovado sugar
d.. 150g plain flour
e.. 5 medium eggs, separated in a bowl
f.. 1tsp baking powder
Topping
a.. 250g (9oz) dark chocolate
b.. 2tbsp golden syrup
c.. 100g (4 oz) butter
Spikes
a.. 300g of milk chocolate
b.. 2 tubes of smarties
Method
1.. Melt the chocolate in a bowl over a pan of simmering water. allow it to
cool slightly.
2.. In a seperate bowl beat the butter and sugar until light and fluffy. Add
the egg yolks with 1 tbsp of the flour. Fold in the baking powder and the rest
of the flour and add then the melted chocolate. Stir well.
3.. Whisk the egg whites until stiff, then gently fold into the mixture.
4.. Pour the cake mix into a 20cm (8in) loose-based tin lined which has been
lined with greasproof paper. Bake in your oven at 180C for 30-35 minutes.
Insert a small knife or skewer into the center of the cake and if it comes out
clean the cake is done. Remove from oven and allow to cool in the cake tin then
transfer to a wire cooling tray.
1.. Icing Chop the chocolate slightly and put it into a bowl over a pan of
simmering water. Add the butter and syrup and stir until it is all melted.
Leave the icing for 5 minutes then put in a cool place for another 5 minutes to
firm slightly spread over the cooled cake, leaving a little to use with the
chocolate spikes.
1.. To make the spikes Melt the chocolate over a pan of simmering water until
melted. Place a sheet of greaseproof paper down and spread the melted chocolate
on it in 3 rectangle shapes. Do not make it too thin or it will break too
easily. Leave for 5 minutes then sprinkle over the smarties. Using a sharp
knife cut triangle shapes either straight or wavy. Place in the fridge for 10
minutes to set. Gently break the triangles apart and place up against the cake
using the remaining icing.
~ Have a nice day & Enjoy the recipes ~
Arlette Arthur
[Non-text portions of this message have been removed]
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