Friday - - Good Food -

Prep time 15 mins Bak­ing time 35 mins Serves 6-8

1 cup cake flour 1 cup su­gar 4 ex­tra large eggs, sep­a­rated ½ cup oil ½ cup warm wa­ter 200g whole-nut choco­late, grated 5ml vanilla essence 1 tbsp bak­ing pow­der CHOCO­LATE BUT­TER IC­ING: 125g but­ter

60g co­coa 1 tbsp vanilla essence 3 cups ic­ing su­gar, sifted 4 tbsp boil­ing wa­ter

To pre­pare the choc-nut cake, pre­heat oven to 180˚C. Grease and line two round 20cm cake tins. Sift flour and su­gar into a large bowl. Add egg yolks, oil and wa­ter. Mix well. Stir in grated choco­late, vanilla essence and bak­ing pow­der. Beat egg whites un­til stiff and fold into choco­late mix­ture. Di­vide mix­ture be­tween cake tins and bake for 30-35 min­utes or un­til a skewer in­serted comes out clean. Al­low to cool on a rack. To pre­pare the but­ter ic­ing, melt but­ter in a small saucepan, add co­coa and vanilla. Cook for a minute over a low heat, stir­ring con­tin­u­ously. Scrape mix­ture into a bowl. Cool to room tem­per­a­ture. Beat in a cup of ic­ing su­gar and 1-2 tbsp hot wa­ter at a time un­til well com­bined and fluffy Add more wa­ter if mix­ture is too stiff. Ice cake us­ing a pal­ette knife.

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