Oct 30, 2009
200 g dark chocolate (70 %)
120 g butter
150 g caster sugar
4 extra large eggs
80 g cake flour
Pre-heat oven to 180 C
Grease and flour a non-stick flan tin
Melt the butter and the chocolate (break the chocolate up into tiny pieces to facilitate matters) in any way you choose – I prefer the bowl over a saucepan method.
Never let it overheat.
Put the sugar and eggs in a bowl, whisking well and then add the flour.
Add the melted chocolate butter mixture to this and stir well to get a perfectly even consistency.
Pour the mixture into the prepared flan tin and put in the oven to bake for about 20 minutes.
Remove from the oven and let it cool down for at least 10 minutes.
Serve warm with whipped cream.
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825 g cake flour
500 g sugar
250 g butter at room temperature
5 extra large organic eggs – the bigger the better
30 ml baking powder
10 ml freshly ground nutmeg
5 ml ground cinnamon
2 ml salt
Cream the butter, sugar and all five of the eggs together until they the mixture is very light and fluffy.
Sift the cake flour, the baking powder, the nutmeg and the salt together twice and add to the egg mixture to form a reasonably soft dough.
Cover this and allow it to rest for about 30 minutes.
Pre-heat the oven to 200 C.
Grease the baking trays with butter (or use baking parchment).
Roll the dough out on a floured surface until it is quite thin and then press with a cookie cutter that ensures a diameter of about 4 – 5 centimetres.
Place the circles on the baking tray with a little space between each biscuit (cookie) because they tend to widen.
Sprinkle with a little caster sugar or paint lightly with an egg and milk mixture – as you prefer.
Bake the biscuits (cookies) until they are golden in colour.
Remove from the oven, allow to cool down and place on a wire tray to dry completely.
Store in a airtight container in a cool place.
Paired with fresh ripe strawberries and whipped cream, mascarpone and preserved figs or brandy ice-cream and bitter chocolate sauce, they prove to be an excellent back-up dessert.
Oct 25, 2009
Makes a 20cm cake Serves 6-8
200g unsalted butter, diced
200g golden caster sugar
3 large eggs
Finely grated zest and juice of 2 lemons
130g ground hazelnuts 2 tsp baking powder,
sifted 70g fine polenta Icing sugar (for dusting)
A few physalis (Cape gooseberry, optional)
Heat the oven to 170C fan oven/190C electric oven.
Place all the ingredients for the cake in the bowl of a food processor and cream together. Transfer the mixture to a buttered 20cm cake tin at least 5cm deep with a removeable collar, smoothing the surface with a spoon, and bake for 35-40 minutes until a skewer inserted into the centre comes out clean. Run a knife around the sides of the cake, remove the collar and leave to cool. Shortly before serving, dust the cake with icing sugar, and decorate with physalis, with their petals pulled back if wished. You can either serve it off the base, or remove it as you prefer. It will keep for several days in an airtight container.
300 g white sugar
6 g salt
15 g baking powder
5 g ground cinnamon
160 ml vegetable oil
160 ml milk
4 apples - peeled, cored and chopped
Mix all the dry ingredients together.
Add the oil, eggs, milk
Add the chopped apple
Bake for 20 mins at 200 degrees.