Tagged: cake

Chocolate fridge cake

Shared by the Family of Gethin Davies (Class of 2017)

– 100g butter
– 300g dark chocolate
– 4 tablespoons golden syrup
– 200g digestive biscuits
– 100g mini marshmallows
– 100g dried cranberries

1. Line a baking tray (approx 15cmx15cm) with greaseproof paper or just grease with butter.
2. Put digestive biscuits in a ziplock bag and crush.
3. Gently melt butter, chocolate and syrup either in a pan or gradually in a microwave (30 sec at a time stirring in-between). DO NOT OVERHEAT.
4. Mix the crushed digestives, marshmallows and cranberries into chocolate mix.
5. Stir well.
6. Empty stirred mixture into baking tin and press down well with back of a spoon.
7. Chill in fridge for as long as you can resist it.
8. Cut into approximately 9 pieces.

Orange Cake

Shared by Jack Snowball

– 125 grams of butter
– grated rind of 2 oranges
– 1 cup of sugar
– 3 eggs
– 1 cup of plain flour
– 1 tsp of baking powder
– ½ a cup of sour cream

– 1½ tbsp of butter
– 1½ tbsp of cream cheese
– 1 tbsp of orange juice
– ½ cup of sifted icing sugar

1. Preheat the oven to 160 degrees.
2. Mix butter, rind and sugar until it goes fluffy.
3. Add eggs, mixing in each one before adding the next.
4. Sift flour and baking powder together. Alternate folding this through the batter with the sour cream.
5. Pour into a tin and bake for 40-50 minutes.
6. Leave to cool for 10 minutes.
7. Ice it.

Chocolate Chip Coffee Cake

Shared by Monna McDiarmid

– 1 cup melted butter
– 2 eggs
– 1 ½ cups sugar
– 1 cup sour cream
– 1 tsp vanilla
– 2 tbsp milk
Blend all previous ingredients.

– 2 cups flour
– 2 tsp baking powder
– 1 cup chocolate chips (floured)
– Icing sugar

1. Add dry ingredients to the butter mixture, mix until blended.
2. Add chocolate chips.
3. Grease and flour angel food pan.
4. Bake at 350oF for 50 minutes.
5. When cool, dust with icing sugar.

Gâteau Chocolate Fondue Cake

Shared by Dennis and Kazuko Stanworth

Group A:
– 25 grams Bittersweet chocolate  
– 125 grams Butter        
– 3 Egg yolks                            
– 50 grams Plain flour                        

Group B:
– 3 Egg whites                        
– 125 grams Granulated sugar  

1. Mix ingredients A (chocolate and butter) and place over boiling water to melt.
2. Remove from the pan and add the egg yolks one by one. Mix well.
3. Make meringue with Ingredients B – beat egg whites and sugar until fluffy and firm.
4. Add half meringue to (2) above. Mix and add remaining meringue.
5. Add sifted plain flour and put batter in 21 cm round cake pan.
6. Heat the oven to 230°. Bake for 8-10 minutes. Open the oven door and reduce the temperature to 150°. Bake for another 17 minutes.
7. Cool the cake and sprinkle powdered sugar on top.