Friday, November 11, 2005

Resipi...Melt-in-the-mouth Chocolate Squares


60g dark cooking chocolate
185g unsalted butter, softened
150g soft brown sugar
3 large eggs, beat until fluffy
1 tsp vanilla essence
225g self-raising flour
2 tbs cocoa powder
½ tsp baking powder
50g ground almonds
¼ cup milk
icing sugar

Preheat the oven to 180°C. Line a 26 x16x3cm shallow cake tin with a baking paper. Break the chocolate into squares and microwave for about 50 seconds until melts. Or use double boiler. Set aside. Cream the butter and brown sugar until pale and creamy. Add the eggs gradually, beating well after each addition. Add the melted chocolate into the mixture and beat well. Stir in vanilla. Sift the flour, cocoa powder and baking powder twice, then sift the third times into the bowl, approximately in three parts. Stir in the ground almonds and milk. Spoon into the prepared cake tin. Bake for 30-35 minutes until well risen and springy to the touch. Leave to cool in the tin for 10 minutes before transferring to the wire rack. Cut the cake into 24 squares and dust with the icing sugar


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