French Chocolate Cake

from Lesley the chalet host in Alp d'Huez

Ingredients
9.5" round tin

150g caster sugar
275g plain choc
175g butter
2tsp vanilla
5eggs - seperated
40g flour
Salt
Icing sugar
Oven 160°C

Grease and sugar a cake tin.

Melt the choc with 100g sugar and the butter.
Take off heat and add vanilla.
Whisk in the egg yolks.
Whisk in the flour.
Whisk whites and salt to soft peaks, add rest of sugar and fold in to the mix.
Bake 20-30 mins.

Comments

Jamie Oliver's Green Goddess Salad Dressing

Handful of basil (reserve the endmost small leaves for later) 2-3 tbsp olive oil garlic clove, crushed half a tin of anchovies (4 plus the oil) 2-3 tblsp white wine vinegar 2 tbsp yoghurt 1 tsp Dijon mustard Liquidise, taste, make sure the vinegar is just too much and there is enough salt.

Wisley cafe's Banana Cake

Rich topping: Beating 75g softened butter and 125g full-fat soft cheese with 200g sifted icing sugar and a dash of vanilla extract Makes 1 x 900g loaf Preparation time: 30 minutes Cooking time: 40-45 minutes * 2 ripe bananas (about 400g) * 150g softened butter * 150g soft brown sugar * 80g sultanas * 300g plain flour * 2 tsp baking powder * 1/2 tsp bicarbonate of soda * 2 eggs, lightly beaten * 100ml vegetable oil Instructions Preheat the oven to 180°C/gas 4. Butter a 900g loaf tin and line the bottom and sides with non-stick baking parchment Peel and mash the bananas. Put the butter and sugar into a mixing bowl and cream together until light and fluffy. Stir in the bananas and sultanas. Sift together the flour, baking powder and bicarbonate of soda. Add the flour mix and the beaten egg, each about a third at a time, to the banana mix, beating well between each addition. Finally, stir in the oil. Pour into the loaf tin and bake for 40-45 minutes unti...

Sherry's Food

Search This Blog