50 g (2 oz) plain chocolate, broken into pieces
30 ml (2 tbsp) water; plus 150 ml (1/4 pint)
2 eggs
100 g (4 oz) margarine, softened
100 g (4 oz) caster sugar
100 g (4 oz) self-raising flour
225 g (8 oz) blackcurrants
50 g (2 oz) sugar
15 ml (1 tbsp) arrowroot
142 ml (5 fl oz) carton whipping cream
30 ml (2 tbsp) water; plus 150 ml (1/4 pint)
2 eggs
100 g (4 oz) margarine, softened
100 g (4 oz) caster sugar
100 g (4 oz) self-raising flour
225 g (8 oz) blackcurrants
50 g (2 oz) sugar
15 ml (1 tbsp) arrowroot
142 ml (5 fl oz) carton whipping cream
method
1. Put the chocolate into a bowl with 30 ml (2 tbsp) water. Place over simmering water until melted. Cool slightly and pour the liquid chocolate into a blender. Add the next four ingredients, work for a few seconds.
2. Grease and base-line a 22 cm (8 1/2 inch) sandwich tin. Pour in the mixture and bake at 190°C (375°F) mark 5 for about 30 minutes. Turn out and cool on wire rack.
3. Meanwhile, cook the blackcurrants with the sugar and 150 ml (1/4 pint) water until soft. Blend the arrowroot with a little water, stir into the blackcurrants and boil until clear. Cool.
4. Split the chocolate cake in half. Whip the cream and fold the cold blackcurrant mixture through it. Use to sandwich the cake.
2. Grease and base-line a 22 cm (8 1/2 inch) sandwich tin. Pour in the mixture and bake at 190°C (375°F) mark 5 for about 30 minutes. Turn out and cool on wire rack.
3. Meanwhile, cook the blackcurrants with the sugar and 150 ml (1/4 pint) water until soft. Blend the arrowroot with a little water, stir into the blackcurrants and boil until clear. Cool.
4. Split the chocolate cake in half. Whip the cream and fold the cold blackcurrant mixture through it. Use to sandwich the cake.
serving amount
serves 8 - 10
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
