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Brandied chocolate cake
100g/4oz dark chocolate (at least
70% cocoa solids, broken into
2 tablespoons strong black coffee
100g/4oz caster sugar
100g/4oz plain flour, sifted
4 tablespoons brandy
whipped cream or ice cream,
• Preheat the oven to 180°C/350°F/Gas mark 4. Grease a 20cm/8in
round springform cake tin.
• Melt the chocolate in a heatproof bowl set over a pan of simmering
water. Stir in the coffee and put aside until cooled.
• Beat the eggs, gradually beat in the sugar and continue beating until soft
and creamy. Fold in the flour alternately with the cooled chocolate mixture.
• Pour the mixture into the prepared tin, and bake in the oven for
30–35 minutes. Leave in the tin to cool for 10 minutes before turning out
onto a wire rack. While the cake is still warm, sprinkle the brandy over,
then chill overnight. Serve with whipped cream or ice cream.
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