chocolate cake
Ingredients:
•
2 teaspoonful white vinegar
•
½ cup milk
•
1 cup cake mixture
•
½ cup caster sugar
•
¼ cup cocoa
•
¼ teaspoonful bicarbonate/soda
•
1 egg
•
60 g molten butter
•
2/3
cups cream
•
1 tablespoonful icing sugar
•
1 bar groundnut chocolate, crushed
preparation:
1. Pre-heat the Banquet Roasting Pan at tem
-
perature level 10. Grease a round baking
tin (20 cm in diameter) and spread bread-
crumbs in it.
2. Mix vinegar and milk and stir well. Lea-
ve the mixture rest for 5 minutes. Mix all dry
ingredients thoroughly. Add milk and knead
the dough until smooth.
3. Pour the dough in the prepared baking tin
and make a level surface.
4. Place a small rack into the Banquet Roa
-
sting Pan and place the baking tin on the
rack. close the steam vent of the lid. Then
cover the Banquet Roasting Pan with the lid.
Bake the cake approx. 25 minutes. Then,
pierce a skewer into the centre of the cake.
The cake is done, if no dough sticks to the
skewer.
5. If the cake is done, take it out of the
Banquet Roasting Pan. Leave it cool down for
2-3 minutes. Then turn out the cake on a rack
and leave the cake cool down.
6. Shortly before serving: Whip the cream
until stiff. cut the cake horizontal to two hal-
ves. Spread the cream on the lower half
and place the upper half on it. Spread icing
sugar on the cake.
Important:
Be careful, when placing the rack into the
Banquet Roasting Pan, to avoid damage to
the non-stick coating.
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