En-70
Ingredients
300g Sifted plain flour
1 tsp baking powder
1/2
tsp salt
75g caster sugar
250ml water
50g butter
40g milk chocolate
2 eggs
125ml sour cream
Frosting
50g butter
80ml full fat milk
1
1/2
oz milk chocolate
1 tsp vanilla extract
750 g icing sugar
water
Preparation
Grease and line enamel shelf with greaseproof
paper.
Put the water, chocolate and butter in a bowl,
heat on microwave 1000 watts for 3 minutes.
Pre-heat the oven on convection 190°C.
Sift the flour, baking powder, salt and mix in the
sugar.
Add the sifted ingredients to the chocolate mix-
ture. Add combined eggs and cream and mix
well.
Pour directly into the lined enamel shelf.
Bake on convection 190°C for 20-25 minutes.
Frosting
Melt the butter, milk and chocolate together on
microwave 1000 watts for 3 minutes, stir in the
vanilla extract and mix in the icing sugar. If the
mixture is too thick add a drop of water.
Cover the cooled cake with the frosting.
Chocolate Squares
Cooking Time: 20-25 minutes
Ingredients
225g butter or marga-
rine
100g icing sugar
2 tbsp vanilla essence
Zest of 1 lemon
2 eggs
1 egg yolk
350g plain flour
50g corn flour
Preparation
Pre-heat the oven on convection 180°C.
Beat the butter until soft.
Mix the sugar into the butter and beat until light
and fluffy.
Add the vanilla essence, lemon zest and mix in.
Add the eggs and egg yolk one by one and beat
thoroughly.
Combine the flour and cornflour and stir the
flour into the mixture.
Roll the dough to a thickness of 5mm.
Cut into 7cm rounds and place on the enamel
shelf and metal tray. Place the shelf in position
and the metal tray on top of the glass tray.
Bake on convection 180°C for 10 minutes.
Swiss Butter cookies
Cooking Time: 10 minutes
Gateaux, cakes, tarts and pastries
