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What are you baking?

I made meringues this morning. I use the yolks to make lemon curd and if you fold a bit of that into the cream you use to join the two halves together, it is extremely lush.

This is a recipe I want to share with you fine, fine people.

Swedish Chocolate Cake
Preheat the oven to 180C
Line a 7 inch tin and grease the paper

Melt 5 oz butter in a saucepan then take the pan off the heat.
Add 2 oz cocoa, 12 oz sugar, 4 oz plain flour, a teaspoon of vanilla extract (or a slurp of brandy) and three beaten eggs.
Mix it all together, pour it in the tin and bake it for 30 minutes.
Let it cool in the tin for twenty minutes before you take it out of the tin.

It's crispy on top and gungy in the middle. Bliss.
 
Espresso said:
I made meringues this morning. I use the yolks to make lemon curd and if you fold a bit of that into the cream you use to join the two halves together, it is extremely lush.

This is a recipe I want to share with you fine, fine people.

Swedish Chocolate Cake
Preheat the oven to 180C
Line a 7 inch tin and grease the paper

Melt 5 oz butter in a saucepan then take the pan off the heat.
Add 2 oz cocoa, 12 oz sugar, 4 oz plain flour, a teaspoon of vanilla extract (or a slurp of brandy) and three beaten eggs.
Mix it all together, pour it in the tin and bake it for 30 minutes.
Let it cool in the tin for twenty minutes before you take it out of the tin.

It's crispy on top and gungy in the middle. Bliss.
Click to expand...
A Swedish friend made this for me once.
It was utterly gorgeous.
 
20141109_194517.jpg

Me and the girl made this last night. Christmas rehearsal (read, excuse to eat cake). We used some of the batter to make fairy cakes just so we could taste it last night while that^ monster cooled down, which is why the little trains around the bottom didn't come out properly. Will give it a dust with icing sugar 'snow' later :cool:
 
Biddlybee said:
Do you need help testing it? :hmm:
Click to expand...
Absolutely - it's dairy free! Come over :)
Biddlybee said:
(also where is the tin from? It's ace!!)
Click to expand...
I don't remember, it will have been Lakeland or Amazon. Probably the latter :oops: Wasn't cheap, but I have no upper limit when it comes to naff tat. Plus I get to say 'let's get out the bundt tin', which always makes me snigger :thumbs:
 
It looks bloody amazing! If you could just stick one of the trees in the post ;) :D

I may need a bundt tin in my life, I'm off to google what shapes they come in :D
 
I can bore on endlessly about Nordicware pans if needed. The lovely one Rebelda has used is the one Nigella used several years ago for her alternative Christmas cake thing. Sometimes, but rarely, they pop up in TK Maxx. They have about 90% brand awareness in the States and are about 35/40 quid a tin in the UK but they're an investment piece. I have the little trains one which I sneakily got for 3 quid in a charity shop. Nordic are also the only company allowed to call those ring ones Bundt pans. Everyone else has to call them kugelhopf or just ring/savarin/them round pans so the middle cooks.
 
Espresso said:
I made meringues this morning. I use the yolks to make lemon curd and if you fold a bit of that into the cream you use to join the two halves together, it is extremely lush.

This is a recipe I want to share with you fine, fine people.

Swedish Chocolate Cake
Preheat the oven to 180C
Line a 7 inch tin and grease the paper

Melt 5 oz butter in a saucepan then take the pan off the heat.
Add 2 oz cocoa, 12 oz sugar, 4 oz plain flour, a teaspoon of vanilla extract (or a slurp of brandy) and three beaten eggs.
Mix it all together, pour it in the tin and bake it for 30 minutes.
Let it cool in the tin for twenty minutes before you take it out of the tin.

It's crispy on top and gungy in the middle. Bliss.
Click to expand...

Sounds delicious but is there no sauce with it? or is that the unbaked bit in the middle?
 
Cheesypoof said:
Sounds delicious but is there no sauce with it? or is that the unbaked bit in the middle?
Click to expand...

No external sauce, no.
It's squidgy in the middle - rather than being the same consistency as the unbaked batter. Bit like a cross between a brownie and some fudge, I would say. It's not runny like a Masterchef chocolate fondant should be, but it is still a bit wet. Kind of.

I know, I'm dead helpful, me. :D
 
Mogden said:
I can bore on endlessly about Nordicware pans if needed. The lovely one Rebelda has used is the one Nigella used several years ago for her alternative Christmas cake thing. Sometimes, but rarely, they pop up in TK Maxx. They have about 90% brand awareness in the States and are about 35/40 quid a tin in the UK but they're an investment piece. I have the little trains one which I sneakily got for 3 quid in a charity shop. Nordic are also the only company allowed to call those ring ones Bundt pans. Everyone else has to call them kugelhopf or just ring/savarin/them round pans so the middle cooks.
Click to expand...
And yet you couldn't actually help me acquire one :mad:
 
bubblesmcgrath said:
Wow that's very nice looking :)
I'm seeing Jabba the Hutt towards the back... sorry...he's just there.....:)
Click to expand...
I see it too :D
polly said:
Rebelda I am just looking through the Nigella Christmas book (and hyperventilating) and your version of the cake looks way nicer than hers :thumbs:
Click to expand...
Thanks :) It's her recipe, only tweaked for dairy free. Plus I used self raising instead of plain + bicarb because that's what I had. It's yum. Why hyperventilating? Stress or excitement :hmm:
 
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