Recipe: Choca-Mocha-Amaretta Cake
For the cake...
4oz self-raising flour (sifted)
4oz caster sugar
4oz soft margarine (such as Stork)
2x medium eggs
1tsp baking powder
4tbsp cocoa powder
2 capfuls almond flavouring (or 1 capful almond essence)
1x handful dark chocolate chips
For the fudge icing
2oz dark chocolate
2oz Green&Blacks Espresso chocolate (or any coffee-flavoured dark chocolate)
6oz icing sugar, sifted
Pre-heat the oven to 160C / Gas Mark 4 (? I think). Line two 18cm baking tins: grease the base and sides of the tins, line with greaseproof paper and then grease the paper.
Put all the ingredients except the chocolate chips in a bowl , and beat thoroughly with a wooden spoon or fork. Or mix with an electric whisk until smooth. Or stick it all in a blender. Whatever works for you. :) The mixture will be quite thick rather than gloopy because of the cocoa powder. Stir in the chocolate chips so they're well distributed through the mixture.
Divide the mixture between the tins and level with the back of a spoon.
Bake for 25-30 minutes. To test, insert the tip of a knife and if it comes out clean they're ready; alternatively press the cake lightly and see if it springs back. Turn out, remove the paper (it should come away easily) and leave to cool.
To make the fudge, whisk the egg in a small bowl and put to one side. Meanwhile, melt the chocolate and butter in a bain marie over a pan of hot (not boiling) water. When completely melted, remove from the heat and stir in the egg. Work quickly as it will start to cook in the chocolate.
Add the icing sugar gradually, folding into the mixture. You may not need all of it. With any luck you should get a nice, spreadable consistency which doesn't run.
Use the fudge to fill and ice the cake - there should be more than enough. Draw a pattern in the surface using a fork or cocktail stick, and stick it in the fridge to set.
(If I'd had any actual Amaretti liqueur I would have put that in instead of the almond flavouring. The cocoa powder and cornflour made the mixture slightly too stodgy so really I was just trying to make it runnier, and didn't have any booze which might be appropriate. I didn't think vodka would go. :P The coffee is OMG strong in this one. Paul bought me the G&B chocolate thinking I would like it but it's got proper ground espresso in it and I couldn't eat it. Even with just half the weight it's bloody strong, even with the addition of butter and icing sugar.)
In other news - the letter / tenancy agreement has come through from Connells so we need to sign that and get some money sent over this week. I also need to send off my passport renewal so I actually have some ID (unless they'll take my Council badge as proof of who I am, that is).
My grandmother also wrote me a letter which came at the same time, enclosing a flyer for a house around the corner from her. She also rang me a couple of weeks ago saying she'd seen a house in Quinton to let as well. She means well, bless her; actually I remember we saw the house in Cradeley during our hunting and wrote it off because the kitchen was (surprise surprise) too small and the layout of the rooms was weird. I suppose I should ring her and tell her we've found somewhere; I was waiting until it was properly confirmed.
Also, the house has finally been taken down from rightmove by Connells, though it's still appearing with Tom Giles & Co. Hopefully we won't get randomers turning up to view because they're stubbornly holding onto it or the landlord's forgotten...
ONE MONTH TO GO OMG!!! :D I am fluctuating between excitement and dread at how much stuff's going to cost, but if all else fails the bank gave me a ridiculously stupid credit limit on the card so I can use that. Not that I want to, but it's there as a fallback.
Another cake to make tomorrow for Demanding's birthday (he's 65 on Saturday; I know I moan about him but I like him really... :P) which will be bigger and have WRITING on it. I may take a picture. ;) (Note to self, adapt recipe for satin icing for slightly bigger cake...)
That's about it.