Sunday, March 30, 2014
sticky chocolate cake by Jon, Nacho and Pedro
Makes about 8 slices
For the sticky chocolate icing
150g 5oz plain chocolate
150ml 1/4 pint double cream
For the chocolate sponge cake:
200g 7oz self -raising flour
half a teaspoon of baking powder
4 tablespoon cocoa powder
4 medium eggs
225g (8oz) soft margarine
225g (8oz) light soft brown sugar
1 tablespoon milk
two 20cm (8in) round cake tins
Put in the bowl chocolate and cream.
Next heat the water , and put the bowl into the pan, until chocolate has melted.
Let the chocolate cool for a few minutes.
Then, put in the fridge for one hour.
Heat the oven to 180ºC.Pour the oil into the tin.
Cut the circles and put them into the tins. Then put the ingredients into the sieve. After, add the eggs, the margarine sugar and milk.
Stir the mixture until it is smooth.
After, Bake the cakes in the oven for about 25 minutes.
Leave the cakes into the tins for five minutes. Turn out the cake of the tin.
Spring the chocolate icing over the top.