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Cake recipes  Send to a friend
Written by Caroline Jacobi   
Thursday, 27 November 2008 17:20

fairy cakesTriple chocolate brownies and fairy cakes.

Triple Chocolate Brownies
275g/10oz plain chocolate (70% cocoa solids)
275g/10oz unsalted butter
85g/3oz milk chocolate, cut into large chunks
85g/3oz white chocolate, cut into large chunks
175g/6oz plain flour
1 tsp baking powder
4 large eggs, lightly beaten
1 tsp vanilla essence
325g/12oz caster sugar
Deep baking tin


1.Preheat the oven to 170C/325F/Gas3. Line a tin with lightly buttered greaseproof paper or foil.


2. Put the plain chocolate and butter in a large bowl, place over a pan of simmering water and allow to melt.


3. Sieve the flour and baking powder into a bowl and set aside. Remove the melted chocolate from the heat and stir in the sugar. Add the eggs and vanilla essence. Fold in the flour, nuts and chocolate.


4. Pour the chocolate mixture into the prepared cake tin. Place in the oven and bake for 20-25 minutes. The top should be firm but the inside should feel soft when cooked. Allow to cool in the tin. Remove the brownies from the tin and cut into squares.

Fairy Cakes
125g / 4 1/2 oz softened butter
125g / 4 1/2 oz caster sugar
2 eggs, lightly beaten
1 tsp vanilla extract
125g / 4 1/2 oz self-rising flour
2 tbsp milk
12 holed cake tin


1. Preheat the oven to 190C/375F/Gas mark 5. Place the paper cases in the holes in the cake tin. In a mixing bowl beat the butter and sugar until pale and fluffy. You can use an electric whisk or a wooden spoon.

2. Add the beaten egg, a little at a time, whisking to incorporate, then beat in the vanilla.

3. Sift in half of the flour and fold into the mixture. Add the milk and the rest of the flour and fold until well combined.

4. Spoon into the tin and bake for 12 minutes or until risen and golden on top. Allow to cool for ten minutes on a rack before removing from the tin.
 

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3.26 Copyright (C) 2008 Compojoom.com / Copyright (C) 2007 Alain Georgette / Copyright (C) 2006 Frantisek Hliva. All rights reserved."

 
Author of this article: Caroline Jacobi

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