. The Tasting Palette .

Sunday was spent in the kitchen as today's my mum's birthday celebration. In her honour, J and I took out Nigella Lawson's recipe and attempted it the second time round. Its much better than the first because of the cocoa powder from Paris and the good quality dark chocolate from Belgium. Good ingredients really make all the difference!

Chocolate cake decorating with dark chocolate frosting, strawberries and almonds

Chocolate heaven

Old Fashioned Chocolate Cake
(Adapted from Feast by Nigella Lawson)

Serves 8

Ingredients:
200g top flour
200g caster sugar
1 tsp baking powder
1/2 tsp baking soda
40g best quality cocoa
175g soft unsalted butter
2 large eggs (or 2.5 small ones)
2 tsp vanilla extract
150ml sour cream

For the icing:
175g unsalted butter
175g best quality dark chocolate (I used one bar of 75% dark chocolate and another bar of orange dark chocolate)
1tbsp golden syrup
125ml sour cream
1 tsp vanilla extract

1. Preheat the oven to 180 deg C and lined two 20cm cake tins (I only use a tin this time)
2. Mix the flour, sugar, and leavening agents in a large bowl and beat in the soft butter until you have a combined and creamy mixture.
3. Whisk together the cocoa, sour cream, vanilla and eggs and beat into the same bowl of mixture.
4. Divide this batter into two tins and bake for about 35minutes. (do start checking after 25mins)
5. Let the cake cool before you top it up with icing.

For the icing:
1. Melt the butter and chocolate over a pan of simmering water
2. Add the golden syrup into the mixture followed by the sour cream, vanilla.
3. The mixture should be liquid enough to coat but thick enough not to drip off

***

J and I also made orange sherbet. We had these light refreshing treats after our dinner at Li bai (Sheraton Hotel). It's really good and we already finished 3/4 of the tub!

I decided that I shall attempt to make ice cream every weekend!! Will probably attempt lemon sorbet next weekend. =)

Presenting you the orange sherbet topped with chopped almonds

. My Tasting Palette .
. In celebration of food and dining experiences .
Contributors Po simin Macarons overload D for decadence Saturday night out and Paris treats Of last weekend's baking Of lunch and fun in the kitchen Chasing the blues away with lunch at Jaan Sunday lunch at Brussel Sprouts Birthday celebration at Gunther's Sunday evening baking Lunch at Borgo Interests Indulging myself in food porn (online or food magazines) Exploring and discovering new restaurants Dining and chilling out with my loved ones Baking and cooking over the weekends Sharing my love for food with others Wishlist Desserts by Pierre Herme- Written by Dorie Greenspan Vanilla bean pods (one can never have enough) Valrhona Cocoa powder Valrhona chocolate Macarons from Laduree and Pierre Herme Madelines mold Pretty cake stands (I only have one and only one) YUZU from Japan! (They taste great in almost anything) A food tour to Italy and France Opportunity to study at Le Cordon Bleu	Sunday, October 28, 2007 Mum's birthday treat Sunday was spent in the kitchen as today's my mum's birthday celebration. In her honour, J and I took out Nigella Lawson's recipe and attempted it the second time round. Its much better than the first because of the cocoa powder from Paris and the good quality dark chocolate from Belgium. Good ingredients really make all the difference! Chocolate cake decorating with dark chocolate frosting, strawberries and almonds Chocolate heaven Old Fashioned Chocolate Cake (Adapted from Feast by Nigella Lawson) Serves 8 Ingredients: 200g top flour 200g caster sugar 1 tsp baking powder 1/2 tsp baking soda 40g best quality cocoa 175g soft unsalted butter 2 large eggs (or 2.5 small ones) 2 tsp vanilla extract 150ml sour cream For the icing: 175g unsalted butter 175g best quality dark chocolate (I used one bar of 75% dark chocolate and another bar of orange dark chocolate) 1tbsp golden syrup 125ml sour cream 1 tsp vanilla extract 1. Preheat the oven to 180 deg C and lined two 20cm cake tins (I only use a tin this time) 2. Mix the flour, sugar, and leavening agents in a large bowl and beat in the soft butter until you have a combined and creamy mixture. 3. Whisk together the cocoa, sour cream, vanilla and eggs and beat into the same bowl of mixture. 4. Divide this batter into two tins and bake for about 35minutes. (do start checking after 25mins) 5. Let the cake cool before you top it up with icing. For the icing: 1. Melt the butter and chocolate over a pan of simmering water 2. Add the golden syrup into the mixture followed by the sour cream, vanilla. 3. The mixture should be liquid enough to coat but thick enough not to drip off *** J and I also made orange sherbet. We had these light refreshing treats after our dinner at Li bai (Sheraton Hotel). It's really good and we already finished 3/4 of the tub! I decided that I shall attempt to make ice cream every weekend!! Will probably attempt lemon sorbet next weekend. =) Presenting you the orange sherbet topped with chopped almonds link \| posted by simin at 6:26 PM \| 0 Comments: Want to Post a Comment? back to main page
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