Cake
1 cups self raising flour
90g
butter
1 teaspoon vanilla seed paste
½ cup of sugar
2 eggs
2 Tablespoons of milk
Preheat oven to 180. Line eight muffin pan holes with paper cases. Cream together butter and sugar. Add vanilla and eggs, beat until thick and glossy. Sift in flour and add milk. Beat until smooth and creamy. Pour into a lined baking tin. Bake at 180 for 15 – 20 Minutes. Remove from oven and allow to cool completely. Cut in half across the middle.
1 teaspoon vanilla seed paste
½ cup of sugar
2 eggs
2 Tablespoons of milk
Preheat oven to 180. Line eight muffin pan holes with paper cases. Cream together butter and sugar. Add vanilla and eggs, beat until thick and glossy. Sift in flour and add milk. Beat until smooth and creamy. Pour into a lined baking tin. Bake at 180 for 15 – 20 Minutes. Remove from oven and allow to cool completely. Cut in half across the middle.
Chocolate Glaze
250g dark cooking chocolate, chopped
1/3 cup cream
1/3 cup cream
Combine chocolate and cream in a
heatproof bowl over a saucepan of simmering water. Stir with a metal
spoon until smooth. Remove bowl from heat. Set aside at room temperature to cool,
stirring occasionally, until ganache is thick and spreadable.
Assembly:
Sandwich a thick layer of the custard
filling in between the two layers of cake then gently smooth the
chocolate ganache over the top taking care not to allow it to run
down the sides. Serve.
No comments:
Post a Comment
fragiletiger@hotmail.com