Chocolate Drip Cake

October 11, 2020 / Lyn Jones / 0 Comments

12 Serves (from Woolworths)

Ingredients

  • 250g unsalted butter, softened and 500g unsalted butter, softened for buttercream icing
  • 2 cup caster sugar
  • 2 tsp vanilla extract
  • 6 eggs, at room temperature
  • 3 cups self-raising flour, sifted
  • ½ cup plain flour, sifted
  • 1 1/3 cup milk
  • 500g dark choc melts
  • 2/3 cup thickened cream
  • fresh strawberries dipped in melted white chocolate, to decorate
  • 6 cups icing sugar mixture

    1. Preheat oven to 180°c. Grease the base and side of two 20cm round cake pans and line with baking paper. Beat butter, sugar and vanilla with electric beaters until light and fluffy. Beat in eggs, 1 at a time. Stir in flours and milk in two batches.

    2. Spread mixture into prepared pans. Bake for 50 minutes or until skewer comes out clean. Cool in pan for 10 minutes before turning out onto a wire rack to cool completely.

    3. Meanwhile, for the buttercream, beat butter with electric beaters for 5-8 minutes until light and fluffy. Gradually add icing sugar, a spoon at a time, beating until combined. Add 2 tbs boiling water. Beat until light and fluffy.

    4. Trim tops of cakes so they are flat, then split cakes in half horizontally. Place base of one cake on a plate and spread top with 1/2 cup buttercream. Top with another layer of cake. Repeat, finishing with upside-down base of second cake. Spread buttercream over top and side of the cake. Place in fridge for 30 minutes until buttercream sets firm.

    5. Meanwhile, add choc melts and cream to a saucepan over very low heat. Stir constantly until chocolate is melted and smooth. Allow to cool and thicken slightly, then pour over the chilled cake, allowing it to dribble over the side a little. Top with chocolate-dipped strawberries.

Strawberry Rhubarb Pie

May 13, 2020 / Lyn Jones / 0 Comments

8 servings

Ingredients:
Pastry for two-crust 9” pie
3 cups rhubarb, cut into ½” pieces
1½ cups fresh strawberries, sliced
1¼ cups white sugar
¼ cup cornstarch
¼ tsp salt
1 tsp cinnamon
¼ tsp ginger
Pinch nutmeg
1½ tsp grated orange rind
1 egg, lightly beaten
1 tbsp orange juice
1 tbsp butter cut into pieces

Method:

Assemble ingredients. Preheat oven to 425°F. Grease 9” pie plate.
Roll out pastry and line pie plate, trimming pastry to fit.

In small bowl mix sugar, cornstarch, salt, spices, and grated orange rind.
In separate bowl, beat egg with orange juice. Blend in dry ingredients.
Add rhubarb and strawberries and stir gently to mix.

Transfer filling to prepared pie crust. Dot with butter. Dampen edges of pie pastry with a finger dipped in water. Roll out remaining pastry for top crust. Place over filling and trim to fit. Crimp or press edges of pastry together with fork tines to seal.

Cut slits in top of pastry and prick with fork tines in several places to allow steam to escape as the pie bakes.

Circle edge of pie with a collar of tin foil to prevent over-browning. Remove this collar after 35 minutes of baking to allow edges to bake and brown.

Place pie on rimmed baking tray to catch any drips. Bake 15 minutes at 425°F then decrease temperature to 375°F and bake for approximately 45 minutes longer or until pastry is golden brown and fruit is cooked.

Remove pie from oven and cool completely before slicing and serving.(with icecream)

 

 

1 2 3 4