Saturday, 19 March 2011

Chocolate and Cointreau Cake


50g Maya Gold chocolate (Green and Blacks)
50g 70-85% cocoa chocolate

break into pieces and melt together with 100g butter (either in a glass bowl over simmering water or in the microwave)

mix in:
3 eggs
2 tbsp Cointreau
100g ground almonds
75-100g sugar (depends how sweet you want it! Can use less)

Mix together and divide into two round, greased and lined tins
Cook for 20-25 mins at 180C
Allow to cool thoroughly before icing
It will be flat. Don't worry.

Topping and middle:
50g Maya Gold
50g 70-85% cocoa chocolate
100g butter
melt and add 2 tbsp Cointreau
Mix well. Allow to cool until correct consistency, stirring occasionally. Can put in fridge (or even freezer) to speed up the process!

Use about 1/3rd to sandwich the two cakes together, then use remainder to cover top and most of side. Hmmmmm

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