2.11.15

Chocolate chip teabread difficulty ** #31


Cuts into: 8
Preparing time: 20 minutes
Cooking time: 50 minutes

Ingredients:
  • 125 g slightly salted butter
  • 125 g light muscovado sugar
  • 2 eggs 
  • 125 g self-raising flour
  • 25 g cocoa powder
  • 150 g milk chocolate, chopped into pieces 
For the buttercream
  • 50 g milk chocolate, broken into pieces
  • 50 g unsalted butter 
  • 75 g golden icing sugar 

  1. Beat together the butte, sugar, eggs, flour and cocoa powder in a bowl until smooth and creamy 
  2. Add 125 g of the chopped chocolate to the bowl 
  3. Mix well
  4. Spoon the mixture into a greased and lined 500 g or 740 ml loaf tin and level the surface 
  5. Bake in a preheated oven, 160 C (325 F),Gas Mark 3 for about 50 minutes 
  6. Loosen the cream at the ends and transfer to a wire rack 
  7. Peel off the lining paper and leave to cool 
  8. Make the buttercream 
  9. Melt the chocolate in a heatproof bowl set over a saucepan of gently simmering water (don't let the base of the bowl touch the water)
  10. Meanwhile, beat together the butter and icing sugar in a bowl until pale and creamy 
  11. Beat in the melted chocolate 
  12. Spread over the top of the cake and scatter with the reserved chopped chocolate 
  13. Have a nice meal! :-) 

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