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Ingredients
100g (4oz) plain chocolate
100g (4oz) butter
4 eggs
100g (4oz) icing sugar
50g (2oz) self raising flour
50g (2oz) ground almonds
Topping
50g (2oz) butter
25g (1oz) cocoa powder
30ml (2tbsp) milk
225g (8oz) icing sugar
Dish: bowl, 23cm (9") round tin, greased and lined
Oven Accessory: no accessory then anti-spark ring +
wire shelf on lower level then no accessory
Place chocolate and butter in a bowl. Place on base of
oven and melt on HIGH MICROWAVE for 2-3 mins.
Cool slightly. Whisk eggs and sugar until pale and fluffy
and then fold in the chocolate mixture.
Fold in the flour and almonds. Spoon the mixture into the
tin. Place tin on anti-spark ring and cook on
CONVECTION 180°C + SIMMER MICROWAVE for 18
mins. or until cooked. Leave to cool, remove shelf.
To make the topping place the butter in a bowl and melt
on HIGH MICROWAVE for 30-40 secs. Stir in the
remaining ingredients and beat well until smooth. Spread
the topping over the top of the cake.
Chocolate Cake
Ingredients
225g (8oz) plain flour
pinch salt
10ml (2tsp) ground ginger
10ml (2tsp) baking powder
3ml (½tsp) bicarbonate of soda
100g (4oz) soft brown sugar
75g (3oz) butter or margarine
75g (3oz) treacle
75g (3oz) golden syrup
150 ml (¼pt) milk
1 egg, beaten
Dish: bowl, 18cm (7") square tin lined with 2 strips of
greaseproof paper to form a cross shape.
Oven Accessory: no accessory then anti-spark ring +
wire shelf in lower position
Sift the flour, salt, ginger, baking powder and bicarbonate
of soda into a bowl. Place the sugar, butter, treacle and
syrup in a bowl. Place on base of oven and cook on
HIGH MICROWAVE for 30-60 secs. Whisk the milk and
egg together. Make a well in the centre of the dry
ingredients and pour in the liquid and syrup, mixing
thoroughly. Pour the mixture into the cake tin. Place tin
on the anti-spark ring and cook on CONVECTION 160°C
+ SIMMER MICROWAVE for 20 mins. or until just firm.
Gingerbread
Desserts & Baking
