zondag 17 februari 2013

You're sweet like chocolate, boy You're sweet like chocolate You bring me so much joy You're sweet like chocolate, boy

recipe comes from Gizzi's kitchen magic cookbook

My brother in law had his 56th birthday today ! Time to make some delicious cake ! 
After all the compliments I got making her Earl Grey banana bread, I thought it might be good to test another Earl Grey infused recipe :


Serves 10
6 Earl Grey teabags
150ml boiling water
100g unsalted butter, melted and cooled, plus extra for greasing
3 large free-range eggs
150g soft dark brown sugar
100g light muscovado sugar
250g self-raising flour
120g plain chocolate (70% cocoa solids), melted and cooled
1 tsp bicarbonate of soda
1 tsp baking powder
3 tbsp Greek yoghurt

For the Earl Grey cream
4 Earl Grey teabags
100ml boiling water
3 tbsp light muscovado sugar
250g cream cheese

For the chocolate icing
150g plain chocolate (70% cocoa solids)
100ml double cream
3 tbsp honey

• Preheat the oven to 180ÂșC. To make the cake, place the Earl Grey teabags in a cup and cover with the boiling water. Leave to stew for 5 mins, then squeeze out the teabags and discard, leaving the really strong tea to cool a little. Grease and line a 20cm springform cake tin with butter and a disc of greaseproof paper.

• Place all the cake ingredients, including the tea, into a food processor and blend until you have a smooth batter. Pour the batter into the cake tin and level out the surface. Bake in the oven for 50 mins, or until you can stick a metal skewer into the centre and it comes away clean. Leave to cool in its tin, covered with a clean tea towel, for 2 hours.

• To make the Earl Grey cream, place the Earl Grey teabags in a small pan and cover with the boiling water. Leave the tea to stew for 5 mins, then remove the teabags, squeezing out the liquid as you go. Add the sugar to the tea, bring to the boil and boil for 5 mins until syrupy. Leave to cool for 10 mins then whisk into the cream cheese.

• Slice the cooled cake in half horizontally. Cover the bottom half with the Earl Grey cream, then place the top back on.

• Melt the chocolate for the icing in the microwave for 11⁄2 mins, stirring halfway through. Add the double cream and honey, then pour the chocolate icing over the cake. Using a spatula, gently tease the icing around the edges until the whole cake is iced.

zondag 2 september 2012

I I follow, I follow you (Lykke Li, I follow Rivers)

 I missed writing about fashion and stuff, so I decided to add another blog on the side. You can find the link here