Sinful French Chocolate Cake

Preparation and baking: 60 mins

Serving for 10 – 15

Ingredients

9 ounces Bittersweet/Semi-sweet Chocolate Chip (Recommend to use Hershey)

8 ounces Unsalted Butter

100g Fine Sugar

2 Tbsp Brandy

5 Eggs

1 Tbsp Plain Flour

Method

1. Preheat oven to 180 and put a tin of hot water. This tin has to be larger than the spring form tin.

2. Grease a 23 X 5 cm spring form tim.

3. Line bottom with non-stick baking paper and grease the paper.

4. Wrap bottom and side of tin in foil to prevent water seeping into cake.

Preparation of Chocolate mixture

1. In a saucepan, over a low fire, melt chocolate, butter and sugar. Stir frequently until smooth. Cool slightly and stir in the brandy.

Preparation of Cake mixture

1. In a large mixing bowl, beat eggs lightly for 1 min.

2. Fold in flour and then the chocolate mixture.

3. Pour it into spring form tin.

4. Put it into the tin filled with boiling water.

5. Bake for 40 mins.

This is best serve every time warm and with vanilla/chocolate ice cream.

Heavenly Almond

Preparation and baking time….hours )

This is 1 portion, increase portion if you intend to make more…don’t ask me how many you could make. This is because it depends on the size you are making. Enjoy!

Ingredients

16 ounces flour

6 ounce icing sugar

½ tsp salt

2 tsp baking powder

3 tsp bicarbonate soda

3 ounces grounded almonds

2 ounces chopped almonds for decorating

1½ bowl corn/maize oil (diameter 4.5″ or 11.5 cm)

1 egg

Preparation of Grounded Almonds

1. Ground the Almonds till fairly fine.

2. Heat oven and bake the almond till you smell the aroma, be careful not to over cooked the almonds. Leave it to cool.

Method

1. Sieve flour, baking powder, bicarbonate soda, salt and icing sugar.

2. Add almond (grounded) into flour mixture.

3. Make a ‘bird nest’ and add 1 bowl of corn oil and mix. Now followed by another ¼ bowl of corn oil. Mix till flour with the oil till it becomes a dough.

Important: Check the texture of the dough to ensure it is not too wet. If still dry, add the last ¼ bowl of corn oil.

4. Knead well and mould out spherical (round balls) shape. Line them up on the baking tray (apply lightly corn oil on baking tray).

5. Place the chopped almonds on the spherical dough and spread egg fluid over the biscuit.

6. Bake at 250 for approximately 20 minutes.