As Valentine's Day is also Juliette's birthday (9 years old, into double figures next year - where does the time go ?!), this cake looks like it could be the perfect dual purpose recipe. If it's only supposed to serve two, I'd need to double or treble the quantities though !
Mat Follas Heart Shaped Valentine’s Cake
PREPARE 20 MINUTES, COOK 60 MINUTES
SERVES 2
Ingredients
Cake
100g butter, softened
100g caster sugar
4 medium happy eggs
80g self raising flour
30g cocoa powder
Icing
50g butter
50g 72% cooking Chocolate
20g cocoa powder
250g icing Sugar
Method
Cake
Mix the butter and sugar together until light and fluffy. Mix the happy eggs together in a separate bowl, then slowly add to the butter mixture.
Mat’s top tip: if the mixture starts to curdle, add a tbsp flour.
Fold in the rest of the flour and 30g cocoa powder until it has an even consistency
Mat’s top tip: if the mixture won’t drop off the spoon, it’s too thick, so add a little warm water.
Pour the mixture into a heart shaped baking tin. Bake in a preheated oven at 180°C/350°F/Gas Mark 4 for 40 minutes. To test whether the cake is cooked, probe it in the middle with a skewer, if the skewer comes out clean, it’s cooked. Remove from the oven and cool on a rack.
Icing
Melt the butter and chocolate together on a low heat, add cocoa and then mix in the icing sugar with a fork, adding warm water until it has a thick consistency. Wait until the cake is cool before icing it.
For more recipes, please visit www.thehappyegg.co.uk
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