PME 4

Last Sunday, we are learning how to do animal figurines, for this we need to have nimble fingers and a pair of good eyesight, this is what I am lacking..

With a clumsy hands, my animal figurines, keep on dropping eyes and ears, must have a lot of patient and all the time in the world. Best do before hand, when the sugarpaste is dry and the fixtures are set.



What I did that day, I baked a Chocolate Mud Cake, in which I retrieve the recipe from one of the websites. My daughter comments that the cake texture and constituency is not bad, but prefer the chocolate brownies that I have baked before, that was a long time ago..... Oh! I remember, BITC recipe. I have tasted the cake and it tasted almost like moist chocolate cake, what is the difference??? also got water added or is it just another name! I did not put in chocolate ganache, it could be the missing link to the Oomp Oomph taste. I have no confidence yet to cover the sugarpaste with chocolate ganache, I just brush the cake with apricot gel.



Attached is the link for the Chocolate Mud Cake and I have added some expresso coffee and chocolate liquer for a punch



Chocolate Mud Cake
350 grams dark chocolate pieces
225 grams butter
600 ml water
3 eggs
400 grams castor sugar
400 grams self raising flour
Grease and line a 23cm/9" round cake tin. Preheat oven to 170C/325F.
In a saucepan over low heat, heat chocolate, butter and water. Stir frequently until melted and smooth. Remove from the heat and cool slightly.
In a large bowl, lightly beat eggs. Gradually beat cooled chocolate mixture into eggs.
Whisk sugar and flour into chocolate mixture, continue beating until smooth and well blended.
Pour mixture into cake tin. Bake for 45 minutes or until skewer inserted into centre of cake comes out clean.
Turn cake onto wire rack to cool.
*Please note: This mixture is quite runny, use a solid cake tin not a springform tin.

*Tip: Line tin with baking paper, this will make the cake easier to remove from the tin, no sticking to the sides.