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25 September, 2011

chocolate cake with youghurt

- Is it very chocolatey? 
- Yes, sort of.
- Is it healthy because the yoghurt?
- No, it isn't but good for your soul at least...
So it is what it is. I would call it a placebo chocky cake. Since, people automatically believe that something with yoghurt is good for them, making them healthier and stuff like that. It is definitely true most of the time, and of course it is true for this cake as well (I am nodding!).
But if you read through the ingredients of this cake, then you will see that no matter how much yoghurt you put in the icing sugar, the chocolate and the butter is still going to be there, making your jeans (hm...) shrink in size even by looking at it if you know what I mean. Still, this dessert is recommended for rainy days, sunny days, weekdays and every day- immediately after you ran a half-marathon at least ;)
The recipe is from here 
chockyoghurt 


for the Cake: 

100g (min.70% cocoa cont.) chocolate
200g butter
200g demerara sugar
1 tbs. vanilla extract
3 eggs
1,5 dl yoghurt (Greek)
300g flour*
8g baking powder

for the Filling:

100g chocolate (same as above)
50g butter
350 g (!) icing sugar
1dl yoghurt 

Turn on the over for 200°C. Beat the melted butter with the sugar. Mix in the vanilla and the eggs one-by-one then the yoghurt. Carefully corporate in the melted chocolate and the sieve in the flour with the baking powder and stir in thoroughly. Pour the mixture in a cake tin of your choice (I used 24cm cake tin). Bake in the oven for 35-40 minutes but make sure that after the first 10 minutes you turn the oven down to 150°C. 
When ready, use a toothpick to see if baked through. Leave it on a rack to cool and make the filling in the meantime. 
For that: you need to melt the chocolate and the butter together. Sieve in the icing sugar then add the yoghurt. Put the cream in the fridge for 10-15 minutes to set. 
Cut the cake in half and sandwich it with half of the cream. Then use the other half of the cream for frosting/decorating your dessert. 
Enjoy. I warned you!
*the original recipe says 150g flour and by accident I put on twice as much (don't ask me why or how. It happened, OK?) If you try the cake with this much, then please let me know how it worked! Thx.)
if nobody sees it, then it is not fattening


18 September, 2011

Melinda's Hen Party Cupcake


 There is nothing special about these fairy cakes. I mean the reason I made them is to soak up alcohol at my friend's party and by fulfilling that they ended their lives' in the stomach of tipsy ladies, preventing next day's hangover (or I hope so). The sponge is quite heavy. I would make it with less butter if it was for me:)

 All is to be added, that it is very easy to make and quick too. So hope that this recipe is going to end among your bookmarks for any time occasions. 

from http://www.bbc.co.uk/food/
 
For the sponge: 

225g butter
225g sugar
225g flour (or self-raising flour is better) 
1/2 pack of baking powder*
4 eggs
pinch of salt

for the frosting 
110g butter
30g cocoa powder
25g coconut milk powder (or desiccated coconut)
150g icing sugar 
1-2 tbs milk
1. Turn on the over to 180°C and lin a 12-hole muffin cake tine (or if you have then fairy cake tin, which is smaller than the muffin one).  

2. Beat the eggs with the sugar, if you like add some vanilla too and a pinch of salt. Add the butter, which has been warmed but not melted in the microwave previously. Fold in the flour and distribute the mixture in the tin. 

3. Bake in the oven for 20-25 minutes, until golden on the top, then let them cool down before frosting

4. For the frosting beat the butter, which is on room temperature. Sieve in half of the icing sugar and beat carefully. Add the rest of the icing sugar, then the cocoa and the coconut. If too dry add a splash of milk. Put the frosting in the fridge for 10-15 minutes before using it. 
5. Spread the frosting on the cakes and decorate with chocolate hearts, or marshmallow according to your taste. 

*if you use self-raising flour then no need for baking powder. You can make your own self-raising flour by mixing 250g flour with 1/2 tbs baking powder.