Friday, July 9, 2010



I discovered this unholy~licious cake
from a cookbook found in the sale bin.

Quick and Easy Chocolate.

It was Love at first bite.

And quite by accident I found it to be PERFECT
for Breakfast.
It's not an overly sweet cake.
It's very heavy, dense.
You can taste the cocoa, and dark chocolate.
The walnuts really rock the taste.

Add your favorite cup of tea,
or java,

and breakfast is actually enjoyable again!

It's also the cake I'm baking the
night before our Road Tripp.
It's the perfect car~snacker.

When I bake this cake,
 I make a few adjustments:

*I double the recipe
* I use a 9" cheesecake pan w/ removable bottom
* I have not frosted mine yet.
Start the recipe as written with the correct measurements
at least the first time You bake it, to get a feel for it.

and Honey, this is Not a calorie counting cake..

4 eggs
1/2 cup superfine sugar
1 cup all purpose flour
1 Tbsp unsweetened CoCoa
2 tbsp Butter, melted
2 1/4 oz dark chocolate, melted
1 1/4 cups chopped Walnuts
 a dash of Vanilla

Preheat oven to *325.
Grease a 7 inch deep round cake pan and line the base.

Place the eggs and sugar in a mixing bowl,
whish with electric beaters for 10 minutes
or until the mixtre is light and foamy and the whish keaves a trail that lasts a few seconds when lifted.

Sift together flour and cocoa,
fold into egg/sugar mixture.
Fold in the melted butter and chocolate,
and the chopped walnuts.

Pour into the prepared pan and bake
about 30 - 35 minutes until springy to touch.
Leave to cool in pan for 5 minutes,
then transfer to a wire rack.

Now if you decide to Frost the cake:

2 3/4 oz dark chocolate
1/2 cup butter
1 1/4 cups confectioners sugar
2 tbsp milk
walnut halves, to decorate.

Melt the dark chocolate and leave to cool slightly.
Beat together the butter, confectioners sugar
and milk in a bowl until the mixutre 
is pale and fluffy.
Whisk in the melted chocolate.

Slice the cold cake into 2 layers.
Spread up to 1/2 of the frosting on the top of one layer
place second layer next,
and then use rest of frosting on top of second layer.
Decorate with walnut halves.

Quick & Easy Chocolate by Parragon Publishing

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