Guest guest Posted November 29, 2000 Report Share Posted November 29, 2000 I found this in the food section of yesterday's newspaper and thought it looked rather good. The author is an expert on chocolate cakes, too. Jo. <?xml version= " 1.0 " standalone= " yes " encoding= " ISO-8859-1 " ?> <!DOCTYPE mx2 SYSTEM " mx2.dtd " > <mx2 source= " MasterCook 5.0 " date= " November 28, 2000 " > <Summ> <Nam> Chocolate yoghurt cake </Nam></Summ> <RcpE name= " Chocolate yoghurt cake " author= " Jill Dupleix " > <RTxt> <![CDATA[ * Exported from MasterCook * Chocolate yoghurt cake Recipe By :Jill Dupleix Serving Size : 6 Preparation Time :0:00 Categories : Baking Cakes Chocolate Dairy Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 150 g dark, bitter chocolate 150 g castor sugar 150 g butter 5 eggs -- separated 150 g plain flour 1 tsp baking powder 300 g thick natural yoghurt Set yoghurt over a sieve to drain and refrigerate until needed. Gently melt chocolate, sugar and butter in a heat-proof bowl sitting in a pot of simmering water. Remove from heat and stir until well-mixed. Cool for five minutes, then beat in the egg yolks, one by one. Sift in the flour and baking powder. Beat the egg whites until stiff and peaky, and stir a couple of spoonfuls into the chocolate mixture to lighten it, before gently folding in the rest. Turn into a buttered and floured 20-centimetre round or square cake tin, and bake at 180ºC (350ºF) for one hour, until cracks appear in the top, and an inserted skewer comes out clean. Leave to cool before removing from tin. Cut into two equal rounds, sandwich with yoghurt and serve. Description: " Rich and fudgy inside and chocolate-cakey outside, sandwiched with cool, refreshing yoghurt. (This cake is too good for cream). " Source: " The Age, 28 November 2000 " - - - - - - - - - - - - - - - - - - - Per serving: 456 Calories (kcal); 38g Total Fat; (69% calories from fat); 10g Protein; 27g Carbohydrate; 211mg Cholesterol; 338mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 ]]> </RTxt> <Serv qty= " 6 " /> <PrpT elapsed= " 0:00 " /> <CatS> <CatT> Baking </CatT> <CatT> Cakes </CatT> <CatT> Chocolate </CatT> <CatT> Dairy </CatT> </CatS> <IngR name= " dark, bitter chocolate " unit= " g " qty= " 150 " ></IngR> <IngR name= " castor sugar " unit= " g " qty= " 150 " ></IngR> <IngR name= " butter " unit= " g " qty= " 150 " ></IngR> <IngR name= " eggs " qty= " 5 " > <IPrp> separated </IPrp> </IngR> <IngR name= " plain flour " unit= " g " qty= " 150 " ></IngR> <IngR name= " baking powder " unit= " tsp " qty= " 1 " ></IngR> <IngR name= " thick natural yoghurt " unit= " g " qty= " 300 " ></IngR> <DirS> <DirT> Set yoghurt over a sieve to drain and refrigerate until needed. Gently melt chocolate, sugar and butter in a heat-proof bowl sitting in a pot of simmering water. Remove from heat and stir until well-mixed. Cool for five minutes, then beat in the egg yolks, one by one. Sift in the flour and baking powder. </DirT> <DirT> Beat the egg whites until stiff and peaky, and stir a couple of spoonfuls into the chocolate mixture to lighten it, before gently folding in the rest. </DirT> <DirT> Turn into a buttered and floured 20-centimetre round or square cake tin, and bake at 180ºC (350ºF) for one hour, until cracks appear in the top, and an inserted skewer comes out clean. Leave to cool before removing from tin. Cut into two equal rounds, sandwich with yoghurt and serve. </DirT> </DirS> <Desc> Rich and fudgy inside and chocolate-cakey outside, sandwiched with cool, refreshing yoghurt. (This cake is too good for cream). </Desc> <Srce> The Age, 28 November 2000 </Srce> </RcpE></mx2> ______________________________\ _____ Get more from the Web. FREE MSN Explorer download : http://explorer.msn.com Quote Link to comment Share on other sites More sharing options...
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