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-- INTRODUGIQN
IMPORTANT NOTES
CHOCQLAT/ LAMINGTON BABX CAKes
LITTKE CHOOI-ATE Bt.EEDtNG HEARTS
- . MINI CH/OLATE FUDG* CAKES
kITRE poku D0T CkI8ESECAKES
t' '' Klmu pupel!tl cA>s w.I'rH
:2c:.e RMPRERRX CRNSH SyRUP
tlltAp/ N*GAR BAIYCAKES
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PMSIONFRUITYVQH/RT SXRUP CAKES
1. i . ., : .1,. , , )*,. 4..L?*,E,.yy'. y .rli ...: ' TkOl'nMuT ELP/M OOCN@ MNEIAR SANNGpU EP ACANKAeNSA FRIINDS
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importunt notes '
- * Indhvidual cake tlns used are of a ?I4 ( I 801731) cup capacity f Iled to 214.
. Be sure to grease tins well and llne with non-stlck baking paper if advised to do
so. Do not over-fill the tins or tlney will spill thelr contents into the oven.-l-his is
not a pretty sight.
-' w AII r'ecipes yleld baby cakes but substitute 'tin sizes are given for cooking as Iarge
-' cakes where appropriateq-l-lming js only given for lit-tle cakes, as thls is a book about
Iittie caltes. Baking tlmes may vary for iarger cakes. As a guide allow 45-60 mlnutes
and start testing at intervals from 45 minutes until a skewer inserted comes out
clcan.
' * A1l cakes were tested in a fan-forced oven. increase Lemperature by l 0OC if using
- 84 conventional oven.
@ AI1 rrleasurements for spoons or cups are for level. Ioosely packed amounts unless
otherwise Stated,
@ AII eggs are smail unless otherwise stated.
u @ As these cakes are smalh they can easlly become dry If overcooked. lt is advisable
to test cakes cacefully towards the end of cooking time as even a few minutes for
a small cake can cause near ruin.
05
chocolute Iumingkon Betby cukes -
Expe ri ment with diff erent shctped I umi ngtons just f or f un .
4 egss 1 Preheat oven to I 80OC Grease and f otl 1' I 2 -
à eup cusker sttguc I n d ivI d ual ccR ke o r r'nu f6 n tl n S o ,' or l e 20c m
l 2!;g pluin f loury sifted Tp-I ing-rorm calte tin. -
:1 tlylsp cocoo powder ' sif-ee'tl 2 Pu ( eggs and sugal' Into 8. bowf artd wh Isk for
z tblsp wuuer, melted
' about 5 r'flirnu Lils untll mixtul'e Ls I Ight and flu Ty
5 Vel-y gently fold slfted floul' and cocoa through
the mlx-turae. quickly followed by the buttec ..--: -
4 Pour Into prepared tlras and bake for I O minutes
untll Ilttle cakes spr Ing baclk when pressed
muktas l 2
cbocoiute coconut couting
l 5eg qutxlity durk citoeolute l Melt the t'hltlcolclte and har'dtlned cocornu t oIl
l 0()g Kremelttxzcophu to FIe ther In J1 double bollel'. Op' mlcrmvtlvit ft-lp' 2
.
l(ohougr ddeenseicdc cuotecodn cttotc 0o;n1)ut 2 rU'flisneu tae fso. SrktL ro' ur nstkiel wsme0r' 0toth d.Ip each sponge Into lkquid
throtxas -
chocolate and then roI I In coqonut Leave to set on
d wlre rack.
06
liule chocolctte bleeding hecte'tq
Breuk the heurts of these sweet things ctnd hot 1 iquid chocolute escctpes.
zsng sutter l Preheat oven to I 60*C Grease and gour' 1 2 Indiviclual
250g quullt:y dcrk clwcoltxt:e calke or rrtufûn tlns
broken into eieces z Gentiy heat butter and chot-olate togethet' in a dotlble
5/4 cup sugor boile,. o.r mlcl- owave uotl j J. u%j mej ted .Remove from
1. tsp vurlillo extruck the heat and stI r until srnooth.
7 eggs 5 M Ix In Sugaq k/drl 111tl1 fzgags (Rnd Salt untl I 513300th Quickly
pinch sult
7 tlylsp pltzin fiour, siftect iqnd bFlef )' mIX IrJ QOU@- Unil I JLIS'E blended.
4 Dlvlde batter In to prepared tlns fi I Iing to i/4 full. Bake
for I O - I 5 mlnutes until edges are set but centces
are stlil vel'y wet and a I Ittle sunken.
5 Cool Ln t Ins for 5 rrllnutes before carefully removlng
by I'urlnLng a Iknlfe around ocige of each cake. Serve
Immocllsliel)/ SO thclt tbcll- heEtris bdeed W/CN CUi
mukes 1. Z
serving suggestions
i * D ust with a m I xture of q uu ! 1ty cococl powde r
ctrl d i c i n g s u ga r .
@ Pe 1'f ect se rved w ith cl otte d o r wh i ppe d
C Ce C1 m .
J
09
enini cbocolGte fudge cukes
Gooey, fudgey ctnd completely de$ icious. -
l eup wctter 1 Preheat overa to f 6OOC Grease floul' and lfne vtriëh
250g butter non-stlo 14 baltlng paper the base of I 2 indlvldua I cake
2 Ntlg dctrk cbocolute C)h . r'ntlfja tjns or' one 20(Em Spl'l ng-fot'm cake tin.
2l Rc/tm2 sc ucpctss tseerl fs -urgtzcitsr ing f Iour 2 Comblne water butt czr' ' chocolate anci sug'ar . togctther ---
In a saucepan. Stkl ' ovel' a low heat untLl sugal' has
1z4 cup comocl powder ,.-.
e eggs, lightlye seueon dlssolved. Cool to roorn temperature.
1 tsp vuniiloextrrxwt 5 Skh togetbec tloul' ancl cocoa, and genLly stlr' Into
chocolate mlxtur'e Ligh tIy whLskc 1ra beaterh tlggs '--
ancl vanllla.
P 'tO l'epared Cake tLns Bake for 70 25 -'Y -
4 Oti F I O P
mlnutes ol' unrll a skewer inserted comes out clean.
Qïclol befol-e b'e?novlrtg fi-om tins. --'
5 1ce wlth chocolate frostlng.
rnukes l 2
clvocolute frosting
lst)g butter 1 rvlell butter chocolate and golden syp'up togethep' -u
l cup chopped durk chocolqae jje ntiy in a doubie boiler or' Enlcrowak/e for 2 minutes.
or chocolttte melts gtlk. to blend Into a 1r7300th past/ Set ïlslde to Cool
l tblsp golden syrup but nc)t Set
.
2 Oraûe cold. whlsk Logether' lnto a fluffy thlck frosting
' and Iavlsh onto qakes.
è
. 10
' little polhu dot cheeseccthes .
' Tshuey sp toh1 Rctctt d130ott hc i ongn cgeivpet si sh Merc tsiduccz hH pelteatutseu rr'se; cttsh et hr eisc cl puek eis -c tnit citsc lcuz pttruute iosne nosfu huel rdse. I Siglahet
.
2o;g sweet shorteyttse pctstry 1 iDh'eheal oven to I 50OC Gp'ease ( 2 Indlvidual cake
l()tlg' clmpee!d qucaity dctr'lt . s oI' one 20cm spl'lnpfol'm calke tin
5()@g creurn cheese ctk room
of tlns. Pr'lck pastry aod chlrl kvell. Melt chocolate over
1. cup ccster sugur (A gentle heat and set aslde to coor a llttle
z tse vcnillu extruct 5 Creacn togetlaer' cl-ear.n cheese anc! sugap. untll sm00th
z Iurge eggs and fluffy Add vanilla and eggs and beat to combine.
a
Rescrve 1 /z1 of the mlxture. add meked clnocolate to
thls and beat to comblnta tplen place into a piping bag
fttecr .anth a large plaln nozzle.
4 Pour the bulk of the checsecake r'nlxture Into the
prepap'ed tlns. Insert ppped dots of chocolate deeply
and evenly pnto each cake. I'hestc wII! Iook Ilke polka
dots when the cakes are cut.
5 Bakc for 25 mlnutes or untzl set but not dry.
6 Cool in tlos befoce cacefully removlng
mukes 12
1 1
