Oh, I love chocolate products, especially if they have nuts, chocolate cake, chocolate mousse, chocolate pudding…..Oh, my guilty pleasure!!! Lord have mercy on me!
Enough about my confessions of a chocoholic. Last year I tried a Choc Nut Cake recipe from the Pick ‘n Pay Fresh Living magazine. The recipe was comprised mostly of the ingredients I usually keep in the cupboard. I just needed to buy a whole-nut chocolate slab.
I tried out the recipe and it was di-vi-ne. I then saved it in my “tried and blown away” folder. That was the first time I tried out a recipe from the magazine, thereafter I never stopped….
One thing I love about the magazine is that it has simple, easy to follow or should I say, “idiot proof” recipes and most of the ingredients they use are the ones you usually keep in your cupboard. If you don’t have the ingredient, they tell you where to get it or you’ll have a picture of the ingredient to at least get an idea of how it looks like. To me, that’s idiot proof.
Recently, I found out that Fresh Living launched a cookbook ~ The Best of Fresh Living. The cookbook is a collection of over 140 scrumptious recipes from the magazine. The recipes are divided into four sections: salads, starters and soups; weeknight affordable, accessible meals; baking and desserts and lastly, splurge items.
Going through the recipes I noticed that they have included the Choc Nut Cake – Aaaahhhh! I just couldn’t resist the temptation to prepare it again and share with my friends, colleagues etc.
Try the recipe. I promise you, you are going to love it and also get yourself a copy of the cookbook ~ The Best of Fresh Living is only retailing at R89.95!!!
Tomorrow, I’ll be sharing another mouth-watering, yet simple “tried and blown away” recipe from The Best of Fresh Living Cookbook. Happy Baking!
Choc-Nut Cake Recipe
1 cup (250ml) cake flour
1 cup (250ml) sugar
4 extra-large eggs, separated
½ cup (125ml) vegetable oil
½ cup (125ml) warm water
2 slabs (100g each) whole-nut chocolate, grated
1 tsp (5ml) vanilla essence
1 Tbsp (15ml) baking powder
Chocolate Butter Icing:
½ cup (125g) butter
2/3 cup (60g) cocoa
1Tbsp (15ml) vanilla essence
3 cups (750ml) icing sugar, sifted
¼ cup (60ml) boiling water
1. Preheat oven to 180۫C. Grease and line 2 round 20cm cake tins.
2. Sift flour and sugar into a large bowl. Add egg yolks, oil and water. Mix well.
3. Beat egg whites until stiff peaks form and fold into chocolate mixture.
4. Divide mixture between cake tins and bake for 30-35 minutes or until a skewer inserted comes out clean. Allow to cool on a rack.
Chocolate Butter Icing:
1. Melt butte in a small saucepan. Add cocoa and vanilla essence.
2. Cook for a minute over a low heat, stirring continuously.
3. Scrape mixture into a large bowl and allow to cool to room temperature.
4. Beat in icing sugar and 1-2 Tbsp (15-30ml) hot water at a time until well combined and fluffy.
5. Add more water if mixture is too stiff.
6. Use a warm palette knife to ice cake.
Makes 1 large cake
ENJOY and Give me Feedback , P-l-e-a-s-e !!!!!!!!!!!