Thursday, 20 April 2017


2 1/4 cups cake flour
2 teaspoons bicarb soda
113 grams butter, softened
2 1/4 cups brown sugar, packed
3 eggs
1 1/2 teaspoons vanilla
1 cup boiling water
90 grams dark cooking chocolate, melted
1 cup sour cream

preheat oven to 180 c.

grease sides and line bottom of 24 cm springform tin.

sift together flour and bicarb. put aside.

using an electric mixer, cream the butter then gradually add the sugar and beat until well combined.

add the eggs one at a time, beating well after each addition.

add vanilla and melted chocolate.

turn mixer to low and beat in 1/3 flour alternating with 1/3 the sour cream, at a time.

beat in boiling water. the mix is really runny.

pour into tin.

cook for 60 - 70 minutes or until a skewer comes out clean.

cool in tin for 10 minutes then remove to wire rack.

cool completely


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