Spec me a dessert

Chocolate Fudge Cake

175g Self raising flour
2 Tbsp Cocoa Powder
1 Tsp Bicarbonate soda
150g Caster sugar
2 Eggs Beaten
150 ml (1/4 pint) Sunflower oil
150 ml (1/4 pint) Semi skimmed milk
2 Tbsp Golden syrup

For the Coating and filling

75g Unsalted butter
175g Icing Sugar
3 Tbsp Cocoa Powder
Drop of Milk

1. Pre-heat oven to 180ºC/350F/Gas Mark 4. Grease and line two 18cm (7 inch) sandwich tins.
2. Sieve the flour, cocoa and Bicarbonate of Soda into a bowl. Add the sugar and mix well.
3. Make a well in the centre and add the syrup, eggs, oil and milk. Beat well with electric whisk until smooth.
4. Spoon the mixture into the two tins and bake for 25 - 30 minutes until risen and firm to the touch. Remove from oven, leave to cool before turning out onto a cooling rack.
5. To make your butter icing, place the butter in a bowl and beat until soft. Gradually sift and beat in the icing sugar and cocoa powder then add enough milk to make the icing fluffy and spreadable.
6. If the cake has risen a little to high then use a serrated knife to even off the top, now sandwich the two cakes together with the butter icing and cover the sides and the top of the cake with more butter icing.
 
taste, always taste each part.
as for size no idea, I just judge it.

Humm googling other recipes, anything from 75-150g per 250g of biscuits. I would start of at the lower end and see how well it holds together once pressed.
 
AcidHell2 said:
300g cream cheese
250g mascarpone cheese
300ml extra thick double cream
600g white chocolate bar
500g Hobnobs
large Knob butter
2 pallets of strawberries
sugar

1) Smash the hobnobs up and add melted butterto form a base, allow to cool.
2) Next boil some water in a saucepan, turn heat of. Place glass bowl above water (making sure it doesn't touch). Place chocolate in and allow to melt. As little stirring as possible, once melted set aside and allow to cool slightly.
3)Take one pallet of strawberries and finely slice, place in a bowl and sprinkle 1 tablespoon of sugar over and leave for 30mmins or so.
4) beat the cream and cheese together. Then mix in the still melted but slightly cool chocolate.
5) Use half this mixture to cover the biscuit base. Then neatly arrange the strawberries on top and poor over any juice.
6)Spread the remaining mixture over.
7) With the remaining strawberries, blend in a blender, place in a saucepan with about 3 tablespoons of sugar (or to taste), bring to the boil and reduce by half (or until reasonably thick and syrupy). Strain through a sieve. Allow to cool
8)poor over the cheese cake. Place in fridge to allow it all to firm up.
Click to expand...

isn't a pallet of strawberries a bit of overkill? i think a punnet might be more suitable
 
ok so i had all the cheeses and cream beaten together and tasted it thought, bit "meh tbh dunno how this is going to end up good".:(


Then added in the melted white chocolate mixed it all in well, and tasted again.... OMG this is the most amazing thing i have ever tasted, :D:D acid I want your babies!
 
:eek: :D yeah masacapone gives it a slightly odd bitter taste but works so well once sweetens with the chocolate.
 
Last edited:
Must not eat cheesecake!! :(


Do you think i could eat the whole thing then buy a cheap cheese cake mix and never tell them i made a good one?
 
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