Thursday, 14 April 2011


we have muphity

on Friday to raise money for Christchurch and sausage sizzle


  1. Mrs D

    Melt and mix white chocolate cake.

    185g (6 oz) butter, chopped
    1 cup (8 fl oz) milk
    1 1/2 cups caster (superfine) sugar
    150g (5 oz) white chocolate, chopped
    2 cups plain (all purpose) flour, sifted
    1 1/2 teaspoons baking powder
    1 teaspoon vanilla extract
    2 eggs

    Preheat the oven to 160 celcius. Place the butter, milk, sugar, and chocolate in a saucepan over low heat and stir until melted and smooth.
    Place the flour, baking powder, vanilla, and eggs in a bowl. Add the chocolate mixture and whisk until smooth. Pour the mixture to a 22cm (9 inchW) round cake tin lined with non-stick baking paper. Bake for 50 minutes or until cooked and tested with a skewer. Coll in the tin. Spread the cooled cake with chocolate gaze. Serves 8-10

    Chocolate Glaze

    Place 150g (5 oz) chopped dark couverture chocolate* and 1/2 cup (4 fl oz) (single or pouring) cream in a small saucepan over low heat, stirring until melted and smooth. Allow the mixture ti stand for 10 minutes and to thicken slightly. Pour the glaze over the well chilled cake ad tap to remove any air bubbles or refrigerate the gkaze and serve as a rich chocolate sauce.