LOL All this over a recipe huh? To start Muscavado sugar IS brown sugar -
but it is a softer sugar, it kind of sticks together unlike normal brown
sugar. Eggs are LARGE sized eggs - somehow I don't think that America has
jumbo sized chickens that lay eggs the size of an Ostrich's:) Just a regular
LARGE egg..
Here goes again:
8oz soft unsalted butter
13oz dark muscovado sugar
2 large eggs - beaten
1 teaspoon vanilla extract
3 1/2oz best dark chocolate - melted
7oz plain flour
1 teaspoon bicarbonate of soda
1 Cup boiling water
23*13*7cm loaf tin (9" loaf tin)
Preheat the oven to 375f, put in a baking sheet case of gooey
sticky drips later;) and grease and line the loaf tin. The lining is
important as this is a very damp cake: use parchment, Bake-O-Glide or one
of those loaf-tin-shaped paper cases.
Cream the butter and sugar, either with a wooden spoon or an electric hand
held mixer, then add the eggs and vanilla, beating in well. Next fold in the
melted and now slightly cooled chocolate, taking care to blend well, but
being careful not to over beat. You want the ingredients combined: you DON'T
want a light airy mass. Then gently add the flour, to which you've added
the bicarb, alternately spoon by spoon, with the boiling water until you
have a smooth and fairly liquid batter. Pour into the lined loaf tin and
bake for 30 mins. turn the oven down to 325f and continue to cook
for another 15 mins. The cake will still be a bit squidgy inside, so an
inserted cake-tester or skewer won't come out completely clean.
Place the loaf tin on a rack, and leave to get completely cold (if you can
resist it <G>) before turning it out. (The *Author* recommends leaving it
for a day - hhuummm you won't get that far I can guarantee). Don't worry if
it sinks in the middle: indeed it WILL do so because its such a dense and
damp cake.
I will endeavour to post any new recipes in both American and English! I'm
just waiting for MI6 to come and beast me now :)
Enjoy!
Mark
-----Original Message-----
Carmichael
Sent: Saturday, March 17, 2001 02:02
To: Multiple recipients of list ORACLE-L
on second thought.... yes, it might very well mean something different.
large, extra-large, jumbo? what size eggs? are they sized the same here and
there? and yes, the size of the egg makes a differnce in baking.
baking, unlike cooking, tends to need very precise measurements.
I'll agree that a teaspoon is a teaspoon :)
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Author: Mark Leith
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