Miam, miam...
Oct. 4th, 2004 03:45 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
labellementeuseAlors, mon examen de calcule, c'etait vraiment affreux... je me sens comme j'ai ete couru plus d'une voiture. Surtout l'integration; ca fait trop trop trop mal, je crois. heureusement c'etait seulement un practice, "les mocks"; je ferai plus bien a la fin d'annee, j'espere. Et maintenant je m'inquiete de mon exame de francais, a demain....
Anyway, after that rather dreadful experience I came home, and I've spent the better part of the afternoon baking a cake for my mother's book group. I hope they appreciate it; it's fairly hardcore and when it's done (it's in the oven right now) I expect it will look and taste rather wonderful; this is a fantastic, and REALLY RICH, cake.
50 g butter, melted
2 eggs
1 t vanilla essence
1/2 cup oil
1 T malt vinegar
1 1/2 c milk
1 1/2 c sugar
1 1/2 c flour
1 c cocoa
2 t baking soda
pinch of salt
1. Preheat oven to 160 degrees (that's Celsius. No idea in fahrenheit, but it's a bit lower than normal cake temperature.)
2. Put ingredients in a bowl in the order given. Beat on a low speed until all ingredients are just combined, then scrape down the sides and beat for another two minutes on medium to high speed.
3. Pour into a nice round tin- the book says 22 cm. Don't fotget to grease and flour the pan, or put baking paper in it. :-) Bake for about one and a quarter hours- umm, I usually start checking it from one hour.
4. While it bakes make the icing:
200 g butter, very soft but not melted
2 1/2 c icing sugar
1/2 c cocoa
2 t instant coffee powder, dissolved in 2 T boiling water.
2 egg whites.
Beat all together for fifteen seconds on low, scrape down the sides, and beat for two to three minutes on High.
5. When you take the cake out, leave it to cool in the pan on a rack for half an hour, an then turn it out to cool properly. When it's cool, slice it into three rounds- I usually end up with two, though, because otherwise I worry it's going to collapse.
6. Make this syrup:
1/2 c sugar
1/4 c water
1/4 c sherry, brandy, or whiskey
Heat sugar and water slowly, stirring constantly, until the sugar is dissolved. Boil for twenty to thirty seconds before removing from heat and adding the alcohol. Allow to cool slightly before brushing over all the cake rounds gently but throughly.
7. Spread the icing over the base, top with the second layer and ice that, then put on the top layer and ice that too, then the sides. Use a table knife or palatte knife or rubber spatula and dip it in hot water lots to keep it smooth.
Note: This cake uses a LOT of cocoa. A LOT. Go buy some more before you start. Trust me. You think you have enough, but you don't. Really. Also, it's really really rich. That might not be your thing, I suppose. Can't imagine it myself, but... :p
That's all for today, really. Good cake, though. let you know how it turns out...
Oh, and, this weekend I got my learners license, had my first lesson yesterday and was truly, truly awful, like dangerous, and I worked Sunday. if any of you were at the game and bought coffee by aisle 10, the clumsy girl selling coffee and dropping it all over the place was me. :o
Okay, I only spilled one cup. ;)
Anyway, after that rather dreadful experience I came home, and I've spent the better part of the afternoon baking a cake for my mother's book group. I hope they appreciate it; it's fairly hardcore and when it's done (it's in the oven right now) I expect it will look and taste rather wonderful; this is a fantastic, and REALLY RICH, cake.
50 g butter, melted
2 eggs
1 t vanilla essence
1/2 cup oil
1 T malt vinegar
1 1/2 c milk
1 1/2 c sugar
1 1/2 c flour
1 c cocoa
2 t baking soda
pinch of salt
1. Preheat oven to 160 degrees (that's Celsius. No idea in fahrenheit, but it's a bit lower than normal cake temperature.)
2. Put ingredients in a bowl in the order given. Beat on a low speed until all ingredients are just combined, then scrape down the sides and beat for another two minutes on medium to high speed.
3. Pour into a nice round tin- the book says 22 cm. Don't fotget to grease and flour the pan, or put baking paper in it. :-) Bake for about one and a quarter hours- umm, I usually start checking it from one hour.
4. While it bakes make the icing:
200 g butter, very soft but not melted
2 1/2 c icing sugar
1/2 c cocoa
2 t instant coffee powder, dissolved in 2 T boiling water.
2 egg whites.
Beat all together for fifteen seconds on low, scrape down the sides, and beat for two to three minutes on High.
5. When you take the cake out, leave it to cool in the pan on a rack for half an hour, an then turn it out to cool properly. When it's cool, slice it into three rounds- I usually end up with two, though, because otherwise I worry it's going to collapse.
6. Make this syrup:
1/2 c sugar
1/4 c water
1/4 c sherry, brandy, or whiskey
Heat sugar and water slowly, stirring constantly, until the sugar is dissolved. Boil for twenty to thirty seconds before removing from heat and adding the alcohol. Allow to cool slightly before brushing over all the cake rounds gently but throughly.
7. Spread the icing over the base, top with the second layer and ice that, then put on the top layer and ice that too, then the sides. Use a table knife or palatte knife or rubber spatula and dip it in hot water lots to keep it smooth.
Note: This cake uses a LOT of cocoa. A LOT. Go buy some more before you start. Trust me. You think you have enough, but you don't. Really. Also, it's really really rich. That might not be your thing, I suppose. Can't imagine it myself, but... :p
That's all for today, really. Good cake, though. let you know how it turns out...
Oh, and, this weekend I got my learners license, had my first lesson yesterday and was truly, truly awful, like dangerous, and I worked Sunday. if any of you were at the game and bought coffee by aisle 10, the clumsy girl selling coffee and dropping it all over the place was me. :o
Okay, I only spilled one cup. ;)
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french
Date: 2004-10-04 04:18 am (UTC)jenni
Re: french
Date: 2004-10-04 07:44 am (UTC)*goes*
*comes back*
OMG I TOTALLY HAD IT WRITTEN IN MY DIARY!
1:30-4;30. And all the otehr morning exams are 8:30-11:30, BTW.
no subject
Date: 2004-10-04 05:26 am (UTC)no subject
Date: 2004-10-04 07:46 am (UTC)And I probably won't get a piece. :-( mum's book club is bound to devour it.
no subject
Date: 2004-10-04 07:48 am (UTC)no subject
Date: 2004-10-04 07:54 am (UTC)Your icons is so terrifying me. :o
no subject
Date: 2004-10-04 07:57 am (UTC)xD THANK YOU!?
no subject
Date: 2004-10-04 08:07 am (UTC)OMG.
HAHA NO PROBLEM
*snicker* THUMB!
no subject
Date: 2004-10-04 08:12 am (UTC)IT IS SO DISCWORLD! OMG! xD
no subject
Date: 2004-10-04 06:00 am (UTC)Apparently I'm freakishly good at driving O_O And did you get the text i sent you? Belle and Sebastian likewo. Singles are only $15!
no subject
Date: 2004-10-04 07:47 am (UTC)And I haven't _got_ $15.
no subject
Date: 2005-12-08 08:13 pm (UTC)no subject
Date: 2005-12-14 04:39 am (UTC)