The Super Moisty Chocolate Cake!

Specially baked by Fada Moranga to celebrate

this little baby's birthday

and this great interview

Ingredients for a 2 layer big cake - bake it the day before!

For the batter:
200gr unsalted butter
240gr white sugar
4 XL eggs
200g dark chocolate bar
240ml skimmed milk
450gr flour
4 tea spoons Royal baking powder


For the syrup:
150ml Port Wine , 200ml water, 100g white sugar, 1 sachet Nescafe instant coffee


For the chocolate glaze:
400gr Crème fraiche or sour cream, 200gr chocolate bar, 2 honey soup spoons


Preparation:

Pre-heat the oven – 150º /180º C

Break the chocolate into small pieces and melt it very slowly with the milk in a saucepan. Reserve.

Mix the butter (at room temperature) with the sugar. Then add 1 egg at a time and mix it well. When the batter is nice and fluffy, then it's time to add the melted chocolate with the milk. Mix well.

Time to add the flour with the baking powder, gently folding... and then mix it with the electric mixer for about 30 seconds (the more you mix it, the more it thickens..)


Take 2 round baking pans (or just 1 if you make 1/2 recipe), grease them and cover them with baking paper and pour the mix.

Cook each cake for about 25 minutes or until it is dry. You may test it with a toothpick - if the cake is done the toothpick will be nice and clean!

While the cakes are in the oven you should be preparing the syrup – mix the sugar with the instant coffee in a saucepan and pour the water to dissolve it. Then pour the wine, let it boil and simmer for about 5 minutes.

Take the cakes out of the heat and turn the baking pan upside down on a sugar sprinkled cake plate and pour the syrup.


Once it's cooled you may assemble the cake: how to assemble a layer cake - slideshow

Prepare the chocolate glaze: pour the crème fraiche or sour cream in a saucepan and heat it very slowly, add the chocolate pieces and mix until it melts. Now add the honey and mix until the mixture is smooth.

Spread it immediately on the cake and decorate with wine gum gems and sprinkles. Keep it in the refrigerator until firm and enjoy!

ApplePear Pizza

Ingredients:

Pizza dough left overs, apples, pears, honey (4 table spoons), cinnamon

(2 apples + 1 pear = 2 medium pizzas)

Preparation:

Chop your apples and pears. Then dust your rolling pin with flour and roll the dough out to a circle that is big enough to cover the baking sheet or ceramic plate. Then finish stretching it out with your hands, working from the centre and using the flat of your fingers to push the dough out. Spread the apple and pear cubes, and after that, scatter some honey and cinnamon. Bake it on a high shelf for 10-15 minutes, until it is golden brown and smells wonderful!

Fada Moranga's Carnival Surprise Chocolate Cake

Ingredients:

300gr Chocolate, 150gr Butter, 150gr Sugar, 5 Eggs, 50gr self raising Flour

For the frosting: 100ml double Cream, 100gr dark chocolate

Preparation:

Preheat oven to 150ºC. Line a 30 cm cake pan with greaseproof or other non-stick paper (or grease a 30cm round ceramic container). Melt the chocolate and the butter in a saucepan. Remove from heat and, in a bowl, combine the sugar, the egg yolks (one at a time, mix well between each egg) and the flour. Beat the egg whites and add them to the chocolate mixture. Bake at 150ºC for about 45 minutes. The top must be crunchy and the interior should stay moisty. Leave it to cool. For the frosting - Heat the cream. Then remove it from heat and add the chocolate. Mix it well. Let it cool and spread over the cake.

Another option – Chocolate custard icing

1 full tablespoon of flour Maizena or other corn starch
1 full tablespoon of butter
1 teaspoon (or 1 sachet) of coffee powder other coffee flavoured cereal mix
1 full tablespoon of sugar
100gr chocolate
3dl milk

Combine the milk and the corn starch in a saucepan. Warm gently but do not let the liquid boil, stirring constantly . Add butter and the coffee powder. When it thickens, add the sugar and stir. Finally add the chocolate and stir until creamy. Let it cool a bit and spread it over the cake while it is still warm. You can make swirls in the icing with a fork.

Just before serving you may add some M&Ms for colour... :-)))

Note: the cake will be better off the fridge.

Chinese vegetarian crepe

Fada Moranga's Courgette Pasta

Fada Moranga's Rice Courgette

Fada Moranga's Carrot Rice

Fada Moranga's CodFishSurprise

Fada Moranga's WarmSalad

Fada Moranga's PumpkinPasta

Fada Moranga's CountrySide Pizza

Ingredients:

Recipe for 2 medium sized pizzas

For the topping: 2,5 dl of olive oil, 5 garlic cloves, 3 onions, 6 fresh red tomatoes, coriander, sea salt, 400g of fresh white mushrooms, 3 fresh mozzarella cheese balls

For the bread: 1kg plain white soft flour, 1 sachet Fermipan dried yeast, 1 tablespoon golden caster sugar, 0,5 lt hand-hot water + 1 tablespoon sea salt + 1 tablespoon olive oil (see preparation here)


Preparation:

Chop the tomatoes, the onions, the coriander, the garlic and slice the mushrooms. Pour the olive oil into a pan and add the garlic. 30 seconds later add the onion and let it golden (it takes about 5 minutes). Then add the tomatoes, the coriander and salt it. Cook it slowly for about 10 minutes.

Having made the dough and left it to rise, pre-heat the oven to gas mark 8, 450°F (230°C). The next stage is to tip the dough back on to a work surface that has been sprinkled generously with flour to prevent it from sticking. Knock all the air out of the dough and knead it for a couple of seconds to begin shaping it into a ball. Then dust your rolling pin with flour and roll the dough out to a circle that is big enough to cover the baking sheet or ceramic plate. Then finish stretching it out with your hands, working from the centre and using the flat of your fingers to push the dough out. Spread the tomato topping, lay the sliced mushroom and after that, scatter the Mozzarella cheese over.

Bake the whole thing on a high shelf for 10-12 minutes, until the crust is golden brown and the cheese is bubbling.