Chocolate Sponge Cake – No electric mixer – make in the pan and bake in the oven

I call this my ‘lazy cake’ because one day, I felt too lazy to take the electric mixer out and decided to just mix all the ingredients in a pan. Voila! the cake came out super moist and incredibly delicious! To my surprise, it did not need to be iced with butter icing as I usually do for my other chocolate cakes because it tasted best as it was. The dainty cake slices were a real joy to pop into the mouth and savour every crumb!

This cake cannot go wrong, so do not worry. Just relax and fold the ingredients together and pop the batter into the oven. I baked this cake under 160C instead of usual 180C given the fact that the batter is a little too runny and also to achieve a more moist texture in the cake.

Ingredients needed:

Self-raising flour200g
Margarine or butter200g
Sugar200g
Cocoa powder2tbsp
Salt3 pinches
Water5tbsps
Milk3tbsp
Eggs2

Set the oven to 160C

Let’s make it:

  • In a pan heat butter until melted and add sugar. Stir until sugar dissolves and add milk
  • In another pan heat water and add cocoa powder and salt. Stir under low flame until cocoa powder blooms. Pour into the pan with butter and sugar and give a good mix
  • Beat eggs with a fork until frothy and add to the pan
  • Add flour and mix all together
  • It is this easy you see!
  • Now that all have come together as a runny batter, pour into a lined tray with parchment paper
  • Bake in the bottom shelf of the oven for 30 mins or until a skewer comes out clean when stabbed in the middle
  • Once out of the oven, cover the top of the tray with a tea towel and let the cake cool off completely
  • Once cooled, take out of the tray and cut into dainty pieces. To achieve the best results, dip the knife in boiling water and wipe clean
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Eton Mess – Best Ever!

Who can resist this indulgent, sweet strawberry dessert? The occasional crunch of the meringues in the silky smooth cream, drenched in the sweet strawberry sauce and the taste of fresh juicy strawberries, make it simply heavenly!

Eton Mess is a traditional English dessert, commonly believed to be served at the annual cricket match at Eton College. Much loved for its finest taste and luxury appearance, Eton mess is very popular in the summer season in England.

The best news is that it takes only a few minutes to whip it up! Gather the ingredients needed and it’s just a case of whipping the cream and wrapping all in it! Then, grab a spoon and let your taste buds go dancing!

Serve on a scoop of vanilla ice-cream or just decorate a cake with it to give it a luxury taste and appearance!

Ingredients needed:

For the strawberry sauce
Juicy strawberries200g and a cup full for garnishing
Sugar3 1/2 tbsp
Lemon juice1 tsp
Water1 tbsp
For the whipped cream
Double cream – whipped cream200ml
Icing sugar3 tbsp
Lemon juice3 drops
For Meringues
Buy a packet of good quality meringues from a supermarket

Let’s whip it:

Opt for juicy strawberries

First, make the strawberry sauce

  • Place strawberries, sugar, lemon juice and water together in a pan and heat up gently until the strawberries are softened and floating in a sauce. This will take about 10-15 mins.
  • Send the sauce through a sieve to get a clear liquid without any seeds
  • Keep aside to cool.

Next, whip the cream

Eton Mess will be a messy and an undesirable lump, if the cream is not whipped into perfection. It is very important to place the cream, the mixing pins and the mixing bowl in the fridge until needed.

  • Take the cream, mixing pins and mixing bowl out of the fridge and immediately pour cream into the bowl
  • Now start whipping at medium speed and gradually increase the speed to maximum. You will notice the cream thickens while being beaten
  • Add icing sugar little by a little while beating in full power
  • Drop the lemon juice
  • Beat until soft peaks form. Check the sweetness and you can add a bit more icing sugar into it to take the sweetness a little further

Assemble – the best part!

  • Slice a cup full of strawberries into thin slices and drop into the cream
  • Add some of the strawberry sauce
  • Crush some meringues and drop
  • Mix all together
  • Decorate with more strawberries, sauce sprinkled on the top and meringue scattered on.
  • Serve chilled!
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Best Chocolate Brownies -Blitz In The Blender And Baked To Perfection

This is the easiest and the yummiest Chocolate Brownies I have ever made! I mentioned “easiest” here, because the batter is made in seconds by dropping all the ingredients into a kitchen blender and blitz together just for 5 seconds!

Originated from the United States in the 19th century, Brownies are crispy and crackly on the top, fudgy in the centre, chewy and caky at the same time. It is a cake and it is not! The difference is no baking powder or self – raising flour are added, so the batter does not rise. Instead, it becomes chewy and fudgy while baking.

So, let’s make these beauties and serve them around, at tea time! Or you can drop a few on top of vanilla ice-cream and serve with a little dash of chocolate sauce to make it a gorgeous dessert!

You can also, drop them into a transparent bag, tie a ribbon and make a pretty gift for a friend! Once you made them, serving ideas will come flooding! So, let’s get ready with the ingredients and give it a try;

Ingredients needed:

Plain Flour100g
Butter/Margarine100 g
Sugar250 g
Eggs2
Cocoa powder1 tbsp
Milk2 tbsp
Milk chocolate 125g
Vanilla 1 tsp
Salt3 pinches

Let’s make:

  • Melt milk chocolates, milk, salt and cocoa powder together on a pan or in the microwave. Mix well. Keep aside
  • Add butter and sugar into a pan and heat gently while stirring until the sugar dissolves and let it cool. You can use the microwave for this purpose.
  • Add the eggs into a blender. Whiz only for 3 seconds.
  • Add butter and sugar mixture, chocolate syrup and vanilla. Whiz for 5 seconds
  • Add flour. Whiz for 5 seconds. Your batter is ready!
  • Pour into a glass or Pyrex dish lined with a parchment paper
  • Bake for 20-25 mins
  • Let the baked brownie sheet cool off completely
  • Dip a sharp knife in boiling water, wipe clean and cut squares
  • Store in an air-tight box
  • Taste even better the next day!
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