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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 8 x ca. 30 g | Margerine or butter |
| 6 1/2 x ca. 30 g | Dark chocolate; chopped |
| 1 1/2 Tasse | Caster sugar; (I used ordinary white sugar) |
| 1/4 Tasse | Whisky; (I used brandy) |
| 1 Tasse | water hot |
| 1 1/2 Tasse | Self-raising flour |
| 1/2 Tasse | flour plain |
| 1/2 Tasse | Dark cocoa powder |
| 2 | Eggs lightly beaten |
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2 X 20cm (8") round cakes
1. Preheat oven to 150 °C (300F/Gas 2). Grease tins. Line base with baking paper.
2. Melt butter in pan. Add chocolate, sugar, whisky and hot water and whisk until smooth. Cool slightly and transfer to large bowl.
3. Add sifted flours and cocoa. Whisk until mixture is smooth and free of lumps, then whisk in eggs. Pour into tins and bake for 45 minues, or until firm. Allow to cool in tins. Can be sandwhiches together with cream or icing of choice.
Can be stores in airtight container for up to a week.
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