Chocolate Brick

This week’s Cake Club was moved at short notice to the afternoon tea break, which meant that members were even hungrier than usual. Fortunately, Helen provided a cake so solid that gravity itself distorted around the tea table, and despite the record-equalling turn out of 17 happy faces, a few slices were left over at the end. This is not to say that the cake was not delicious, I should add, and many people valiantly tried to force a second helping down, although common sense dictated otherwise. Helen’s report follows.

Not long after I bought my first house I decided to make a chocolate cake for my friends. At this point I didn’t know that the thermostat in my oven was broken. The recipe I was using said to cook the cake for 45 minutes. After 20 I could smell burning!

As I was scraping the burnt cake out of the tin to throw it away I absent-mindedly licked my fingers…and it tasted goooood! The bitter, burnt top of the cake actually tasted really good together with the gooey chocolate middle; so I decided to rescue the cake and this is what I came up with.

Apologies to whoever provided the original recipe… an unfortunate event (which cost our insurance company around £50,000) means that the book that this came from is no longer with us!

200g Plain chocolate
140g Butter

5 Eggs (separated)

200g Caster sugar

90g Plain flour

150g Chocolate chips

Break / cut the chocolate and butter into pieces and melt in a glass bowl with the sugar over a pan of hot (but not boiling) water. Cool slightly then add the egg yolks, mix, then add the flour (or floor as I wrote in my original notes!).

Whisk the egg whites until soft peaks form. Fold half into the chocolate mixture and then the other half (being careful not to squash all the air out). Mix in the chocolate chips, pour it all into a 20cm round tin and burn!

(The original recipe suggests 180°C for 45mins – so feel free to try this and see if you get a good cake – but I’d suggest about 250°C and wait till you can really smell it!)

If you end up with something that looks like a cake try melting 100g of chocolate, 75ml of cream, and 50g of butter over a pan and using it to ice the cake, otherwise…

200g Plain chocolate
75ml Cream
50g Butter
50g Walnut pieces
100g Currents

Melt the chocolate, cream and butter over a pan of hot water.

Meanwhile break the cake into pieces (bigger than crumbs, smaller than chunks). Mix the currants and walnuts with the cake pieces.

When the chocolate mix is melted mix it with the cake, fruit and nuts and mash it all together with your hands (great for little, or big, kids who like getting messy).

Line a loaf tin (or any other container of any shape you like) with greaseproof paper and squash the mixture into it. Now bung it in the fridge and wait for it to resemble a brick.

To demonstrate quite how excellently this cake resembles a brick, we include this video. Make sure your speakers are turned up.

Back Story

My friends reported that they loved the ‘cake’ but they did struggle to find a knife strong enough to cut it! It was these friends who christened this creation ‘brick’. They also suggested that bricks should be used for building things so several years later I presented them with a model of the Tower of London. The ingredients list is not for the faint hearted, nor those on a diet.

The near-finished item:

Published in: on June 13, 2010 at 22:01  Leave a Comment  

Second Attempt

This cryptically named cake by Richard turned out to be an apple and raisin cake which looked and tasted delicious. This is less than can be said for First Attempt, details of which appear in a special edition extended recipe report experience below. In the meantime, we note that Second Attempt was so appreciated that people who turned up too late or forgot to turn up at all were not, as is usual, taken a slice of the leftovers by friendly cake clubbers present at the main event, because second (and in some cases third) helpings ensured that there were no leftovers. Richard’s report follows.

60g cool melted butter
2 chopped apples (i used a pear too)
1/2 a cup of sugar
1 cup sultanas (i threw in a few dates)
1 tsp cinnamon
1 1/2 cup self raising flour
2 eggs beaten

Bake 1 hr 180

This is a good entry level cake for young bakers, or men like me who think they know what they’re doing, but don’t really. You’ll also notice that other cakes (e.g. the mocklerone) had enough butter and sugar for about 7 of these cakes, so if you have a lot of people to feed or plenty of apples this would definitely be a winner. I have to admit that i only just read the rules, so am regretful to let you know that it came from

First Attempt

My previous effort was to put 2 cups of stewed apples in a basic cake mixture and not measure any of the other ingredients. I felt that i was going to pull it off, but after a couple of hours in the oven started having some doubts. I left it for another hour and it was basically burnt on the outside and sort of wet sticky and tangy on the inside. I’ve eaten a bit, and only felt mildly nauseous but was told that i couldn’t really serve it to other people.

Published in: on June 6, 2010 at 12:37  Leave a Comment  

Milk and Egg Pudding

Close on the heels of the rapidly demolished Date Cake was the simple but tasty Milk & Egg Pudding by Olivier. This was perhaps the first cake club entry to truly require a spoon (other offerings usually delicately but unnecessarily consumed via the medium of the fork). Still warm, and deliciously coated with sugar, this dessert disappeared down our gullets with alacrity and much licking of lips. The recipe will follow shortly.

Published in: on June 6, 2010 at 12:26  Leave a Comment