Microwave Chocolate Almond Sponge Cake
| December 13, 2005 | Posted by Secretary under Recipes |
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Ingredients
- 4oz Butter
- 4oz Caster Sugar
- 4oz S.R. Flour
- 2 Eggs
- 2oz cocoa Powder
- 2oz Ground Almonds
- ¼ pt milk
- 4 Tbsp. Golden Syrup
Topping and Filling
- 8oz Plain Chocolate
- 2oz Butter
Method
Cream butter and sugar until pale in colour. Beat in 1 egg then the other one. Sift in flour and cocoa powder
Fold into the mixture
Fold in Ground Almonds
Add milk and syrup. Beat well until light and soft
Line 2 x 8in x 1in deep microwave dishes with cling film
Fill each dish evenly
Microwave each cake separately on full for 4mins
Cover immediately with foil until each cake cools,then take out of the dishes
Topping
Melt butter and chocolate slowly in a bowl over a pan of hot water (don’t let water touch bowl). Beat hard. When melted put in fridge to cool, stirring occasionally until it cools to a spreadable condition
Use ¼ to fill cake and pour the rest over the cake covering it completely.
Rena Renwick