I LOVE technical terms -- "squidgy" :)
thanks Mark.....
oh and in America, eggs are listed as medium, large, extra-large and jumbo
most baking recipes mean large if they don't specify a size
Rachel
>From: "Mark Leith" <[EMAIL PROTECTED]>
>Reply-To: [EMAIL PROTECTED]
>To: Multiple recipients of list ORACLE-L <[EMAIL PROTECTED]>
>Subject: RE: OT: Oracle *Chocolate* Monitoring Tools/Friday Recipe
>Date: Sat, 17 Mar 2001 01:45:23 -0800
>
>LOL All this over a recipe huh? To start Muscavado sugar IS brown sugar -
>but it is a softer sugar, it kind of sticks together unlike normal brown
>sugar. Eggs are LARGE sized eggs - somehow I don't think that America has
>jumbo sized chickens that lay eggs the size of an Ostrich's:) Just a
>regular
>LARGE egg..
>
>Here goes again:
>
>8oz soft unsalted butter
>13oz dark muscovado sugar
>2 large eggs - beaten
>1 teaspoon vanilla extract
>3 1/2oz best dark chocolate - melted
>7oz plain flour
>1 teaspoon bicarbonate of soda
>1 Cup boiling water
>
>23*13*7cm loaf tin (9" loaf tin)
>
>Preheat the oven to 375f, put in a baking sheet case of gooey
>sticky drips later;) and grease and line the loaf tin. The lining is
>important as this is a very damp cake: use parchment, Bake-O-Glide or one
>of those loaf-tin-shaped paper cases.
>
>Cream the butter and sugar, either with a wooden spoon or an electric hand
>held mixer, then add the eggs and vanilla, beating in well. Next fold in
>the
>melted and now slightly cooled chocolate, taking care to blend well, but
>being careful not to over beat. You want the ingredients combined: you
>DON'T
>want a light airy mass. Then gently add the flour, to which you've added
>the bicarb, alternately spoon by spoon, with the boiling water until you
>have a smooth and fairly liquid batter. Pour into the lined loaf tin and
>bake for 30 mins. turn the oven down to 325f and continue to cook
>for another 15 mins. The cake will still be a bit squidgy inside, so an
>inserted cake-tester or skewer won't come out completely clean.
>
>Place the loaf tin on a rack, and leave to get completely cold (if you can
>resist it <G>) before turning it out. (The *Author* recommends leaving it
>for a day - hhuummm you won't get that far I can guarantee). Don't worry if
>it sinks in the middle: indeed it WILL do so because its such a dense and
>damp cake.
>
>I will endeavour to post any new recipes in both American and English! I'm
>just waiting for MI6 to come and beast me now :)
>
>Enjoy!
>
>Mark
>
>-----Original Message-----
>Carmichael
>Sent: Saturday, March 17, 2001 02:02
>To: Multiple recipients of list ORACLE-L
>
>
>on second thought.... yes, it might very well mean something different.
>
>large, extra-large, jumbo? what size eggs? are they sized the same here and
>there? and yes, the size of the egg makes a differnce in baking.
>
>baking, unlike cooking, tends to need very precise measurements.
>
>I'll agree that a teaspoon is a teaspoon :)
>
>
>
>
>--
>Please see the official ORACLE-L FAQ: http://www.orafaq.com
>--
>Author: Mark Leith
> INET: [EMAIL PROTECTED]
>
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Author: Rachel Carmichael
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