Chocolate cake

                    250g dark chocolate(I used Chocó chips)

250g butter

1 tbsp(15ml) strong coffee

3/4 cup water

1 cup self raising flour

125ml buttermilk

1 cup+1 tbsp plain flour

1/4 cup+2tbsp coco powder

1/2 tsp(5ml)bicarbonate

550g caster sugar

4 large eggs

2 tbsp oil

                      preheat the oven at 160 degree

 In a saucepan stir chocolate, butter, coffee and water in low heat and set to room temperature

Sift flour, coco, soda and caster sugar, in another bowl whisk egg, oil and buttermilk.

Combine the egg mixture with the flour, pour the cooled chocolate melt and blend it nicely without anylumps

Brush the cake tin with butter ,pour the mixture and tap the tin to let the air bubbles out

Bake for 1 hr 15 min

Icing:300g chocolate,60g butter,1/4 cup thickened cream

Double heat this three allow to cool and pour it over the cake

 

icing:

Melt together Dark Cooking Chocolate200g and butter200g, allow to cool, refrigerate until mixture is of spreading consistency, spread over cake.

Decorate with biscuits, if desired.

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Marmalade

3 orange

3 pound nectarine

4 ½ cup sugar

Cut 1 ½ peeled orange and 1 ½ of unpeeled orange,

In a saucepan Blanch nectarine in boiling water for one minute, peel, remove the seed, cut and grind this with oranges.

Measure this (for example 4 cups) add equal measure of sugar i.e. 4 cups sugar

Mix sugar and fruit mix in a heavy bottom vessel ,simmer stove top until it comes to boil.

When it comes to boil keep the flame high continue to boil exactly for 30 minutes uncovered mixing constantly .

Skim of extra foam if formed .

Pour this in a sterilized glass jar, close lid immediately.

Keep this jar immersed half in a hot water for 15 minutes, this makes the jar airtight and avoids forming vapor inside the jar.

Note: instead of nectarine we can use lemon, peaches or any sour fruits.

1 pounds =less than 500 grms.

                                                                    

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