Ingredients
:
· Soft, slightly salted butter – 140
gms plus
extra for greasing
· Milk Chocolate – 140 gms
· Self-raising flour – 175 gms
· Baking
powder – 1 tsp
· Golden
Caster Sugar – 140 gms
· Eggs – 3
· Banana,
mashed – 1 medium
For Filling and Topping :
· White Chocolate, broken in
pieces –
200 gms
· Cherries – 450 gms
· Fresh
Cream – 150 ml
Method :
v Heat oven to 180°C. Butter and line the
base of two 20cm sandwich tins.
v Coarsely grate two-thirds of
the milk
v chocolate and chop the rest. Set aside.
Put the flour, baking powder and sugar
into a large mixing bowl. Make a well in
the centre; add the butter, eggs and milk.
Beat with an electric hand whisk for about 2 minutes until light
and fluffy.
Lightly fold in the grated and chopped chocolate and banana.
v Divide the mix between the
tins then level the tops. Bake for 25-30
minutes until springy to touch and beginning to shrink away from
the
sides.
v Remove from the oven, cool in the tins for 5 minutes. Turn out in a
wire
rack, take off the lining paper and cool for about 1 hour.
v For the icing and filling, melt the white chocolate in a bowl over
gently
simmering water or in the microwave. Remove and set aside for 5-6
minutes.
v Cover a baking sheet with foil or waxed paper. Dip half the
cherries one
by one, into the chocolate and half coat. Place them on the baking
sheet
to set.
v Stir in the fresh cream into the remaining melted chocolate until
smooth
and shiny. Cool and thicken (5 minutes or so). Transfer half of
this mix to
another bowl. Pit the rest of the cherries, cut in half.
v Put one sponge cake on a plate and spread the top with the cherry
mix,
then sandwich with the other cake. Spread the rest of the chocolate
mix
over the top and decorate with dipped cherries.
Commentaires
Enregistrer un commentaire