Wednesday, 6 July 2011

Afternoon Tea

Rich Chocolate Tray-Bake with Truffles

What a great tradition afternoon tea is, especially when the weather has taken a turn for the worse.  A small piece of cake and a cuppa is just what is needed.

The truffles were a present from a trip abroad and are delicious but to stop me consuming too many at once I thought this would be a good way to share them.

The chocolate tray bake is quite rich, so I cut them quite small.  If you find truffles are a bit much, a chocolate button will do just as well.

for the cake

4 oz self-raising flour
1 scant tsp baking powder
4 oz butter, softened
4 oz golden caster sugar
2 large eggs
2 tbsp cocoa powder
1 tbsp instant coffee, dissolved in 1 tbsp hot water

1 x 8" square cake tin lined with parchment paper

Pre-heat the oven to 190C

Using a hand held electric mixer, beat the sugar and butter together then gradually add the eggs.  Add the rest of the ingredients and beat until pale and fluffy.

Pour the mixture into the lined cake tin and bake on the middle shelf for 25-30 minutes.  To test  insert a skewer into the middle of the cake, if it comes out clean the cake is ready, if there is wet mixture leave for a couple more minutes then test again.

Leave in the tin for 5 minutes before turning out onto a cooling rack.

For the icing

3 oz butter, softened
3 oz icing sugar
1 oz cocoa powder
1 tsp instant coffee, dissolved in 1 tsp hot water
Seive the icing sugar and cocoa together

Beat the butter and coffee mixture together then gradually add the icing sugar and cocoa, beating well after each addition until the mixture is light and creamy.  Set aside but do not refrigerate.

When the cake has cooled completely spread the icing over the top then cut into small squares and decorate with truffles (or chocolate buttons).

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