CHOCOLATE GANACHE CAKE
Preheat the oven to 180C/160C Fan/Gas 4. Grease and line two 20cm/8in sandwich tins.
For the cake, place all of the cake ingredients, except the boiling water, into a large mixing bowl. Using a wooden spoon, or electric whisk, beat the mixture until smooth and well combined.
Add the boiling water to the mixture, a little at a time, until smooth. (The cake mixture will now be very liquid.)
Divide the cake batter between the sandwich tins and bake in the oven for 25–35 minutes, or until the top is firm to the touch and a skewer inserted into the centre of the cake comes out clean.
Remove the cakes from the oven and allow to cool completely, still in their tins, before icing.
For the chocolate icing, heat the chocolate and cream in a saucepan over a low heat until the chocolate melts. Remove the pan from the heat and whisk the mixture until smooth, glossy and thickened. Set aside to cool for 1–2 hours, or until thick enough to spread over the cake.
To assemble the cake, run a round-bladed knife around the inside of the cake tins to loosen the cakes. Carefully remove the cakes from the tins.
Spread a little chocolate icing over the top of one of the chocolate cakes, then carefully top with the other cake.
Transfer the cake to a serving plate and ice the cake all over with the chocolate icing, using a palette knife.
Keith Richards
"KEEF COOKS BREAKFAST"
KEITH RICHARDS SHEPHARDS PIE
3 lbs. Potatoes, peeled and diced
1 tablespoon Butter
Slat & Pepper to taste
2 large onions, peeled and chopped
2 lbs. Ground Beef
2 large Carrots peeled and diced fine
1 12 ounce can beef stock and 12 ounce water
1 tablespoon Cornstarch
PREPARATION:
1. Put potatoes in a pot of water, bring to boil, then lower to a steady simmer and cook until potatoes
are tender. Drain potatoes when done cooking.
2. Mash potatoes with a potato masher. And butter, salt, & pepper and mix with wooden spoon.
3. Cook carrots in boiling water for 4 minutes, then drain in strainer or colander.
4. Add beef to a large skillet with 4 tablespoons oil. Add onions, cook 3 minutes. Turn heat to high
and start cooking while mixing with a wooden spoon. After 2 minutes turn heat down to medium
flame. Cook beef until the beef has lost all its raw color.
5. Add carrots, beef stock, water, and cornstarch and stir. Bring liquids up to the simmer and cook for
10 minutes while stirring.
6. Pour Beef Mixture into a glass or ceramic casserole or pie dish. Top with mashed potatoes, adding a
few dollops of butter over top of potatoes.
7. Bake in a 375 degree oven for 15 minutes. Ket cool slight for 5 minutes before serving, then do as
Keef does and Enjoy !!!
KEEF'S FAVORITE COOKBOOK
RIGATONI AMATRICIANA PASTA AMATRICIANA Salt 1 tbsp olive oil 4 ounces guanciale, sliced into ½-inch strips 1 28-ounce can of crushed toma...
