I was recently sent a copy of "Take a box of eggs" cookbook by British eggs. The book is a hard back lie flat format and is the latest in the Dairy Cookbook series. It has beautiful mouth watering photographs, 100 irresistible egg recipes in varying degree of difficulty – from classic boiled eggs through to Spanish omelettes, huevos rancheros and soufflés.There is a huge variety of recipes for savoury dishes, muffins, sauces, cakes and desserts. All recipes have a QR code linking to an ingredients shopping list.(This means you can scan the barcode on the recipe page with your smartphone and you will have an instant ingredients list ready for shopping) The book is £9.99 including P&P and can be purchased from the British egg week website.It is the perfect gift for Christmas.
Photo from British Egg
Browsing through the book there were many recipes that I wanted to try, but I immediately fell in love with this truly delicious Chocolate truffle cake found on page 133.
Moist chocolatey and absolutely sinful gooey scrumptious chocolate cake that is truly mouthwatering.
150 grams/ 5 oz dark chocolate
90 grams / 3½oz Butter
150 grams / 5 oz caster sugar
2 teaspoons instant coffee
4 eggs separated (yolks and whites)
40 grams / 1½oz plain flour
25 / 1 oz grams ground hazelnuts or almonds
300 grams/ 10 oz dark chocolate chopped
300 ml / ½ pint double cream
Strawberries to decorate
1. Preheat the oven to 170 º C / 325 º F. Grease and line a 8 ½ cake tin.
2. Break 150 grams of the chocolate and place in a glass bowl. Melt the chocolate over a double boiler. Once chocolate has melted remove from double boiler keep aside to cool.
3. In a separate bowl cream together the butter and sugar until light and fluffy.
4. Dissolve the coffee in 2 tablespoons hot water and add to the creamed butter and sugar. Add the egg yolks and melted chocolate and mix it into the creamed butter and sugar.
4. Whisk the egg whites in a separate bowl until they form soft peaks; gently fold the egg whites into the creamed mixture with a metal spoon.
5. Gently fold in the flour and ground nuts and pour the cake mixture into the prepared cake tin. Bake in a preheated oven for 40 minutes. Check if cake is cooked by inserting a skewer in the cake centre, if it comes out clean cake is ready.
6. Remove cake from oven and leave to cool in the tin, once cake has cooled transfer to a wire rack.
7. Pour the cream into a saucepan and heat gently, remove the pan from the heat and add the 300 grams chopped chocolate and mix well until totally melted.
8. Leave the chocolate icing to cool and when it reaches room temperature place in the refrigerator to chill for 30 minutes.
9. After 30 minutes remove icing from refrigerator. Place the cake on a serving plate and coat top and sides with prepared chocolate icing. Decorate with strawberries and serve.
Naughty but Nice...........It was Simply Scrumptious!!!!
If this recipe post has inspired you, then there are plenty more recipes in this wonderful Take a box of eggs cookbook to checkout. Simply.food have teamed up with British Eggs and they have kindly offered to giveaway 1 book to one lucky simply.food reader.
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