Sunday, 10 August 2014

Afternoon Tea - Mix and Melt Chocolate Cake, Scrumptious Scones, Coffee Butter Cake

Trying to get measurements for ingredients from Isaac and Dixon is a bit of a mission! These guys are so competent at just throwing all these dishes together, most of the time they will free pour, use handfuls here and there, and so on, so I apologise for the jumping around of measurements. Hopefully there is some uniformity in my recipes but if you are in any doubt please leave a comment, or email me at Katie.stacey@gmail.com and I will get back to any queries as soon as I am out of the bush!



Isaac and Dixon's Mix and Chocolate Melt Cake


Ingredients
2 Cups (440g) white flour
1 1/2 Cups (330g) caster sugar
150g white chocolate
185g butter
1 cup (250ml) milk
2 eggs
1 1/2 tsp vanilla essence
1 1/2 tsp baking powder

Choccie icing
150g dark chocolate 
1/2 cup (125ml) fresh cream

Method
Melt the chocolate, sugar, butter and milk together in a pot. Once it is melted take it from the fire and let it cool. Once it has fully cool, mix in two eggs, 1 1/2 tsp vanilla essence and put to the side. In a separate bowl mix the two cups of flour add 1 1/2 tsp of baking powder. Then add the chocolate mixture to the flour until it a nice smooth texture. Pour into a baking paper lined cake tin. Bake at 290 degrees Celsius if you are using a gas oven, for an hour. The guys explained that their oven has a bit of an attitude problem, sometimes it bakes fast, sometimes it bakes slow, depending on its mood! I will do a later feature on the kitchen itself because people are often amazed at how the team produces such incredible menus in such limited kitchens. So the moral of the story is, know your own oven.

For the icing melt the chocolate and stir in the cream, and pour over the cake when you are ready to serve it.

Isaac and Dixon's Scrumptious Scones


Ingredients
100g butter
3 tblsp caster sugar
1 cup (250ml) fresh cream
1 cup (250ml) milk
3 tsp baking powder
3 cups (660g) of plain flour

Serves 15

Method
Mix the flour with the butter, sugar and baking powder until well combined and dough like. Then add the fresh cream and the milk. Knead it, but not too much. Roll it out, keep it an inch to an inch and a half in thickness. Use a cutter to make scone shaped. Put them on a baking papered tray and put them in the oven on 290 degrees celsius for twenty to twenty five minutes.

Sprinkle with using sugar and serve butter and jam.

Isaac and Dixon's Coffee Butter Cake


Ingredients
1 1/2 cups (330g) flour
1 cup (220g) caster sugar
125g butter
1/2 cup (125ml) milk
1 tsp vanilla essence
1/2 tsp baking powder
1/4 tsp bicarbonate of soda
1 tblsp coffee 
3 eggs

Coffee syrup (the ultimate secret!)
1/2 cup (110g) of sugar 
65ml of boiling water
2 tblsp coffee

Coffee icing
1 shot of Amarula (another Bili secret ingredient!)
150g butter
250g icing sugar

Method
Isaac mixes the butter and sugar together until creamy. Add the eggs to the mix until smooth. Separately mix the flour, baking powder and the bicarbonate of soda. Dissolve the coffee in two tblsp of boiling water, and add it to the flour mixture. Next combine the two mixtures until smooth. Pour into a cake tin that has been layered with baking paper. Place in the oven at 290 degrees celsius for forty to fifty minutes, or until cooked.

To make the syrup mix the sugar and coffee with the water until fully mixed. Two minutes before the cake is done, pour the coffee syrup over the cake and place back in the oven for the final two minutes.

Finally whip together the Amarula, butter and icing sugar and when the cake have sufficiently cooled, ice it liberally over the cake.


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