KEK VICO

                                                        8x8   $15.00
                                            Tempahan hendaklah dibuat 4 hari sebelum diperlukan

Hazelnut Chocolate Cake

125 gm butter, chopped
125 gm dark chocolate, chopped
150 gm castor sugar
110 gm packed ground hazelnuts
150 gm self-raising flour
4 eggs
Grease deep 20cm round cake pan, cover base with baking paper.
Place butter, chocolate and sugar in medium saucepan, stir over low heat, without boiling, until butter and chocolate are malted; cool 10 minutes. Stir in nuts, flour and eggs. Pour mixture into prepared pan. Bake in moderately slow oven (160ºC)1 hour. Stand 5 minutes before turning onto wire rack to cool.

Double Chocolate Cake

60 gm Dark chocolate, melted
125 gm Butter, melted
185 gm Self raising flour
110 gm Plain flour
220 gm Castor sugar
65 gm Firmly packed brown sugar
2 tablespoons Cocoa
½ teaspoon Bicarbonate of soda
2 Eggs
180 ml Milk


Grease deep 23cm round cake pan cover base with paper.
Combine all ingrediants in medium bowl, stir until well combined.
Spoon mixture into prepared pan.
Bake in moderate oven (180ºC-190ºC) about 45 minutes.
Turn onto wire rack to cool.

Boiled Chocolate Cake

185 gm butter chopped
275 gm sugar
35 gm cocoa
½ teaspoon bicarbonate of soda
80 ml water
180 ml milk
2 eggs
335 gm self-raising flour

Grease 23cm square slab cake pan, cover base with baking paper.
Place butter, sugar, cocoa, soda, water and milk in medium saucepan, stir over heat until butter is melted. Bring to boil; cool to room temperature.
Add eggs and flour to mixture, stir until smooth. Pour mixture into prepared pan.
Bake in moderate oven (180ºC-190ºC) about 40 minutes. Stand few minutes before turning onto wire rack to cool.
Top cold cake with Rich Chocolate Glace if desired.

Rich Chocolate Glace Icing

90 gm Dark chocolate, chopped
1 teaspoon vegetable oil
60 ml water
320 gm Icing sugar mixture, approximately

Combine chocolate, oil and water in medium saucepan, stir over low heat until chocolate is malted. Gradually beat in enough sifted icing sugar to gave a smooth, spreading consistency.

Moist Double Chocolate cake

125 gm butter
180 ml water
2 tablespoon cocoa
100 gm dark chocolate, chopped
220 gm sugar
110 gm self raising flour
75 gm plain flour
1 egg


Grease deep 20cm round cake pan, line base and side with baking paper.
Place butter, water, cocoa, chocolate and sugar in medium sauce pan, stir over heat, without boiling, until sugar is dissolved; cool to room temperature.
Stir flours and egg into mixture, pour into prepared pan . Bake in moderately slow oven (160ºC) about 1 hour. Stand 5 minutes before turning onto wire rack to cool.