David Lebovitz is hosting this month’s SHF, the sweet event created by Jennifer, of Domestic Goddess . As a chocoholic he chose the theme Chocolate By Brand. The mission: Prepare a favorite chocolate dish and write about the brand of the used chocolate/cocoa.
I used a fair trade product from gepa. This organic farming cocoa is produced by the farm cooperative „El Ceibo“ in Bolivia. It is gepa’s objective to improve the living conditions of marginalized producers in the South by offering them a market chance in order to make it possible for them to take part in national and international marketing under fair conditions and to secure a decent living for them out of own efforts. Using this brand, I kill two birds with one stone: I get a tasty and delicious cocoa and I maintain the Fair Trade idea.
Nearly one year this recipe waits to be tested.
Rich chocolate cake
Also delicous with custard!
-==== REZKONV-Recipe – RezkonvSuite v1.3
200 grams Self-raising flour; 1 1/3 cups*
50 grams Cocoa powder; 1/2 cup
125 grams Butter, softened
1 teasp. Vanilla extract
275 grams Caster sugar; 1 1/4 cups
160 ml Water; 2/3 cup
============================== SOURCE ==============================
|*||Everyday Cakes and Cookies (The Australian Women’s Weekly) *
— Edited *RK* 04/15/2006 by
— Ulrike Westphal
1. Preheat the oven to moderate (180 °C/160 °C fan-forced). Grease
and line a 20 cm round cake pan.
2. Sift flour and cocoa into a medium bowl; add remaining
ingredients. Beat on low speed with electric mixer until ingredients
are combined. Increase speed to medium; beat about 3 minutes or
until mixture is smooth and changed to a lighter colour.
3. Spread into prepared pan, bake for about 45 minutes. Stand cake
in pan for about 5 minutes; turn onto a wire rack to cool.
*195 g wheat flour Type 405 + 5 g baking powder
:Preparation time 15 minutes
:cooking time 45 minutes
*=Affiliate-Link zu Amazon