72561266 devil s food cake nigella lawson

8/2/2019 72561266 Devil s Food Cake Nigella Lawson

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DEVILs FOOD CAKE by Nigella Lawson

Forget the name, this cake is heavenly. The crumb is tender, the filling

and frosting luscious. When I made it one friday, I expected mychildren, resident food critics much in the mould of the Grim eater, to

find it too dark, too rich, not sweet enough: you get the gist. Instead,I came down on Saturday morning to find nothing but an empty,

chocolate-smeared cake stand and a trail of crumbs. You may prefer to

prepare this the other way round from me, and get the frostingunderway before you make the cakes. Either way, read the recipe

through before you start cooking (I shouldn't have to remind) to getthe shape of things in your head, not least because the frosting is

softer, stickier than you may be used to. While you're making it, don't

panic. The mixture will seem very runny for ages once the chocolatehas melted and you will think you have a liquid gleaming glaze,

beautiful but unfit for purpose; leave it for about an hour, asstipulated, though, and it will be perfect and spreadable. It never quite

dries to the touch, but this is, in part, what makes the cake so darkly

luscious. Goo here is good.

Recipe posted by Nigella

Ingredients :

For the cake:

50g best-quality cocoa powder, sifted 100g dark muscovado sugar

250ml boiling water

125g soft unsalted butter, plus some for greasing

150g caster sugar

225g plain flour

12 teaspoon baking powder

12 teaspoon bicarbonate of soda

2 teaspoons vanilla extract

2 eggs

for the frosting: 125ml water

30g dark muscovado sugar

175g unsalted butter cubed

300g best-quality dark chocolate finely chopped

2 x 20cm sandwich tins


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Method

Serves: 10 - 12

1. Preheat the oven to 180C/gas mark 4.

2. Line the bottoms of both sandwich tins with baking parchmentand butter the sides.

3. Put the cocoa and 100g dark muscovado sugar into a bowl with a

bit of space to spare, and pour in the boiling water. Whisk tomix, then set aside.

4. Cream the butter and caster sugar together, beating well untilpale and fluffy; I find this easiest with a freestanding mixer, but

by hand wouldnt kill you.5. While this is going on or as soon as you stop if youre mixing

by hand stir the flour, baking powder and bicarb together in

another bowl, and set aside for a moment.6. Dribble the vanilla extract into the creamed butter and sugar

mixing all the while then drop in 1 egg, quickly followed by ascoopful of flour mixture, then the second egg.

7. Keep mixing and incorporate the rest of the dried ingredients for

the cake, then finally mix and fold in the cocoa mixture, scrapingits bowl well with a spatula.

8. Divide this fabulously chocolatey batter between the 2 preparedtins and put in the oven for about 30 minutes, or until a cake

tester comes out clean.

9. Take the tins out and leave them on a wire rack for 510

minutes, before turning the cakes out to cool.10. But as soon as the cakes are in the oven, get started on

your frosting: put the water, 30g muscovado sugar and 175g

butter in a pan over a low heat to melt.

11. When this mixture begins to bubble, take the pan off theheat and add the chopped chocolate, swirling the pan so that all

the chocolate is hit with heat, then leave for a minute to meltbefore whisking till smooth and glossy.

12. Leave for about 1 hour, whisking now and again whenyoure passing the pan by which time the cakes will be cooled,

and ready for the frosting.

13. Set one of the cooled cakes, with its top side down, on acake stand or plate, and spread with about a third of the

frosting, then top that with the second cake, regular way up, andspread the remaining frosting over the top and sides, swirling

away with your spatula. You can go for a smooth look, but I

never do and probably couldnt.


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LITTLE LEMON PUDDING by Nigella Lawson

These uplifting, citrusy beauties are a quick-time, short-cut version of

the traditional English canary pudding: instead of being steamed,these are baked in the oven, and the fact that you use shop-bought

lemon curd and they are made in individual servings cuts down timeand trouble, too. Try to make sure the ingredients below are at room

temperature before starting. I make them just before serving the main

course, so that they cook while we eat.

Recipe posted by Nigella

Ingredients

- Express recipe

6 tablespoons lemon curd, or about 1/2 jar

125g soft unsalted butter, plus more for greasing

125g caster sugar

125g plain flour

2 tablespoons baking powder

2 eggs

1 lemon, juice and finely grated zest

6 ramekins (8 x4cm)

1 sturdy oven tray

Method

Serves: 6

1. Preheat the oven to 180C/gas mark 4 and grease the ramekins.Dollop about 1 tablespoon of lemon curd into the bottom of each

one to cover.

2. In the food processor, mix all the remaining ingredients exceptthe lemon juice. When all has combined into a thick batter, add

the lemon juice and blitz quickly to mix.3. Add the batter to the ramekins, blobbing it on top of the curd,

until the mixture comes three-quarters of the way up. Smooth

the tops, then place on a thick oven tray and bake for about 20minutes.

4. Remove from the oven, take the ramekins off the tray and easethe sponge gently away from the edges, using a small spatula,

table or palette knife.


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5. Un-mould each pudding onto a side plate or shallow bowl of yourchoice, spooning over any lemon curd that has stuck to the

bottom.6. Serve immediately with custard, cream or ice cream as you

wish. And you could consider heating up the remaining lemon

curd in the jar in a microwave and spooning it over.

72561266 devil s food cake nigella lawson

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