RE: OT: Oracle *Chocolate* Monitoring Tools/Friday Recipe

What's muscovado sugar? It sounds like sugar from an avocado grown in Moscow. My wife, who hails from Bristol. knew it was a brown sugar, but didn't know what made it different froom other brown sugars. She didn't think it was simply a brand name.

We have one child so cutting the cake into three pieces works well for us, but for those with only one nearest and dearest three pieces of such a cake and two people might cause a fracas.

I wouldn't complain too much about the metric measures. A law was passed barring the use of imperial ones. MI6 has propably intercepted his email and is arranging to put scofflaw Mark away for a good while.

Ian MacGregor
Stanford Linear Accelerator Center
ian_at_slac.stanford.edu

-----Original Message-----
Sent: Friday, March 16, 2001 2:20 PM
To: Multiple recipients of list ORACLE-L

Are you saying 2 eggs means something different in England? ;)

At 01:23 PM 3/16/01 -0800, you wrote:
>not one of those measurements (especially not "gas mark 5") will work for
>an American :)
>
>
>>From: "Mark Leith" <mark_at_cool-tools.co.uk>
>>Reply-To: ORACLE-L_at_fatcity.com
>>To: Multiple recipients of list ORACLE-L <ORACLE-L_at_fatcity.com>
>>Subject: OT: Oracle *Chocolate* Monitoring Tools/Friday Recipe
>>Date: Fri, 16 Mar 2001 07:26:41 -0800
>>
>>Well here goes then - Good job I went and got it just in case at lunch huh
>>:0) I just knew that SOMEBODY would have to have a chocolate fetish on this
>>list!!
>>
>>You guys are gonna love this one, it is soft & moist - a little like the
>>good old American brownie, but it is essentially a Loaf Cake.
>>
>>Ingredients:
>>
>>225g soft unsalted butter
>>375g dark muscovado sugar
>>2 large eggs - beaten
>>1 teaspoon vanilla extract
>>100g best dark chocolate - melted
>>200g plain flour
>>1 teaspoon bicarbonate of soda
>>250ml boiling water
>>
>>23*13*7cm loaf tin
>>
>>Preheat the oven to 190c/gas mark 5, put in a baking sheet case of gooey
>>sticky drips later;) and grease and line the loaf tin. The lining is
>>important as this is a very damp cake: use parchment, Bake-O-Glide or one
>>of those loaf-tin-shaped paper cases.
>>
>>Cream the butter and sugar, either with a wooden spoon or an electric hand
>>held mixer, then add the eggs and vanilla, beating in well. Next fold in the
>>melted and now slightly cooled chocolate, taking care to blend well, but
>>being careful not to over beat. You want the ingredients combined: you DON'T
>>want a light airy mass. Then gently add the flour, to which you've added
>>the bicarb, alternately spoon by spoon, with the boiling water until you
>>have a smooth and fairly liquid batter. Pour into the lined loaf tin and
>>bake for 30 mins. turn the oven down to 170c/gas mark 3 and continue to cook
>>for another 15 mins. The cake will still be a bit squidgy inside, so an
>>inserted cake-tester or skewer won't come out completely clean.
>>
>>Place the loaf tin on a rack, and leave to get completely cold (if you can
>>resist it <G>) before turning it out. (The *Author* recommends leaving it
>>for a day - hhuummm you won't get that far I can guarantee). Don't worry if
>>it sinks in the middle: indeed it WILL do so because its such a dense and
>>damp cake.
>>
>>She goes on to say it makes 8-10 slices. My advice is share it with you
>>nearest and dearest only and cut it in to about 3! :0)
>>
>>There you go Friday Recipe has returned, now who's turn is it next week? For
>>all those chocoholics - you have simply GOT to try this. If anybody bakes it
>>over the weekend - let me know what you think? I think it is THE best choccy
>>treat out!
>>
>>Regards
>>
>>Mark
>>OCP Certified (Original Chocolate Professional)
>>MCSE (Main Chocolate Supervisory Eater)

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Author: MacGregor, Ian A.
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