A marvellous tea-time treat for the children, Lazy Chocolate Cake fully lives up to its name, being very quick and easy to make.
1 oz. plus
1 teaspoon butter, melted
4 oz. flour
½ teaspoon salt
1 teaspoon baking powder
8 oz. sugar eggs
2 fl. oz. milk
4 oz. dark cooking chocolate, melted
1 teaspoon vanilla essence
1 teaspoon grated orange rind
1 tablespoon orange juice
3 oz. chopped hazelnuts
4 oz. dark cooking chocolate
2 oz. butter
1 tablespoon cornflour
Preheat the oven to fairly hot 375 °F (Gas Mark 5, 190°C).
Lightly grease a 7-inch cake tin with the teaspoon of butter and set aside.
Sift the flour, salt and baking powder into a large mixing bowl. Stir in the sugar with a wooden spoon. Make a well in the centre and pour in the remaining butter, XKKHP < s ? eggs and milk. Using a wooden spoon, gradually incorporate the flour mixture with the liquids, stirring until the mixture forms a smooth batter. Stir in the chocolate, vanilla essence, orange rind and juice, beating until they are well blended.
Stir in the nuts.
Spoon the mixture into the prepared cake tin. Place the tin in the oven and bake the cake for 35 to 40 minutes, or until a skewer inserted into the centre of the cake comes out clean. Remove the cake from the oven and set aside in the tin for 10 minutes. Remove the cake from the tin and place it on a wire rack to cool.
To prepare the icing, melt the chocolate in a heatproof mixing bowl placed over a saucepan of boiling water. Add the butter and cornflour and beat constantly until the mixture forms a smooth paste.
Remove the pan from the heat. With a flat-bladed knife, spread the icing over the cake. Leave to cool for at least 30 minutes before serving.