You have caught me mid-birthday cake.
I am up to my eyeballs in sugarpaste roses, white chocolate and 10″ cake.
I’m not too impressed with the cake yet.
And I feel a rant coming on…
I’ve been experimenting trying to find a good white chocolate celebration cake recipe and so far I have been utterly disappointed. Stupidly, I deviated from the one foolproof Madeira Cake recipe that works every-darn-time. From now on, I am NOT deviating again. Yesterday, I chucked an entire white chocolate ‘mud cake’ out, because, frankly, it tasted K-A-K.
Who makes up these recipes?
Do they ever check them?
I scoured the internet for a great white chocolate cake recipe, even reading the reviews… I finally found one.
“The BEST mudcake I’ve ever eaten.” (I think you mean ‘drank’ there, Missy).
“Gooey, sticky mudcake. Yum.” (Hmmm, ‘runny’ may have been more apt. Runny mudcake.)
“Super-awesome, super-delish!” (Soup-er, you mean?)
Do people actually eat these ‘wet’ cakes? I could only describe these recipes I’ve been testing as WET. They’re all ‘new fangled’ recipes that include the addition of 200 ml of cream and a sh1t-load of yoghurt and tablespoonfuls of milk (why not add ladlefuls and be done with it?) and more liquid than I fill my bath with in the mornings…
Now, I consider myself generally quite positive. But I was beginning to lose the will to live.
The internet needs to employ a sh1t-deleter.
Somebody, somewhere needs to delete a load of these reviews before someone tops themselves after their fifth attempt at making ‘the best, most super-great, super-awesome, super-delish, super-easy, super-super mudcake in the universe’ turns out to be freakin’ WET!
I should know better.
Anyway, to make it up to myself, I decided to do some nice simple baking that would ultimately be satisfying to the core. Something to warm the cockles of my heart. Something I could eat, that would go nicely with ‘Saturday Kitchen’ and a cuppa. Oh yeah, you got it.
Who doesn’t like a good hob-nob, eh?
Chocolate and Walnut Oaty Biscuits
(Inspired by ‘Chocolate – a collection of over 100 essential recipes’)
115g (1/2 cup) butter
140g (3/4 cup) brown sugar
1/2 tsp almond extract (I prefer to omit this or just use 1/4 tsp)
150g (1 and 1/3 cups of well-sifted) plain flour
3/4 tsp baking powder
200g (2 and 1/4 cups) rolled oats
75g (1/2 cup) chocolate chips (or chopped chocolate)
60g (just under 1/2 cup) toasted walnuts
120g (1 cup) melted dark chocolate
* Preheat the oven to 180 degrees C / 350 degrees F.
* Grease and line 2 baking trays with greaseproof paper.
* Scatter the walnuts onto a third baking tray and pop in the oven for 10 minutes.
* Meanwhile, cream the butter and sugar together in a bowl. Add the egg and almond extract and beat well. It should become light, pale and fluffy.
* In another bowl, sift the flour and baking powder. Beat in the egg/butter/sugar mixture.
* Remove the walnuts from the oven. Using a rolling pin, bash them into smallish chunks. Don’t over-bash as you lose the crunchy texture.
* Stir in the oats, chocolate chips and half of the walnuts.
* Using a tablespoon, make 12 – 15 round balls of mixture. Place them on the baking trays, flattening with the back of a spoon.
* Bake for 12 minutes, or until golden brown.
* Remove from the oven and transfer onto a wire cooling rack to cool.
* Melt the chocolate in 10 second bursts in the microwave. If you don’t have a microwave (mine decided to blow up last night… 🙂 place the broken up chocolate into a glass bowl and place this on top of a small pan of gently simmering water. Don’t let the water touch the bowl otherwise the chocolate will burn.
* When melted, dip the tops of the biscuits into the chocolate and then into the crushed walnuts.
* Leave to harden. (Or eat immediately, whilst still warm and the chocolate is all melty!)