INGREDIENTS
125 g / 140 ml Clover Mooi River Butter – softened but not melted
200 g / 250 ml sugar
2 eggs
175g / 375 ml cake flour
30 ml cocoa
5 ml bicarbonate of soda
Good pinch salt
3 ml cinnamon
5 ml vanilla essence
200 ml Clover Sour Cream or Clover Bliss Plain Yoghurt
50 g / 125 ml coarsely chopped pecan nuts (optional)
100 ml chocolate chips (optional)
Garnish
100 ml chocolate shavings from chocolate slabs or bars (hazelnut, dark, milk or white chocolate or flake bar)
or
Chocolate Vermicelli
Method
Grease one medium rectangular oven proof dish (± 30 x 20 cm) or two loose bottomed French Flan tins (± 34 x 10 cm) well with butter.
Preheat the oven to 180ºC.
Place all the ingredients except the nuts and chocolate chips into the bowl of an electric mixer or food processor and beat for 4 – 5 minutes or process 2 – 3 minutes until light and smooth.
Add the chopped nuts and chocolate chips, if used, and beat in or process using the pulse action 3 – 4 times only to mix until combined but not chopped too finely.
Spoon the batter into the dish or tins and smooth the top.
Bake for a bout 25 – 30 minutes for the larger dish or 20 – 25 minutes for the French Flan tins or until firm to the touch and a metal skewer comes out clean.
Remove from the oven and sprinkle the prepared chocolate topping over the top of the cake to partly melt on the hot cake.
Cut into fingers as preferred (about 10 x 4 cm).
CLOVER INGREDIENTS USED IN THIS RECIPE
