Junior chef
Utensils
Bowl
Cake tin
Knife
Measuring cup
Mixer
Oven mitts
Pan
Rubber spatula
Tablespoon
Teaspoon
Cutting board
Kitchen scales
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Cake batter
Place the butter in a bowl, whisk in the sugar and salt using the whisk attachment on a mixer. Add the eggs one at a time and continue to whisk until the mixture becomes lighter in colour. Pour in the milk, mix together.
Combine the flour and baking powder, mix into the cake batter. Break the chocolate into pieces. Heat the milk in a small pan. Remove the pan from the heat, add the chocolate, melt. Stir the chocolate into the batter. Line the cake tin with baking paper. Transfer the cake batter to the tin.
To bake
Approx. 55 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the cake from the tin and leave to cool on a rack.
Boat
Slice the top off the cake. Cut one end of the cake at an angle to create a point, create a captain's deck using the removed corner pieces. Place the boat on a rack, place a sheet of baking paper underneath. Melt the cake icing, pour over the cake so that the entire surface is covered in chocolate, allow to dry.
To decorate
Using the edible glue, stick Smarties around the boat, stick the chocolate bars along the edge for railing and insert Mikado sticks into the sides for oars. Make three sails out of paper, insert into the cake with wooden skewers.
| Shelf life: | Cover and keep in the fridge for approx. 2 days. |
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