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Maggie Hyde Online

Zodiac Kitchen

Scorpio

October 23 - November 21

This passionate sign of the Scorpion is governed by both forceful Mars and technological Pluto. Concerned with power and will, Scorpios probe into secret affairs, fascinated by the mysteries of birth, life, death and sexuality. They often struggle silently with deep emotions such as jealousy and revenge, so encourage their self expression by keeping them talking! Professionally, their penetrating insights into these matters make them excellent psychologists and healers.

The Detectives of the zodiac like strong tasting foods with a touch of bitterness. Their sign is said by old astrologers to be connected with the 'secret parts'! Help them stay virile and active with this Brandy Mocha Slice containing dark chocolate. If they sneak away to have a midnight feast, make sure you join them!

BRANDY MOCHA SLICE


Ingredients

  • 2 x 15ml spoons (2 tablespoons) instant coffee granules
  • 3 x 15ml spoons (3 tablespoons) brandy
  • 125g (4oz) plain chocolate
  • 125g (4oz) margarine, softened
  • 50g (2oz) icing sugar
  • 2 eggs yolks
  • 1 x 284ml (10 fl oz) carton whipping cream
  • 50g (2oz) chopped almonds, toasted
  • about 30 sponge fingers
  • grated chocolate

Method of preparation

Make up the coffee granules with 200ml (7fl oz) boiling water and stir in the brandy. Cool. Melt chocolate in a bowl over a pan of hot water. Cool. Beat the margarine and icing sugar together until pale and fluffy. Add egg yolks, beating well. Stir in cooled chocolate. Whip the cream until softly stiff and stir half into the chocolate mixture with the nuts. Refrigerate remaining whipped cream. Grease and line a 1kg (2lb) loaf tin. Line the bottom with sponge fingers. Spoon over one third of the coffee mixture. Layer up the tin with the chocolate mixture and sponge fingers, soaking each layer with coffee, ending with soaked sponge fingers. Weight down slightly and refrigerate until set. Turn out onto serving dish. Decorate with remaining whipped cream and grated chocolate.


 

 

© 2010 Maggie Hyde