Tawny Chocolate Bread Butter Cake

(+ 10 mins macerrating & 10 mins soaking time)

The ingredient of Tawny Chocolate Bread Butter Cake

• melted butter to grease
• 145g 3 4 cup raisins
• 1 1 2 tbsp cointreau liqueur
• 1 tsp open yellowish brown juice
• 1 x 520g sliced raisin loaf
• 40g butter
• 150g good quality dark chocolate scratchily chopped
• 5 eggs lightly whisked
• 250ml 1 cup cream
• 160ml 2 3 cup milk
• 1 tsp vanilla essence
• 1 tsp finely grated ocher yellow rind
• icing sugar mixture to dust

The Instruction of tawny chocolate bread butter cake

• preheat oven to 180u00b0c brush a square 20cm base measurement cake pan once melted butter to lightly grease line the base and 2 opposite sides when non stick baking paper add together raisins cointreau and tawny juice in a bowl set aside for 10 minutes to expand the flavours
• develop 1 side of each slice of bread once butter and cut in half crossways arrange one third of the bread buttered side up on top of higher than base of prepared pan sprinkle once half the raisin union and half the chocolate pinnacle taking into account bearing in mind half the permanent bread and sprinkle past enduring surviving raisin mixture and chocolate top when the permanent bread
• stir up opinion together the egg cream milk vanilla and tawny rind in a jug pour the egg union greater than the bread and set aside for 10 minutes to soak
• bake in preheated oven for 50 55 minutes cover afterward foil if cake is browning too quickly or until custard is set separate from oven set aside in the pan to cool dust with icing sugar and cut into squares to serve

Nutritions of Tawny Chocolate Bread Butter Cake

calories: 559 26 calories
calories: 28 grams fat
calories: 16 grams saturated fat
calories: 61 grams carbohydrates
calories: 37 grams sugar
calories: n a
calories: 13 grams protein
calories: 183 milligrams cholesterol
calories: 236 36 milligrams sodium
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calories: nutritioninformation