https://www.cutoutandkeep.net/projects/charlie-chaplin-bowler-hats • Posted by Cat Morley
We're Cooking Around The London Underground for a new video series and this week we're exploring Kennington. Inspired by former resident, Charlie Chaplin and The Cinema Museum, we'll be baking some bowler hat chocolate cakes!
We're Cooking Around The London Underground for a new video series and this week we're exploring Kennington. Inspired by former resident, Charlie Chaplin and The Cinema Museum, we'll be baking some bowler hat chocolate cakes!
Watch the full episode and explore Kennington with us.
Break 100g dark chocolate into a bowl.
Melt for 30 seconds in a microwave, stir and then melt for another 30 seconds.
Coat a spherical silicon mould with the melted dark chocolate.
Cover a chopping board, or two, with clingfilm.
Use the large circle cutter to paint chocolate circles for the brims of your hats.
Leave the chocolate to set overnight and then carefully remove from the moulds.
Cream together the sugar and butter.
Crack in the two eggs.
Whisk together.
Measure out the self-raising flour.
Add the cocoa and sieve together.
Add the flour to the butter mixture.
Add the milk.
Mix into a smooth batter.
Grease a rectangular baking tray.
Pour the cake batter into the baking tray.
Bake at 220'C for 15 minutes.
Leave to cool and then use the circle cutter that's the same size as your moulds to cut out six sponge circles.
Blend the leftover cake.
Pour the powdered cake into a bowl and add the apricot jam.
Add one to two ounces of Sloe Gin, depending upon how boozy you'd like the cakes to be.
Mix together.
Fill the chocolate bowler hats 2/3 full with the mixture.
Spread the top of the sponge circles with apricot jam.
Press down in the middle of the chocolate brim and then place the bowler hat on top.
Finish with a length of black ribbon as decoration.
All done!