Negro African Tart

Every year when Muslims have finished their one-month fasting, they get together to celebrate the Ied el Fitr. On such occasion, I made one large chocolate cake (Negro AFrican Tart) and one large chocolate ring cake for a present for Ferra, my online buddy as she just had a birthday two days before the day we met.

I was so glad to see Barbara was sitting among the ladies. We had a very nice talk around food and blog once we sat together. I was so glad she enjoyed the food! I thought some of them would be too hot for her.

The Negro African Tart will make two large tins, but as I didn't have those large tins, I just used 26cm square tins. The result was higher sponges.

Negro African Tart

1 1/2 cups brown sugar
250g unsalted butter, softened
1 tsp vanilla essence
160g plain flour
5 eggs
3 egg yolks
70ml evaporated milk
30g cocoa powder

Beat butter and sugar together until pale and fluffy. Mix in the egg, one at a time, until well blended. Sift the flour together with cocoa powder, fold into the butter and egg mixture, 1 tablespoon at a time. Warm up the milk, then add in the mixture, mix well. Pour the mixture into a 26cm square cake tin, and bake for 35-40 minutes. Cool in the tin for 5 minutes, then turn onto the wire rack to cool completely. Ice and garnish to your liking. Serves 25.