PIGS CAKE RECIPE RECIPES

Steps:

• Preheat oven to 400°F. Rub a little bit of olive oil over the stew meat. Place stock bones and stew meat into the Cooking Vessel.
• Once the oven has preheated, place the Cooking Vessel into the oven. Roast in the oven for about 45 minutes. Turn the bones and meat pieces half-way through cooking, until nicely browned.
• When the bones and meat are nicely browned, remove theCooking Vessel from the oven and place it into the Cooking Base.
• Add carrots, onions celery tops, garlic, parsley, bay leaves and peppercorns into the Cooking Vessel.
• Fill with cold water, 2 inches over the top of the bones (about 8-9 cups of water).
• Close the lid. Select-SLOW COOK and set the time to 12 hours. Press START.
• From time to time check in on the stock and use a large metal spoon to scoop away the fat and any scum that rises to the surface.
• Do not stir the stock while cooking. Stirring will mix the fats in with the stock, clouding up the stock.
• Once the cooking cycle is complete, open the lid.
• Strain the beef stock through strainer.
• Serve immediately or let cool to room temperature then chill in the refrigerator. If you plan to freeze the stock, however, remove and discard the fat, pour the stock into a jar or plastic container.

Steps:

• Take a 33x23cm Swiss roll tin or baking tray and cut a double layer of non-stick baking parchment slightly bigger than the tin. Lay the parchment in the tin. Don’t worry if the edges stick up untidily round the sides.
• Preheat oven to 200C/400F/Gas 6.
• Put the chocolate and coffee into a heavy-based saucepan with 85ml/3fl oz water and put over a low heat to melt the chocolate.
• Beat the egg yolks and the caster sugar until pale and mousse-like. Add the melted chocolate.
• Whisk the egg whites until stiff but not dry. With a large metal spoon, stir a small amount thoroughly into the chocolate mixture to loosen it. Fold the remaining whites in gently. Spread the mixture evenly in the lined roasting tin.
• Bake in the preheated oven for about 12 minutes, or until the top is slightly browned and firm to touch.
• Slide the cake parchment out of the roasting pan onto a wire rack. Leave to cool completely (do not cover).
• To make the filling, whip the cream in a bowl, then mix in the sweetened chestnut purée.
• When the sponge base is cooled all the way through (check underneath) you are ready to assemble the roulade. Put greaseproof paper on a work surface. Turn out the roulade onto the paper. Carefully remove the paper used to line the tin. Spread the filling evenly across the surface of the cake.
• Using the paper under the cake to help, roll it up firmly from one of the narrow ends. Rest the cake on its seam. Wrap tightly with the greaseproof paper and refrigerate for at least 30 minutes and up to overnight. (It doesn't matter if the cake breaks apart when rolling - a little sifted icing sugar will do wonders for its appearance.)
• Serve dusted with icing sugar and garnish with holly leaves and berries.