Pre-heat the oven to 170°C/325°F/Gas mark 3. Prepare an 8-inch, loose-bottomed cake tin by lightly buttering and then dusting the tin with a little plain flour (shaking off any excess) and then line the tin with greaseproof paper.
Place chocolate, butter, brown sugar and golden syrup into a saucepan and gently heat until everything has melted and combined. Allow to cool slightly.
With the whisk attachment connected, whisk the eggs and milk together in a mixer then add the chocolate mixture and the sifted flour and cocoa. Mix on a slow speed until brought together (don’t overbeat).
Spoon the mixture into the prepared cake tin, smooth the surface with a knife and bake in the pre-heated oven for 35-40 minutes until firm and springy. To test to see if the cake is done insert a clean skewer into the middle of the cake. If it comes out clean then the cake is ready. Remove from the oven and leave to cool in the tin before turning out onto a wire rack.
Drain the cherries, reserving 200ml (7 fl oz) of the cherry syrup. Add the Kirsch to the syrup.
Slice the cake into three equally sized rounds (use a large serrated knife to do this). If your cake hasn’t risen quite enough for three rounds slice it into two rounds instead - it will still taste delicious.
Place each round on a chopping board and spoon the cherry syrup evenly over each disc and leave to soak in.
For the icing put the chocolate, cream and sugar in a small saucepan and cook together until the chocolate and sugar is melted and fully combined with the cream. Pour into a bowl and allow to cool in the refrigerator, to thicken slightly.
Whip 400ml (14 fl oz) double cream until thick. Spread one of the discs with half of it, cover with half of the cherries, press them in lightly, top with the second disc of sponge and repeat this process. Finish with the third disc on top and then gently press the whole cake together with the palms of your hands.
Remove the melted chocolate from the refrigerator. Give it a quick stir and then using a palette knife thickly spread the top and sides of the cake with the mixture. Start by covering the top first, so if the chocolate oozes down the sides of the cake it won’t matter. Sprinkle the top with grated chocolate then leave the cake to set in a cool place. Slice into large wedges and serve.
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Darwin ---the capital city of the Northern Territory Darwin has a pace that might - almost - be described as brisk, at least by Northern Territory standards. The city's populace now reflects its proximity to Asia: the mix of some 50 cultures including Aborigines, Vietnamese, Filipinos, Malays, New Guineans, Pacific Islanders, Japanese, Indonesians and European Australians, provides a strong cosmopolitan flavour. The Northern Territory’s capital, Darwin was founded in 1869, after more than 40 years of failed settlements in the north – abandoned one after another because of malaria outbreaks, cyclones, Aboriginal attacks and supply failure due to the sheer distance from the other white settlements. It was named after Charles Darwin, one of whose shipmates on the Beagle discovered the bay in 1839. The best way to appreciate Darwin's multiethnic mix is to visit this market, held every Thursday and Sunday evening from April to October, with stalls selling foods from around the world and handmade craft including crocodile products, indigenous art and jewellery. If you have come to Darwin city, you will understand the local culture and history of Darwin, taste some delicious food and enjoy the amazing scenery here ,also take some photo is a pretty good experience . do you think so. If you can ,take the photo to the profession canvas prints shop to made a canvas painting, it is can as a gift to your friends or hangs in your home to add more beauty to your home. My Canvas Prints-Canvas Prints http://www.mycanvasprints.com.au/home/
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