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If you have only a few campers and are searching for some simple camp cooking, try the simple and quick technique of tin can cooking. All you’ll need is a fresh tin can – a one gallon size can works well. Your source of heat may be little campfire, or if wood burning is illegal, a small buddy burner may work nicely, which may be located at sporting good stores or online. Place your meal in the tin could and simply heat the contents of your can over a fire. This technique works great for sauces, beans and tuna fish.
A more time-consuming pub cooking technique that also produces yummy food is pit cooking. Pit cooking is good for items that may be wrapped in aluminum foil to be cooked. It’s also a excellent camp cooking system if you’re using a dutch oven or cast iron cookware. Pit cooking warms your meals by heating stones and coals which are buried in the ground. As the rocks cool away, their emitted heat cooks the food. To pit cook, first dig a hole that’s roughly three times larger than your own cookware. Line the pit with stones and construct a fire in the center. Once the flame has burnt rapidly for about an hourpush the hot coals and stone into the middle. Twist your wrapped meals covered skillets in addition to the stones and coals and put on top. Following a number of hours, you will have some tasty camp food to enjoy.
We hope you got benefit from reading it, now let’s go back to moist chocolate cake recipe. To cook moist chocolate cake you need 19 ingredients and 8 steps. Here is how you achieve that.
The ingredients needed to make Moist chocolate cake:
- Prepare 2 eggs
- Use 150 grams brown packed sugar
- Get 16 grams vanilla sugar
- Use 1 pinch salt
- Get 150 ml water
- You need 250 ml milk
- Get 115 ml sunflower oil
- Use 60 grams cocoa powder
- Provide 175 grams flour
- Use 10 grams baking powder
- Provide Syrup
- Use 300 ml water
- You need 200 grams packed brown sugar
- Get 15 grams cocoa powder
- Use Garnish
- Provide 100 grams whipped cream
- Get 150 grams dark chocolate
- Provide Chopped hazelnuts
- Provide Raspberries (optional)
Steps to make Moist chocolate cake:
- Preheat oven to 160 C. Put the cocoa powder, flour and baking powder in a separate bowl and mix them together.
- Beat the eggs together with the brown sugar, vanilla sugar and salt until combined. Add the water, milk and sunflower oil. Mix everything together. Add the dry ingredients to the wet ingredients. Mix everything together into a smooth batter.
- Pour the batter into the baking tin (don't forget the baking paper).
- Place the chocolate cake in the preheated oven at 160 ℃ for about 30 to 35 minutes or until you pierce it with a skewer and come out dry.
- Bring the water to the boil in a pan, together with the brown sugar and cocoa powder. Mix it with a whisk for a few minutes. When it boils well, turn off the heat. Let it cool down.
- Pour the cold syrup over the warm cake and let it stand for an hour.
- Put the whipped cream in a saucepan and bring it to a boil. Remove the saucepan from the heat and add the broken chocolate. Let it stand for a minute. After a minute, stir it together until smooth.
- Divide the chocolate ganache over the cake, garnish with hazelnut pieces and cover. Now let the cake stand for a few hours, preferably overnight. This way the syrup absorbs well into the cake.
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