Emperor Penguin
About this build
Two large cocoa cake slabs sandwich a chocolate filling, then receive a milk chocolate coating in this giant Penguin recreation.
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What the original account establishes
These notes distinguish the recorded result from quantities or settings the contributor did not specify. Follow each source link to the original passage.
- The biscuit was 250 g self-raising flour, 100 g soft brown sugar, 250 g margarine and 2 teaspoons of cocoa, creamed and sifted together, then baked in two halves at gas mark 5 for 20 minutes each and cut to shape while still warm. The filling was 1½ packets of chocolate frosting, with the packet size not given. The list says 300 g of chocolate, but the account explains that the original 200 g ran out before the base was coated and more was fetched. Source 1 · Source 2 · Source 3 · Source 4 · Source 5 · Source 6
Notes from the contributor
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Grease the baking tray, and put half the mixture in and bash, beat, clobber, crush, mangle, maul, pelt, pound, punish, smash, thrash, and wallop into a flat shape. Hurl into the oven, gas mark 5 for 20 minutes. Repeat for the other half of the mixture.
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The original account
P..p..p..pimp up a penguin? Sounds like a challenge!
For this pimp we used:
250g Self-Raising Flour
100g Soft Brown Sugar
250g Margerine
2 tsp Cocoa Powder
1 1/2 Packets Chocolate Frosting
300g of Chocolate
Step one:
Mix together the margerine and brown sugar until fluffy. Sift in the flour and the cocoa powder.
Step two:
Grease the baking tray, and put half the mixture in and bash, beat, clobber, crush, mangle, maul, pelt, pound, punish, smash, thrash, and wallop into a flat shape. Hurl into the oven, gas mark 5 for 20 minutes. Repeat for the other half of the mixture.
Step three:
When they come out from the inner depths of the oven you just need to cut them into shape while still warm coz once they go hard you’ve had it.
Step four:
Lay on a beast of a layer of chocolate frosting on one half (bit messy!) It helps if you go a little overboard with this, it’ll be getting squashed down.
Step five:
Place on the other half of the biscuit on top and squash it down, cutting off the excess frosting with a knife.
Step six:
Melt down some chocolate and pour it over the bar like a in-patient at the local insane asylum. Put the pattern in using the back of a spoon or other suitable utensil. Merrily throw the amazement into the fridge to set.
Step seven:
When set, trim off the excess chocolate, turn over, and cover the base in melted chocolate. Originally we had 200g of chocolate to work with, but this was used up by this stage and we had to call in reinforcements. Wham it back into the fridge.
Step eight:
Admire your gargantuan Emperor Penguin. Cut open to reveal the internal delights. Now that’s what I call a p..p..p..pimped up penguin!
