Desserts

First you take the bowl you crack the four eggs and you beat them.

After that, put a cup of sugar, and pour it to the big bowl and beat everything again.

Third, put a cup of flour, pour it to the bowl and beat everything again. If the flour is integrated, you add ½ cup of chocolate, beat again until the lumps gone. While you are doing this put your oven to warm approximately in 180ºC.

Next thing you have to do is to add ½ cup of oil and mix it with the rest of the ingredients in the big bowl.

To finish, you have to put some oil and the baking parchment or aluminium foil in the mould, pour the dough in the mould ad put it in the oven for 20 minutes more or less. If you are not sure that the brownie is baked you can take a knife and pinch the brownie a bit and if the knife is clean is ready and if is not you let the brownie in the oven for 5-10 minutes more.

Heat oven to 160C/140C fan/gas 3.

Line a 22 x 22cm square tin with baking parchment.

Put the chocolate, butter and sugar into a large pan with 100ml hot water and gently melt together.

Set aside for 2 mins, then stir in the soured cream followed by the eggs.

Stir or whisk in the flour and cocoa until lump-free, then pour into the prepared tin.

Bake for 50-55 mins until a skewer comes out clean.

Sit the tin on a wire rack to cool.

Meanwhile, make the icing.

Gently melt together icing ingredients in a heatproof bowl set over a pan of barely simmering water, then chill or cool until spreadable.

To decorate, carefully turn out the cooled cake and peel off the baking parchment.

Spread the icing over the top and scatter with hundreds and thousands, then cut the cake into triangles or fingers before serving.

Preheat oven to 425 degrees F (220 degrees C).

Line a baking sheet with a silicone baking mat or parchment paper.

Whisk flour, baking powder, salt, and baking soda together in a large bowl.

Cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs, about 5 minutes.

Make a well in the center of butter and flour mixture. Pour in 3/4 cup buttermilk; stir until just combined.

Turn dough onto a floured work surface, pat together into a rectangle.

Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing dough a total of three times.

Roll dough on a floured surface to about 1/2 inch thick.

Cut out 12 biscuits using a 2 1/2-inch round biscuit cutter.

Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb.

Brush the tops of biscuits with 2 tablespoons buttermilk.

Bake in the preheated oven until browned, about 15 minutes.