Recipe by Matthew Gregg
Got the idea of Ready Steady Cook with the 10min chef's thing.
Top Review by The Thorn of Hudson, FL
This turned out a little different than I expected- not pretty to look at but certainly good eating. I used a loaf pan purchased pound cake. I turned the cake over -- cut a part of the center out from the bottom leaving it whole (to be used later as a stopper. Then I hollowed the cake out a bit to form a caked "shell". Filled the cake with the yogurt/strawberry mixture with some of the "cake innerds" mixed in. After refilling the cake, I placed the cut out "stopper", and carefully flipped the cake over. This is where it got wierd. I used dark chocolate chips ( the kind they have out now for home dipping of strawberries with out all the work), melted them in the Microwave and used it to cover the top of the cake - my intention was to drizzle it on just for looks then place whole strawberries I had put aside to decorate the top. The cake ended up with a rather thick coating of icing. When I went to cut it the next day, after it being refrigerated - I almost need a hammer and chisel to get through the icing to the cake - then the cake collapsed after I tried to slice it. However, not to worry - I just spooned the concoction into dishes and we ate it with spoons. So ugly to look at yet it tasted great. Next time will be better - and yes - there will be a next time!
- 1 large madeira cake
- 250 ml strawberry yogurt
- 250 g chopped strawberries