Converting metric recipe to imperial - help!

bizzylizzy

I have to make a cake to a recipe that is in metric measurements - and I only do "old money" weights :eek:

The recipe is for a cake -

120g chocolate
120g butter
150g caster sugar
80g cocoa powder
3 eggs
1tsp vanilla

So I have looked up a conversion site and 120g is just over 4ozs, 150g is just over 5 ozs and 80g is nearly 3ozs....... BUT how do I work that out with 3 eggs, which are 3 eggs however you measure them! I don't want it to be too dry or too runny. (I don't have metric scales)
It's for a birthday cake tomorrow so I want it to be good! Any ideas greatly appreciated.

nuatha

You could half the quantities in Sophie Dahl's Flourless Chocolate Cake recipe
http://www.bbc.co.uk/food/recipes/flourlesschocolateca_93580
and use a 7 or 8 inch springform tin.

I've baked the original recipe and its good.

Alternatively, weigh the eggs, though even eggs at a given size vary in weight, the standard large egg is 60g. So two eggs weight of chocolate, and butter, 2 and half egg weights for caster sugar, and 1 and a quarter for cocoa.

HTH