Sunday, October 16, 2011

•*¨*•.¸¸❥ Indulgence Cake Version 2 •*¨*•.¸¸❥





before proceed ngan indulgence ni, kene la master dlm membuat sponge or chiffon cake ye ...oh aku part ni mmg fail...sponge and chiffon cake aku x gebu as suppose to be !! ..huhuhu ...xpe, i'll try again and again !! never give-up, never surrender ! aku target nk buat this indulgence cake for hazyq birthday ! adesss, sempat ke ye? birthday dia on 25 october plaks ...

Chocolate Sponge Cake

·         5 eggs

·         170 g of caster sugar

·         1½ tbsps of chocolate emulco

·         50 g of plain flour

·         50 g of corn flour

·         50 g of self-raising flour

·         20 g of cocoa powder

·         25 ml of corn oil

Syrup

·         2 tbsps of instant coffee powder (mixed with 15 tbsps of fresh milk) OR

·         6 tbsps of Tia Maria (mixed with 9 tbsps of fresh milk)



Chocolate Mousse

·         750 ml of fresh whipping cream

·         165 g of dark chocolate (melted by double-boiling)

·         165 g of white chocolate (melted by double-boiling)



Chocolate Topping

·         150 ml of fresh whipping cream

·         350 g of dark chocolate (chopped)

·         1 tbsp of butter (melted)

Cake Decoration

·         150 g of rich whipping cream (whipped)

·         Some snow powder





Directions




  • Line and grease a 9" cake tin. Preheat oven at 180°C. In a mixer, whisk eggs and sugar at high speed until thick and creamy. Add in emulco.
  • Using a metal spatula, fold in sieved ingredients. Lastly, fold in oil. Pour into prepared tin and bake for 40 minutes. Split cake into 4 layers. Brush with syrup on surface.


Mousse Preparation



  • Whisk cream until lightly thickened. Take out 250 g.
  • Place into a bowl. Quickly stir cooled melted dark chocolate into the cream and white chocolate into the 500 g cream.
  • Divide white mousse into 2 portions.

Chocolate Topping



  • Heat cream over simmering water. Add in chocolate and stir until smooth.
  • Add in butter.

Assembling the Cake



  • Place a layer of cake in a 9" loose base tin.
  • Spread a portion of white chocolate mousse, top with a layer of cake, spread with white chocolate mousse, top with cake.
  • Chill overnight. Spread the whole cake with a thin layer of whipped cream.
  • Refrigerate cake until set.
  • Place cake on a wire rack, pour over chocolate topping and decorate with snow powder.




(preventive area of copying huhuhu, maaf tok wan, anak cucu tumpang lalu ..heeee, nawaitu baik nk belajooooo )












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