Sunday, February 6, 2011
This is the first time i make chocolate cake! I found a recipe in my fren's book and this recipe does not require any butter. My benchmark is a little high so to me it taste a bit dry but my family ate it and they like it. My dad even took 2 pcs.
Originally this cake uses a heart shape but i use a round tin instead. I also did some modification. I replace the bittersweet cooking chocolate with Tulip Couverture.
Below recipe is the original quantity and amt
7 inch/18cm heart shaped cake pan
For the cream filling:
7oz/200g bittersweet (plain) cooking chocolate (70% cocoa solids)
1 1/3cups/300ml whipping cream
For the cake batter:
1/2 cups/100g sugar
1/4 cup/ 80g all purpose plain flour
1 tsp cornstarch (cornflour)
2 tbsp dark cocoa powder
1 tsp baking powder
2 oz/50g bittersweet plain cooking chocolate (70% cocoa solids)
1 tbsp palm butter
Prep and cook time: 1 hr 10min plus 4h refrigeration
1. Heat the cream, add the chopped chocolate and melt in the cream, then chill for several hours
2. Preheat the oven to 350F 9175C/gas mark 4). Line the heart shaped pan with baking parchment.
3. For the cake batter, seperate the eggs. Beat the egg yolks with half of the sugar until very creamy. Beat the egg whites with the rest of the sugar until stiff. Sieve the flour, cornstarch, cocoa and baking powder onto the egg yolk mixture, add the beaten egg whites and fold in all together.
4. Turn the batter into the lined cake pan and bake in the oven for about 30min, until an inserted toothpick comes out clean.
5. Whip the chocolate cream filling until stiff. Turn the cake out of the baking pan, split twice horizontally and spread each layer with chocolate cream.
6. Reassemble the cake and dust the top layer with cocoa powder. Melt the chocolate with the palm butter in a bowl over a pan of hot water and decorate the top of the cake.