Chocolate and rain. 3 JUN We had horrible weather the last 2 weeks. Good thing I was on holiday (Did I mention that before? Not sure…). I’m still busy sorting the images but I’ll make sure to share a few with you. I’ve been to so many beautiful places and had such amazing experiences, the last 2 weeks felt like a whole month and I came back so inspired. Because – you know – holidays are for inspiration! But every dark day (and with dark, I mean cold) has a bright side: you can still make cakes with a lot of cream and it will hold for your guest to admire it! Call me, Ms. Brightside! This is another fantastic – easy and delicious – chocolate cake recipe from my dad. You know he’s the hero of this kind of cakes. What you need: For the cream: - 750 ml cream - 90 g dark chocolate (at least 50% cacao) - 90 g white chocolate - 2 Tsp Amaretto Heat the cream in a pan and put it aside. Melt the chocolate in the cream and add the Amaretto. Put the cream in the fridge the day before (or in the freezer for 2 hours if you need the cake fast). It should be completely cooled down before beating. For the sponge: - 130 g dark chocolate - 130 g butter (room temperature) - 40 g powder sugar - 1 Tsp Vanille sugar - 6 eggs - 180 g castor sugar - 130 g flour Melt the dark chocolate over a water bath. Meanwhile beat the egg whites with the castor sugar until stiff. Mix the butter with the melted chocolate, powder sugar and Vanille sugar. Combine the 2 mixtures and add the flour. Bake for 60 mins in the 180 ° C preheated oven (This recipe is for a baking dish of the size of 24 cm diameter). Once the sponge is cool, cut the cake into 4 layers and add the beaten cream in between each layer. Leave enough cream to cover the whole cake. For the decoration grate 50 g of dark chocolate and cover the sides and top of the cake. Lay a round paper on top of the cake and sieve powder sugar on top. This leaves you with a nice white circle on top of the cake and is done within minutes. After eating a piece my boyfriend said: this brings you straight to the morgue! After that he ate 3 pieces. Not sure if he wants to escape from me or the cake was this delicious. I hope the latter. No, I know the latter. I ate a few pieces myself. So good! Chocolate and rain. 3 JUN We had horrible weather the last 2 weeks. Good thing I was on holiday (Did I mention that before? Not sure…). I’m still busy sorting the images but I’ll make sure to share a few with you. I’ve been to so many beautiful places and had such amazing experiences, the last 2 weeks felt like a whole month and I came back so inspired. Because – you know – holidays are for inspiration! But every dark day (and with dark, I mean cold) has a bright side: you can still make cakes with a lot of cream and it will hold for your guest to admire it! Call me, Ms. Brightside! This is another fantastic – easy and delicious – chocolate cake recipe from my dad. You know he’s the hero of this kind of cakes. What you need: For the cream: - 750 ml cream - 90 g dark chocolate (at least 50% cacao) - 90 g white chocolate - 2 Tsp Amaretto Heat the cream in a pan and put it aside. Melt the chocolate in the cream and add the Amaretto. Put the cream in the fridge the day before (or in the freezer for 2 hours if you need the cake fast). It should be completely cooled down before beating. For the sponge: - 130 g dark chocolate - 130 g butter (room temperature) - 40 g powder sugar - 1 Tsp Vanille sugar - 6 eggs - 180 g castor sugar - 130 g flour Melt the dark chocolate over a water bath. Meanwhile beat the egg whites with the castor sugar until stiff. Mix the butter with the melted chocolate, powder sugar and Vanille sugar. Combine the 2 mixtures and add the flour. Bake for 60 mins in the 180 ° C preheated oven (This recipe is for a baking dish of the size of 24 cm diameter). Once the sponge is cool, cut the cake into 4 layers and add the beaten cream in between each layer. Leave enough cream to cover the whole cake. For the decoration grate 50 g of dark chocolate and cover the sides and top of the cake. Lay a round paper on top of the cake and sieve powder sugar on top. This leaves you with a nice white circle on top of the cake and is done within minutes. After eating a piece my boyfriend said: this brings you straight to the morgue! After that he ate 3 pieces. Not sure if he wants to escape from me or the cake was this delicious. I hope the latter. No, I know the latter. I ate a few pieces myself. So good! The flower in the background is actually wild garlic (or bear leek). A pretty decoration that you can use them for after they start to bloom and loose their fantastic flavour. The flower in the background is actually wild garlic (or bear leek). A pretty decoration that you can use them for after they start to bloom and loose their fantastic flavour.
Posted on: Wed, 12 Jun 2013 21:00:48 +0000
Trending Topics
Recently Viewed Topics
© 2015