Ingredients ( serve 4-6)
4 egg yolks
100g castor sugar
180g dark chocolate couveture, chopped
500ml whipping cream
2 egg whites
Pinch of salt
10 pieces almond roca
A handful of cherries, sliced
Directions
1. Whisk the egg yolks and sugar until light and fluffy
2. Place the yolk mixture and chocolate in a heatproof bowl placed over a pan of simmering water. Stir the chocolate continously until it melts. Remove from heat.
3. Whisk the cream until soft peaks form
4. In a dry bowl, whisk the egg whites with a pinch of salt until stiff peaks form.
5. Once the chocolate mixture is cool, stir in the cream till the mixture is evenly mixed. Then fold in the egg whites.
6. Pour the mixture into a loaf tin lined with cling film, Freeze for at least 8 hours.
7. Before serving, place the Almond roca in a plastic bag and crush with a rolling pin.
8. Invert the loaf tin on a plate, unmould the cake and remove the cling film. Top with almond roca and cherries.
Tip: use only good quality dark cooking chocolate, regular chocolate bars give a grainy texture.
Showing posts with label Cakes. Show all posts
Showing posts with label Cakes. Show all posts
Mango & Strawberry Cheesecake
Ingredients
-150g digestive biscuits, crushed
- 5 tbsp butter, melted
- 1/2 tsp gelatine
- 4 tbsp warm water
- 250g Philadelphia cream cheese
- 2 tbsp fresh lemon juice
- 1/3 cup sugar
- 1/4 cup thickened cream
- 1 mango, peeled
- 6 strawberries
Method
1. Mix the biscuits and butter. Line the base and sides of a six-inch square cake tin with cling wrap and press the mixture into the base. Place in the freezer.
2. Add the gelatine into the water (cool enough to stick your finger in for a few seconds without flinching). After five minutes, stir to dissolve the gelatine.
3.In a bowl, combine the cream cheese, lemon juice, gelatine mixture and sugar. Blend using an electric mixer till smooth.
4. Whip the cream till it forms soft peaks, then stir into the cream cheese mixture until smooth
5. Remove the cake tin from the freezer, pour the cream cheese mixture in, distributing it evenly. Smooth the top of the cake with the back of a spoon and refrigerate for at least an hour.
6. Cut the mango and strawberries into cubes. Remove the cake from the tin and top with the fruits.
-150g digestive biscuits, crushed
- 5 tbsp butter, melted
- 1/2 tsp gelatine
- 4 tbsp warm water
- 250g Philadelphia cream cheese
- 2 tbsp fresh lemon juice
- 1/3 cup sugar
- 1/4 cup thickened cream
- 1 mango, peeled
- 6 strawberries
Method
1. Mix the biscuits and butter. Line the base and sides of a six-inch square cake tin with cling wrap and press the mixture into the base. Place in the freezer.
2. Add the gelatine into the water (cool enough to stick your finger in for a few seconds without flinching). After five minutes, stir to dissolve the gelatine.
3.In a bowl, combine the cream cheese, lemon juice, gelatine mixture and sugar. Blend using an electric mixer till smooth.
4. Whip the cream till it forms soft peaks, then stir into the cream cheese mixture until smooth
5. Remove the cake tin from the freezer, pour the cream cheese mixture in, distributing it evenly. Smooth the top of the cake with the back of a spoon and refrigerate for at least an hour.
6. Cut the mango and strawberries into cubes. Remove the cake from the tin and top with the fruits.
Blueberry Cake Recipe
Blueberry Cake Recipe
from Joy of Baking
Streusel Topping:
1/3 cup (45 grams) all purpose flour
1/3 cup (65 grams) granulated white sugar
1/2 teaspoon ground cinnamon
1/4 cup (56 grams) cold unsalted butter, cut into pieces
Cake Batter:
1 cup (130 grams) all purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/4 cup (56 grams) (4 tablespoons) unsalted butter, room temperature
1/2 cup (100 grams) granulated white sugar
1 large egg
1/2 teaspoon pure vanilla extract
1/3 cup (80 ml) milk
2 cups fresh blueberries
Method:
Preheat oven to 350 degrees F (177 degrees C).
Butter, or spray with a nonstick vegetable spray, an 8 x 8 inch (20 x 20 cm) square pan or an 8 inch (20 cm) round cake pan.
For streusel topping: In a large bowl, mix together the flour, sugar, and ground cinnamon. Cut in the butter with a pastry blender or fork until it resembles coarse crumbs. Set aside while you make the cake batter.
In a separate bowl whisk together the flour, baking powder, and salt. Set aside.
In the bowl of your electric mixer, or with a hand mixer, cream the butter.
Add the sugar and beat until light and fluffy.
Add the egg and vanilla and beat until incorporated.
Add the flour mixture, alternately with the milk, and beat only until combined.
Spread the batter onto the bottom of the prepared pan, smoothing the top with an offset spatula.Evenly arrange the blueberries on top of the cake batter and then sprinkle with the streusel topping.
Bake for about 40 - 50 minutes or until a toothpick inserted in the center of the cake comes out clean.
Remove from oven and place on a wire rack to cool slightly.
Serve warm or at room temperature.
from Joy of Baking
Streusel Topping:
1/3 cup (45 grams) all purpose flour
1/3 cup (65 grams) granulated white sugar
1/2 teaspoon ground cinnamon
1/4 cup (56 grams) cold unsalted butter, cut into pieces
Cake Batter:
1 cup (130 grams) all purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/4 cup (56 grams) (4 tablespoons) unsalted butter, room temperature
1/2 cup (100 grams) granulated white sugar
1 large egg
1/2 teaspoon pure vanilla extract
1/3 cup (80 ml) milk
2 cups fresh blueberries
Method:
Preheat oven to 350 degrees F (177 degrees C).
Butter, or spray with a nonstick vegetable spray, an 8 x 8 inch (20 x 20 cm) square pan or an 8 inch (20 cm) round cake pan.
For streusel topping: In a large bowl, mix together the flour, sugar, and ground cinnamon. Cut in the butter with a pastry blender or fork until it resembles coarse crumbs. Set aside while you make the cake batter.
In a separate bowl whisk together the flour, baking powder, and salt. Set aside.
In the bowl of your electric mixer, or with a hand mixer, cream the butter.
Add the sugar and beat until light and fluffy.
Add the egg and vanilla and beat until incorporated.
Add the flour mixture, alternately with the milk, and beat only until combined.
Spread the batter onto the bottom of the prepared pan, smoothing the top with an offset spatula.Evenly arrange the blueberries on top of the cake batter and then sprinkle with the streusel topping.
Bake for about 40 - 50 minutes or until a toothpick inserted in the center of the cake comes out clean.
Remove from oven and place on a wire rack to cool slightly.
Serve warm or at room temperature.
Chocolate Cake
Chocolate cake (no-bake)
Ingredients:
-6-8 slices of bread (shredded)
-60g unsalted butter120ml cream
-3 tablespoon rum (use more if you want a stronger flavour!)
-200g chocolate*I used a loaf pan, line pan with aluminium foil, extra on the sides to lift up the cake easily later
-6-8 slices of bread (shredded)
-60g unsalted butter120ml cream
-3 tablespoon rum (use more if you want a stronger flavour!)
-200g chocolate*I used a loaf pan, line pan with aluminium foil, extra on the sides to lift up the cake easily later
Method:
1. Double boil butter & chocolate to melt
2. Once melted, remove from heat, stir in cream & rum
3. Add in shredded bread
4. Mix to combine (it'll be fairly thick)
5. Scoop into ready lined mould, press hard into mould
6. Refrigerate for at least 1 hour.
7. To remove, just lift up aluminium foil.
8. Cut & served
2. Once melted, remove from heat, stir in cream & rum
3. Add in shredded bread
4. Mix to combine (it'll be fairly thick)
5. Scoop into ready lined mould, press hard into mould
6. Refrigerate for at least 1 hour.
7. To remove, just lift up aluminium foil.
8. Cut & served
Subscribe to:
Posts (Atom)
