dailydelicious

Chocolate fudge cake with whipped chocolate ganache

2013-06-18T18:50:00.001+07:00

My sister told me that she doesn't like chocolate cake, because it's dry and dense, I was shocked, because in my experience, my chocolate cake is not always dry and dense.

So I told her that I will make chocolate cake for her, and I'm sure that she will love it. Actually it depends on the recipe, and how it kept. Cake made with butter will firm and dry in the refrigerator, or cool weather, because the butter will firm up as the weather cool. So, I decided to make her a cake and serve her on the day it made ^^, and hope she will love it.
I make Chocolate fudge cake with whipped chocolate ganach, rich chocolate cake with delicious frosting, the texture of the cake is soft and moist, actually you can add more moistness by sprinkle with simple syrup if you like (add some spirit into the syrup will be great).
I use only 60% chocolate for this ganache because my nephew doesn't like bitterness from high percentage chocolate, and I think the taste is very good too, ^^. For the filling, if you want you can use the ganache for the filling too, by making 1 and a half recipe of the ganache.
The result that I got from my sister is "Delicious", and now she believed me that chocolate cake is delicious too.

Chocolate fudge cake

Make 15 cm cake

35g ............................ Cocoa powder
60ml .......................... Boiling water
35ml .......................... Whole milk
2 ................................. Eggs
115g ............................ Self-raising flour or (cake flour with 1/2tsp of baking powder)
1tsp ............................ Baking powder
100g ........................... Unsalted butter (soft)
185g ........................... Granulated sugar
.................................... A pinch of salt
Filling
.................................... Jam of your choice (or you can use whipped chocolate ganache)
Frosting: Whipped chocolate ganache
130g ........................... Dark chocolate
120g ........................... Whipping cream
15g ............................. Glucose syrup
20g ............................. Butter (soft)

Preheat the oven to 180°C

Line the 15 cm pan with baking paper.

Sift the flour and the baking powder together

Mix the cocoa powder with boiling water then add milk, stir until fully combine.

Beat the butter with the granulated sugar and salt until fluffy and light in color, add egg and beat until combine.

Pour half of the flour mixture into the bowl and fold to combine.

Pour cocoa powder and milk mixture into the bowl, fold to combine, then add the rest of the flour, fold to combine.

Pour the batter into the prepared pan and smooth the top.
Bake for 45-50 minutes or until the top of the cake spring back when touch lightly.
Let the cake cool in the pan for 30 minutes.

Let it cool completely on the wire rack, then cut into 2 layers.
Spread the jam over one layers then place another layer on top.

Make the ganache:
Put the chocolate in the bowl, boil the whipping cream with glucose syrup, then pour into the chocolate wait for 1 minutes, then stir lightly until the chocolate melted, add the butter, wait for 1-2 minutes until butter started to melt, stir lightly until combine.
If the weather is hot, refrigerate the ganache for 30 minutes or 1 hour before whipping.
Whip the ganache until soft peaks formed and use the ganache to cover the cake.

Chocolate fudge cake with whipped chocolate ganache

Cocktail time: Pimm's with fresh strawberries

2013-06-17T17:19:00.000+07:00

I love the taste of this cocktail, it's refreshing, you can use other kinds of fruit or mixed fruits, fresh berries and orange are recommended ^^.

Note: if you want the taste to be more intense try Smirnoff® Lemon instead of Lemonade.

Pimm's with fresh strawberries

Makes 1 litre

250ml ............................ Pimm's
750ml ............................ Lemonade
125g .............................. Fresh strawberries, sliced

Mix Pimm's and lemonade together in a jug.
Serving: put some ice cubes in a glass pour the Pimm's mixture into the glass then add the sliced strawberries.

Happy Cooking with LG SolarDOM: Hazelnut meringue cake with fresh berries

2013-06-13T18:19:00.000+07:00

I spend most of my time baking and cooking, because it makes me happy ^^, and I know that many people are the same as me.

Playing with the recipe, the equipment, everything in the kitchen, well it's my playground. I still have a lot to do with my LG SolarDOM, actually I didn't use all the function yet. This recipe I play with convection oven function, but because it comes with fan, the heat will circulate better and the cake can be drier, so when using fan-assist oven like this one it's better to reduce the temperature for 10-20°C depends on the recipe.
Baking with LG SolarDOM is easy, ^^, select the convection bottom, set the temperature and now, it's ready, I'm impressed that the temperature of the oven is stable all the time (I tested by placing the oven thermometer in the oven for 30 minutes), the oven need about 10-15 minutes to come to the preset temperature it's quite quick for the electric oven.
For this recipe, it's very easy too, just whipping the yolks, mix with finely grounded toasted hazelnut, then fold the meringue into the mixture, and you don't have to be afraid of the sinking of the cake, because it's meant to be sink, hehe.
You can serve this as a gluten free cake, because there is no flour in the ingredient list, soft cake with load of whipped cream and fruits, you can be sure that it's delicious.

*Note: if using conventional oven use 180°C

Hazelnut meringue cake with fresh berries

Makes 18cm cake

115g ............................... Hazelnuts, toasted
3 ...................................... Egg, separated
100g ............................... Granulated sugar

Sweetenned whipped cream
180g ............................... Whipping cream
15g ................................. Icing sugar

Topping
........................................ Icing sugar, for sprinkle on top of the cake
250g .............................. Fresh mixed berries

Line 18cm cake pan with baking paper

Preheat the oven to 170°C by selecting the convection bottom, set the temperature and the time.

Put the hazelnut into the food processor bowl and process until fine.

Beat the egg yolks with 70g of sugar until pale and thick, fold the hazelnut into the egg yolk mixture.
Whip the egg whites with the rest of the sugar (30g) until firm peaks formed, and fold into the egg yolk and nut mixture.

Pour into the prepared pan and bake for 35-45 minutes or until the top of the cake is firm to touch.
Let the cake cool completely in the pan, the center will sink.

When you're ready to serve:
Make the sweetened whipped cream by whipping the whipping cream with icing sugar.
Sprinkle the top of the cake with icing sugar, pour the sweetened whipped cream into the center of the cake, and decorate with fresh berries.

Happy Cooking with LG SolarDOM:

Hazelnut meringue cake with fresh berries