Once you have made all the components and whipped the cream, cut the cooled cakes in half horizontally. In a glass bowl, melt the dark chocolate and cream together in the microwave and whisk until smooth. Let it cool to room temperature before using. Bring to the boil while stirring then simmer until it thickens. To make the berry sauce, add the halved frozen cherries and frozen berries to a small saucepan with sugar and water. Bake for approximately 35 minutes or until cake tester comes out clean. Whisk out any lumps before pouring evenly into the two prepared tins. Sift flour, cocoa and baking powder into the bowl then add the sugar and salt and mix everything together.ĭissolve the instant coffee in boiling water then add to the bowl and combine. Add to a larger bowl and pour in the oil, vanilla and eggs. Warm milk and butter together in a glass bowl until butter has melted. Grease and line two 23cm round baking tins. Finally dust the surface lightly with cocoa powder.Preheat the oven to 170 ☌ fanbake. Now you can decorate the cake: spoon the jam into a small saucepan, add the reserved liqueur, warm gently and then brush over the surface. Start at one end and just pull the slicer or knife along the surface of the chocolate towards you until curls form. To make the curls use a cheese slicer, or a very sharp knife. The chocolate should be firm when you touch it. Then place in the fridge for about 45 minutes until it's set. Melt the chocolate as before, taking great care not to overheat it, then pour it on to an upturned plate 15cm/6in in diameter. Just gently roll it over, pulling the paper away as it rolls. Take hold of one edge of the greaseproof paper beneath the cake, lift it and, as you lift, it will begin to come up. Next whip the double cream softly, and spread this over the chocolate filling, leaving a 2.5cm/1in border all round, then press the cherries into the cream. Next remove the chocolate filling from the fridge and spread it carefully over the surface of the base. Then carefully peel away the silicone paper.ĭrain the cherries again in a sieve placed over a bowl to catch the brandy and sprinkle all but 1 tbsp of the liqueur all over the base. Remove it from the oven and leave it until it's absolutely cold, then turn it out on a sheet of greaseproof paper, which has been lightly dusted with sieved cocoa powder. It's important not to overcook it, otherwise it will be difficult to roll. It will look very puffy, but a little finger gently pressed into the centre should reveal that it is cooked. Now pour the mixture into the prepared tin and bake the cake on the middle of the oven for about 20 minutes or until it's springy in the centre. Then take 1 large spoonful, fold it into the chocolatey mixture to slacken it, and gently fold in the rest of the egg whites. Then, using a clean bowl and beaters, whisk the egg whites to the soft-peak stage. Then add the caster sugar and continue to whisk, but be careful not to overdo this, stop when it falls off the whisk in ribbons. To make the base: first place the egg yolks in a bowl and whisk them with an electric hand whisk until they begin to thicken. Cover the bowl with clingfilm and leave it in the fridge for a minimum of an hour.ĭrain the cherries, discard the syrup, then place them in a shallow dish, spoon over the cherry brandy and leave aside till needed. As soon as the mixture has cooled, whisk the egg whites to the soft-peak stage then gently fold them into the chocolate mixture. Next beat the 2 egg yolks, first on their own and then into the warm chocolate mixture. Remove the pan from the heat and wait for the chocolate to melt before beating it with a wooden spoon until smooth. Place the basin over a saucepan of barely simmering water, making sure the basin isn't touching the water. Break the chocolate into a basin and add 2 tbsp of water.
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