Chocolate TRUFFLE Cake
Cake ini sy bikin dalam rangka.... a very long weekend. Buat penghuni rumah, juga...mana tau ada tamu. hi..hi..hi.. jarang banget rumah kita kedatangan tamu selain org2 yg dateng nangih iuran kebersihan, iuran tv cable, dan si bapak penagih koran plus tukang sayur langganan :(
Untuk topping; cake crumbs-nya sy pake cappucino muffin yg sy bikin 1 hari sebelumnya... 3 biji sy 'selamatkan' demi bikin cake ini. Hasilnya, si topping mantep bgt dikombinasikan dgn dark rum. Yummy ...
Dan berhubung loyang bongkar pasang sy ukurannya 9 inch, jadi sy bikin 1.5 x resep cake sponge cakenya, tapi topping-nya tetep 1x resep (krn jumlah bahan yg tersedia cuma muat u/ 1x resep ajah. Hasilnya... aaah uenak bgt! Ya kan Pah...!?
Source: What's Cooking CHOCOLATE by Jacqueline Bellefontaine
Sponge Cake
1/3 cup butter
1/3 cup superfine sugar
2 eggs, lightly beaten
2/3 cup self-rising flour
1/2 tsp baking powder
1/4 cup unsweetened cocoa
1/2 cup ground almonds-sy ganti kacang mete
Truffle Topping
12 ounces dark chocolate
1/2 cup butter
1 1/4 cups heavy cream
1 1/4 cups plain cake crumbs-sy pake sisa cappucino muffin
3 tbsp dark rum
To Decorate
ground cherries-sy pake cherry biasa ajah
dark chocolate, melted-sy pake MCC
1. To make the sponge cake, lightly grease an 8 inch round springform pan and flour the base. Beat together the butter and sugar until light and fluffy.
Gradually add the eggs, beating well after each addition.
Sift the flour, baking powder, and unsweetened cocoa together and fold into the mixture, along with the ground almonds. Pour into the prepared pan and bake in the preheated oven at 350 F for 20-25 minutes, or until springy to the touch.
Cool the cake slightly in the pan, then transfer to a wire rack to cool completely.
Wash and dry the pan and return the cooled cake to it.
2. To make the topping, heat the chocolate, butter and heavy cream in a heavy-based pan over a low heat and stir until smooth. Cool, then chill for 30 minutes.
Beat well with a wooden spoon and chill for a further 30 minutes. Beat the mixture again, then add the cake crumbs and rum, beating until well combined. Spoon the topping over the sponge cake base and chill for 3 hours. (sy diingepin di kulkas 1 malem krn bikinnya sore)
3. Meanwhile, dip the ground cherries in the melted chocolate until partially covered. Set on baking parchment. Transfer the cake to a serving plate; decorated with ground cherries.
Untuk tahap ke 3, sy hias permukaan cake yg sudah memadat dgn MCC cair (coret2 melingkar), kemudian dihias dgn cherries yg udah dicelup sebagian dlm MCC cair (spy wkt diletakkan diatas cake posisinya lebih kokoh). Dan terakhir taburi cocoa powder sesuai selera.
Untuk topping; cake crumbs-nya sy pake cappucino muffin yg sy bikin 1 hari sebelumnya... 3 biji sy 'selamatkan' demi bikin cake ini. Hasilnya, si topping mantep bgt dikombinasikan dgn dark rum. Yummy ...
Dan berhubung loyang bongkar pasang sy ukurannya 9 inch, jadi sy bikin 1.5 x resep cake sponge cakenya, tapi topping-nya tetep 1x resep (krn jumlah bahan yg tersedia cuma muat u/ 1x resep ajah. Hasilnya... aaah uenak bgt! Ya kan Pah...!?
Source: What's Cooking CHOCOLATE by Jacqueline Bellefontaine
Sponge Cake
1/3 cup butter
1/3 cup superfine sugar
2 eggs, lightly beaten
2/3 cup self-rising flour
1/2 tsp baking powder
1/4 cup unsweetened cocoa
1/2 cup ground almonds-sy ganti kacang mete
Truffle Topping
12 ounces dark chocolate
1/2 cup butter
1 1/4 cups heavy cream
1 1/4 cups plain cake crumbs-sy pake sisa cappucino muffin
3 tbsp dark rum
To Decorate
ground cherries-sy pake cherry biasa ajah
dark chocolate, melted-sy pake MCC
1. To make the sponge cake, lightly grease an 8 inch round springform pan and flour the base. Beat together the butter and sugar until light and fluffy.
Gradually add the eggs, beating well after each addition.
Sift the flour, baking powder, and unsweetened cocoa together and fold into the mixture, along with the ground almonds. Pour into the prepared pan and bake in the preheated oven at 350 F for 20-25 minutes, or until springy to the touch.
Cool the cake slightly in the pan, then transfer to a wire rack to cool completely.
Wash and dry the pan and return the cooled cake to it.
2. To make the topping, heat the chocolate, butter and heavy cream in a heavy-based pan over a low heat and stir until smooth. Cool, then chill for 30 minutes.
Beat well with a wooden spoon and chill for a further 30 minutes. Beat the mixture again, then add the cake crumbs and rum, beating until well combined. Spoon the topping over the sponge cake base and chill for 3 hours. (sy diingepin di kulkas 1 malem krn bikinnya sore)
3. Meanwhile, dip the ground cherries in the melted chocolate until partially covered. Set on baking parchment. Transfer the cake to a serving plate; decorated with ground cherries.
Untuk tahap ke 3, sy hias permukaan cake yg sudah memadat dgn MCC cair (coret2 melingkar), kemudian dihias dgn cherries yg udah dicelup sebagian dlm MCC cair (spy wkt diletakkan diatas cake posisinya lebih kokoh). Dan terakhir taburi cocoa powder sesuai selera.
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