Tuesday, March 28, 2017

CHOCOLATE TRUFFLE CAKE


Chocolate cake again....yeah how come you say no to it, this time around saya gunakan buttercream for the layer and ganache for the frosting, untuk decorationnya pula kita ikut trend terkini campak aje apa chocolate favourite kita...saya letakkan gabungan macaroon, malteser dan kinda bueno...sampai udah hendak memotong kek menjadi sukar...anyway its trending so kita follow.


Truffle Cake

TRUFFLE CAKE
a recipe by Olivia Bogacki
makes one 8” 2-layer cake – 12 servings

For the Chocolate Frosting (make in advance):

  • 18 ounces semi-sweet or dark chocolate (finely chopped)
  • 2 cups heavy cream
  • 1 cup unsalted butter


  1. Place chopped chocolate into a large heatproof bowl.
  2. In a medium saucepan, combine heavy cream and butter. Cook on med-high, stirring often, until just simmering.
  3. Pour hot cream over chopped chocolate and cover bowl with plastic wrap. Let sit 5 minutes.
  4. Stir gently until completely smooth.
  5. Place plastic wrap directly on top of chocolate. Allow to thicken and set overnight.*
  6. NOTE: *You can speed up the process by placing the frosting in the fridge, but be sure to stir often.


For the Chocolate Cake:

  • 1 ½ cups all-purpose flour
  • 1 ½ cup granulated sugar
  • ¾ cup Dutch-processed cocoa powder (sifted)
  • 1 ½ teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • ¼ cup vegetable oil
  • ¾ cup buttermilk (room temperature)
  • 2 teaspoons vanilla extract
  • ¾ cup hot water


  1. Preheat oven to 350F. Grease two 8″ cake rounds, dust with cocoa powder and line bottoms with parchment.
  2. Place flour, sugar, cocoa powder, baking soda, baking powder and salt into the bowl of a stand mixer. Mix until well combined.
  3. In a medium bowl, whisk eggs, oil, buttermilk, and vanilla. Very slowly pour in hot water while whisking constantly.
  4. Add wet ingredients to dry and mix on medium for 2 to 3 minutes. Batter will be very thin.
  5. Pour batter evenly into prepared pans. Bake for approximately 30 minutes or until a toothpick inserted into the center comes out mostly clean.
  6. Place cakes on wire rack to cool for 10 minutes then turn out onto wire rack to cool completely.
  7. Once cooled, cut each layer in half horizontally, if desired.
Notes


RECIPE SOURCE:  PATYKITCHEN. BLOGSPOT.COM
All images & content are copyright protected. Please do not use our images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank  You.

DOUBLE CHOCOLATE MALT CAKE


I baked this for my eldest 28th birthday....very very rich chocolate cake, saya guna serbuk milo untuk kek dan menarik tentang kek ini ialah setiap lapisan kek dilapisi dengan chocolate pudding manakala diatas kek saya hiaskan dengan chocolate dip profiteroles atau cream puff...perghh memang fully chocolatay and sinfully delicious. 

Terlupa hendak rakamkan bahagian dalamnya ebab terlalu asyik menikmatinya, ha..ha lagi pula dipublik anyway just sharing how you can all ylour favourite dessert into one cake





Double Chocolate Malt Cake


    • 75g (1/4 cup + 2 tbsp) unsalted butter
    • 80ml (1/3 cup) refined olive oil or neutral oil
    • 60g (3/4 cup) unsweetened cocoa powder
    • 45g (1/4 cup + 2 tbsp) malted milk powder
    • 300g (1½ cups) granulated sugar
    • 3 eggs
    • 190ml (3/4 cup) full fat yogurt
    • 250ml (1 cup) just-boiled water or hot coffee
    • 300g (2½ cups) plain (all-purpose) flour
    • 1½ tsp baking powder
    • 1 ½ tsp bicarbonate of soda (baking soda)
    • ½ tsp salt
    • 1x recipe for chocolate malt pudding-style frosting (see recipe below)
    • 100g maltesers, crushed

    INSTRUCTIONS

    Grease and line three 20cm cake tins. If they’re loose-bottomed, place them onto a couple of baking trays to catch any batter which drips through. Preheat the oven to 180 C (350 F).
    In a small pot, melt the butter over a low heat until just melted. Pour into a large bowl and mix together with the oil, cocoa powder, malted milk powder, sugar, eggs and yogurt until well combined. Pour in the just-boiled water and quickly (but carefully) mix together until smooth.
    Add in the flour, baking powder, bicarbonate of soda and salt. Use a whisk to gently stir together until the flour has just been mixed in.
    Divide the batter between lined tins and bake for 35-45 minutes until toothpick inserted into the centre comes out mostly clean – ok if a few crumbs are stuck – and when gently poked, the cake springs back. Leave to cool for a few minutes then gently loosen the edges of the cake with a knife. Leave to cool completely then pop out of the tins.
    Once cooled, level the cakes using a serrated knife if the layers have domed tops. Use the frosting to sandwich the layers together and to coat the entire cake. Decorate with crushed maltesers.


    CHOCOLATE MALT PUDDING-STYLE FROSTING

    INGREDIENTS


    • 500ml (2 cups) full fat milk*
    • 200g (7.1 oz) bittersweet or unsweetened chocolate
    • 35g (1/4 cup) malted milk power
    • 200g (1 cup) granulated sugar
    • 50g (1/3 cup) corn flour (cornstarch)
    • 1 tsp vanilla extract
    • 100g (1/2 cup) unsalted butter, softened
    • 40g unsweetened cocoa powder
    • pinch of salt
    INSTRUCTIONS

    1. In a medium pot, warm the milk over a medium heat with the chocolate, malted milk powder and granulated sugar (stirring so that the sugar dissolves) until gently steaming.
    2. Place the cornstarch into a small bowl and pour in some of the hot milk mixture. Stir together to get a slurry then pour this into the pot and return to the heat. Keep stirring over a medium-low heat until thickened then stir in the vanilla extract. Remove from the heat and leave to cool to room temperature before covering and chilling until completely cold. (this is the chocolate pudding)
    3. Once the pudding has cooled, place the softened butter into a large bowl. Cream the butter together with the cocoa powder and salt until smooth and slightly fluffy. Gradually stir in spoonfuls of the cold pudding, beating well between additions to incorporate it fully, until you have a smooth, spreadable frosting (you may not need all of the pudding).

    NOTES
    - Adapted from BBC goodfood
      Notes


      RECIPE SOURCE:  PATYKITCHEN. BLOGSPOT.COM
      All images & content are copyright protected. Please do not use our images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank  You.

      HUMMING BIRD SLICE CAKE


      Resipi Kek Hummingbird biasa tapi saya bake untuk slice cake yang saya rasakan mudah untuk dihidang. Resipi kek hummingbird yang asal dan saya frostkan dengan cream cheese frosting dan taburan pecan panggang...memang lemak dan sedap. Size kek ada 8"






      Hummingbird Slice Cake


      • 3 cawan tepung serbaguna
      • 2 cawan gula
      • 1 tsp garam
      • 1 tsp Soda Bikarbonat
      • 1 tsp cinnamon
      • 3 biji telur gred A,pukul sikit
      • 1 1/2 cawan minyak sayuran
      • 1 1/2 tsp vanila extract
      • 1 tin nenas,toskan air
      • 2 cawan pisang,dipotong2
      • 1 cawan kacang pecan,bakar sebentar,cincang

      Frosting Cream Cheese

      150g krim keju
      30g mentega tanpa garam
      60g gula aising
      1 tsp esen vanila

      Pukul krim keju dan gula hingga kembang
      Masukkan mentega,esen vanila.Pukul sebati.

      Notes


      RECIPE SOURCE:  PATYKITCHEN. BLOGSPOT.COM
      All images & content are copyright protected. Please do not use our images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank  You.

      MEATBALL WITH PASTA


      Kadang-kadang benda yang tidak dirancang itu menjadi. Jalan-jalan area Ampang singgah kedai Arab adalah hendak mencari rempah Kabsah, nampak daging segar makanya terus tertarik. Saya beli 1 kg minta dia kisarkan, beli aje dulu belum ada plan, tapi entah macam mana mungkin secara kebetulan kekawan share resipi meatball dari juara Master Chef Malaysia, Ezani, jadinya terpanggil untuk mencuba kerana katanya rahsia meatballnyl terletak pada kepingan roti yang direndam bersama susu. Ialah biasanya membuat meatball saya guna breadcrumbs tapi kali ini menggunakan kepingan roti.

      Bahan lain semua macam biasa tapi untuk mendapat rasa yang sedap lagi dimasukkan sedikit parmesan cheese dan parsley cincang. Lelehan minyak dari gorengan meatball ini saya gunakan untuk membuat sosnya. Saya hidangkan meatball ini bersama mashed potatoes dan pasta....mama mia heavenly great





      Meatball

        • 700 gram daging cincang
        • 1 biji bawang besar – cincang halus
        • 1 genggam parmean cheese
        • 1 genggam parsley dicincang
        • 2 biji kuning telur
        • 2- 3 keping roti direndam bersama susu dan dicarik-carikkan
        • 30 ml susu segar


        1. Satukan bahan-bahan yang lain dan gaul rata. 
        2. Uli sehingga sebati dan bulat-bulatkan ikut sebesar mana yang kalian suka.
        3. Guna kuali non-stick, masukkan sedikit mentega dan masak dengan api sederhana. Tutup kuali supaya masak rata dan balik-balikkan bebola daging sehingga masak. 
        4. Jangan buang mentega dalam kuali – digunakan untuk membuat sos.


        Sos Gravy
        • lebihan mentega dan lebihan lelehan daging yang dimasak tadi
        • 2 cawan stok ayam
        • 2 cawan krim masakan
        • 1 sudu besar kicap cair
        • 1 sdb worceshire sos
        • 1 ketul kiub ayam
        • sedikit serbuk lada hitam
        • bancuhan air dengan 1/2-1 sudu besar tepung kentang untuk memekat (*)
        • garam atau gula – tambahan kalau kurang rasa



        Satukan semua bahan kecuali yang bertanda (*) dan bancuhan tepung kentang.
        Didihkan dan rasa secukupnya baru masukkan (*). Didihkan lagi selama satu minit dan kecilkan api. Masukkan bancuhan tepung sedikit-sedikit. Jangan terlalu pekat.

          Notes


          RECIPE SOURCE:  PATYKITCHEN. BLOGSPOT.COM
          All images & content are copyright protected. Please do not use our images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank  You.

          LEMON CURD MINI TART


          Resipi tart biasa cuma saya gantikan fillingnya dengan lemon curd. Pada yang suka masam-masam-manis resipi ini cukup sesuai






          Lemon Curd Tarts

          Lemon Curd

            • 3 biji telur
            • 3/4 cawan gula
            • 1/2 cawan fresh lemon juice
            • 2 sb butter
            • 1 sb parutan kulit lemon
            Cara cara:

            1. Pukul telur dan gula dalam mangkuk masak cara double boil.
            2. Satukan jus lemon dan parutan kulit lemon. Tuangkan ke dalam mangkuk tadi dan masukkan butter sambil dikacau atas air mendidih selama 15 minit atau sehingga pekat dan ada meninggalkan mark dari whisk serta bubble pertama mulai timbul di permukaan.
            Tart Shell
            • 170gm mentega
            • 50gm gula aising
            • 1 biji telur Gred C
            • 290gm tepung gandum
            • 1 sudu kecil esen vanilla
            • acuan tart



            Cara Penyediaan
            1. Pukul mentega dan gula. Tapi tak perlu pukul lama sangat.
            2. Saya guna mixer sbb tangan saya lenguh kalau guna spatula
            3. Masukkan telur dan esen vanilla. Putar lagi
            4. Masukkan tepung sedikit demi sedikit. Uli.
            5. Uli hingga menjadi doh yang lembut.
            6. Untuk mendapatkan doh yang baik masukkan doh dalam plastik bag dan simpan dalam peti sejuk
            7. Selepas 6 jam, keluarkan adunan tadi. Ambil sedikit adunan dan tekan ke dalam acuan tart. Cucuk dengan garfu sebelum dibakar.
            8. Bakar pada suhu 170C selama 20 minit atau sehingga masak.
              Notes

              RECIPE SOURCE:  PATYKITCHEN. BLOGSPOT.COM
              All images & content are copyright protected. Please do not use our images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank  You.

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