Selalu sangat membuat kek cokolat hitam..kali ini terpanggil pula hendak mencuba membuat kek menggunakan cokolat putih. Resipi saya dapati dari Australia Woman's Weekly Magazine. Bahan yang digunakan mudah dan cara membuatnya juga mudah. Paling menarik kalau dapat cokolat putih berquality tinggi.
Seperti kebanyakan kek cokolat yang lain...frostingnya juga menggunakan kaedah yang sama ..white cokolat ganache. Sesuai dijadikan birthday cake atau kek untuk hiasan. Sedap dan lemak.
White chocolate Mud Cake
Ingredients
Ingredients
180g white eating chocolate, chopped
350g unsalted butter, chopped
2 2⁄3 cups (590g) caster sugar
1½ cups (375ml) milk
2 cups (300g) plain flour
2⁄3 cup (100g) self-raising flour
1 teaspoon vanilla extract
3 eggs
fresh roses, for decorating
white chocolate ganache
¾ cup (180ml) cream
540g white eating chocolate, chopped finely
350g unsalted butter, chopped
2 2⁄3 cups (590g) caster sugar
1½ cups (375ml) milk
2 cups (300g) plain flour
2⁄3 cup (100g) self-raising flour
1 teaspoon vanilla extract
3 eggs
fresh roses, for decorating
white chocolate ganache
¾ cup (180ml) cream
540g white eating chocolate, chopped finely
METHOD
Preheat oven to 160°C (140°C fan-forced). Grease a deep 22cm-round cake pan; line base and side with baking paper.
Combine chocolate, butter, sugar and milk in a large saucepan; stir over low
heat until smooth. Pour mixture into a large bowl; cool for 15 minutes.
Whisk in sifted flours, extract and eggs. Pour mixture into pan; bake for about
1 hour 45 minutes. Cool cake in pan.
White chocolate ganache
Meanwhile, bring the cream to a boil in a medium saucepan; remove from the heat. Add the chocolate and stir until smooth. Refrigerate, stirring occasionally, for about 30 minutes or until thick and spreadable.
Turn cake, top-side up, onto cake stand. Spread White Chocolate Ganache over top and side of cold cake. Decorate with fresh roses, if desired.
Combine chocolate, butter, sugar and milk in a large saucepan; stir over low
heat until smooth. Pour mixture into a large bowl; cool for 15 minutes.
Whisk in sifted flours, extract and eggs. Pour mixture into pan; bake for about
1 hour 45 minutes. Cool cake in pan.
White chocolate ganache
Meanwhile, bring the cream to a boil in a medium saucepan; remove from the heat. Add the chocolate and stir until smooth. Refrigerate, stirring occasionally, for about 30 minutes or until thick and spreadable.
Turn cake, top-side up, onto cake stand. Spread White Chocolate Ganache over top and side of cold cake. Decorate with fresh roses, if desired.
No comments:
Post a Comment