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Amy Mustafa

By: Amy Mustafa

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Sunday, 22-Jul-2007 19:46 Email | Share | Bookmark
Chocolate Moist Cake

 
 
 
 
Another great recipe I found... hehehe...Im spring cleaning in the so called summer as it is raining everyday here ... Anyway, greatway to spend time indoors is to bake

I havent iced it yet but will be posting the iced cake once done so....


Quote:

Moist Chocolate Cake

Ingredients

250g flour
250g castor sugar
250g butter
5 eggs
1 tsp baking powder

1 cup cocoa powder
1 cup brown sugar
1 cup plain water


Method:
Heat water, cocoa powder and sugar in a pan. Let it boil for a while until the mixture becomes slightly thick.
Turn of fire and leave to cool.
Beat butter and sugar for 10 minutes. Add in eggs one at a time. Add in flour and baking powder. Finally add in the cooled chocolate mixture.
Steam in a round 12" baking pan lined with baking paper and cover with foil.
This cake will take approx. 2 hours to steam but is worth waiting for....



Ganache:
250g Double Cream
250g Cooking Chocolate/ Belgium Chocolate (is even better )

Place double cream in a pan and let it boil.
Break chocolate in small pieces and place in pan.
Turn off heat and stir chocolate until melt.
Leave overnight in fridge and it will be ready for use the next day.... (if its safe in the fridge as mind never is )



Yes... the cake is now iced


As you can see I didnt wait for my ganache to set, hence the icing is kind of runny but its still enjoyed by the children


Quote:

ana: alamak.... camner nak potong... kek tu dah hantar kat umah orang la. lain kali kalau amy buat lagi, insyaAllah ok. Ana, resepi ni mmg moist tapi lama kukus sebab dia lembut sangat.... kalau nak bakar pun boleh, tutup foil.Tryla.... pastu amik gamba ok.... Bab cream tu, pakai whipping pun boleh.... ala ana, amy pun masih belajar lagi dan terus belajar gaks

dolly: thanks my dear, dont forget to send us a picture of the cake

speedialFNR: terima kasih kerana masih mengingati saya. Memang dah lama saya menyepi kan diri dari bidang penulisan, demi keluarga tercinta nak kata pro tu tak dela... masih belajar uiishhh... kalau sampai mak saya kenal, ini mesti lama mengikuti perkembangan ni kan?? terima kasih ye... memang betul saya dulu pernah mengendalikan ruangan masakan bersama ibu tercinta di majalah FAMILI (tahun 87-93) dah lama dah tu...

mommy_d&d: alamak... nak share resepi camner, kak amy pun beli siap icing tu, sayang... tinggal colour jek. Kalau kat msia mahal sikit kot... sebab orang banyak pakai utk kek hantaran, nama dia sugar icing atau fondant icing. Lebih di kenali "regal icing" kat kedai barangan kuih. Kalau kat sini murah jek, satu paket baru 0.47 tu yang berani beli. Nak buat pun modal dah berapa hehehe but I found this site and it has the recipe, kalau nak try sila kan.... nanti kasi tau ye...ok tak resepi ni


Ingredients:
2 pounds confectioners' sugar, sifted
1/4 cup cold water
1 tablespoon unflavored gelatin
1/2 cup glucose (found in cake decorating stores) or white corn syrup
1 1/2 tablespoons glycerine (found in cake decorating stores)
1 teaspoon desired flavoring (vanilla will give the fondant an off-white color)
Cornstarch

Instructions:
In a large bowl (do not use metal), sift the sugar and make a well in the center. In a small saucepan, add the water and sprinkle the gelatin on top to soften for about 5 minutes. Begin to heat the gelatin and stir until the gelatin is dissolved and clear. Do not boil. Turn off the heat and add the glucose and glycerine, stirring until well blended. Add the flavoring. Pour into the well of sugar, and mix until all of the sugar is blended. Use hands to knead icing until it becomes stiff. Add small amounts of confectioner's sugar if the mixture is sticky.

Form the mixture into a ball and wrap tightly in plastic wrap. Place in an airtight container. This icing works best if allowed to rest at room temperature for about eight hours before using, particularly if the weather is humid. Do not refrigerate.


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