Our last cake was a quick one. Decadent Chocolate cake batter includes bittersweet chocolate, butter, flour, sugar and eggs (separated, with the whites and a bit of cream of tartar whipped into firm peaks). Baking time is 15 minutes and the cake needs to be cooled completely in the fridge before being glazed. The glaze (chocolate, butter and corn syrup) is heated over a water bath and then drizzled and smoothed over the cake (mmmm....). We used heated white chocolate to pipe a variety of designs on parchment paper, which were peeled off after the chocolate had cooled and set. Mine resulted in an, um, interesting design which I'm calling 'abstract'.
This is a super-rich recipe so servings sizes should be small. You could also use this recipe to make molten chocolate cake. (Which I will be trying - I've always wanted to make those!) Simply fill some ramekins 3/4 full with the batter and place a Lindt chocolate in each one and top up with more batter and bake. I have a month off before The Art of Pies starts so am planning to try making those, as well as macarons - they seem like the perfect spring-like thing to make.
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