onsdag 26. oktober 2016

CHOCOLATECAKE

Sunday pleasure


My daughter is visiting from Norway, and she makes lots of goodies in the kitchen 
and this is one of her delicious cakes.

You need :

First I would say that this is just a small part of the chocolate batter. 
You have enough to a large roasting pan or several small round cakes. Do as you wish.

The cake is partly added curdled milk, which helps to give the cake a nice consistency, 
in addition to a good, slightly tart taste that is well suited to the dark chocolate cream. 

Locate:
450 g butter, melted and cooled
6 eggs
450 g sugar
650g plain flour
50-75 g baking cocoa
2 tablespoons real vanilla sugar
1 teaspoon baking powder
2 teaspoons baking soda
1/4 tsp salt
4 1/2 dl cultura naturel

CHOCOLATE CREAM

150 g butter, melted
4 tablespoons espresso or strong coffee
200 g (dark) chocolate, chopped about. 
250g icing sugar
2 teaspoons vanilla extract


How to do :

Melt the butter and leave to cool. Preheat the oven to 200 degrees (top and bottom heat).

Beat eggs and sugar until fluffy. 
Aim flour, cocoa, baking powder, baking soda and vanilla sugar in a bowl. 
Put flour mixture in the egg mixture alternately with salt, cultura and the melted butter. 
Stir until you get a smooth batter 
(you may use food processor), 
but do not touch more than is strictly necessary.

Line a large roasting pan 
(mine is 40 × 35 cm) 
with baking paper and pour the batter into it. 
Bake in oven for approximately 25 minutes, until the cake is cooked through. 
Check if the cake is cooked by sticking a match in the middle of the cake. 
Is the match still clean when you take it up, the cake is cooked through. 
Cool cake on a rack.

When the cake has cooled, you can make chocolate cream. 
Melt the butter over low heat in a pan. 
Remove the pan from the heat source and add the espresso 
(or water if you want a milder chocolate cream) 
and chopped cooking chocolate, and stir until chocolate is completely dissolved. 
Stir in sifted powdered sugar and vanilla sugar and whisk 
(you may use food processor) 
together until you have a smooth glaze. 
Add extra icing sugar if the glaze is thin. 
This portion provides a moderately thick layer of icing over the cake, 
but if you want a slightly thicker layer 
(as I have in these pictures), 
you can create double portion of chocolate cream.


I made pear puree and whipped cream as a side dish, 
but you can also cover the cake with coconut sprinkle 
who is a favorite among the younger guests :)

Bon Appétit


THANKS FOR READING 



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