Fri 18 Oct, 2013 01:22 am
Christmas Chocolate Cake is supposed to be the best alternative for one who does not keen of fruit cake. It is as popular as and yummier than the traditional fruit cakes.
• 420 grams of very dark chocolate
• 220 grams of butter (unsalted)
• 300 grams of sugar (which should be soft and brown)
• 180 grams of chocolate (milk based)
• 270 milliliter double cream
• 8 medium sized teaspoon of brandy
• 8- eggs, (We have to separate white and yellow, keep it)
• 1 1/2 medium sized teaspoon of baking powder
• 75 grams of plain flour
• 75 grams of almonds (well grounded)
• 75 grams of cocoa
• And sea salt
Method of preparation:
First pre-heat the oven to 350°F degrees
In mixer take egg yolks and mix it well (high speed) until becomes creamy and add two teaspoon of sugar to it again mix it well until becomes pretty stickier
Now add vanilla (extract) to it and again mix it becomes doubled up.
In a clean bowl take egg whites beat it well until becomes become nice and stiff
Add egg yolks and beat it. Next, add corn, flour. Again mix it up.
Add the melted butter and beat it. Now it’s time to bake it.
While it’s baking, prepare truffles. Pour chocolate (melted, dark) in the bowl, then add, stir with double cream. Next add butter, brandy, and mix it well together. Keep in fridge for about 20 minutes.
Now time to prepare Topping, add 350 grams chocolate (chopped). Then add salt. Add brandy. In mild heat, add 170ml of double cream, wait for gentle bubble to pop up. Now pour slowly cream on chopped chocolate and stir it nicely till chocolate gets melted. Wait for a smooth texture to appear, keep mixture in fridge to get chilled.
Leave it for 30 minutes, to test the cake whether it’s ready. We will insert skewer in the cake and if it’s free with no batter got stick to it, you can allow it to cool.
To remove the cake from the pan we have to run a knife between pan and cake, and allow it to cool totally.
After the cake is properly cooled, do the topping over the spongy cake, before serving it.