Keke Tiakareti Choccy Cake P
From raukipokey 16 years agoIngredients
- For the cake itself: shopping list
- 200g good quality cooking (or v dark) chocolate shopping list
- 200 ml of cream (around about?) shopping list
- 4 eggs, separated shopping list
- 1 1/2 c castor sugar shopping list
- drop of vanilla essence (though use the real deal if you have it, by all means) shopping list
- un poco water shopping list
- 1/2 c cornflour, sifted together with shopping list
- 3 tbsp flour, shopping list
- 3 tbsp cocoa, and shopping list
- 1 heaped tsp of baking powder. shopping list
- for the filling: shopping list
- whatever fruit you want. i used raspberries and blueberries, but bananas would prolly be yummy too, or strawberries. or kiwifruit. shopping list
- and whipped cream. shopping list
- for the icing: shopping list
- a tbsp of nutella shopping list
- 50g chocolate shopping list
- cream shopping list
How to make it
- -- so...for the cake --
- put on some music that makes you relaxed and happy
- wash your hands
- preheat the oven to 175 c
- grease 2 round cake tins
- in a double boiler melt the chocolate with a fair glug of cream and from then on water until its smooth and creamy and melted. set aside.
- whisk the egg yolks up with the vanilla and roughly half the castor sugar in a saucepan over a low heat until it becomes all like a glossy custard. then beat that into the chocolate. then set it aside.
- beat the egg whites in a bowl until soft peaks form, then add the remaining castor sugar to that tablespoon by tablespoon until its all gone and your meringue is thick and glossy. set aside.
- combine the sifted together cornflour, flour, cocoa and baking powder to the chocolate-custard, then gently fold (with a metal spoon) the meringue into that until its all blended together nicely. add more cream if its too thick.
- pour the mixture into your two tins and pop them in the oven for 40-50 minutes, or until a metal skewer comes out not-sticky when inserted into the cake. because they shouldn't be dry all the way through, but nor should the mixture still be gooey.
- -- NOTE -- a sugary crust forms on top of the cake fairly quickly whilst cooking, but this doesn't mean its done. turn the oven down if the top cooks too quickly.
- -- whip up your filling while that cooks --
- when they're done, take them out of the oven and leave them to stand in the tins for 10ish minutes on a damp cloth
- then take them out of the tins and leave them on a rack until they're quite cool
- then sandwich em together with the cream and fruit, and then ice and decorate
- -- for the icing --
- melt the nutella with the chocolate and add enough cream to get and icingish consistency and slather generously over cake. garnish as you like.
- PLEASE TO ENJOY!
People Who Like This Dish 1
- nazzb Ponte De Lima (Viana Do Castelo), PT
- raukipokey Nowhere, The Middle Thereof, NZ
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The Rating
Reviewed by 1 people-
Hi
Yes it is ridiculously rich,but does it sound nice.......nazzb in Ponte De Lima (Viana Do Castelo) loved it
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