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Chocolate Heart of Darkness
Cakes
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April'15 for Baking Partners we were to bake one delicious cake that I
knew the girls will love.
An amazing molten lava cake… but I
postponed making it as I knew my younger daughter who was out of station will
love it. Plus she was to come back with my niece another chocolate crazy kid!
Plus given the fact that I was totally lazy and barely in the kitchen it
made sense right?
This amazingly delicious cake that fell on the kitchen platform as I was transferring to the rack. I called my elder one, her solution was to fetch a spoon and finish it straight from the platform....:)
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Chocolate Heart of Darkness
Cakes
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Anyway here is awesome cake that will wow your family and guest alike.
Chocolate Heart of Darkness Cakes
Recipe Source: Death by Chocolate Cakes: An Astonishing Array of Chocolate Enchantments by Marcel Desaulniers
Ingredients:
Chocolate
truffle:
- 227 grms semisweet baking chocolate
- ¾ cup heavy cream
For the
chocolate cocoa cake:
- 142 grms butter cut into pieces +2 tsp melted
- 2/3 cup Maida/All purpose flour
- ½ cup Unsweetened cocoa
- 227 grms Semi sweet baking chocolate
- 3 Eggs
- 2 Egg yolks
- ½ granulated sugar
- 1 tsp vanilla extract
Method:
To make the
truffles:
- Place the chocolate in a bowl.
- Heat heavy cream in a small pan over medium heat and bring to boil.
- Pour boiling cream over the chopped chocolate.
- Let it sit for five minutes and whisk until smooth.
- Pour the mixture onto a non-stick baking sheet and slightly spread it with a spatula.
- Place this in the freezer for 15 minutes.
- Divide into two and roll into balls.
- Place the truffles into paper lined plates and place in the freezer.
To make the
chocolate cake:
- Preheat the oven to 325 degree F.
- Lightly coat the inside of muffin tin (3 inch diameter cups) with melted butter. Set this aside.
- Sift combine flour and cocoa powder keep aside.
- Melt chocolate and butter in double boiler or in a microwave and stir until smooth.
- Place egg, egg yolks and sugar in a bowl and beat on medium high heat with an electric mixer.
- When it is frothy add the butter chocolate mixture and beat for 15 seconds.
- Fold in the dry ingredients along with vanilla extract.
- Fill three forth of each muffin cup with the batter and bake for about 5-6 minutes.
- Remove the truffle from the freezer. Quickly take the muffin tray from the oven and press one truffle each to the centre of the muffin. Immediately return the baking pan into the oven and continue baking until a toothpick inserted into the cake (not the centre truffle portion but the edge of the cake) comes out clean.
- It will take 15-17 minutes.
- Cool in room temperature for 20 minutes.
- Run a knife around each cake to loosen it and then gently pull the baked cake out of the cup.
- You can serve while still warm with whipped cream or ice cream but we had it plain.
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Chocolate Heart of Darkness
Cakes
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What else do we have?
Well come back on the 10th to see that…
Meanwhile today you can check my other friends
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 53
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