Monday, 26 April 2010

Bitter Sweet Chocolate Cake

Posted by Sweeter side of life at 23:17:00


This cake tastes awsome! I personally liked it a lot, its so chocolatey and slightly bitter :) Not at all too sweet. The chocolate flavour was so intense but not too rich on the palate. There was a large addition of cocoa powder in comparision to the wheat flour added.



Double boil the chocolate and butter together



Mix evenly with a whisk till smooth



Sift cocoa powder and flour together and set aside.



I probably didn't do a good mix at the end because the cake was pretty fudgey in the centre but the outer part of the cake had a sponge-like texture.

The cake cracked in the middle, so i used some fresh strawberries to cover up. I think it cracked due to temperature too high, perhaps i might reduce the temperature by 5C next time round.



If i am right, the strawberries stole the limelight away from the cake. Hmm, it is too prominent :)
Berries are in season right now, grab them while they are really a bargain :D



Recipe makes an 7 inch cake, use pan with removable base, greased and coated with flour

Adapted from Keiko ishida(2009), Okashi, Pg 134, Marshall Cavendish Cuisine: Singapore, 1 New Industrial Road

Ingredients

35g Pastry flour( i used cake flour)
50g Cocoa powder
100g sweet chocolate at 55% cocoa solids ( i used van houlten cooking chocolate)
80g Unsalted butter
50g Castor sugar(i used 30g)
4 Egg yolks
50g Whipping cream

4 Egg whites
110g Castor Sugar ( i used 50g, i don't have a sweet tooth)

*Preheat oven to 170C

Methods

Melt chocolate and butter using double boil method set over a pot of simmering heat, taking care not to let any water go into your mixture.

Remove from heat, add in sugar, yolks and cream one by one and mix using a whisk

In a clean bowl, whip egg whites till frothy, gradually add in sugar till it reaches stiff peak

Take 1/3 of the meringue( egg white + sugar + whipping action) into chocolate mixture*

Fold flour mixture into chocolate mixture using spatula

Add in all of the remaining meringue and incorporate.

Pour into the pan and bake for about 50 minutes (i think 45 minutes is sufficient for me)

1 comments on "Bitter Sweet Chocolate Cake"

Shirley said...

This cake is simply good.
LOW FAT LOW SUGAR but yet TENDER and the aroma of the CHOCOLATE is just enough. Not too sweet and slightly bitter too(: For Chocolate lovers that wants to be healthy! :D

 

Sweeter Side of Life Copyright 2009 Sweet Cupcake Designed by Ipiet Templates Image by Tadpole's Notez