I should rename this blog Chocolate Happy, Or Bake Chocolate Happy... or should it be Bake Happy Chocolate?
Because...
The first post ever is about chocolate...
And somewhere in between, I have made countless chocolate cakes, cupcakes, flourless chocolate cakes.
And guess what?! You wouldn't believe this, but the latest post is about Chocolate! The third and most probably the last of the Truffle Cake Trilogy.
This time, I didn’t strictly follow the recipe. I am so familiar with it, it’s like I know the procedure like the back of my hand and bake it with my eyes closed (but that would be dangerous, so children, please ignore this paragraph).
So just to rock the boat a bit, I used Lindt’s Chili this time.
And instead of just covering the spring form pan with aluminum foil, I placed it in a round glass cover before placing the whole contraption in a water bath.
Finally, this is the Truffle cake I have been waiting for! It rose beautifully, but as it cools, note that it will shrink. But that’s okay, it gives the cake the denseness it deserves.
I brought some for my friends to enjoy last week. Care to see what they said?
Thanks a lot, Aikko! Ang sarap!
Sarap sarap!! Thanks Aikko!
Thank you, Aikko. Super duper yummy!
Naduling ako sa sarrrap, Aikko!
Sarap is delicious/tasty/delectable in English. The last comment made me smile – big time.
I used 100g bar of Lindt Chili and 240g of Hershey's semisweet Chocolate. I call this a "wine cake" not because it's fortified with booze but it gets better as it ages. (ages seems to be a long time... make that after a few days). And oh, this cake is best enjoyed when chilled.
I had a feeling using just one bar wouldn't bring out the chiliness enough so I added 1/2 teaspoon of chili. But as soon as I tasted it, I should have added 1 teaspoon or 1 1/2 sp. Or used 200 g Chili and 140 semi. Chili and Chocolate seems to be a good combination. Could Curry and Chocolate be a good combination too?
Truffle Cake
adapted from The Whimsical Bakehouse: Fun-to-Make Cakes That Taste as Good as They Look
Ingredients:
8 ounces unsalted butter
100 g Lindt Chili
240 g semi sweet chocolate
1 tsp chili powder
2 tablespoons cocoa powder
5 large eggs1 cup sugar (divided into two)
2 teaspoons pure vanilla extract
1/3 cup light corn syrup
Procedure:
1. Grease and flour one 9X2 inch round pan and line the bottom and sides with parchment paper. Pre-heat oven to 350F
2. Combine butter, chocolate, cocoa and chili in a heatproof bowl placed over hot water. Stir until melted then cool 5 to 10 minutes.
3. In a bowl of an electric mixer at high speed, use a whisk attachment to beat the eggs, 1/2 cup sugar and vanilla extract.
4. Continue beating until triple in volume and the batter forms a ribbon when the beaters are lifted.
5. Meanwhile, in a saucepan, heat 1/2 cup sugar and corn syrup to a boil.
6. Remove from heat and slowly beat the hot syrup into the eggs with the mixer a slow speed. 7.
7. Beat at medium speed for about 8 minutes, then decrease the speed to low and beat in half of the chocolate mixture. Before it is fully inforporated, take the whisk attachment and fold in the remaining chocolate by hand.
8. Pour batter into the pan. Place pan in a larger pan and fill the larger pan halfway with hot water.
9. Bake for 40 minutes. Cool the cake in the wire rack for 15 to 20 minutes then turn it out of the pan onto a cake round. Chill before serving.
Aikko
PS: Will you scream if the next baking adventure I'll post is about chocolate again? Chill… I’m kust kidding.
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