Scarlett WChocolate Cake with Fruit Filling
December 17th 2008 06:00
Chocolate Cake with Fruit Filling
About Chocolate glazing
Chocolate that will be used for glazing must be thinned so it will have a more fluid consistency when melted and will spread easily, yet set quickly. This could be done by adding cocoa butter or using couverture chocolate, but the high cocoa-butter content would make a brittle coating that would shatter easily when cut. The chocolate glazing that is sold for professional use in France contains vegetable oil, so it doesn’t shatter so easily and stores well. However, for home use we recommend thinning the chocolate with dairy butter, which gives a superior flavour and texture.
INGREDIENTS
Makes a 6-inch round cake
For the base
60 gm plain flour
50 gm sugar
2 eggs
10 gm emulsifier
2 tablespoons chocolate powder
2 tablespoons butter
For the filling
20 gm dried cranberries
20 gm mixed dried fruits
15 gm cornflake
20 gm marshmallow
1 tablespoon butter, dissolved
To garnish
100 gm chocolate glazing
christmas decorations
1. Preheat the oven to 180ºC. Place paper cup in a 6-inch cake mould.
2. To make the cake base, mix plain flour, sugar, eggs, chocolate powder and emulsifier by eggbeater until looks creamy.
3. Slowly add in the dissolved butter.
4. Pour the batter into the cake mould.
5. Bake for 15 minutes. Leave to cool.
6. Remove the cake from the mould.
7. To make the filling, melt the butter, and then melt the marshmallow in low heat.
8. Add in dried cranberries, mixed dried fruits and cornflake, mix well.
9. Turn the cake upside down, then cut a square in the middle of the cake.
10. Insert the fruit filling and compact.
11. Put the chocolate glazing in water bath, then pour over the cake surface quickly and arrange white chocolate dices.
12. Refrigerate for 5-10 minutes.
13. Garnish with Christmas decorations.
**From “The Next Magazine 929”, “petitepatisserie.com/glossar y.htm” and “Wikipedia, the free encyclopedia” **
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