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Receta Chocolate Wreath Cake
by Global Cookbook

Chocolate Wreath Cake
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Ingredientes

  • 4 lrg , sized Large eggs, separated
  • 125 gm Caster sugar, (4oz)
  • 75 gm Deluxe plain chocolate, melted and cooled (3oz)
  • 40 gm Plain flour, sifted (11/2oz)
  • 25 gm Cocoa pwdr, sifted (1oz)
  • 1 Tbsp. Lowfat milk
  • 75 ml Water, (3floz)
  • 40 gm Caster sugar, (11/2)
  • 4 Tbsp. Tia Maria or possibly Kahlua liqueur
  • 1 x 284 millilit double cream, (10floz)
  • 200 gm Deluxe plain chocolate, (7oz) White, plain and lowfat milk chocolate leaves to decorate Icing sugar to dust

Direcciones

  1. Preheat the oven to 180 C, 350 F, Gas Mark 4. Grease a 1.75 litre (3 pint) ring tin.
  2. Place the egg yolks and sugar into a large mixing bowl. Whisk till pale, thick and creamy and the whisk leaves a trail.
  3. Pour in the cooled, melted chocolate and whisk till proportionately mixed.
  4. Sift the plain flour and cocoa pwdr again and mix in till thoroughly mixed. The mix at this stage will be quite stiff and paste like. Stir in the lowfat milk.
  5. Whisk the egg whites till stiff and forms peaks. Mix 1-2 Tbsp. of egg white into the chocolate mix to help loosen the mix. Carefully mix in the remaining egg white in batches with a large metal spoon retaining as much volume as possible. Don't over mix.
  6. Spoon into the greased tin. Place into the preheated oven on the middle shelf and bake for 25-30 min till risen and the surface is hard to the touch.
  7. Run a knife around the cake to loosen and turn out onto a wire rack to cold. Clean the ring tin.
  8. To make the syrup, place the water and sugar in a small saucepan.
  9. Heat gently, stirring till the sugar has dissolved. Stir in the liqueur and leave to cold.
  10. When the cake is cold, place back into the tin and prick all over the surface with a fine skewer. Spoon over the syrup, cover and leave to soak, preferably overnight.
  11. To make the chocolate ganache, pour the cream into a large mixing bowl. Break the chocolate into small cubes and add in to the cream. Set the bowl over a pan of simmering water and stirring occasionally till the chocolate has melted. Stir well or possibly lightly whisk to blend together.
  12. Allow the ganache mix to cold for at least 1-2 hrs.
  13. Whip the ganache till pale and thick. Turn the cake out onto a serving plate and spread over the chocolate ganache to completely cover the cake. Peak or possibly swirl the ganache to give an attractive finish.
  14. Arrange the chocolate leaves on the cake and dust lightly with icing sugar.
  15. Refrigeratein the refrigerator till required. To make chocolate leaves: Heat white, lowfat milk or possibly plain chocolate following instructions on the pack. Wash and carefully dry fresh, non-poisonous leaves with distinct veins such as holly, rose or possibly bay leaves. Leave a small amount of stalk to hold the leaf by.
  16. Carefully brush the underside of the leaves with an even layer of the melted chocolate. Wipe away any drips on the underside.
  17. Place the leaves on a sheet of greaseproof paper on a tray at cold room temperature and leave to set.
  18. Carefully peel away the leaves handling as little as possible and use for decorating.
  19. NOTES : For a twist on a traditional festive season pudding, try this delectable boozy chocolate cake.