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Receta Devil's Chocolate Cake
by Global Cookbook

Devil's Chocolate Cake
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Ingredientes

  • Lowfat milk Chocolate Ganache, recipe follows Butter and flour, for springform pan
  • 2 c. pastry flour (500 mL)
  • 3/4 c. cocoa pwdr (175 mL)
  • 1 1/2 tsp baking soda (7 mL)
  • 1/2 tsp salt (2 mL)
  • 1 c. unsalted butter, room temperature (250 mL)
  • 2 c. sugar (500 mL)
  • 4 x Large eggs
  • 1/2 c. plus 2 ounces buttermilk (125 mL plus 60 mL)
  • 1/2 c. plus 2 ounces brewed coffee (125 mL plus 60 mL)
  • 1 tsp vanilla extract (5 mL) Chocolate Ribbon, recipe follows

Direcciones

  1. Preheat the oven to 325 degrees F (160 degrees C).
  2. Butter and flour the springform pan.
  3. Sift the flour, cocoa, baking soda and salt 3 times, and set aside.
  4. Cream the butter with the sugar till light and fluffy.
  5. Add in the Large eggs one at a time, beating well after each addition.
  6. Combine the buttermilk, coffee and vanilla extract.
  7. Fold in one third of the dry ingredients, then half the wet ingredients.
  8. Repeat with the remaining dry and wet ingredients, finishing with dry.
  9. Pour the batter into the prepared cake pan.
  10. Bake for 1 hour, till a skewer inserted in the middle of the cake comes out clean.
  11. Remove the cake from the pan after 15 min.
  12. Cold completely.
  13. Cut the cake into two layers.
  14. Sandwich the whipped Ganache between the two layers and spread more Ganache on the top and sides of the cake.
  15. Wrap the chocolate-covered acetate around the cake, chocolate side in, overlapping the ends slightly.
  16. Chill the cake till the chocolate in the ribbon has set.
  17. Carefully remove the acetate before serving.