| Ingredient | Method |
| A ) cream cheese 250g caster sugar 60g 2 tsp orange emulco B ) butter 180g caster sugar 150g 3 A eggs 3 tbsps cocoa powder 120g LP flour 1.5 tsp baking powder C) Topping: 110ml Chocolate mirror glaze 50ml white chocolate mirror glaze | 1. Beat the ing A until smooth, set aside. 2. In another mixing bowl, beat the ing B's butter and sugar until light and creamy. 3. Add the egg, one at a time beating well after each addition. 4. Sift the flours and cocoa powder and using low speed to mix until well combined. 5. Pour half of the cocoa batter into eclipse silicon mould, flatten the surface and pour the step 1 cheese mixture over it. Then pour the remaining cocoa mixture into the pan 3/4 full. 6. Send to preheated oven 180C and bake for 50 minutes. 7. Cool completely, freeze for 2 hours to harden the cake. 8. Mircowave the mirror glaze for 1-2 minutes @ medium heat until melted. Wait temperature reduce to 33-35C. 9. Remove the cake from freezer, gently pull out from the silicon mould. To glaze a cake, place the cake on a cooking rack / 6" (smaller) round bowl over a sheet tray. 10. With quick movements, remove all the film by using hands/scraper. This will smooth the corners and the surface, and removes the outer layer of ice, allowing the glaze better bond with the product. This trick - one of the possible solutions to problems flowing from the sides glaze. 11. Pour the glaze onto the center of the frozen cake (make sure whole cake is covered). Walk away the excess of glaze using spatula. Being careful not to touch the glaze layer. |
No comments:
Post a Comment