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Devil Visits the Church!

Sometime some things in existence cannot be articulated with terms like thank you or welcome. Some events are purely so out of the ordinary, there has to be a unique approach of conveying it. It was time for such a juncture in my life.  After a extended wait of months, we were geared up to hail a new pastor to our Church.  What could it have been other than this wonderfully moist and beautifully flavored of fluffy layers stacked with the velvety ganache in middle? Pure comfort food!
Yes the devil’s trip to our Church made the reception of the Pastor yum yum!!!
140gms plain chocolate,
100 ml milk
2 tbsp cocoa powder,
140g unsalted butter, plus extra for greasing,
140 gms muscavado sugar,
3 eggs, separated,
4 tbsp source cream or crème fraiche,
200 gms plain flour,
1 tsp bicarbonate of soda
For the Frosting,
140gms plain chocolate,
40 gms cocoa powder,
4 tbsp sourced cream or crème fraiche,
1 tbsp golden syrup,
40 gms unsalted butter,
4 tbsp water,
200 g icing sugar

Preheat the oven to 160C/325F/Gas Mark 3. Grease two 20-cm/ 8-inch sandwich tins and line the bases with non-stick baking paper.
Break up the chocolate and place with the milk and cocoa powder in a heatproof bowl over a saucepan of hot water, then heat gently, stirring, until melted and smooth. Remove from the heat.
In a large bowl beat together the butter and muscovado sugar until pale and fluffy. Beat in the egg yolks, then the soured cream and the melted chocolate mixture. Sift in the flour and bicarbonate of soda, then fold in evenly. In a separate bowl, whisk the egg whites still enough to hold firm peaks. Fold into the mixture lightly and evenly.
Divide the mixture between the prepared tins, smooth level and bake in the preheated oven for 35-40 minutes or until risen and firm to the touch. Cool in the tins for ten minutes, and then turn out onto a wire rack.
For the frosting, place the chocolate. Cocoa powder, sourced cream, golden syrup, butter and water in a saucepan and heat gently, until melted. Remove from the heat and sift in the icing sugar, stirring until smooth. Cool, stirring occasionally, until the mixture begins to thicken and hold its shape.
Spilt the cakes in half horizontally with a sharp knife, to make four layers. Sandwich the cakes together with about a third of the frosting. Spread the remainder over the top and sides of the cakes.

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2 Expresso yourself!:

Nandita said...

Superb, simply Awesome....and Sinful!

IPS Khurana said...

the devil in me.....loves it...!!!

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