This recipe will give you enough buttercream icing to decorate
* One 20cm (8") cake. To give one filling layer, coat the sides and top and pipe 12 rosettes. There should also be enough to piped a small border around the base of the cake if you would like to.
* 24 medium sized Cupcakes.
This recipe requires melted chocolate. If you need help to do thisclick on my how to melt chocolate page for three different ways to melt chocolate along with important tips.
1 cup (220g) caster sugar
3 egg whites
300g unsalted butter, room temperature and chopped
1/2 teaspoon vanilla extract
200g dark chocolate, melted
1. Place the sugar and the egg whites in a heat proof bowl. Place over a pan of simmering water. The base ofthe bowl should not be touching the water.
2. Whisk until the sugar has dissolved. You can tell if the sugar is dissolved by rubbing a little of the mix betwen your fingers. If you can feel the sugar crystal keep whisking. Remember to scrape the sides of the bowl down.
3. Transfer the mix to a large mixing bowl and beat on high for approximately 10 minutes. You can stop beating when the mixis cool. Scrape down a couple of times to stop build up on the sides of the bowl. The buttercream at this stage will be thick and pure white a bit like meringue.
4. The mix must be cool otherwise it will melt the butter as you add it.
5. Add the butter one piece at a time beat until smooth between each addition. This step should take at least 6 minutes. Dont worry if the mix looks as ifit may curdle, it will come together in the end.
6. Once the butter has been added mix through the vanilla and melted chocolate. Warning the chocolate must also be cool otherwise it will melt the buttercream and this is not something you want to happen - believe me!
7. Mix until well combined. Scrape the bowl down to make sure.
This buttercream stores well in the refrigerator and makesa wonderful chocolate cake filling. Becareful though not to leave this cream out in hot conditions as it will melt. It's so light and delicious but it does not like the heat. If you need something more robust use my chocolate frosting recipe.
Chocolate fudge cake by Michael Caines
225g plain dark chocolate
225g unsalted butter
345g caster sugar
6 eggs, separated into yolks andwhites
120g ground almonds
145g soft white breadcrumbs
30g plain flour
2tbsp vanilla essence
85g cocoa powder
255g icing sugar
170g caster sugar
Preheat the oven to 160°C/gas 3.
Melt the chocolate in a double boiler, or in a bowl placed over a pan of boiling water. In a separate bowl, cream together the butter and the sugar until white and soft. Add theegg yolks gradually, one by one, then add the almonds and beat them in. Gently fold in the chocolate with a spoon, then add the bread crumbs, flour and vanilla essence and mix together.
In a separate bowl, beat the egg whites, along with a pinch of sugar, until stiff - but do not over-beat. Fold the egg whites into the cake mixture and then pour the mixture into a buttered 26cm cake tin (linedwith paper). Place in the oven and cook for one hour.
During this time make the icing. Place the cocoa powder and the icing sugar in a mixing bowl. Warm together the butter, sugar and water until dissolved. Add the liquid into the dry mixture and mix together for a thick but 'pourable' consistency. Once the cake has cooked and cooled, pour over the cake.
Always use dark chocolate, asopposed to milk, when cooking and baking because it provides the desired taste and texture for a recipe.
Brownie Cupcakes ala Bakerzin
October 16, 2008 at 4:06 pm · Filed under Baking, Desserts & Treats, foodie and tagged: bakerzin, Baking, brownie, food
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