Cake With A Long Name  | Food  | Cakes
06.07.2009 

I know the last time I wrote I mentioned that I gonna give the recipe of my chicken with soy sauce & curry, however that was ages ago, folks. Guess it's exp. date has already gone! And I've been busy in the kitchen since then. So we may all forget about that chic, huh? ;)

I feel responsible to you all to confess a reality. I couldn't live with this if I didn't tell you.

Facts of marriage... Ugh!

I love food. I adore learning anything about food. I worship baking!

But...

But I realized that I don't like daily cooking!

No folks, I do not like cooking to live on!

I could bake three different bakery/patiserrie goods everyday, but no cooking please!

I've been waking up with this question for the last two months:

"What shall I cook today?"

Turkish and English food blogs are great sources to fill in the blanks for the answer of this routine. However when I start strolling through food blogs I spend such a long time, and this makes this much more difficult.

I wish I could cook just when I want to try something new. Let's say ermm two meals a week!

It's a bit hurting to realise that when it's too late folks! Haha!

Fortunatelly I have a wonderful husband who eats whatever I cook, so this makes things easier, and encourages me.

Ok.

After such a non-sense intro, now it's time to share a recipe which I tried last month.

A rich, chocolate, "cover page" cake recipe from 'the Australian Women's Weekly-Chocolate Cakes' book.
The cake has a bit of a long name, and quite rich of fat so not a perfect diet, but it tastes heavenly good! And also gives a good recipe of ganache.

chocolate ganache and raspberry cake

Chocolate Ganache and Raspberry Cake
serves 12

Ingredients

1/3 cup (35g) cocoa powder
1/3 cup (80ml) hot water
150g dark eating chocolate, chopped
150g butter, chopped
1 + 1/3 cups (300g) firmly packed brown sugar*
1 cup (125g) almond meal
4 eggs, seperated
240g fresh raspberries

for the chocolate ganache
200g dark eating chocolate, chopped
2/3 cup (160 ml) thickened cream**


Method

1. Preheat oven to moderately slow (160C / 325F / Gas mark 3). Grease deep 22 cm (9')-round cake pan; line base and side with baking paper.
2. Blend cocoa powder with the hot water in a small bowl until smooth.
3. Combine chocolate and butter in a medium heatproof bowl over saucepan of simmering water; stir until melted. Remove from heat; stir in cocoa mixture, sugar, almond meal and egg yolks.
4. Beat egg whites in clean small bowl with an electric mixer until soft peaks form; fold into chocolate mixture in two batches. Pour mixture into prepared pan.
5. Bake in moderately slow oven about 1+1/4 hours. Stand cake in pan 15 minutes, before turning onto wire rack to cool.
6. Arrange berries on cake; pour chocolate ganache over cake to partially cover the berries. Stand at room temperature until set.

Chocolate ganache: Combine chocolate and cream in small saucepan; stir over low heat until smooth.

Tip on the book: This cake can be made up to three days ahead; store in an airtight container. Top with berries and chocolate ganache on the day of serving.

Now my notes about this cake:

1. We simply love this cake, however I must say that Feridun and I found it too sweet. If you're a very very sweet tooth, use just right amounts of sugar *. But I'd rather use less sugar, let's say maybe just 100g, the next time I bake this beauty.
2. I wasn't sure about what "thickened cream" ** refers to so I used simple, plain, boxed cream. And it worked.
3. Another point: The amount of the chocolate ganache this recipe gives is too much for the cake, but on the other hand it's not a big problem. Use just a bit to drizzle over berries, and spoon the rest! Great fun when done with a partner!
4. We love this cake cold! Keep it in the fridge, and try serving it cold! I bet you'll love it, too.
 

  Etiketler:  chocolate |  cookbooks |  raspberry
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Banu Bingor
So Cocoa!
Fatma ~ Welcome and thank you :) You can never be sure about the taste till you give a try yourself :) »»
fatma
So Cocoa!
a very beautiful image I was very curious about the taste of »»
Banu Bingör
Hello World!
Jenn ~ Thank you my dear! I'll soon be posting about all those details :) »»
Jenn@leftoverqueen.com
Hello World!
This is great! Everything looks so wonderful! »»
Banu Bingor
So Cocoa!
Hello Kelly! Wow it's so exciting to recieve a commen after months! Even I haven't written smth new yet! :)) Thank you so much. This comment of yours gonna be a great courage to me! Please stay  »»
Kelly
So Cocoa!
Wow what a great recipe, this looks fantastic! Such a cute blog you have, so glad to be your newest follower! xoxo »»


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