As I was digging through my old posts, looking back, I’ve missed old times. I’m glad I made the effort to learn professional baking because it’s not just learning how to bake but more of organizing, being analytical and proper time management. You know you don’t learn these stuffs in school but it comes with hands-on experience or practical training.
*actually if costs wasn’t a problem, I’d sprinkle metallic dust on every thing because they’re just ssooo cool.!
Chocolate Mud Cake
(adapted from a school in Melbourne, in 2007)
250g Dark Couverture Chocolate, chopped
390g unsalted butter
400g plain flour
8g (1/2 tsp) baking powder
65g cocoa powder
2 whole eggs, 1 yolk
Melt dark chocolate, stirring every 30 secs. When it’s about half melted, add in butter and melt further. The reason to not melt both together is to prevent the butter being overmelted (like, too liquidy) In another pot, dissolve sugar in water, but keep the water just warm, not boiling. Then mix choc-butter and syrup together, stir till well mixed. Sift flour, cocoa powder and baking powder. Then gradually add in the flour mixture into the choc mixture and stir with a whisk till it’s smooth. Then add in eggs, do not overmix. Pour into tins and bake at 160 C. Check with a skewer to see if its cooked. It should come out clean.
Leave the cake to cool, preferably overnight. Slice cake to 2-3 layers depending on individuals, spread ganache over and sandwich them. Then spread ganache at the sides and coat them, chill in fridge till it sets. Then melt the ganache till its consistency is more liquid, stir well, and pour over cake. SErve with vanilla ice cream, yum
Dark Chocolate Ganache
450g dark couverture chocolate
Boil cream and pour over chocolate pieces and whisk till all chocolate has melted. Cover and leave overnight before use.
For this one, I spreaded chocolate on a crimped baking paper dusted with metallic powder, and wrapped around the cake while it’s still at managable stage. Keep in fridge for it to set. The balls are actually made with semi-spheres chocolate moulds that are sprinkled with ruby red metallic powder. They’re hollow and not heavy, so they can sustain better. Then join both together and you get a sphere. Haha.
Crumpled metallic dusted chocolate. So futuristic huh..