![]() ![]() Spread a layer of chocolate ganache on top and then a layer of whipped cream. Place a layer of cake on a serving plate. To assemble the cake, brush each layer of cake with the syrup. (For a neater finish, use a piping bag.) Set aside in a cool place for the shapes to set. Layout the acetate and drizzle the melted chocolate into decorative shapes. Cover the bowl with a tea towel to retain some of the heat. Add the remainder of the chocolate and stir until melted. When the chocolate is melted, remove it from the heat. Refrigerate until ready to use.įor the chocolate decorations (if using), melt two-thirds of the chocolate in a heatproof bowl suspended over a pan of simmering water. Add the icing sugar, cornflour and milk powder and beat until firm. Set aside in a cool place (the ganache will have a spreadable consistency when it’s cool).įor the whipped cream, beat the cream using a hand held mixer until soft peaks form when the whisk is removed. Stir the mixture until the chocolate is melted. Gently heat the cream in a saucepan until it just comes to the boil, then pour it over the chocolate. Add a little milk if the buttercream is too thick.įor the chocolate ganache, place the chocolate in a heatproof bowl. When the mixture is smooth, add the melted chocolate and mix until combined. Set aside to cool slightly (the chocolate should be warm but not hot).Ĭream the butter and icing sugar together in a large bowl. You can do this in a microwave or in a heatproof bowl suspended over a bowl of simmering water. ![]() Set aside to cool to room temperature.įor the syrup, mix the ingredients together and set aside.įor the chocolate buttercream, melt the chocolate. Stir in the gelatine, mix well and strain through a fine sieve. Remove from the heat and add the glucose and cocoa powder. In a saucepan, heat the sugar, cream and 6 tablespoons water until it boils. (CAUTION: Be careful not to burn yourself when handling the jam.)įor the chocolate mirror glaze, mix the gelatine with 3 tablespoons water and set aside to dissolve. ![]() Pour the jam onto a large plate or shallow bowl and transfer to the fridge to cool. ![]() Bring to the boil, stirring constantly until thick. Stir the mixture into jam, along with the cherry and chocolate flavour syrup and cherry essence. Put 4 tablespoons of the liquid from the pan into a mug and mix in the cornflour. Heat gently until the sugar is dissolved. When the cakes have cooled, cut both the cakes in half horizontally, to make to 4 layers.įor the cherry jam, pour the cherries, sugar and lemon juice into a saucepan. Turn out the cakes and leave to cool completely on the prepared rack. Line a wire rack with greaseproof paper and dust it with icing sugar (the cakes are sticky). When the cakes are cooked, let them cool in the tin for 10 minutes. Slowly add the boiling water and mix (the mixture will be very runny).ĭivide the batter equally between the tins and bake for 25-30 minutes. Beat until all the ingredients are incorporated and the mixture is smooth. Set up a freestanding mixer with a paddle attachment.įor the cake, place all of the ingredients, except the boiling water and icing sugar, into a mixing bowl. Grease and line two 20cm/8in sandwich tins. 50g/1¾oz dark chocolate (minimum 70% cocoa solids), finely chopped.200g/7oz dark chocolate (minimum 70% cocoa solids), finely chopped.50g/1¾oz dark chocolate (minimum 70% cocoa solids).2 tbsp cherry and chocolate flavour syrup (such as Monin Black Forest syrup).100ml/3½fl oz cherry syrup (reserved from tinned cherries).5 tbsp cherry and chocolate flavour syrup (such as Monin Black Forest syrup).2 x 425g tins pitted black cherries in light syrup (reserve 100ml/3½fl oz of the syrup).250ml/9fl oz full-fat milk, plus a little extra for the buttercream. ![]()
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