Monday, November 15, 2010

Chocolate Cake

By: Patty Loanzon of Heny Sison Culinary School

Chocolate Cake
How do you like your chocolate cake? We’ll leave it up to you to decide. Here, we share the basic chocolate cake recipe. All you need to do is tweak it to your liking!

Yield 3 (9-inch) round layers  Prep Time 30 minutes  Baking Time 20 to 30 minutes

9 eggs
1 1/2 cups sugar
2 teaspoons vanilla
1 cup plus 2 tablespoons all-purpose flour
1/4 cup sifted alkalized cocoa powder
3/4 cup clarified unsalted butter, cooled

1   Preheat oven to 325ºF. Line 3 (9-inch) round pans with paper then grease and flour.

2   In a bowl over a double boiler, beat together eggs, sugar, and vanilla until lukewarm.

3   Transfer to a mixer and beat with a whisk attachment until thick and tripled in volume (ribbon stage).

  Combine flour and cocoa in a bowl and with a wire whisk, gently fold into the egg mixture. Add drizzles of butter, folding until incorporated. (Don’t allow batter to deflate.)

5   Pour batter into prepared pans and bake for 20 to 25 minutes or until cake begins to pull away.

6   Remove from the oven and loosen the sides. Cool slightly in the pan and invert into a cooling rack, quickly reversing with another rack so the cakes are right side up. Fill, frost, and decorate as desired.

Selling tips

•  Make Black Forest Cake: Flavor simple syrup (a 1:1 ratio of sugar and water) with 1 tablespoon Kirsch. Lay one layer on a cake dish and brush top with the flavored syrup, spread with sweetened whipped cream, and top with grated chocolate and sweet dark cherries; repeat until the third layer.

•   Make Chocolate Mousse Cake: Take one layer and put inside a 9-inch round ring on a plate. Brush with simple syrup. In a separate bowl, melt some chocolate with cream to make a thick ganache. Cool slightly. Lighten by folding in whipped cream, and flavor with your favorite liquor. Top the cake with mousse mixture and allow to set in the refrigerator. Remove the ring and top with more whipped cream before serving.

•  Glaze it: Fill layers with coffee ice cream and cover with chocolate glaze and ganache. Refigerate to set.

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