Recipe take from book of chocolate by Hamlyn
Bake this cake a few months ago, from the book of chocolate by Hamyln.
This book was a present from Sianne, when she came to visit me last december with her family. We've been planning to bake this Chocolate Torte 6 months ago, but everybody too busy ..
Im busy busy with my little monster, and Sianne is busy with her Master Course.
finally we managed to bake this chocolate cake together.
I change the recipe of the chocolate cake to suit my taste, because the chocolate cake from the Hamlyn recipe book was so hard , I used my chocolate sponge cake recipe from Women's weekly Chocolate cakes Book.
Malcolm also loves the cake, he even asked for another Piece of chocolate cake...
Mama ...................pleaseeeeeeeeee....
Ingredients:
3 eggs
110 gr caster sugar
35 gr plain flour
35 gr corn flour
35 gr self -raising flour
2 tbsps cocoa powder
25 gr cocoa powder
Filing
2 tsp powdered gelatine
3 tbsp cold water
200 gr plain chocolate, chopped
500 gr mascarpone cheese, at room temperature
75 gr caster sugar
1 tsp vanilla essence
200 gr greek yoghurt
4 tbsp hot water
How to :
-Grease and line a 23 cm (9 inch ) springform cake tin
-Beat the eggs in small bowl with electric mixer about 8 mins or until thick and creamy.
gradually add sugar, beating until dissolved between each addition.
transfer mixture to large bowl, gently fold in triple-sifted dry ingredients.
spread mixture into prepared tin
Bake in moderate oven 180 oC about 25 mins
cool on a wire rack
Meanwhile,
-Sprinkle the gelatine over the cold water and leave for 5 mins.
-Grease and line a 20 cm springform cake tin.
-cut the sponge in half horizontally and put half in the tin.
-stand the bowl of gelatine in hot water until melted.
- Melt 175 gr of the chocolate .
- beat the mascarpone, sugar, vanilla, yoghurt and hot water.
- whisking well, gradually pour the melted gelatine into the mascarpone mixture.
spoon half into a separate bowl and beat in the chocolate.
turn this into the tin
cover with the second sponge, then the remaining mascarpone mixture.
( if the mascarpone mixture has already started to set, beat in a little hot water).
Chilled overnight.
To decorate, melt the remaining chocolate and drizzle over the torte, Chill before serving
Recipe take from book of chocolate by Hamlyn
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