Saturday, May 7, 2016

Double Chocolate Nutella Cake


Chocolate nutella ganache:
110g cooking chocolate
110g Nutella hazelnut spread
150g whipping cream

Chocolate sponge cake:
3 egg yolk
25g veg oil
1/4tsp salt
70g milk
40g cooking chocolate
10g cocoa powder
55g cake flour
1/2tsp chocolate paste

3 egg white
60g caster sugar
1/4tsp cream of tartar

Chocolate nutella ganache:
1. Melt chocolate and whipping cream together in a double-boiler over simmering water.
2. Pour it into nutella and stir till well mix.
3. Set it aside to cool, cover and store in fridge for half and hour or till it set to a spreadable consistency.

Chocolate sponge cake:
1. Preheat oven to 160C.
2. Lined base of a 7 inches square pan and set aside.
3. Sift flour, cocoa powder and salt together and set aside.
4. With a double boiler melt chocolate and milk together, set aside.
5. Use a hand whisk, whisk egg yolk.
6. Add in oil, chocolate milk mixture and chocolate paste and whisk till combined.
7. Add in flour and stir till batter is smooth.
8. Use a cake mixer, whisk egg whites and cream of tartar till frothy.
9. Gradually add in sugar and whisk till stiff peaks.
10.Fold in 1/4 of the meringue into the chocolate batter until combined.
11.Then fold in the rest of the meringue lightly in 2 portions until well combined.
12.Pour batter into prepared pan and bake in preheated oven and bake for 30mins.
13.Remove from oven, invert cake pan and cool for 5mins.
14.Remove cake from pan and cool on wire rack.

Assemble cake:
1. Trim off edges and slice cake horizontally into two pieces.
2. Place one slice into a loose base 6 inches square pan.
3. Pour half of the ganache over it and spread it out evenly.
4. Put another slice over the ganache.
5. Pour balance ganache over it and spread it out evenly.
6. Chill cake in fridge till set.
7. Remove cake from pan, cut into serving size and serve.

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