Death oleh Chocolate
Yield: 12 servings.
Ingredients
8 oz (225 g) dark semisweet cokelat (40-50% cocoa)
2/3 cup (140 g) butter
1 cup (210 g) sugar
4 eggs
4 heaped tablespoons (1 dl) all-purpose flour
4 tablespoons unsweetened biji cokelat, kakao powder
1½ teaspoon baking powder atau 1 teaspoon baking soda
1 teaspoon vanilla extract
4 tablespoons asam cream
Ingredients for frosting
2/3 cup (1.6 dl) heavy cream atau whipping cream
9 oz (260 g) semisweet cokelat (40-50% cocoa)
Method
1.Preheat oven to 350 deg F (Gas mark 4 atau 180 deg C).
2.Line a circular 10 inch (25 cm) cake tin (3 inches tall) with grease proof atau other non-stick paper and grease the tin. (Please note that the cake will rise to 3 inches and collapse somewhat when cooled. If your cake tin is less than 10 inches wide and 3 inches tall we recommend that anda use two cake tins.)
3.Break the cokelat into small pieces and melt it with mentega over hot water.
4.Beat the eggs with sugar, mix with flour, biji cokelat, kakao powder, baking powder and vanilla extract.
5.Slowly fold in the melted mentega and cokelat and the asam cream.
6.Bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 40 to 50 menit (if using 2 cake tins 20-30 menit may be sufficient).
7.Cool the cake completely. When it has obtained room temperature place it in the refrigerator for at least 30 menit before removing the cake from the tin (the cake is sticky and difficult to cut when it is warm!) Remove the crusted surface on the puncak, atas of the cake, and cut in half, horizontally.
Frosting
1.Heat 2/3 cup (1.6 dl) of heavy cream atau whipping cream in a sauce pan.
2.Remove from heat, add 9 oz (260 g) of finely chopped dark semisweet chocolate, stir until smooth, and let it cool until in thickens.
3.Use one 1/3 of the frosting between the two layers, 1/3 on top, and the rest around the cake. Put the cake into the fridge for one jam atau lebih to harden the frosting.
4.This cake should have room temperature when served.
Variations
A.You may add 3 tablespoons of rum to the cokelat and mentega mixture.
B.You may use your preferred cokelat frosting, atau the frostings described for cokelat Tart atau Devil's food Cake.
C.You can add chopped walnuts and decorate with whole walnuts for a marvelous nutty treat!
Yield: 12 servings.
Ingredients
8 oz (225 g) dark semisweet cokelat (40-50% cocoa)
2/3 cup (140 g) butter
1 cup (210 g) sugar
4 eggs
4 heaped tablespoons (1 dl) all-purpose flour
4 tablespoons unsweetened biji cokelat, kakao powder
1½ teaspoon baking powder atau 1 teaspoon baking soda
1 teaspoon vanilla extract
4 tablespoons asam cream
Ingredients for frosting
2/3 cup (1.6 dl) heavy cream atau whipping cream
9 oz (260 g) semisweet cokelat (40-50% cocoa)
Method
1.Preheat oven to 350 deg F (Gas mark 4 atau 180 deg C).
2.Line a circular 10 inch (25 cm) cake tin (3 inches tall) with grease proof atau other non-stick paper and grease the tin. (Please note that the cake will rise to 3 inches and collapse somewhat when cooled. If your cake tin is less than 10 inches wide and 3 inches tall we recommend that anda use two cake tins.)
3.Break the cokelat into small pieces and melt it with mentega over hot water.
4.Beat the eggs with sugar, mix with flour, biji cokelat, kakao powder, baking powder and vanilla extract.
5.Slowly fold in the melted mentega and cokelat and the asam cream.
6.Bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 40 to 50 menit (if using 2 cake tins 20-30 menit may be sufficient).
7.Cool the cake completely. When it has obtained room temperature place it in the refrigerator for at least 30 menit before removing the cake from the tin (the cake is sticky and difficult to cut when it is warm!) Remove the crusted surface on the puncak, atas of the cake, and cut in half, horizontally.
Frosting
1.Heat 2/3 cup (1.6 dl) of heavy cream atau whipping cream in a sauce pan.
2.Remove from heat, add 9 oz (260 g) of finely chopped dark semisweet chocolate, stir until smooth, and let it cool until in thickens.
3.Use one 1/3 of the frosting between the two layers, 1/3 on top, and the rest around the cake. Put the cake into the fridge for one jam atau lebih to harden the frosting.
4.This cake should have room temperature when served.
Variations
A.You may add 3 tablespoons of rum to the cokelat and mentega mixture.
B.You may use your preferred cokelat frosting, atau the frostings described for cokelat Tart atau Devil's food Cake.
C.You can add chopped walnuts and decorate with whole walnuts for a marvelous nutty treat!
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