Sunday, October 24, 2010

Chocolate Excess

Ingredients:

  1. All purpose flour - 195 gm
  2. Super-refined sugar - 200 gm
  3. Unsweetened non-dutch cocoa- 75 gm
  4. Baking powder and baking soda together - 2 tspn
  5. Warm Water - 240 ml
  6. White Wine vinegar - 1 tbspn
  7. Vanilla Extract - 1 tspn
For the ganache:
  1. Dark, semi-sweet chocolate - 170 gm
  2. Heavy cream/double cream - 180 ml
  3. Unsalted Butter - 1 tbspn
  4. Chocolate liqueur - 1 tspn
  5. Vanilla Extract - 1 tspn
Procedure:
  1. Preheat your oven @ 177 C
  2. Grease your baking dish
  3. Mix all the dry ingredients in a large bowl
  4. whisk all wet ingredients separately in another bowl, just till they combine.
  5. Now mix wet ingredients into dry ones
  6. Combine till they thoroughly mix. 
  7. pour into the baking dish, bake for about 35 min. , till a skewer inserted comes out clean
  8. Leave to cool
Ganache:
  1. Chop up the chocolate finely into a bowl.
  2. In another bowl heat up the cream and butter, just till they boil
  3. As soon as the cream and butter start boiling pour it on to the chocolate
  4. Let it stand for 5 min.
  5. Stir till smooth
  6. Now let it cool at room temperature, and then pour it onto the cooled cake
  7. leave it in the fridge to set nicely.
  8. Now, with a pallete knife, set all the ganache onto the cake and decorate it !
EAT !!!! 



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