Zok has been intrigued with 'Bundt' cake ever since he saw one in 'My Big Fat Greek Wedding'.
This year when we were in our nearest IKEA store, (only about 600 kilometers away) we found a spring form bundt cake pan- of course being of Swedish design, it is a nice color, and does normal round cake as well, and has the bonus of hearts imprinted on the bottom.
This cake is both rich and light at the same time. Because the chocolate is really rich, the cake is moist and tasty, without needing any icing.
The original recipe calls for a glaze made from white chocolate and violet liqueur, which could be nice, but the chances of finding violet liqueur here are very, very slight.
Zok modified a recipe and came up with this:
75 grams of dark chocolate (70%)
50 grams of white chocolate
115 g softened butter (room temp)
2 eggs
4 oz of whole milk
150 g caster sugar
200 g of self raising flour
1 tsp baking powder
Preheat oven to 170 c (fan forced)
Grease your ring mold
Grate each chocolate into separate bowls (tin preferred)
Dark Chocolate finely grated
White Chocolate ribbon grated
Cream butter and sugar until white and fluffy then add eggs one at a time until well mixed
Add baking powder to flour then
sift flour into egg/butter/sugar mixture and mix well
Add 100 mls of whole milk to mixture mix well
Set the dark chocolate bowl onto a larger bowl of hot water (water bath)
Take out about one half of the batter from your mixing bowl-
Add melted dark chocolate to the mixture on the mixing stand and mix well
Add the grated (unmelted) white chocolate to the other half of the cake batter and mix well (this mixing is done by hand)
Now you have the two completed halves of your marble cake.
Zok takes dollops of each and adds them alternately to the greased cake pan.
Smooth the top and bake for about 20-30 minutes (I would say 20 and Zok would say 30 and we usually fight it out so that the cake is out by about 25 minutes)
(yes that is correct- I ate my piece so fast I almost forgot to get a photo)
This year when we were in our nearest IKEA store, (only about 600 kilometers away) we found a spring form bundt cake pan- of course being of Swedish design, it is a nice color, and does normal round cake as well, and has the bonus of hearts imprinted on the bottom.
This cake is both rich and light at the same time. Because the chocolate is really rich, the cake is moist and tasty, without needing any icing.
The original recipe calls for a glaze made from white chocolate and violet liqueur, which could be nice, but the chances of finding violet liqueur here are very, very slight.
Zok modified a recipe and came up with this:
75 grams of dark chocolate (70%)
50 grams of white chocolate
115 g softened butter (room temp)
2 eggs
4 oz of whole milk
150 g caster sugar
200 g of self raising flour
1 tsp baking powder
Preheat oven to 170 c (fan forced)
Grease your ring mold
Grate each chocolate into separate bowls (tin preferred)
Dark Chocolate finely grated
White Chocolate ribbon grated
Cream butter and sugar until white and fluffy then add eggs one at a time until well mixed
Add baking powder to flour then
sift flour into egg/butter/sugar mixture and mix well
Add 100 mls of whole milk to mixture mix well
Set the dark chocolate bowl onto a larger bowl of hot water (water bath)
Take out about one half of the batter from your mixing bowl-
Add melted dark chocolate to the mixture on the mixing stand and mix well
Add the grated (unmelted) white chocolate to the other half of the cake batter and mix well (this mixing is done by hand)
Now you have the two completed halves of your marble cake.
Zok takes dollops of each and adds them alternately to the greased cake pan.
Smooth the top and bake for about 20-30 minutes (I would say 20 and Zok would say 30 and we usually fight it out so that the cake is out by about 25 minutes)
(yes that is correct- I ate my piece so fast I almost forgot to get a photo)
No comments:
Post a Comment