MOIST CHOCOLATE CAKE

MOIST CHOCOLATE CAKE
resepi: maklang (c&p fr blog mamasya, thanks)

BHN A - diayak
2 cwn tepung gandum
1 cwn serbuk koko
1st bpowder
1st soda bicarbonate

4 biji telur
2 cwn gula halus ( i buh 1 ½ cwn sahaja)
1 cwn susu pekat
1 cwn minyak
1½ cwn air panas mendidih

Cara:
1. Pukul gula + telur = kembang (high speed)
2. Masukkan susu pekat }
3. Masukkan minyak }low speed
4. Masukkan bhn A sedikit demi sedikit }
5. Masukkan air panas dlm adunan tadi (part ni tak perlu pukul just ratakan ngan senduk kayu)
6. Bakar 40-45’ - bakar dkt sejam suhu 175C (bergantung kpd oven masing2)

**nota dapur mamasya
adunan kek ni cair sbb byk guna air dan susu pekat sbb tu moist.bakar hampir sejam baru kek masak...



COKELAT TOPPING
resepi : kak hanieliza

1 cawan susu pekat
60 gm butter
50 gm serbuk koko

1. Kacau secara double boiler sehinga larut dan sejukkan sekejap.




since i kehabisan stok susu pekat manis, so i buat topping guna choc ganache di bawah :

CHOCOLATE GANACHE
sumber : http://www.applepiepatispate.com/austrian/sachertorte-chocolate-cake/

150gms dark choc
150 gms double cream/heavy cream
50gms unsalted butter (i buh skit jek dlm 1s/b)

methods:
1.In a small saucepan, bring the heavy cream to a boil and immediately remove from the heat.
2.Cool to 190ºF / 88ºC and immediately pour over the chopped chocolate. Let rest for about a minute.
3.Using a rubber spatula, stir gently in a circular motion from the center and work your way outwards as an emulsion is formed.
4.Once the chocolate cools to 95ºF / 35ºC, add the butter and continue stirring gently just until the butter is thoroughly incorporated. The finished emulsion should be shiny and smooth.
5.Use immediately for best results.