Thursday, May 24, 2007

Brain food?

I read somewhere that chocolate is really good for the brain in terms of memory, so I have been eating alot. *wink*

Thanks to my sister's good friend who had a short working stinct in Switzerland, he located a factory that manufacture the famous Lindt chocolate. Thus, he so kindly shipped back cartons and cartons of these lovelies for us.

I simply adores dark bitter chocolate but unfortunately this love is not shared by my family who prefers milk chocolate. Nevertheless, today, I tried out That Chocolate Cake from the book The Essence of Chocolate.

This is a really rich and moist chocolate cake and it definitely live up to how the author describes it - satisfying.

I have modify the recipe alittle.

What you need

Frosting

100g castor sugar
1 cup heavy cream
5oz 99% unsweetened chocolate, finely chopped
4oz unsalted butter, cubes
1 tsp vanilla essence


Cake

100g castor sugar
260g plain flour
72g unsweetened cocoa powder
1 tsp salt
1.5 tsp baking powder
1 tsp baking soda
2 large eggs, lightly beaten
1/2 cup canola oil
1 cup whole milk
1 cup boiling water


Method

Frosting

Combine sugar and cream and bring to a boil over medium heat, stirring occassionally. Reduce the heat and simmer for 6 mins. Add the chocolate and butter and stir until melted. Transfer to a bowl and stir in vanilla essence.

Cool the frosting completely. It should have a texture like mayonnaise. If not, chill in the fridge for a short while.

Cake

Preheat oven to 180 degree celcius.

Lightly greased, floured and lined two 9" cake pans.

Combine sugar, flour, cocoa powder, salt, baking powder and baking soda.

With mixer on low speed, mix in the eggs, oil and milk.

Increase the speed to medium and beat for 2 mins. Reduce the speed to low and mix in the water. The batter will be watery.

Divide the batter evenly into two pans. Bake for 30 - 35 mins till skewer comes clean.

Remove and cool on rack for 5 mins. Remove cake from pan to cool completely.

Frost and serve.
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