David Lebovitz gave rave reviews. Hmm..... I'll brand this i in addition to then :)
Having most of the ingredients at home, I didn't hesitate. Had kokosnoot flakes, called angel flakes here, in addition to I toasted them, hmm.. tasted heavenly. Munched on quite a lot. Taste similar Kuih kapit bits :) Actually I toasted three batches. The starting fourth dimension batch, I toasted one-half cup, cos I accept one-half loving cup of "already toasted kokosnoot flakes" bought from bakery supplies shop.
While the starting fourth dimension batch was toasting, I tasted the "already toasted coconut", duh! Better throw them away. They were the left overs from my latest Strawberry Shortcake. So, amongst the one-half loving cup of "already toasted coconut" downwardly the bin, I had to toast some other one-half loving cup t supercede the discarded ones.
While I was toasting the 2d batch, I looked at my starting fourth dimension batch, the starting fourth dimension batch were really toasted, hence I hesitated, should I utilisation them or should I not.... Duh!!! Not!!!
Then I toasted a 3rd one-half cup.... Hahaha! what a lot of toasted coconut. Did I piece of occupation ur caput spinning?
I baked the cake yesterday in addition to filled it today. Made the filling inwards the morn in addition to the icing too, in addition to left it to cool at room temp. When I came dorsum from lunch, I checked, the filling thickened, in addition to the icing did non thicken at Malaysia's room temperature. Had to set inwards the fridge. So I filled upwardly the cake in addition to chilled it acre waiting for the icing to solidify a bit.
Still, to pipage that is a task... my warm hands melted the icing at the upper utilisation of the piping bag. You tin post away encounter all those drooping curls past times the side of the cake in addition to the patternless drops of icing at the base.
Ok, let's halt talking in addition to human face at the recipe.
I've halved the master copy cake recipe, in addition to made some tiddler changes (type of chocolate used in addition to changing buttermilk to yogurt), made alone 2/3 of the filling, in addition to one-half the icing. Yet, it is a prissy viii inch cake. Suitable to survive served to 8-10 persons.
The Cake
60gm bittersweet or semisweet chocolate, chopped
3 tbsp. water
2 large eggs, separated
115gm. unsalted butter, at room temperature
100 +50gm sugar
150gm all-purpose flour
½ tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
125gm loving cup apparently natural yogurt, at room temperature
½ tsp. vanilla extract
1. Butter an viii inch cake pan, in addition to then business the bottoms amongst rounds of parchment or wax paper. Preheat the oven to 350°. /175C
2. Melt chocolate amongst the half dozen tablespoons of water. Use either a double-boiler or a microwave. Stir until smooth, in addition to then laid aside until room temperature.
3. In the bowl of an electrical mixer, or past times hand, compaction the butter in addition to 120gm of the carbohydrate until lite in addition to fluffy, near v minutes. Beat inwards the melted chocolate, in addition to then the egg yolks, i at a time.
4. Sift together the flour, baking powder, baking soda, in addition to salt
5. Mix inwards one-half of the dry out ingredients into the creamed butter mixture, in addition to then the yogurt in addition to the vanilla extract, in addition to then the balance of the dry out ingredients.
6. In a classify metallic or drinking glass bowl, compaction the egg whites until they concord soft, droopy peaks. Beat inwards the 30gm of carbohydrate until stiff.
7. Fold near one-third of the egg whites into the cake batter to lighten it, in addition to then crease inwards the remaining egg whites only until there's no describe of egg white visible.
8. Divide the batter into the prepared cake pan, smoothen the top, in addition to bake for near 45 minutes (I did xl mins on 170C), until a toothpick inserted into the pump comes out clean.
Cool cake layers completely.While the cakes are baking in addition to cooling, brand the filling, syrup, in addition to icing.
Having most of the ingredients at home, I didn't hesitate. Had kokosnoot flakes, called angel flakes here, in addition to I toasted them, hmm.. tasted heavenly. Munched on quite a lot. Taste similar Kuih kapit bits :) Actually I toasted three batches. The starting fourth dimension batch, I toasted one-half cup, cos I accept one-half loving cup of "already toasted kokosnoot flakes" bought from bakery supplies shop.
While the starting fourth dimension batch was toasting, I tasted the "already toasted coconut", duh! Better throw them away. They were the left overs from my latest Strawberry Shortcake. So, amongst the one-half loving cup of "already toasted coconut" downwardly the bin, I had to toast some other one-half loving cup t supercede the discarded ones.
While I was toasting the 2d batch, I looked at my starting fourth dimension batch, the starting fourth dimension batch were really toasted, hence I hesitated, should I utilisation them or should I not.... Duh!!! Not!!!
Then I toasted a 3rd one-half cup.... Hahaha! what a lot of toasted coconut. Did I piece of occupation ur caput spinning?
I baked the cake yesterday in addition to filled it today. Made the filling inwards the morn in addition to the icing too, in addition to left it to cool at room temp. When I came dorsum from lunch, I checked, the filling thickened, in addition to the icing did non thicken at Malaysia's room temperature. Had to set inwards the fridge. So I filled upwardly the cake in addition to chilled it acre waiting for the icing to solidify a bit.
Still, to pipage that is a task... my warm hands melted the icing at the upper utilisation of the piping bag. You tin post away encounter all those drooping curls past times the side of the cake in addition to the patternless drops of icing at the base.
Ok, let's halt talking in addition to human face at the recipe.
I've halved the master copy cake recipe, in addition to made some tiddler changes (type of chocolate used in addition to changing buttermilk to yogurt), made alone 2/3 of the filling, in addition to one-half the icing. Yet, it is a prissy viii inch cake. Suitable to survive served to 8-10 persons.
The Cake
60gm bittersweet or semisweet chocolate, chopped
3 tbsp. water
2 large eggs, separated
115gm. unsalted butter, at room temperature
100 +50gm sugar
150gm all-purpose flour
½ tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
125gm loving cup apparently natural yogurt, at room temperature
½ tsp. vanilla extract
1. Butter an viii inch cake pan, in addition to then business the bottoms amongst rounds of parchment or wax paper. Preheat the oven to 350°. /175C
2. Melt chocolate amongst the half dozen tablespoons of water. Use either a double-boiler or a microwave. Stir until smooth, in addition to then laid aside until room temperature.
3. In the bowl of an electrical mixer, or past times hand, compaction the butter in addition to 120gm of the carbohydrate until lite in addition to fluffy, near v minutes. Beat inwards the melted chocolate, in addition to then the egg yolks, i at a time.
4. Sift together the flour, baking powder, baking soda, in addition to salt
5. Mix inwards one-half of the dry out ingredients into the creamed butter mixture, in addition to then the yogurt in addition to the vanilla extract, in addition to then the balance of the dry out ingredients.
6. In a classify metallic or drinking glass bowl, compaction the egg whites until they concord soft, droopy peaks. Beat inwards the 30gm of carbohydrate until stiff.
7. Fold near one-third of the egg whites into the cake batter to lighten it, in addition to then crease inwards the remaining egg whites only until there's no describe of egg white visible.
8. Divide the batter into the prepared cake pan, smoothen the top, in addition to bake for near 45 minutes (I did xl mins on 170C), until a toothpick inserted into the pump comes out clean.
Cool cake layers completely.While the cakes are baking in addition to cooling, brand the filling, syrup, in addition to icing.
:) The cake's surface is flat. No dome inwards sight... really pretty :)
For the filling:
80ml heavy/ whipping cream
80ml milk
100gm carbohydrate (original recipe called for more, I reduced almost 30% in addition to it's all the same slightly too sweetness for me)
2 large egg yolks
30gm butter, cutting into modest pieces
¼ tsp. salt
70gm pecans, toasted in addition to finely chopped
3/4 cups unsweetened coconut, toasted*, I used angel flakes (that’s what they telephone squall upwardly it here, it’s lightly sweetened coconut)
1. Mix the milk, cream, sugar, in addition to egg yolks inwards a medium saucepan. Put the butter, salt, toasted coconut, in addition to pecan pieces inwards a large bowl.
2. Heat the cream mixture in addition to cook, stirring constantly (scraping the bottom equally you lot stir) until the mixture begins to thicken in addition to coats the spoon (an instant-read thermometer volition read 170°F.)
3. Pour the hot custard forthwith into the pecan-coconut mixture in addition to stir until the butter is melted. Cool completely to room temperature. (It volition thicken.)
For the icing:
120gm. bittersweet or semisweet chocolate, chopped
1 tbsp. lite corn syrup
20gm unsalted butter
125ml heavy/whipping cream
1. Place the chopped chocolate inwards a bowl amongst the corn syrup in addition to butter.
2. Heat the cream until it only begins to boil. Remove from oestrus in addition to pour over the chocolate. Let stand upwardly i minute, in addition to then stir until smooth. Let sit down until room temperature. Chill it if u're inwards tropical climate.
To gather the cake:
Remove the cake layers from the pan in addition to cutting cake into three layers inwards horizontally, using a serrated staff of life knife. (The cake is really soft, almost similar an emulsified sponge cake, hence delicate when I cutting it into layers, hence improve chill it earlier u cut.)
Set the starting fourth dimension cake layer on a cake plate. Spread ¾ loving cup of the kokosnoot filling over the cake layer, making certain to attain to the edges. Set some other cake layer on top.
Repeat spreading ¾ loving cup of the kokosnoot filling over each layer, including the top.
Ice the sides amongst the chocolate icing, in addition to then pipage a decorative border of chocolate icing roughly the top, encircling the kokosnoot topping.
The master copy recipe called for moisting amongst syrup, but I unremarkably never do this to whatever of my cakes :)
Verdict: Mike loved this cake. He said, this is how cakes should be..... chocolatey :)
For the filling:
80ml heavy/ whipping cream
80ml milk
100gm carbohydrate (original recipe called for more, I reduced almost 30% in addition to it's all the same slightly too sweetness for me)
2 large egg yolks
30gm butter, cutting into modest pieces
¼ tsp. salt
70gm pecans, toasted in addition to finely chopped
3/4 cups unsweetened coconut, toasted*, I used angel flakes (that’s what they telephone squall upwardly it here, it’s lightly sweetened coconut)
1. Mix the milk, cream, sugar, in addition to egg yolks inwards a medium saucepan. Put the butter, salt, toasted coconut, in addition to pecan pieces inwards a large bowl.
2. Heat the cream mixture in addition to cook, stirring constantly (scraping the bottom equally you lot stir) until the mixture begins to thicken in addition to coats the spoon (an instant-read thermometer volition read 170°F.)
3. Pour the hot custard forthwith into the pecan-coconut mixture in addition to stir until the butter is melted. Cool completely to room temperature. (It volition thicken.)
For the icing:
120gm. bittersweet or semisweet chocolate, chopped
1 tbsp. lite corn syrup
20gm unsalted butter
125ml heavy/whipping cream
1. Place the chopped chocolate inwards a bowl amongst the corn syrup in addition to butter.
2. Heat the cream until it only begins to boil. Remove from oestrus in addition to pour over the chocolate. Let stand upwardly i minute, in addition to then stir until smooth. Let sit down until room temperature. Chill it if u're inwards tropical climate.
To gather the cake:
Remove the cake layers from the pan in addition to cutting cake into three layers inwards horizontally, using a serrated staff of life knife. (The cake is really soft, almost similar an emulsified sponge cake, hence delicate when I cutting it into layers, hence improve chill it earlier u cut.)
Set the starting fourth dimension cake layer on a cake plate. Spread ¾ loving cup of the kokosnoot filling over the cake layer, making certain to attain to the edges. Set some other cake layer on top.
Repeat spreading ¾ loving cup of the kokosnoot filling over each layer, including the top.
Ice the sides amongst the chocolate icing, in addition to then pipage a decorative border of chocolate icing roughly the top, encircling the kokosnoot topping.
The master copy recipe called for moisting amongst syrup, but I unremarkably never do this to whatever of my cakes :)
Verdict: Mike loved this cake. He said, this is how cakes should be..... chocolatey :)
I've never expected whatever cake likewise sponge cakes to accept such a soft texture. It's actually soft in addition to fluffy. When fresh out of the fridge, it's actually a flake hard, but piece of occupation out it at room temperature a while, it'll survive alright. The filling is slightly too sweetness for us, fifty-fifty when I've reduced some of the sugar. Feel complimentary to set inwards less. The chocolate icing actually makes it actually practiced in addition to really chocolatey. Overall, nosotros honey this cake.
The candle blowing session , well, the filial miss is doing it for her papa... Lydia loves blowing candles :)
Another shot, a flake too warm (could survive from my pinkish wall).. but it's the best shot from the top, black coloured cakes are difficult to photograph! I'm no practiced at editing :)
