Tuesday, October 23, 2012

Sec Kill Chocolate Cake 秒杀巧克力蛋糕


其实就是巧克力蛋糕~ 加了“秒杀”就是形容蛋糕好吃的不得了,好吃到用秒数就能解决掉一个蛋糕吧?

这个蛋糕在我长长的“等候出场单”里呆了好久好久~ 要不是这个月我和我的烘焙好友共同设定了巧克力蛋糕这一环,我想它应该还要好久才会出场吧? 哈哈~

我第一次弄戚风蛋糕体是失败的。蛋糕烘好后给我一个很漂亮的“凹”。真的气煞~ 把照片传给我的烘焙好友们看后,我们得到的结论是:温度可能太高了。

第二天重做,这一次我把蛋糕面糊弄好后分成两份6寸的烤模,温度调低了一些。呵呵~这一次就可以了!



I was telling my best friend to make this cake together. She was very puzzled what is "sec kill" LOL~ It is direct translated from the chinese word "秒杀" means the items is marvelous that it gone in seconds.

很好吃!

Recipe:
(Adapt from 《美味糕点新主张》by 薛纪娟)
Reference blog: Cook.Bake.Love

Ingredients:
(make a round 8 inch or 2 round 6 inch cakes)

Chocolate Chiffon Cake
50g vegetable oil
80g milk
15g cocoa powder (sifted)
100g cooking dark chocolate
90g egg yolk* (see note)
180g egg white* (see note)
120g castor sugar
75g low protein flour (sifted)


Ganache
150g dairy whipping cream
120g cooking dark chocolate
12g butter 


Method:

To prepare cake:
1. Preheat oven 150c

2. Over low flame, bring oil and milk till gentle boil, off stove. (Small bubble at the side of pot is good enough and bewares with the boiling process as the liquid heat up quite fast.)

3. Add in cocoa powder. Mix well. Add cooking chocolate and mix till chocolate completely dissolved.

4. Mix in egg yolk till well combine. 

5. Using an electric mixer, beat egg white till foamy, add sugar in 3 additions, and beat till soft peak.

6. Using a spatula, fold 1/3 of the meringue to the chocolate mixture till just combine. Fold in 1/3 of flour gently, mix till just incorporated. Fold in remaining meringue and flour alternatively to form chocolate batter.

7. Pour the batter in baking pan prepared earlier. Bake in preheated oven for 45-50mins (8 inch pan) or 30-35mins (6inch pans) or until the skewer come out clean.

8. Bang the cake on tabletop once it is out from the oven and invert to cool.

9. Unmold the cake after it cooled down and place it on a wire rack with a clean empty bowl underneath.

To prepare ganache:
1. In a bowl, melt whipping cream and cooking chocolate using double boil method until cooking chocolate dissolved completely. Add in butter and stir well.

2. Pour the ganache on the centre of your cake and using a spatula to gently spread it to the edge of the cake. Then with both hands holding onto the wire rack, gently swirl for the ganache to flow down from the side to cover the whole cake.

3. Chill till ganache is set before serving.

Hippomama's mini note:
1. Egg yolks & egg white*: You can use weighing method or use 5 X 60g eggs to yield the amount requested in recipe. (tested by ME! ^.^)

2. The balance of the ganache can be keep in the fridge up to 2 weeks. It can be use to spread on bread. It tastes as good as Nutella! Remember to thaw the ganache 15mins before use to spread bread. Or eat it direct out from fridge! Yummy! Of course you need to chop them into small piece!