Death kwa Chocolate
Yield: 12 servings.
Ingredients
8 oz (225 g) dark semisweet chokoleti (40-50% cocoa)
2/3 cup (140 g) butter
1 cup (210 g) sugar
4 eggs
4 heaped tablespoons (1 dl) all-purpose flour
4 tablespoons unsweetened kakao powder
1½ teaspoon baking powder au 1 teaspoon baking soda
1 teaspoon vanilla extract
4 tablespoons sour, wamekula cream
Ingredients for frosting
2/3 cup (1.6 dl) heavy cream au whipping cream
9 oz (260 g) semisweet chokoleti (40-50% cocoa)
Method
1.Preheat tanuri, joko to 350 deg F (Gas mark 4 au 180 deg C).
2.Line a circular 10 inch (25 cm) cake tin (3 inches tall) with grease proof au other non-stick paper and grease the tin. (Please note that the cake will rise to 3 inches and collapse somewhat when cooled. If your cake tin is less than 10 inches wide and 3 inches tall we recommend that wewe use two cake tins.)
3.Break the chokoleti into small pieces and melt it with siagi over hot water.
4.Beat the eggs with sugar, mix with flour, kakao powder, baking powder and vanilla extract.
5.Slowly fold in the melted siagi and chokoleti and the sour, wamekula cream.
6.Bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 40 to 50 dakika (if using 2 cake tins 20-30 dakika may be sufficient).
7.Cool the cake completely. When it has obtained room temperature place it in the refrigerator for at least 30 dakika before removing the cake from the tin (the cake is sticky and difficult to cut when it is warm!) Remove the crusted surface on the juu of the cake, and cut in half, horizontally.
Frosting
1.Heat 2/3 cup (1.6 dl) of heavy cream au whipping cream in a sauce pan.
2.Remove from heat, add 9 oz (260 g) of finely chopped dark semisweet chocolate, stir until smooth, and let it cool until in thickens.
3.Use one 1/3 of the frosting between the two layers, 1/3 on top, and the rest around the cake. Put the cake into the fridge for one saa au zaidi to harden the frosting.
4.This cake should have room temperature when served.
Variations
A.You may add 3 tablespoons of rom, rumi to the chokoleti and siagi mixture.
B.You may use your preferred chokoleti frosting, au the frostings described for chokoleti Tart au Devil's chakula Cake.
C.You can add chopped walnuts and decorate with whole walnuts for a marvelous nutty treat!
Yield: 12 servings.
Ingredients
8 oz (225 g) dark semisweet chokoleti (40-50% cocoa)
2/3 cup (140 g) butter
1 cup (210 g) sugar
4 eggs
4 heaped tablespoons (1 dl) all-purpose flour
4 tablespoons unsweetened kakao powder
1½ teaspoon baking powder au 1 teaspoon baking soda
1 teaspoon vanilla extract
4 tablespoons sour, wamekula cream
Ingredients for frosting
2/3 cup (1.6 dl) heavy cream au whipping cream
9 oz (260 g) semisweet chokoleti (40-50% cocoa)
Method
1.Preheat tanuri, joko to 350 deg F (Gas mark 4 au 180 deg C).
2.Line a circular 10 inch (25 cm) cake tin (3 inches tall) with grease proof au other non-stick paper and grease the tin. (Please note that the cake will rise to 3 inches and collapse somewhat when cooled. If your cake tin is less than 10 inches wide and 3 inches tall we recommend that wewe use two cake tins.)
3.Break the chokoleti into small pieces and melt it with siagi over hot water.
4.Beat the eggs with sugar, mix with flour, kakao powder, baking powder and vanilla extract.
5.Slowly fold in the melted siagi and chokoleti and the sour, wamekula cream.
6.Bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 40 to 50 dakika (if using 2 cake tins 20-30 dakika may be sufficient).
7.Cool the cake completely. When it has obtained room temperature place it in the refrigerator for at least 30 dakika before removing the cake from the tin (the cake is sticky and difficult to cut when it is warm!) Remove the crusted surface on the juu of the cake, and cut in half, horizontally.
Frosting
1.Heat 2/3 cup (1.6 dl) of heavy cream au whipping cream in a sauce pan.
2.Remove from heat, add 9 oz (260 g) of finely chopped dark semisweet chocolate, stir until smooth, and let it cool until in thickens.
3.Use one 1/3 of the frosting between the two layers, 1/3 on top, and the rest around the cake. Put the cake into the fridge for one saa au zaidi to harden the frosting.
4.This cake should have room temperature when served.
Variations
A.You may add 3 tablespoons of rom, rumi to the chokoleti and siagi mixture.
B.You may use your preferred chokoleti frosting, au the frostings described for chokoleti Tart au Devil's chakula Cake.
C.You can add chopped walnuts and decorate with whole walnuts for a marvelous nutty treat!
