Распечатать
E-mail
 |
Ингредиенты
- 125g (4 1/2 oz) good quality bittersweet chocolate, chopped (I used 64%)
- 125g (9 tbsp) unsalted butter, room temperature
- 125g (1 cup unsifted) powdered (confectioners’) sugar
- 6 large eggs, separated, room temperature
- 1 tsp vanilla extract
- 100g (1/2 cup) granulated sugar
- 125g (1 cup, spooned and scraped) all-purpose (plain) flour
- pinch fine salt
- Apricot Glaze
- 240ml (1 cup) apricot jam
- 2 tbsp water
- Chocolate Glaze
- 300g (1 1/2 cups) granulated (white) sugar
- 180ml (3/4 cup) water
- 170g (6 oz) good quality bittersweet chocolate, chopped (I used 64%)
- Writing Chocolate
- 50g (about 2 oz) chopped good quality dark chocolate (I used 92%)
- 1⁄2 – 1 tsp vegetable oil
View Full Recipe at Pizzarossa
%20and%20the%20family%20were%20beginning%20to%20have%20a%20hard%20time%20getting%20through%20them%20quickly%20enough,%20I%20opted%20to%20make%20mini%20cakes%20%E2%80%93%20I%20figured%20the%20glaze%20would%20keep%20the%20cakes%20fresher%20than%20if%20it%20was%20just%20one%20big%20one,%20and%20it%20worked%20a%20treat.%20I%20used%208%20triangular%20molds%20and%206%20round%20ones,%20before%20realising%20I%20could%20have%20just%20made%20the%20full%20cake%20and%20cut%20it%20before%20glazing%20*facepalm*%3C/p%3E%3Cp%3EThese%20certainly%20won%E2%80%99t%20win%20any%20beauty%20contests%E2%80%A6%20but%20they%20taste%20spectacular!%3C/p%3E%3Cp%3EMakes%2014%20mini%20cakes%3C/p%3E%3Cp%3EIngredients%3C/p%3E%3Cp%3ECake%3C/p%3E%3Cp%3EDirections%3C/p%3E%3Cp%3ECake%3C/p%3E%3Cp%3EPreheat%20oven%20to%20180%20%CC%8AC%20(360%C2%B0F)%20with%20a%20rack%20in%20the%20centre%20of%20the%20oven.%20Arrange%2014%20silicon%20(or%20greased%20and%20floured%20metal)%20mini%20cake%20pans%20on%20a%20baking%20sheet.%3C/p%3E%3Cp%3EPlace%20the%20bittersweet%20chocolate%20in%20a%20double%20boiler%20or%20heat-proof%20bowl%20set%20over%20a%20small%20saucepan%20of%20barely%20simmering%20water%20(make%20sure%20that%20the%20bowl%20is%20not%20touching%20the%20water)%20and%20heat%20until%20just%20melted.%20Set%20aside%20to%20cool%20completely,%20stirring%20frequently.%3C/p%3E%3Cp%3EPlace%20the%20butter%20in%20a%20large%20mixing%20bowl%20and%20beat%20with%20the%20paddle%20attachment%20of%20a%20stand%20mixer%20or%20electric%20mixer%20on%20medium%20speed%20until%20very%20light%20and%20creamy.%20Add%20the%20confectioners%E2%80%99%20sugar%20on%20low%20speed,%20then%20increase%20to%20medium%20speed%20and%20beat%20again%20until%20light%20and%20creamy.%3C/p%3E%3Cp%3EBeat%20in%20the%20egg%20yolks,%20one%20at%20a%20time,%20scraping%20down%20the%20sides%20of%20the%20bowl%20as%20necessary.%3C/p%3E%3Cp%3EAdd%20the%20cooled%20chocolate%20and%20vanilla%20and%20beat%20until%20well-mixed%20and%20very%20light%20and%20creamy,%20scraping%20down%20the%20sides%20of%20the%20bowl.%3C/p%3E%3Cp%3EIn%20a%20scrupulously%20clean%20bowl%20using%20the%20whisk%20attachment,%20beat%20the%20egg%20whites%20with%20about%20one%20tablespoon%20of%20the%20granulated%20sugar%20on%20high%20speed%20until%20foamy.%20Gradually%20add%20in%20the%20rest%20of%20the%20granulated%20sugar%20and%20continue%20beating%20the%20whites%20until%20they%20form%20soft,%20shiny%20peaks%20%E2%80%93%20they%20should%20hold%20their%20shape%20but%20flop%20over%20on%20themselves.%3C/p%3E%3Cp%3EVigorously%20stir%20about%201/3%20of%20the%20whipped%20egg%20whites%20into%20the%20chocolate%20mixture%20to%20lighten%20it,%20then%20gently%20fold%20the%20remaining%20egg%20whites%20into%20the%20chocolate%20mixture%20with%20a%20spatula%20until%20just%20a%20few%20wisps%20of%20egg%20white%20remain.%20Do%20this%20carefully%20so%20as%20not%20to%20deflate%20the%20egg%20whites.%3C/p%3E%3Cp%3EWhisk%20together%20the%20flour%20and%20salt%20and%20sprinkle%20half%20of%20it%20over%20the%20chocolate%20mixture.%20Fold%20in%20with%20a%20spatula%20until%20almost%20incorporated.%20Sprinkle%20over%20the%20remaining%20flour%20and%20fold%20to%20combine%20completely.%3C/p%3E%3Cp%3EDivide%20the%20batter%20evenly%20between%20the%20pans,%20so%20they%20are%20about%203/4%20full.%3C/p%3E%3Cp%3EBake%20for%2015%20minutes,%20turn%20the%20baking%20sheet%20and%20bake%20a%20further%2010%20minutes%20or%20until%20a%20toothpick%20inserted%20in%20the%20middle%20comes%20out%20clean.%20The%20cakes%20will%20crack%20and%20dome%20in%20the%20middle%20as%20they%20bake%20but%20will%20flatten%20out%20as%20they%20cool.%3C/p%3E%3Cp%3ECool%20in%20the%20pans%20for%2010%20minutes,%20then%20invert%20onto%20a%20rack%20and%20remove%20the%20pans%20carefully,%20then%20turn%20the%20cakes%20right-side%20up%20on%20the%20rack%20and%20allow%20to%20cool%20completely.%3C/p%3E%3Cp%3EApricot%20glaze%3C/p%3E%3Cp%3EBring%20the%20jam%20and%20water%20to%20a%20boil%20in%20a%20small%20saucepan%20over%20medium%20heat.%3C/p%3E%3Cp%3ECook,%20stirring%20often,%20until%20the%20mixture%20thickens%20and%20drips%20slowly%20from%20the%20spoon,%20about%202-3%3C/p%3E%3Cp%3Eminutes.%3C/p%3E%3Cp%3EStrain%20through%20a%20wire%20mesh%20sieve,%20pressing%20firmly%20on%20the%20solids.%20You%20should%20have%20about%201%20cup%20of%20glaze.%20Use%20warm.%3C/p%3E%3Cp%3ECut%20the%20cakes%20horizontally%20into%202%20even%20layers.%3C/p%3E%3Cp%3EGenerously%20spread%20the%20cut%20surface%20of%20the%20bottom%20layers%20with%20about%201/3%20of%20the%20apricot%20glaze.%20Allow%20it%20to%20soak%20in.%3C/p%3E%3Cp%3EReplace%20the%20top%20cake%20layers%20and%20spread%20the%20top%20and%20sides%20with%20the%20remaining%20apricot%20glaze.%20Work%20quickly%20before%20the%20glaze%20has%20a%20chance%20to%20set.%20Place%20the%20cakes%20on%20a%20rack%20set%20over%20a%20plate%20or%20baking%20sheet%20lined%20with%20waxed%20paper%20and%20allow%20the%20apricot%20glaze%20to%20set.%3C/p%3E%3Cp%3EChocolate%20glaze%3C/p%3E%3Cp%3EIn%20a%20heavy-bottomed%20medium%20saucepan%20over%20medium-high%20heat,%20bring%20the%20sugar,%20water%20and%20chocolate%20to%20a%20boil,%20stirring%20occasionally.%20Attach%20a%20candy%20thermometer%20to%20the%20pan.%20Reduce%20the%20heat%20to%20medium%20and%20cook,%20stirring%20constantly,%20until%20the%20mixture%20reaches%20112%C2%B0C%20(234%C2%B0F),%20about%205%20minutes.%3C/p%3E%3Cp%3ERemove%20from%20the%20heat%20and%20stir%20to%20cool%20and%20thicken%20slightly,%20about%201%20minute.%20Use%20immediately.%3C/p%3E%3Cp%3ESpoon%20it%20over%20the%20top%20of%20the%20cakes%20one%20at%20a%20time,%20using%20a%20silicon%20spatula%20to%20spread%20it%20around%20the%20sides%20as%20well.%20You%20need%20to%20work%20quickly%20or%20the%20glaze%20will%20thicken%20as%20it%20cools%20and%20become%20difficult%20to%20work%20with.%3C/p%3E%3Cp%3EWriting%20chocolate%3C/p%3E%3Cp%3EHeat%20the%20chocolate%20until%20just%20melted,%20then%20stir%20in%20enough%20vegetable%20oil%20to%20get%20a%20pipeable%20consistency%20(I%20used%20too%20much%20%E2%80%93%20be%20sparing%20and%20add%20it%20slowly!).%20If%20necessary,%20let%20the%20chocolate%20mixture%20cool%20slightly%20to%20thicken%20so%20that%20it%20is%20not%20too%20runny.%3C/p%3E%3Cp%3EPlace%20the%20chocolate%20in%20a%20disposable%20piping%20bag%20or%20small%20Ziplock%20bag%20and%20snip%20off%20the%20tip%20to%20make%20a%20small%20hole.%20I%20recommend%20a%20practice%20run%20on%20waxed%20paper%20before%20writing%20on%20the%20cake.%3C/p%3E%3Cp%3EWith%20the%20writing%20chocolate,%20pipe%20the%20word%20%E2%80%9CSacher%E2%80%9D%20either%20on%20each%20cake%20or%20between%206%20of%20them,%20and%20add%20any%20decorative%20flourishes%20you%20wish.%20Chill%20the%20cakes%20until%20the%20glaze%20is%20completely%20set,%20at%20least%201%20hour.%3C/p%3E%3Cp%3ELet%20the%20cakes%20come%20to%20room%20temperature%20for%20about%201%20hour%20before%20serving.%3C/p%3E%3Cp%3EDaring%20Kitchen%20blog%20checking%20lines:%20The%20October%20Daring%20Bakers%E2%80%99%20challenge%20was%20brought%20to%20us%20by%20Korena%20of%20Korena%20in%20the%20Kitchen.%20She%20took%20us%20to%20Austria%20and%20introduced%20us%20to%20the%20wonders%20of%20the%20Sachertorte.%3C/p%3E%3Cp%3ELike%20Loading...%3C/p%3E%3Cp%3ERelated%3C/p%3E){kind=link}