Semalam saya buat cake..
dah lama teringin nak buat, bahan2 semua dah ada...
cuma menanti masa yang sesuai..
dapat resipi dari rancangan Nigella, tapi tak ingat la sama ada Forever Summer with Nigella ataupun Nigella Kitchen.
Sebab tengok pun dah setengah rancangan... hehehe..
Bahan2 pun sangatlah mudah.
Saya memang suka dengan resipi2 Nigella. Celoteh dia pun saya suka.. hehehe...
Selain Nigella, saya suka jugak tengok Bake with Anna Olson & Jamie at Home.
Resipi diaorang ringkas & mudah...
Chocolate Cloud Cake ni actually flour-less cake.
Tapi Nigella buat gebu cantik jer..
Saya buat berkerak sedikit maybe saya tambahkan masa memasaknya dalam oven.
Well, my 1st attempt maaaaa...
Takper, nanti buat lagi.. hehhe..
Resipinya:
Source : http://www.foodnetwork.com/recipes/nigella-lawson/chocolate-cloud-cake-recipe
Ingredients
- 9 ounces bittersweet chocolate, minimum 70 percent cocoa solids - (250grams)
- 1/2 cup unsalted butter, softened - (125grams)
- 6 eggs, 2 whole, 4 separated
- 1/2 cup plus 1 tablespoon sugar - (175grams) - saya guna castor sugar
- 2 tablespoons orange-flavored liqueur, optional (recommended: Cointreau) - saya x letak, well optional kan..
- 1 orange, zested - saya tak letak
For the cream topping:
- 2 cups heavy cream - saya guna 250ml whip cream
- 1 teaspoon vanilla extract
- 1 tablespoon orange-flavored liqueur, optional (recommended: Cointreau) - saya tak letak
- 1/2 teaspoon unsweetened cocoa powder, for sprinkling
** Special equipment: 9-inch springform pan
Direction:
Preheat the oven to 350 degrees F. Line the bottom of the cake pan with baking parchment.
Melt the chocolate either in a double boiler or a microwave, add the butter and let melt in the warm chocolate.
Beat the 2 whole eggs and 4 egg yolks with 1/3 cup (75grams) of the sugar, then gently add the chocolate mixture, the orange-flavored liqueur and the orange zest.
In another bowl, whisk the 4 egg whites until foamy, then gradually add the remaining sugar and whisk until the whites hold their shape but are not too stiff. Lighten the chocolate mixture with a dollop of egg whites, and then fold in the rest of the whites. Pour into the prepared pan and bake for 35 to 40 minutes or until the cake is risen and cracked and the center is no long wobbly. Cool the cake in its pan on a wire rack; the middle will sink as it cools.
When you are ready to eat, place the still pan-bound cake on a cake stand or plate for serving and carefully remove the sides of the pan from the cake. Don't worry about cracks or rough edges, it's the crater look we're going for here. Whip the cream until it's soft and then add the vanilla and orange-flavored liqueur and continue whisking until the cream is firm but not stiff. Fill the crater of the cake with the whipped cream, easing it out gently towards the edges of the cake, and dust the top lightly with cocoa powder pushed through a tea-strainer
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Saya takde acuan springfoam, so saya just letak kertas kuih seluruh acuan.
Hasilnya tak seberapa tapi rasa boleh tahan...
Saya memang suka cake/ dessert yang ada cream..
No.1 adalah pavlova memang terpahat di hatiku... hehehhe..
Well, selamat mencuba kepada yang ingin mencuba... :)
