Triple Chocolate Cake

serves: 12-15
calories: 625
fat: 40g
saturated fat: 23g
suitable for freezing: yes

FOR THE CAKE:

·         350g butter, softened

·         350g self-raising flour

·         350g caster sugar

·         6 medium eggs

·         Few drops vanilla extract

·         3 tablespoon milk

·         100g white chocolate, melted

·         100g dark chocolate, melted

FOR THE GANACHE:

·         300ml whipping cream

·         200g dark chocolate, broken into pieces

·         Few drops vanilla extract

·         White chocolate stars, for decoration

·         3x20cm round sandwich cake tins, buttered, floured and base-lined

1. Set the oven to 190°C or Gas Mark 5.

2. Tip the butter, flour, sugar, eggs, vanilla extract and milk into a bowl and beat well until smooth. Divide the mixture evenly between 3 bowls. Stir the white chocolate into one of the bowls and spoon it out into a cake tin and spread out. Stir the milk chocolate into another portion and spoon into another tin and stir the dark chocolate into the final portion, then spread it out in the last tin.

3. Place the cakes in the oven, with 2 on the upper shelf and 1 on lower shelf. Bake the cakes for 25-30 minutes until they have risen and feel just firm to the touch. The cake on the bottom shelf may need an extra 5 minutes as, depending on the oven, it may not cook as quickly as the top ones. Remove from the oven and leave to cool in the tins for about 5 minutes, then transfer to a wire rack and cool completely.

4. To make the ganache: Bring the creamto the boil and pour it over the chocolate. Stir until chocolate melts and mix well, preferably using a stick blender. Stir in vanilla extract to taste. Leave the mixture to cool. Once cold, whisk the ganache until it’s a spreading consistency.

5. Place the white chocolate cake on a serving plate and spread some ganache on the top, then place the milk chocolate cake on top. Spread some ganache over that, then place the dark chocolate cake on the top. Spread the remaining ganache over the top and sides of the cake. Sprinkle over some white chocolate stars. Keep the cake in a cool place until serving.

The cake layers may be packed individually in freezer bags and frozen for up to 3 months. Allow the cake layers to defrost before assembling the cake with the ganache. It’s not recommended to freeze the complete cake.

“This chocolate biscuit cake is Her Royal Majesty the Queen’s favourite afternoon tea cake by far,” chef Darren McGrady, The Royal Chef and former personal chef to Queen Elizabeth II, told TODAY Food. “This cake is probably the only one that is sent into the royal dining room again and again until it has all gone.”

“It is her favourite cake that she eats until it is all gone,” says McCrady. “If there is anything left when she has it at Buckingham Palace, it then goes to Windsor Castle, so she can finish it there. I used to travel on the train from London to Windsor Castle with the biscuit cake in a tin on my knee. It was half eaten.”

There’s another member of the royal family who is a fan of this cake too: “This chocolate biscuit cake was Prince William’s groom’s cake at his wedding. The reason he chose it is that he used to go to tea with the Queen and he got a taste for it. That is when he started liking it.”

The rich dark chocolate cake has a lovely crunchy texture thanks to the addition of classic English cookies called “Rich tea biscuits”. A layer of decadent chocolate frosting is the perfect finishing touch.

On Sale

Komplett angol nyelvtan rendszerező videókurzus

39,900Ft Original price was: 39,900Ft.29,900FtCurrent price is: 29,900Ft.

On Sale

TEMATIKUS ANGOL SZÓKINCSFEJLESZTŐ videókurzus

34,900Ft Original price was: 34,900Ft.24,900FtCurrent price is: 24,900Ft.

On Sale

Általános üzleti/munkahelyi angol videókurzus

30,900Ft Original price was: 30,900Ft.20,900FtCurrent price is: 20,900Ft.

Ingredients:

CAKE

– ½ teaspoon butter, for greasing the pan

– 200gr Rich tea biscuits or sweet cookies

– 100gr unsalted butter, softened

– 100gr granulated sugar

– 100gr dark chocolate

– 1 egg

ICING

– 200gr dark chocolate, for coating

– 25gr chocolate, for decoration

Preparation:

1. Lightly grease a 15 cm x 6 cm cake ring with the butter and place on a tray on a sheet of parchment paper.

2. Break each of the biscuits into almond size pieces by hand and set aside.

3. In a large bowl, combine the butter and sugar until the mixture starts to lighten.

4. Melt the 100 gr of the dark chocolate and add to the butter mixture, stirring constantly.

5. Add the egg and beat to combine.

6. Fold in the biscuit pieces until they are all coated with the chocolate mixture.

7. Spoon the mixture into the prepared cake ring. Try to fill all of the gaps on the bottom of the ring because this will be the top when it is un-moulded.

8. Chill the cake in the refrigerator for at least 3 hours.

9. Remove the cake from the refrigerator and let it stand.

10. Meanwhile, melt the 200gr of dark chocolate in a saucepan on the stove top over low heat. Slide the ring off the cake and turn it upside down onto a cake wire.

11. Pour the melted chocolate over the cake and smooth the top and sides using a palette knife.

12. Allow the chocolate to set at room temperature.

13. Carefully run a knife around the bottom of the cake where the chocolate has stuck it to the cake wire and lift it onto a tea plate.

14. Melt the remaining 25gr of chocolate and use to decorate the top of the cake.

Courtesy of Chef Darren McGrady, The Royal Chef.

source: theroyalchef.com 

serves: 12
calories per serving: 480
fat per serving: 25g

Ingredients:

·         150g potato (peeled weight), cut into chunks

·         175g butter, softened

·         175g caster sugar

·         3 medium eggs

·         60g dark chocolate, melted

·         175g self-raising flour

·         45g cocoa

·         1 teaspoon baking powder

·         3 tablespoons milk

·         for the filling/topping:

·         90g butter, softened

·         250g icing sugar

·         100g natural vanilla white chocolate

·         1 tablespoon Bailey’s Irish Cream Liquer

for the shamrocks:

·         45g dark chocolate, melted

·         2x20cm cake tins, buttered and base-lined

·         small trefoil cutter

Preparation:

1.     Cook potato in boiling water until tender, drain well. Dry over the meat, mash well (sieve if you think it’s lumpy) and leave to cool. Set oven to moderate, Gas Mark 4 or 180 °C.

2.     Cream butter and sugar until  light and fluffy. Beat in eggs, one at a time, then add mashed potato and melted chocolate. Sift in flour, cocoa and baking powder and stir in, with the milk.

3.     Divide the mixture between tins and bake for 30 minutes. Turn out to cool in a rack .

4.     To make the filling/topping: Cream butter and sugar with 2 tablespoons warm water until smooth. Melt cocolate, add to buttercream, with Bailey’s, and stir well. Spread a good amount on top of 1 cake and use rest to sandwich cakes together.

5.     To make the shamrocks:

6.     Spoon melted chocolated into a piping bag. (Have a piece of greaseproof paper taped to a baking sheet, on just two sides. Draw round a small trefoil cutter on to a long strip of paper and move it around under the Bakewell as a guide for piping shamrocks – and pipe a stem on each. Leave them to set firm. Arrange on the cake for serving.

7.     Freeze the separate cakes in a polybag or the filled and iced cake in a rigid container. Use within 2 months. Thaw in a cool place. Finish as above.

self-raising flour – élesztős liszt
baking powder – sütőpor
topping – bevonat, feltét
icing sugar– porcukor
shamrock – lóhere
trefoil cutter – lóhere  alakú sütőforma
to sieve – szitálni, szűrni
lumpy – darabos, göröngyös
moderate – mérsékelt
fluffy – habkönnyű
to turn out – kifordítani
to stir – keverni
to spread – szétteríteni, szétkenni
piping bag – habnyomó zacskó
greaseproof paper – (zsírálló) sütőpapír
to tape – ragasztani
stem – szár
to set firm – megszilárdulni
polybag – celofán tasak