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“I HATE TO COOK” CHOCOLATE CAKE

    Home Recipes “I HATE TO COOK” CHOCOLATE CAKE
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    “I HATE TO COOK” CHOCOLATE CAKE

    13 May, 2020 | 0

    Chocolate Cake

    Ingredients

    400g dark chocolate
    100g sugar
    200g butter
    4 eggs, separated
    20g almond meal
    Good dollop of Pegasus tawny or Cointreau (optional)
    1/3 Cup Berries (optional)

    Melt the chocolate and butter, add the optional dollop of alcohol and mix. Add the almond meal and gently mix. Add egg yolk and mix. Add optional fruit and alcohol.

    In a separate bowl combine sugar and egg white together until peaks form and gently mix into chocolate mixture until just combined.

    Put into a lined pan. I use a 5cm by 20cm tin and cook at 160 degrees for 1 hour.

    Once out of oven if you want more decadence dribble extra alcohol over cake as it is cooling down. Do not do this if cake is being served to children.

    Chocolate Ganache

    Ingredients

    200g chocolate
    100g cream
    1 tsp butter
    1 tsp liquid glucose

    Heat cream to 95 degrees or just before boiling point. Take off heat, add butter, glucose and chopped chocolate until all melted and combined. Never boil cream, or it will split.

    If chocolate is not melting put on a low heat and stir until completely melted.

    Let it partially set before tipping over cake.

    Buttercream

    Ingredients

    200g chocolate
    100g cream
    1 tsp butter
    1 tsp liquid glucose

    Beat butter until white, add zest and icing sugar and beat until combined, taste for flavour.

    Cut cake in half, length ways. Place a small amount of the Ganache on bottom of plate (to stop cake from moving around) and put the first half of cake top with butter cream and place rest of cake over top.

    Smear the top and sizes of cake with ganache and serve.

    If it’s all too hard, dust the cake with cocoa powder. It does taste good this way too!

    RECOMMENDED PAIRING

    2017 Cabernet Franc

    $60.00

    Only Out of stock

    Category: Limited Release
      • Description

      Description


      Tasting Notes
      Matured in French hogsheads (57% new) for 15 months.  Cabernet franc doesn’t normally function well outside Margaret River, but did well here. Plum, tobacco and cedar (ex oak) come together well on the medium to full-bodied plate and fresh aftertaste. 

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      Holly

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      Recent Posts

      • “I HATE TO COOK” CHOCOLATE CAKE
      • KIMCHI JJIGAE (KIMCHI STEW)
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      Previous Posts

      • May 2020
      • April 2020
      • January 2019
      • December 2016
      • November 2016
      • October 2016
      • September 2016
      • August 2016
      • June 2016
      • May 2016
      • April 2016
      • March 2016
      • February 2016

      CONTACT

      1516 Barossa Valley Way, Lyndoch SA 5351
      (08) 8524 4033
      cellar@hemeraestate.com.au



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      Under the Liquor Control Reform Act 1998, it is an offence to supply alcohol to a person under the age of 18 years. We require proof of age for all wine orders being delivered and served.
      Wine can only be delivered to the adult purchaser being 18+ and in accordance with the instructions of the purchaser. Producers Licence #57602625
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