CHOCOLATE caraque cake
September 19, 2008
A chocolate caraque cake is a hot favorite among people who love chocolates. Here is a simple recipe for you, ladies. You can bake it easy and hassle free in your leisure time.
WHAT YOU NEED:
Flour self-raising; 150 gms/ 5 ounces
Castor sugar; 150 gms/ 5 ounces
Sourced cream; 6 fl oz/ 175ml
Softened butter; 4 ounce/ 120 gms
Cocoa powder; 1oz / 3 gms
Baking powder; ½ teaspoon
Egg; 1
Cake covering, chocolate flavor, plain; 6 oz/175 gm
Chocolate glaze
Icing sugar
TO MAKE:
1.Take a cake tin that is round and about 9 inch/ 23 cm and grease it then line the bottom of the tin should be lined with a baking paper which is non stick.
2. Oven is to be preheated at 350F/180C/gas 4. The first 7 items are to be blended in an electric mixer.
3. Put the mixture evenly in the tin. Bake for around half an hour until a hairpin inserted in the centre of the cake comes out to be clean.
4. Cool it on a wire rack. Loosen the cake from edges of the container, peel the parchment paper.
5. Now heat chocolate, over a pan that has softly simmering water, in a bowl, stir often, till the chocolate melts and is smooth. Now pour this over evenly on 2 baking sheets that are large
6. Now make several chocolate scrolls by the following method;
with a palette knife spread chocolate and melted cake covering on the baking sheets evenly. Refrigerate for about 10 minutes till they are midway between firms and soft. Now place one chocolate-covered sheet over a cloth which is damp to keep the sheet in place, on the kitchen table. Push the blade of a palette or straight knife across the chocolate for making thin and long scrolls.
7. More chocolate scrolls are to be made on the other baking sheet, with the chocolate cake covering. The chocolate covering should be consistent, it should be neither soft nor hard since it cannot curl properly or can get brittle.
8. Make chocolate glaze in a saucepan that is small & heavy, by heating over low heat broken pieces of plain chocolate 3oz/90gm , butter 1 ½ oz /45gm and 2 teaspoonful of golden syrup. Stir at intervals till molten and smooth. Put off the heat and stir till the glaze is thick and cool
9. Crumbs are to be removed from the cake.
10. Apply chocolate glaze on cake and keep till glaze is firm. Put chocolate scrolls over top and pour icing sugar.
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