Chocolate Indulgence

Bahan-bahan ( loyang 9" )

• 2 cwn gula (kisar)
• 2 cwn tepung (ayak)
• 3 biji telur grade A
• 1 cwn koko powder
• 1 cwn susu cair
• 1 cwn minyak(sy gune butter cair)
• 1 cwn air panas didih
• 1 tsp soda bikarbonat
• 1 tsp baking powder
• 1 tsp esen vanila

Cara-cara

1. Tepung +koko powder+soda bikarbonat+baking powder di ayak bersama
2. Pukul gula dan telur sampai kembang, tambahkan esen vanila
3. Masukkan susu dan minyak/butter cair dlm adunan,kacau sebati
4. Masukkan bahan2 yg diayak (cara 1) kedalam adunan. gaul dgn cara kaup balik
5. Last skali masukkan air panas..kacau sebati bakar selama 45 minit pd suhu 175-180degree. bule juga kukus slame lebih kurang 1 jam


Lapisan 1

Heavenly White Chocolate Mousse

INGREDIENTS:

1. Ganache :


250 gm White Chocolate
1/2 cup Cream
60 gm Butter

Method :

1. Grate the chocolate, put in a bowl and set aside
2. Boil the cream and pour into the grated chocolate
3. Add in butter and mixed well


2. 8 (1 ounce) squares semisweet white chocolate,coarsely chopped
1/2 cup water, divided
2 tablespoons butter (no substitutes)
3 egg yolks
2 tablespoons sugar
1 1/4 cups whipping cream, whipped
1 portion of ganache
500 gm Cream Cheese ( whipped )


Lapisan 2 :

Heavenly Chocolate Mousse


INGREDIENTS:

3. Ganache :

250 gm Chocolate
1/2 cup Cream
60 gm Butter

Method :

4. Grate the chocolate, put in a bowl and set aside
5. Boil the cream and pour into the grated chocolate
6. Add in butter and mixed well


4. 8 (1 ounce) squares semisweet chocolate,coarsely chopped
1/2 cup water, divided
2 tablespoons butter (no substitutes) 3 egg yolks
2 tablespoons sugar
1 1/4 cups whipping cream, whipped
1 portion of ganache
500 gm Cream Cheese ( whipped )

DIRECTIONS:

1. Double boiler, heat chocolate, 1/4 cup water and butter until the chocolate and butter are melted. Cool for 10 minutes. In a small heavy saucepan, whisk egg yolks, sugar and remaining water. Cook and stir over low heat until mixture reaches 160 degrees F, about 1-2 minutes. Remove from the heat; whisk in chocolate mixture add all mixture into creamed cheese bowl. Fold in whipped cream Refrigerate for 4 hours or overnight. Use this as cake base topping before pouring ganache.