Tuesday, 31 December 2013

Decorated Chocolate Pastry




Ingredients:

·        Egg – 3 nos.
·        Powder Sugar – 1 cup.
·        Maida – 1 ¼ cup.
·        Cocoa powder – 2 ½ tbsp.
·        Baking powder – 1 tsp.
·        Baking Soda – 1 tsp.
·        Butter – 1 ½ tsp.
·        Milk (room temp.) – 4 tbsp.
·        Milk powder – 2 tsp.
·        Rose pink colour – as required.
·        Icing sugar – ½ cup.
·        Almond essence – 2 drops.

·        Strawberry syrup. 2 tsp.
·        Whipped Cream – 200 ml.

                For making chocolate bars:

·        White chocolate – 100 grams.
·        Dark Chocolate – 100 grams.


Method:
·        Beat eggs and almond essence until it becomes light and fluffy.
·        Now beat sugar till the mixture become thick and creamy for at least 5 mins.
·        Melt butter and add to the mixture.
·        In a mixing bowl mix Maida, cocoa powder ,baking powder and baking soda and sieve well.
·        Add it to the egg mixture and fold lightly with a spatula.
·        Quickly add liquid milk mixed with milk powder and fold in the above mixture.
·        Pour the batter into a greased cake tin.
·        Preheat oven to 180 degree centigrade in Convection.
·        Place cake preferably on the small grill rack.
·        Bake at 180 degree in convection for 20 – 30 min. Let the cake as it is for cooling down.
·        Slice the cake into two halves using a knife.
·        In each half spread strawberry syrup and leave it for 2 – 3 mins for the syrup to be soaked by the cake.
·        Beat 200 ml whipped cream with icing sugar and spread between the layers taking half of the cream.
·        If you want a spread coloured cream then you can use your choice sable colour after beating.
·        Spread the rest cream on the upper layer and sides.
·        Decorate the upper layers  in chess shaped square chocolates(method written bellow) , gems and cherry.   

For making chocolate:

·        Melt white chocolate in micro high power just for 1 ½ min.
·        Spread this melted chocolate on a silicon sheet, let it cool. Cut it into square shaped(I used knife and scale for similar squares )
·        In the similar way make square dark chocolates.
·        Note you can make these any time and can keep on refrigerator.


1 comment: