Saturday, 10 May 2014

Chocolate Pastry

          This is a very attractive and double layer pastry cake. But this is special for me as my 3 years little daughter helped me a lot to decorate the top for the very first time, she usually pampers me a lot whenever I  do some special recipes, she used to ask lots of question why, which, what etc. about recipes. Now I am pretty much sure about her that she might develop some sort of interests about cooking.
             From yesterday her vacation started .Her usual demand after getting up from bed is “mama I will make a happy birthday cake”, her initial pampering becomes her love for food and cooking. I am very much happy.
           After baking the cake I gave her peeled dark chocolate and encourage her to spread this on the top. She was very much excited and was really tried good .It was really a nice feelings    


Ingredients:

·        Flour – 1 ½ cup.
·        Cocoa Powder – ¼ cup.
·        Baking powder – 1 tsp.
·        Baking soda – ½ tsp.
·        Egg – 3 pcs.
·        Powder sugar – 1 cup .
·        Oil – ½ cup.
·        Milk – ¼ cup (or as required).
·        Syrup (strawberry) – 2 tbsp.
For garnishing:
·        Whipped cream – as required.(After well beating it should be approx. 1 medium bowl).
·        Dark chocolate – 50 grams (as required).
·        Essence – as you wish (I used pine apple essence).
·        Colour – rose pink 2 drops or as you wish.
·        Choco chips – as required.

Method:
·        In a mixing bowl first sieve flour, cocoa powder, baking powder and baking soda together and keep aside after mixing well.
·        In another bowl beat powder sugar and eggs well until it becomes frothy.
·        Put oil and milk into it and beat well (you can use essence at this time).
·        Fold the flour – cocoa powder mixer into it, you can use little bit of milk if required to make the batter smooth.
·        Put the cake batter into a greased cake mould.
·        Preheat the oven at 180 deg.  And then keep the batter into the oven, keep it for 40 minutes.
·        Make the toothpick test as I mentioned in earlier post.
·        Pull out the hot cake from oven and keep it for cooling down.
·        Cut the ringed shaped cake horizontally into two equal parts.
·        Spread strawberry syrup of 1 tbsp. over each slices.
·        Now beat the whipped cream and pine apple essence in a mixing bowl till it became hard.
·        Layer with the whipped cream over a slice and cover it with the other slice.
·        Again make a layer with whipped cream over the top slice.
·        Use the remaining whipped cream for garnishing.
·        I used 2 drops of pink rose colour with the remaining whipped cream for garnishing.
·        Garnish finally with peeled dark chocolate and Choco chips.
·        It’s ready for a big bite.



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