Archive for November 2011
I’ve made this cake today for a birthday celebration, and it is a decadently rich recipe for Chocolate Peppermint cream sponge cake. A quick rundown on this cake: Dark chocolate genoise sponge cake, filled with creme de menthe laced cream, topped with a layer of peppermint cream frosting, and covered in dark chocolate ganache.
Chocolate Sponge cake
1) Bake genoise sponge cake, following my BEST GENOISE SPONGE recipe. I added 1/4 cup of best quality dutch cocoa powder to the plain flour and sifted it twice before sifting it finally into the batter. This is important, as you want a smooth and even colouring of cocoa throughout the batter. If it’s not sifted thoroughly you may end up over beating the batter and then deflating the air you’ve beaten into the eggs and sugar mix.
2) Fill the two lined tins with the batter evenly distributed across both tins, and bake in oven following instructions in the sponge cake post.
3) Cut both cakes in half, this way you will have three layers of fresh cream filling.
Creme de Menthe cream
600mL thickened cream
4 tablespoons sifted pure icing sugar
1/8 cup creme de menthe liqueuer (or to taste)
1) Whip cream until stiff peaks with icing sugar.
2) Whip through liqueur until well combined.
3) Spread cream onto cake layers. Cool cake in fridge for about 1 hour. Cover cake with cling film to stop it absorbing smells.
Peppermint cream frosting
3 tablespoons softened butter
1 cup icing sugar
leaf green food gel/food colouring
4 tablespoons thickened fresh cream
1 and 1/2 teaspoon peppermint essence
1) Cream sifted icing sugar and butter together, it will forms fine crumbs.
2) Mix in peppermint essence, cream and food colouring and beat until smooth. It should be the consistency of smooth peanut butter.
3) Smooth on to the top layer of the cake, and any extra, smooth around the outside of the cake. Return to fridge, covered, and chill for 30 minutes.
Dark Chocolate ganache
200 mL cream
450 g chopped dark cooking chocolate
Put the chocolate and chopped chocolate into a saucepan, heating gently and stirring until the chocolate has melted and the mixture is smooth. Transfer to a bowl and a whisk, beat until smooth. Allow to cool for about 10 minutes on the bench or until room temperature. Then pour onto cake and smooth around edges. You may have enough ganache left to pipe onto cake, just make sure the ganache is chilled a bit for piping, so that it will retain the “pipe” shape.
I hope you enjoy this cake! It is a decadently rich cake…please share this recipe with your friends or “like” and “tweet” it Thanks…happy baking!
One of my favourite cheesecake recipes is a Blackforest No-Bake Cheesecake…sour cherries, kirsch, red gel, chocolate cheesecake and a delicious chocolate biscuit base. This is an elegant cheesecake, and fancy enough for celebrations or a special dinner. Enjoy!
Chocolate cinnamon Biscuit Base
100g melted butter
1/2 teaspoon cinnamon
1 packet of chocolate ripple or plain chocolate biscuits
In a food processor, blitz the biscuits until well crushed, add cinnamon. Add melted butter. Pulse until combined. Or place all biscuits in a double lined plastic bag and crush until fine crumbs with a rolling pin, tip into a bowl, mix in the remaining ingredients.
Press the crumbs into a spring form tin, making the base at least 1 1/2 cm thick. Allow some of the base to go up the sides to create a slight dam. I like to use the bottom of a glass to press the corners well into the tin. Put into the fridge, covered with plastic wrap, while you make the filling.
Chocolate cheesecake filling
2 packets of full fat cream cheese
1 packet light cream cheese
3/4 can sweetened condensed milk
150g of chocolate or 150 mL of chocolate sauce
1 cup cream
1 teaspoon gelatine
3 tablespoons boiling water
Whip cream until thick and stiff. In another bowl, beat full fat cream cheese until smooth, then beat in the low fat cream cheese. The lower fat cream cheese is not as hard as the full fat one, if you add them all together it becomes chunky and not smooth. Beat in condensed milk. Fold in whipped cream, melted chocolate or chocolate sauce. Dissolve gelatine with boiling water, mix well into filling. Pour on top of biscuit base,
Refrigerate for at least 4 hours or until firm. I always place my no bake cheesecakes into a plastic container and then into the fridge so that it doesn’t absorbs any smells- you want lemon cheesecake not cabbage or spaghetti sauce infused cheesecake!
Drain 1 x 250 g jar of sour cherries, make sure all pits have been removed. Pat cherries dry from any excess liquid, and spread onto set cheesecake filling. Mix 4 table spoons of kirsch into tortenguss gel. You can buy tortenguss from delis or continental food stores. Mix red tortenguss according to the packet instructions or make a batch or strawberry jelly, and when it is sloppy pour on top of cheesecake. If you use strawberry jelly you won’t be able to add the kirsch as it will make it too sloppy and not set. I use the red tortenguss, check this link, because it sets pretty instantly. Pipe some fresh cream with it too for a little extra decadence, and top with chocolate shavings.
Happy baking! or No-baking I should say!! More no bake cheesecake recipes Please share with your friends or follow this blog on networked blogs for regular updates.
Thanks Sonia for the opportunity to write for your beautiful magazine, I had a lot of fun putting together this tutorial on organza and silk ribbon roses on a handpainted background.