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September
24
2006

CHOCOLATE CAPPUCCINO CAKES

[ WW WICKED SWEET INDULGENCES P70 ]

1 TABLESPOON INSTANT COFFEE POWDER

¼ CUP [ 60ml ] HOT WATER

4 EGGS

¼ CUP [ 50g ] FIRMLY PACKED BROWN SUGAR

400g DARK CHOCOLATE [ melted ]

½ CUP SOUR CREAM

½ CUP [ 75g ] SELF-RAISING FLOUR

¼ CUP [ 60ml ] COFFEE-FLAVOURED LIQUEUR

1 CUP [ 150g ] DARK CHOCOLATE MELTS [ melted ]

1 2/3 CUPS [ 400ml ] THICKENED CREAM

1 TABLESPOON ICING SUGAR MIXTURE

2 TABLESPOONS COFFEE-FLAVOURED LIQUEUR ,

                                                                         [ extra ]

2 TEASPOONS COCOA POWDER

24 CHOCOLATE COATED SULTANAS

PREHEAT OVEN TO MODERATE [ 190C ] GREASE 20X30cm LAMINGTON PAN;LINE BASE & SIDES WITH BAKING PAPER.

DISSOLVE COFFEE IN WATER IN SMALL JUG; COOL. BEAT EGGS & BROWN SUGAR IN SMALL BOWL WITH ELECTRIC MIXER UNTIL THICK & PALE; TRANSFER MIXTURE TO LARGE BOWL. FOLD COFFEE MIXTURE, DARK CHOCOLATE, SOUR CREAM & FLOUR INTO EGG MIXTURE.

SPREAD CAKE  MIXTURE INTO PREPARED PAN; BAKE IN MODERATE OVEN 25 MINUTES. COOL CAKE IN PAN. TURN CAKE ONTO BOARD & CUT 8 ROUNDS FROM CAKE USING 7cm CUTTER. BRUSH ROUNDS WITH LIQUEUR ON ONE SIDE.

CUT 8 12X24cm STRIPS OF BAKING PAPER. FOLD EACH STRIP IN HALF LENGTHWAYS; FOLD ONE SHORT EDGE OVER BY 1cm TO MAKE A “HANDLE”.

LAY ONE STRIP ON LARGE SHEET BAKING PAPER; USING METAL SPATULA, SPREAD STRIP EVENLY WITH CHOCOLATE MELTS. LIFT CHOCOLATE STRIP OFF BAKING PAPER; WRAP AROUND ONE CAKE ROUND, LEAVING STRIPS FOLDED EDGE AT CAKE BASE & ‘HANDLE’ FACING OUT. REPEAT WITH REMAINING CAKE ROUNDS. STAND AT ROOM TEMPERATURE UNTIL CHOCOLATE SETS THEN, USING ‘HANDLE’ CAREFULLY REMOVE BAKING PAPER.

WHIP CREAM & ICING SUGAR IN SMALL BOWL UNTIL SOFT PEAKS FORM; FOLD IN EXTRA LIQUEUR. SPOON CREAM MIXTURE ONTO CHOCOLATE CAKES; DUST WITH SIFTED COCOA. TOP WITH CHOCOLATE COATED SULTANAS.

SERVES 8

CASES CAN BE PREPARED A DAY AHEAD & STORED, COVERED, AT ROOM TEMPERATURE.

Damian Desserts , trackback 41 views

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