Sorry couldn’t think of a more creative title (not that I’ve had very imaginative titles anyway) but my brain is, literally dead, really. I’m just trying to stay awake because I don’t wanna sleep early. Because I only have 1 day off which is Sunday and I don’t wanna waste a Saturday night.. Anyways, I’m still alive and kickin, and blogging. So here’s the cake that I posted …. (hehe) a few days back.

*actually if costs wasn’t a problem, I’d sprinkle metallic dust on every thing because they’re just ssooo cool.!

Chocolate Mud Cake

250g Dark Couverture Chocolate, chopped
390g unsalted butter
500g sugar
390ml water
400g plain flour
8g (1/2 tsp) baking powder
65g cocoa powder
2 whole eggs, 1 yolk

Melt dark chocolate, stirring every 30 secs. When it’s about half melted, add in butter and melt further. The reason to not melt both together is to prevent the butter being overmelted (like, too liquidy) In another pot, dissolve sugar in water, but keep the water just warm, not boiling. Then mix choc-butter and syrup together, stir till well mixed. Sift flour, cocoa powder and baking powder. Then gradually add in the flour mixture into the choc mixture and stir with a whisk till it’s smooth. Then add in eggs, do not overmix. Pour into tins and bake at 160 C. Check with a skewer to see if its cooked. It should come out clean.

Leave the cake to cool, preferably overnight. Slice cake to 2-3 layers depending on individuals, spread ganache over and sandwich them. Then spread ganache at the sides and coat them, chill in fridge till it sets. Then melt the ganache till its consistency is more liquid, stir well, and pour over cake. SErve with vanilla ice cream, yum

Dark Chocolate Ganache

450g dark couverture chocolate
350g cream

Boil cream and pour over chocolate pieces and whisk till all chocolate has melted. Cover and leave overnight before use.

For this one, I spreaded chocolate on a crimpled baking paper dusted with metallic powder, and wrapped around the cake while it’s still at managable stage. Keep in fridge for it to set. The balls are actually made with semi-spheres chocolate moulds that are sprinkled with ruby red metallic powder. They’re hollow and not heavy, so they can sustain better. Then join both together and you get a sphere. Haha.

And there’s also another bigger version of this cake. For the sides, I used a crocodile skined chocolate sheet, brushed over some metallic powder and spread white choc over it. Made shards with it. Pretty cool effect though.

Made some butterflies with chocolates, mainly flood work and did a flower as well. Had to argue with the chef there because he keeps saying my butterflies are upside down… He said it’s the pointy part up (the left one just next to the flower) For me, I’m more of the pointy part downwards (the one sticking on the shards at the bottom) so, which way leh ?

PS: I hope I dont go missing for the next couple of days. boo hoo..

PPS: Floggers whom I’ve met just now in Pleasures, Hello again and welcome to my site.