With Icing sugar
The cake was very nice!
Chocolate Sponge:
1. Egg - 5
2. Water - 50ml
3. Chocolate Sponge Mix - 250gm (Brand, Red Man)
4. Melted unsalted butter - 50gm
Steps
1. Whip up the egg, water and chocolate sponge mix to double volume (high speed)
2. Add in the melted butter and mix well.
3. Pour into a "7" round tin and bake at 160 degree celsius for 35-40mins
Chocolate filling:
1. Egg yolk - 3
2. Fine sugar - 40gm
3. Dark Couverture - 80gm
4. Milk Couverture - 70gm
5. Whipping cream - 300gm
6. Gelatine Powder - 1tbsp
7. Hot water - 3tbsp
Steps
1. Boil the sugar and 20gm water
2. Whip up the egg yolk to creamy.
3. Add in step 1 into the yolk mixture and mix to cool.
4. Whip up the cream to soft peak and add into it.
5. Lastly dissolve the gelatine with hot water and add into the above mixture.
6. Divide the mixture into 2 portion (175g) and add in the chocolate (80g dark chocolate)
7. Another portion, add in the milk couverture.
Raspberry filling:
1. Raspberry Puree - 60gm
2. Whipping cream - 150gm
3. Gelatine Powder - 1 1/2 tsp
4. Hot water - 1 tbsp.
5. Icing sugar - 50gm
Steps
1. Whip up the cream to soft peak.
2. Mix the puree and icing sugar together and add into the cream
3. Dissolve the gelatine with hot water and add into it.
4. Mix everything well and pour into 5 inch ring, Refrigerate.
Chocolate Glace:
1. Mirror gel- 350gm
2. Water - 60gm
3. Whipping cream - 120gm
4. Dark Couverture - 220gm
Steps
1. Mix the mirror gel and water together
2. Boil the cream and add into the couverture and stir until dissolve
3. Mix the step 1 and 2 together and ready to use.
Finishing:
1. Cut the cake to 2 layer and put 1 layer into the cake ring
2. Pour the chocolate filling into it and level it.
3. Put the 2nd layer sponge and put the raspberry filling and level it.
4. Scoop the milk chocolate filling and level it.
5. Keep it in the fridge to let it set.
6. Take out and coat with the glaze on it and decorate with some x'mas décor on it.
The recipe above, the items can be purchased from Phoon Huat.
We had our lesson started around 1400hrs. There was another session before us.
This was a class organised by my workplace so we were subsidised.
Paid only $25 instead of $45.
We ended around 1800hrs instead of 1700hrs
The chocolate sponge was prepared by the instructor. We did not make it.
Preparing the egg yolk for the chocolate filling
We worked in pairs here.
300gm of whip cream per pax, 2 pax should be 600gm. Initially, our whip cream was less than rest of participants as we did not press "Tare" on the weighing machine. ie, place the big bowl, press the TARE, and it will exclude the weight of the bowl.
Instructor teaching us how to on the machine to beat our egg yolk and sugar water
Making the chocolate filling. Added the whip cream to the beaten egg yolk
Dissolve the gelatine with hot water and add into the mixture.
Remember to stir well to the bottom as well.
Then we divided the mixture to half and added chocolate coverture
Pour the chocolate mixture to the chocolate sponge, level it, add another chocolate sponge.
The raspberry filling was prepared by the instructor. It was taken out from the fridge.
Looked like ice cream and felt like eating it.
Place the raspberry filling on top of our chocolate sponge.
Remember we had another portion of the mixture? Added in the milk coverture and pour into our tin
Become like this. Instructor said this action must be fast. Then we placed this into freezer.
From the freezer...
Instructor said this action can be replaced by using hair dryer. Heat the tin to take out the frozen cake.
After taken out, place in the freezer again.
The instructor helped us with the chocolate glace and it was done.
