Pagi-pagi lagi, we went to the supermarket to buy the ingredient. Decided to make Baked Chicken Cordon Bleu (recipe is here). Salad i beli je prepacked from Cold Storage and add cherry tomato and Avocado.
Birthday cake pulak, i bake Reine de Saba or Queen of Sheba's cake......Kelassssss nama kek tu kak Timahhhhh!!!! hehehehe.....Actually it's Chocolate almond cake from Julia Child recipe. Hubby pulak suruh make it two layer. So i baked twice and layer with chcolate and coat it with chocolate and slivered almond. Menarik juga!!!
This is the recipe for the cake
Source Food.com
Ingredients:
Servings:
3 ounces semisweet chocolate, plus
1 ounce unsweetened chocolate
2 tablespoons dark rum or 2 tablespoons strong coffee
1/2 cup unsalted butter, at room temperature
1/2 cup granulated sugar
3 egg yolks
3 egg whites
1/4 teaspoon cream of tartar (I omit this)
1 pinch salt
2 tablespoons granulated sugar
1/3 cup blanched almond (pulverized in blender or food processor with 2 tablespoons granulated sugar)
1/4 teaspoon almond extract
1/2 cup cake flour
Directions:
1 Preheat oven to 350 degrees. Set the oven rack in lower middle level.
2 In a saucepan over low heat, melt the chocolate in the rum or coffee. Set aside. In a mixing bowl, cut butter into.
3 pieces and cream it. When soft and fluffy, add sugar and beat 1 minute. Beat in egg yolks until well blended.
4 In another bowl, beat egg whites until foamy. Beat in cream of tartar and salt and continue beating until soft peaks are formed. Gradually beat in 2 tablespoons sugar and continue beating until stiff, shiny peaks are formed. Blend melted chocolate and coffee or rum into yolk mixture, then add almonds and almond extract.
5 Stir a quarter of the egg whites into the chocolate using a rubber spatula. Scoop the rest of the whites over chocolate and, alternating with sprinkles of flour, rapidly and delicately fold in the egg whites. Turn batter into buttered and floured 8-by-1 1/2-inch round cake pan, tilting it in all directions up to the rim all around. Set in preheated oven. Bake 25 minutes.
6 Cake is done when puffed to the top and a toothpick inserted 2 to 3 inches from edge comes out clean. The center should move slightly when the pan is gently shaken. Remove pan to a rack and let cool 15 minutes. Unmold onto rack. Let cool 2 hours before storing or icing.
For frosting Recipe from here
For Frosting:
2 tablespoons bittersweet chocolate, chopped
2 tablespoons brewed coffee, or dark rum
1/4 teaspoon kosher salt
6 tablespoons unsalted butter, at cool room temperature
2 tablespoons bittersweet chocolate, chopped
2 tablespoons brewed coffee, or dark rum
1/4 teaspoon kosher salt
6 tablespoons unsalted butter, at cool room temperature
For Frosting:
- Place the chocolate and coffee/rum in a medium heat-proof bowl and set atop a pan of simmering water. Melt, stirring occasionally, until smooth.
- Off the heat, beat in the butter, one tablespoon at a time, with a wooden spoon. Once the butter is thoroughly incorporated, and no lumps remain, place the mixing bowl inside a larger mixing bowl that is filled partway with ice.
- Mix the frosting over the ice bath, until it has chilled down to a spreadable consistency.
- Spread the frosting over the top and sides of the cake.
- Decorate with the slivered almonds (bonus: this helps hide any imperfections in the frosting job!) For the creme anglaise just heat up 200 ml heavy cream, 1 tsp vanilla, boil till bubbling on the side. Beat 4egg yolk with 1/2 cup castor sugar. Put half of the hot cream into the egg mixture, continue whisking, don't stop and put the mixture back into the pan with half of the cream just now and stir till it stick at the back if your spoon. sebab dah prepare lama the creme anglaise jadi pekat coz agaknya I put it in a fridge, if not it will be a bit runny but not watery. Next time I know what to do:)
I do take orders, any enquiries please email me at reyna2423@gmail.com or contact/whatsapp 019-219 3124
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