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Nine years ago was an incredibly special day. It was our wedding day. The day I got to marry the man of my dreams after dating him for 12 years! Our wedding day was fabulous (of course!). We were lucky enough to share it with all our friends and family and had beautiful weather and surroundings. The same cannot be said about the weather today! In honor of my special man I have therefore made him a heart-shaped chocolate cake with which to celebrate later! This is a very easy cake to make (sorry – what I should say is that it is very very tricky and that I have slaved over it for hours and hours!) and uses my favourite tried-and-tested cake mix. It never fails to surprise people when I tell them it is gluten-free and dairy-free. Of course if you can tolerate dairy then use butter instead of margarine. The chocolate cream and ganache that I have used on this particular cake is not dairy-free but if you are looking for a dairy-free alternative then use my ‘butter’ icing recipe. Oh, and I am pleased to say that despite making all these goodies I still fit into my wedding dress! I tried it on at the weekend and it made me feel like a princess again! A Heart-Shaped Cake Ingredients - For the cake: - 140 g gluten-free self-raising flour I use my wholegrain flour blend - 170 g dairy-free margarine or butter softened - 170 g granulated sugar - 3 medium eggs free-range if possible - 30 g cocoa powder - 1/2 tsp baking powder - 1 tsp finely ground flax seeds grind them in a coffee grinder or similar and store the 'flour' in the freezer to retain the nutrients - 1/4 tsp xanthan gum not necessary with my wholegrain flour blend - For the sugar syrup: - 50 g granulated sugar - 35 ml water - 1 tsp vanilla extract - For the chocolate cream: - 200 ml double cream whipped until leaving trails - 100 g dark chocolate 70%, or milk if you like it sweeter, broken into small pieces - For the chocolate ganache: - 100 ml double cream - 60 g dark chocolate 70%, or milk if you like it sweeter, broken into small pieces Instructions - Grease a heart-shaped tin (you could make this in round sandwich tins too!) that is approx. 20cm from top to bottom. - Pre-heat the oven to 180 degrees (160 degrees for a fan oven). - Cream the margarine or butter with the sugar, using an electric whisk for about 1 minute until pale in colour. - Add the flax and mix again for a further 30 seconds or so. - Add the eggs and whisk again for about 1 minute. Don't worry if it looks like the mixture is separating, it doesn't matter! - Add the remaining dry ingredients and whisk until just combined. - Dollop the mixture into the tin and distribute evenly leaving the top flat. - Place in the pre-heated oven for approx. 40 minutes (if you are using two sandwich tins, divide the mixture between the two and bake for approx. 20 minutes) until a skewer comes out clean and the top springs back when you touch it. - While the cake is cooking make the chocolate cream and ganache for decorating. - To make the chocolate cream: - Whisk the cream with an electric whisk until thick trails are left (don't over whisk or it will be too hard). - Melt the chocolate in the microwave. This will take between 1 minute and 11/2 minutes...stir frequently to prevent burning. - Mix the melted chocolate into the whipped cream and put to one side. - To make the ganache: - Heat the unwhipped cream in the microwave for 30 seconds. - Place the chocolate into the hot cream and stir. - Set aside until ready to use. If it hardens then heat for a few seconds in the microwave until soft enough to spread. - To make the sugar syrup: - Combine the sugar, water and vanilla extract in a small saucepan and heat over a low heat until the sugar dissolves. Turn up the heat and boil for 1 minute. - To compile the cake: - Remove the cake from the oven once cooked and spike it all over with a fork or skewer. - Slowly pour the warm syrup over the cake allowing the liquid to absorb each time before adding more. - Once cool, split the cake in the middle to create 2 heart-shaped cakes. - Spread the chocolate cream on one cake then place the other cake on the top. - Finish with the chocolate ganache on the top.
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Fina torta je torta s malinama, čokoladom i želeom od malina koji je uspio od druge! 🙂 Torta je bila pripremana s puno ljubavi za mamin 50-ti rođendan! Živila mama! 🙂 Prvotno sam planirala raditi tortu na dva kata (uuu!), no negdje oko 10 sati ujutro u laganoj stisci s vremenom došlo je do promjene plana i dva kata postala su jedan! Ne ću više uvodničariti, slijedi recept! - Brownie biskvit - 200 g tamne čokolade - 100 g maslaca - 200 g smeđeg šećera - 5 jaja - 60 g brašna bez glutena - 70 g kakaa - Žele od malina - 200 g malina - 75 g vode - 50 g šećera - 7 g mljevene želatine - Krema od čokolade - 120 g tamne čokolade - 200 ml slatkog vrhnja - 250 g mascarponea - Krema od malina - 100 g malina - 200 ml slatkog vrhnja - 250 g mascarponea - 3 žlice šećera u prahu - 3 listića želatine - Biskvit - Pećnicu upalite na 180 °C. - Čokoladu, šećer i maslac stavite topiti na paru kako bi dobili jednoličnu smjesu. Ostavite smjesu da se malo prohladi pa dodajte jedno po jedno jaje miješajući pjenjačom. Zatim dodajte brašno i kakao, te sve zajedno promiješajte. - Prelijte u kalup za tortu (26 cm) u koji ste prethodno premazali maslacem i posipali kakaom. Stavite u pećnicu i pecite 20 minuta. Pustite da se ohladi na sobnoj temperaturi. - Žele od malina - Maline, šećer i vodu prokuhajte i propasirajte. Želatinu stavite u hladnu vodu da nabubri i dodajte u vrući pire od malina. Prelijte u manji kalup (promjera 18 cm) i ostavite da se hladi na sobnoj temperaturi. Kada se počne želirati prebacite u zamrzivač da ubrazate proces. - Krema od čokolade - Čvrsto izmiksajte slatko vrhnje te dodajte mascarpone i miješajte dok se ne sjedini. Podijelite smjesu u dvije zdjele. - Čokoladu otopite na pari i ostavite da se malo prohladi. Rastopljenu čokoladu dodajte u jednu zdjelu s mascarponeom i šlagom i promiješajte. - Krema od malina - Listiće želatina namočite u hladnoj vodi. Maline stavite u lončić u koji ste prethodno stavili malo vode i šećer te kuhajte na vatri dok na omekšaju te ih procijedite da se riješite koštica. Želatinu ocijedite i umješajte u vrući pire od malina. - U drugu polovicu smjese mascarponea i šlaga dodajte lagano prohlađeni pire od malina sa želatinom. - Slaganje torte - Ohlađeni biskvit prebacite na stalak za tortu i oko njega stavite kolut od kalupa za torte koji ste omotali sa prozirnom folijom. - Na biskvit dodajte kremu od čokolade, zatim žele od malina i konačno kremu od malina. Malo kreme od malina ostavite da ukrasite tortu izvana.