There have
been two things on my mind that I've always wanted to try out =) First, that was
my new silicone mini ring cake mold, and second a Sacher cake. And then I
thought, hey, why not kill two birds with one stone! I've found a suitable
recipe in the book "Mini ring cake: Simply spend on treats" by Andrea
Schirmaier-Huber and started right away.
Ingredients
for 6 mini ring cakes
150g dark
chocolate (chopped)
60g cream
50g butter
50g sugar
1/4 vanilla
shell
Salt
Cinnamon
powder
1 egg
60g flour
1 tsp
baking powder
45g chopped
almonds
However,
Ive adapted the filling a little bit:
100g
apricot jam
1 tblsp rum
or orange liquor (e.g. Cointreau)
Weigh and
measure all ingredients first.
Measure 50
grams of your chocolate chips and put them in a bowl. Heat up the cream and add
to the chocolate. Mix well until incorporated.
Melt the
butter. Add butter, sugar, vanilla pulp, a pinch of salt and cinnamon to the
chocolate and beat until well combined. Beat in the egg.
Sieve in the flour and
baking powder and fold in.
At last,
add the almond chips, and your dough is done!
Preheat the
oven to 200°C (392°F).
Grease your
ring cake mold and dust it with flour.
I've filled
the dough in a freezer bag, closed the opening and cut off a small corner. It's
very easy to fill the molds like this. Of course, any other way would work too,
depends on your preference.
Bake for
15-20 minutes on the middle rack and remove from the oven. Let cool for a few
minutes before removing from the molds. If your using a silicone mold like
mine, turn it upside down onto a grate and gently press the ring cakes out of
the mold. They should drop out easily. Let cool completely.
In the
meantime, heat up the rum and apricot jam and melt the rest of the chocolate
over simmering water or in the microwave.
Once your
ring cakes are completely cooled, cut them horizontally in half and spread the
jam on the bottom piece. If your jam has started to become firm in the
meantime, just lightly reheat it.
Finally,
pour the chocolate over the cakes and let sit on the grate. Place some
parchment paper under the grate to catch the dripping chocolate.
You can
either have your ring cakes straight away, or wait until the chocolate has
firmed up. Both is delicious! Enjoy baking =)
Whats your
favorite ring cake recipe?
by Christina
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