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Isnin, 16 Disember 2013

Cake Ice cream Mocha

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Kek ni saya buat khas buat anak buah tersayang yang mengada2 hehehehe iaitu Syaza Aulia yang ke-6. Kali ni saya buat kek mocha dan ada tooping ice cream mocha pula dan bahagian tengahnya saya letak kastard coklat. Sebab tu kek ni asyik meleleh je sebab kena sentiasa sejuk beku.

 Bukan sekadar kek je saya buat tapi saya sediakan cupcakes sekali untuk kawan2 dia sekali nanti.

 Tak cukup sekadar frosting ditambahnya koko powder pulak bedakkan cupcakes ni, yum.
di bawah ni resepi kek yang saya ambil dari Ina, Food Network 

Ingredients
2 cups cold heavy cream
12 ounces Italian mascarpone cheese
1/2 cup sugar
1/4 cup coffee 
2 tablespoons unsweetened cocoa powder
1 teaspoon instant espresso powder
1 teaspoon pure vanilla extract
3 (8-ounce) packages chocolate chip cookies, such as Tate's Bake Shop
Shaved semisweet chocolate, for garnish
Directions
In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, coffee, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks.

To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (I break some cookies to fill in the spaces.) Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight.

Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate, cut in wedges, and serve cold.

Di bawah ni pula resepi untuk custard coklat dari nenek Paula Deen,

Baked Chocolate Custard with Butterscotch Whipped Cream

Ingredients
Custard:

1 cup (6-ounces) semisweet chocolate chips
1 cup heavy cream
1 cup milk
4 egg yolks
3 tablespoons sugar
Pinch salt
Butterscotch Whipped Cream:

1 cup heavy cream
5 tablespoons butterscotch sundae syrup
Directions
Preheat the oven to 300 degrees F.

Put the chocolate chips in a medium heatproof bowl. Bring the cream and milk to a light boil in a medium saucepan over low heat. Pour the hot cream mixture over the chocolate and whisk until smooth.

In a large bowl, whisk together the egg yolks, sugar, and salt. Whisking constantly, temper the chocolate mixture into the egg mixture. Stain the custard through a fine mesh sieve and divide it among the ramekins.

Put the ramekins in a large roasting pan. Carefully pour enough hot water into the pan to come halfway up the sides of the ramekins. Cover the pan tightly with foil; poke a few small holes in the foil for steam to escape. Bake on the center rack of the oven until the edges of the custard are slightly set but the center still jiggles (the center will set as the pudding cools), about 30 to 35 minutes. Remove the ramekins from the water bath and allow them to cool completely. Cover them with plastic wrap and refrigerate for at least 3 hours before serving.

Butterscotch Whipped Cream:

Whisk the cream and sundae syrup together in a bowl until combined. Using an electric mixer beat on medium-high speed until thickened. Top each custard cup with a generous dollop of whipped cream before serving.


 Inila rupanya sebiji kek yang belum dipotong



 Happy Birthday little girl.....




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