Happy Easter, Now Let's Eat Cake!
Surprise, surprise, I made yet another cake. This one was a special present for the 30th Birthday of one of our room-mates. Yesterday was his big day so I decided to surprise him with my favourite cake to make. I love it so much because is so easy but you'll never guess by the looks and the taste of it. Also, there is the great bonus of letting a lot of room for improvisation and imagination, by changing a few small thing you can have different cake every time. And is no bake! How cool is that?! Also, you can prepare it few days in advance and the taste won't change even a notch! Perfect easy cake, done in less than 30 minutes for everyone! Mr. Boyfriend was keeping me company while I was preparing it and his reaction was literally "WOW, that's so easy, even I can do that!". I would love to see him preparing a cake, that will be a show worth filming!!!
Ingredients:
- 300gr Dark Chocolate (good quality cooking one, like the Dr.Oetker baking chocolate)*
- 300ml Double Cream
- 1 Pack of Digestive Biscuits **
- 1tbsp Butter
- 2tbsp Honey
- Pinch of Salt
Additional Ingredients:
Strawberries(or any other fruit that you like with chocolate)
Unsweetened Cocoa Powder
Required Equipment:
How-To:
- In food processor place the biscuits and pulse them until they become as fine as dist. Then add the butter and the honey and pulse to a relatively homogeneous mixture.
- Butter the bottom of the cake and spread evenly the buttery biscuit base.
- Cover with clean film and but in the freezer while you are preparing the rest of the cake.
- If you are adding strawberries now is the time to cut in halves enough strawberries so that you'll have enough to cover the base of the cake.
- Chop the chocolate to small pieces and place in medium bowl.
- In a sauce pan bring the cream to boil. When you see the first bubbles turn off the heat because it will start to burn shortly.
- Pour the piping hot cream over the chocolate and start stirring slowly. CAREFUL, it really hot and you don't want any of this on your skin.
- Stir until all of the chocolate chunks are melted and the mixture is nice and shiny.
- Add a pinch of salt, this will make the taste of the chocolate even stronger - I don't know why, but it always does!
- If you wish - add few table spoons of cocoa powder to make the chocolate taste more bitter and natural.
- Take the tin out of the freezer, pour 1-2 table spoons of the chocolate ganache, so that the whole bottom is spread with thin layer and place the strawberries on top of it.
- Now pour the rest of the ganache, leveling the top with the bottom of a spoon.
- Dist some cocoa powder just for more dramatic effect.
- Put in the freezer for at least 3-4 hour or in the fridge for at least 12 hours.
- To take out of the baking tin put a tea towel in a microwave for 30 seconds and then place around the the side of the cake. Then open the spring and take out the cake!
- And this is it! Enjoy chilled, but not straight from the freezer because it will be impossible to cut in pieces!
 |
| The Cake of All Cakes |
You can't get lost if you don't know where you're going...
