I’m wishing te another year
Of laughter, joy and fun,
Surprises, Amore and happiness,
And when your birthday’s done,
I hope te feel deep in your heart,
As your birthdays come and go,
How very much te mean to me,
più than te can know.
I have 2 special treats for you^^
Hope u like:D
A special greeting
link
(click the link to find the surprise)
Last But not least:D
Here's Some yummy good Cioccolato cake^^
Heavenly Cioccolato Cake
Ingredients
Cioccolato Cake:
1 1/4 cups granulated sugar
1 cup aspro, acida cream
1/4 cup whole milk
1 teaspoon instant espresso
1/3 cups vegetable oil
2 whole eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 cup cacao powder
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon kosher salt
Cioccolato Mousse:
1 1/2 cups dark chocolate
1 teaspoon powdered gelatin
1 1/2 tablespoons cold water
1 cup whole milk
5 egg yolks
2 cups heavy cream
Ganache:
2 cups heavy cream
1/4 cup granulated sugar
1/4 cup unsalted butter
2 1/2 cups dark chocolate, chopped
Cioccolato Buttercream:
2 3/4 cups granulated sugar
Water
1/2 cup egg whites
1 1/2 cups unsalted butter, room temperature
1/2 cup cake shortening (recommended: Crisco)
Pinch kosher salt
1 1/2 cups dark chocolate, melted
1/4 cup cacao powder
Seedless lampone marmalade
Directions
Preheat forno to 350 degrees F.
For Cioccolato Cake: Mix granulated sugar, aspro, acida cream, whole milk, instant espresso, vegetable oil, whole eggs and vanilla extract in a standing miscelatore on low speed for approximately 2 minuti o until combined. Scrape the bowl and add the flour, cacao powder, baking soda, baking powder and kosher salt. Mix another 2 to 3 minuti until cake batter is smooth. Pour into sprayed and parchment lined 10-inch cake pan. Bake for 20 minuti o until toothpick inserted in the center of the cake comes out clean. Set aside to cool.
For Cioccolato Mousse: Melt Cioccolato and set aside (keep warm). In a separate dish add powdered gelatin to cold water, set aside. Whisk together latte and egg yolks in a saucepan. Put on a medium flame and cook until 165 degrees F. Be careful not to over cook and curdle the mixture. Pour egg-milk mixture through a strainer into the melted chocolate. Melt the gelatin and water. Add to the Cioccolato mixture and stir until combined. Let Cioccolato mixture cool to room temperature. Whip the heavy cream to soft peaks and fold into the Cioccolato mixture.
For the Ganache: In a saucepot combine heavy cream, sugar and unsalted butter. Bring to a boil. Take off flame. Add chopped Cioccolato to boiled cream let sit for 1 minuto then stir until combined. Over-mixing will cause bubbles in the ganache. Only stir until Cioccolato is incorporated. Set aside.
For Cioccolato Buttercream: In a casseruola combine granulated sugar and just enough water to moisten the sugar. Bring to a boil, washing down the sides as te go with a brush dipped in water. Bring to 240 degrees F. As sugar is cooking, begin whipping the egg whites in a miscelatore on medium speed.. Increase speed, as sugar gets closer to a soft peak. Mix the unsalted butter, shortening and salt together. When sugar reaches temperature pour into whipping egg whites. Continue to whip on high speed until the mixing bowl is just warm to the touch. Quickly add the unsalted butter, shortening and salt. Continue to whip for 5 minuti o until buttercream comes together and is smooth. Add melted Cioccolato and cacao powder. Whip until combined. Set aside.
For Assembly: Slice 10-inch cake horizontally into 2 even pieces. Place first layer of cake in a plastic avvolgere lined 10-inch cake pan. Spread a thin layer of lampone marmellata, marmellata d'arance on superiore, in alto of the cake. Spread a thin layer of Cioccolato ganache on the lampone marmalade. Spread a 2 1/2-inch thick layer of Cioccolato mousse on superiore, in alto of the ganache. superiore, in alto with the secondo layer of Cioccolato cake and refrigerate for 1 hour. Remove the cake from the refrigerator and spread a layer of Cioccolato burro cream on superiore, in alto of the cake. Spread a layer of Cioccolato ganache on top. Put the cake in the freezer for 1 ora o longer. Remove from the freezer and gently pull cake out of the pan da pulling on the plastic wrap. Keep refrigerated until served:D
(lol thought it'd be fun^^ but i wish i could of make it for u though. Well hope u like it and when u try it let
me know how it turned^^)
Wherever te are, I'll always make te smile:D
Of laughter, joy and fun,
Surprises, Amore and happiness,
And when your birthday’s done,
I hope te feel deep in your heart,
As your birthdays come and go,
How very much te mean to me,
più than te can know.
I have 2 special treats for you^^
Hope u like:D
A special greeting
link
(click the link to find the surprise)
Last But not least:D
Here's Some yummy good Cioccolato cake^^
Heavenly Cioccolato Cake
Ingredients
Cioccolato Cake:
1 1/4 cups granulated sugar
1 cup aspro, acida cream
1/4 cup whole milk
1 teaspoon instant espresso
1/3 cups vegetable oil
2 whole eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 cup cacao powder
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon kosher salt
Cioccolato Mousse:
1 1/2 cups dark chocolate
1 teaspoon powdered gelatin
1 1/2 tablespoons cold water
1 cup whole milk
5 egg yolks
2 cups heavy cream
Ganache:
2 cups heavy cream
1/4 cup granulated sugar
1/4 cup unsalted butter
2 1/2 cups dark chocolate, chopped
Cioccolato Buttercream:
2 3/4 cups granulated sugar
Water
1/2 cup egg whites
1 1/2 cups unsalted butter, room temperature
1/2 cup cake shortening (recommended: Crisco)
Pinch kosher salt
1 1/2 cups dark chocolate, melted
1/4 cup cacao powder
Seedless lampone marmalade
Directions
Preheat forno to 350 degrees F.
For Cioccolato Cake: Mix granulated sugar, aspro, acida cream, whole milk, instant espresso, vegetable oil, whole eggs and vanilla extract in a standing miscelatore on low speed for approximately 2 minuti o until combined. Scrape the bowl and add the flour, cacao powder, baking soda, baking powder and kosher salt. Mix another 2 to 3 minuti until cake batter is smooth. Pour into sprayed and parchment lined 10-inch cake pan. Bake for 20 minuti o until toothpick inserted in the center of the cake comes out clean. Set aside to cool.
For Cioccolato Mousse: Melt Cioccolato and set aside (keep warm). In a separate dish add powdered gelatin to cold water, set aside. Whisk together latte and egg yolks in a saucepan. Put on a medium flame and cook until 165 degrees F. Be careful not to over cook and curdle the mixture. Pour egg-milk mixture through a strainer into the melted chocolate. Melt the gelatin and water. Add to the Cioccolato mixture and stir until combined. Let Cioccolato mixture cool to room temperature. Whip the heavy cream to soft peaks and fold into the Cioccolato mixture.
For the Ganache: In a saucepot combine heavy cream, sugar and unsalted butter. Bring to a boil. Take off flame. Add chopped Cioccolato to boiled cream let sit for 1 minuto then stir until combined. Over-mixing will cause bubbles in the ganache. Only stir until Cioccolato is incorporated. Set aside.
For Cioccolato Buttercream: In a casseruola combine granulated sugar and just enough water to moisten the sugar. Bring to a boil, washing down the sides as te go with a brush dipped in water. Bring to 240 degrees F. As sugar is cooking, begin whipping the egg whites in a miscelatore on medium speed.. Increase speed, as sugar gets closer to a soft peak. Mix the unsalted butter, shortening and salt together. When sugar reaches temperature pour into whipping egg whites. Continue to whip on high speed until the mixing bowl is just warm to the touch. Quickly add the unsalted butter, shortening and salt. Continue to whip for 5 minuti o until buttercream comes together and is smooth. Add melted Cioccolato and cacao powder. Whip until combined. Set aside.
For Assembly: Slice 10-inch cake horizontally into 2 even pieces. Place first layer of cake in a plastic avvolgere lined 10-inch cake pan. Spread a thin layer of lampone marmellata, marmellata d'arance on superiore, in alto of the cake. Spread a thin layer of Cioccolato ganache on the lampone marmalade. Spread a 2 1/2-inch thick layer of Cioccolato mousse on superiore, in alto of the ganache. superiore, in alto with the secondo layer of Cioccolato cake and refrigerate for 1 hour. Remove the cake from the refrigerator and spread a layer of Cioccolato burro cream on superiore, in alto of the cake. Spread a layer of Cioccolato ganache on top. Put the cake in the freezer for 1 ora o longer. Remove from the freezer and gently pull cake out of the pan da pulling on the plastic wrap. Keep refrigerated until served:D
(lol thought it'd be fun^^ but i wish i could of make it for u though. Well hope u like it and when u try it let
me know how it turned^^)
Wherever te are, I'll always make te smile:D