Saterdag, 21 Januarie 2017

Picasso Sjokolade koek

Hierdie resep kom met die komplimente van Ancoise Venter, vaardige bakster, gasvrou, besigheidsvrou en kos vriendin. Hierdie resep van haar is perfek. Die koek is klam en amper soos ‘n Sjokolade Brownie basis, heerlik klam en toffierig. Die koek word afgerond met ‘n wit sjokolade mousse wat veerlig en baie maklik is om te maak. Daarna kry dit ‘n heerlike sjokolade sousie oor. Binne-in die mousse is stukkies fudge vasgevang wat ’n absolute bederf vir die gas is wat dit proe. Daar is soveel variasies vir hierdie koek. Speel met die mousse en doen dit in twee kleure deur die resep net te halveer. Verder kan jy ’n bietjie room likeur in die mousse inwerk vir ’n Twist. Dankie, Ancoise, soos altyd deel jy jou kennis sonder voorbehoud.

Koek basis
100 g Albany sjokolade, gekap om vinniger te smelt
45 mℓ (3 e) kookwater
4 jumbo eiers, geskei
100 g (½ k) witsuiker vir eierwitte (moenie bymekaar voeg, wag vir metode)
5 mℓ (1 t) kremetart
100 g (½ k) witsuiker vir gelê (moenie bymekaar voeg, wag vir metode)
100 g (1 k) cashew neute, grof gekap
30 mℓ (2 e) koekmeel
25 cm ronde klamp pan
25cm ronde silikoon of metaal jellievorm

Voorverhit oond na 180 en smeer ‘n 25 cm ronde klamp pan met Koekepanne smeer. (Sien blog vir resep)

Plaas gekapte sjokolade in bakkie en giet die kookwater oor. Roer totdat die sjokolade gesmelt is.

Klits die eiergele en aangeduide halwe koppie suiker tot baie lig en donsig vir ongeveer 5 minute. Was die klitsers deeglik met warm seepwater en spoel goed met warm water af. Klits die eierwitte, kremetart en halwe koppie suiker tot stywe punt stadium.

Vou die eiergele eers by die sjokolade in met ‘n ballon klitser, begin deur ‘n figuur 8 te doen en draai die bak sodat dit ‘n hele 360° gedoen het. Vou daarna die neute en koekmeel in. Laaste vou die eierwitte in en skep in voorbereide pan. Ja, daar is nie bakpoeier in die resep nie...

Bak vir 40 min en laat goed afkoel voordat die koek aanmekaargesit word anders gaan die mousse smelt.

Sjokolade fudge mousse
200 g wit sjokolade
90 mℓ (6 e) kook water
30 mℓ (2 e) fyn gelatien
1 liter (4 k) room
½ k fudge stukkies

Smelt sjokolade in mikrogolf vir minuut en roer tot glad.

Voeg gelatien by kookwater en roer tot gesmelt en helder, geen korreltjies.

Voeg gesmelte gelatien by gesmelte sjokolade en roer tot glad laat afkoel. Klits room tot effe dik en voeg dan sjokolade mengsel in dun straaltjie by terwyl geklits word met elektriese menger tot net net dik, oppas vir te veel dan krummel dit tot botter!!

Sny halwe koppie fudge in fyn blokkies en roer in. Giet in ringvorm wat goed gespuit is. Plaas in vrieskas vries tot hard, verwyder versigtig wanneer hard en plaas op sjokoladekoek basis

Versiersel
30 mℓ (2 e) wit suiker
30 mℓ (2 e) kookwater
30 mℓ (2 e) kakao
15 mℓ (1 e) botter
50 g Albany sjokolade

Voeg al die bestanddele saam en smelt saam vir 1 min in mikrogolf. Meng tot glad laat afkoel en giet  oor koek.

English version
Picasso Chocolate Cake
Chocolate Cake Base
100 g Albany chocolate, chopped to melt quicker
45 ml (3d) boiling water
4 jumbo eggs, seperated
100 g (½ cup) white sugar for egg whites (do not add all together, read the method)
5 ml be (1 t) Cream of Tartar
100 g (½ cup) white sugar for yolks (do not add all together, read the method)
100 g (1 cup) cashew nuts, coarsely chopped
30 ml be (2 tablespoons) flour
25 cm round springform pan
25cm round silicone or metal jellie mould

Preheat oven to 180°C and grease a 25cm round springform pan, with Cake Release. (See blog for recipe under Koekepanne smeer)

Place the chopped chocolate in bowl and pour the boiling water over. Stir until the chocolate has melted.

Whisk the egg yolks and half cup sugar, as indicated, until very light and fluffy for about 5 minutes.

Wash the beaters thoroughly with hot soapy water, and rinse well with warm water.

Whisk the egg whites, cream of tartar and the half a cup of sugar until stiff peaks form.
First fold the yolks only into the chocolate with a balloon whisk. Start by folding the mixture in a figure 8,  turning the bowl as you go, until it has done a 360° turn.
Fold in the nuts and cake flour. Lastly, fold in the egg whites. Pour the batter into the prepared pan. Yes, there is no baking powder in this recipe ...

Bake for 40 minutes and allow to cool thoroughly before the cake is assembled, otherwise the mousse melt.

Chocolate Fudge Mousse
200 g white chocolate
90 ml  (6d) boiling water
30 ml  (2 d) gelatine (granules)
1 litre (4 c) cream
½ c fudge cut into small cubes

Melt chocolate in microwave for minute and stir until smooth.

Add boiling water to the gelatine and stir until melted and clear, and has no lumps.

Add the melted gelatine to the melted chocolate and stir until smooth, allow to cool.

Whip the cream until slightly thick, then slowly pour the chocolate mixture in a steady stream while the mixer is whisking, just until it is thick. Beware of over whisking or you will have butter!!!

Stir the cubed fudge into the mousse. Pour the mousse into the jelly form. It must be well sprayed or greased.  Place into the freezer until it is hard.  Remove it gently from the form and place it onto the chocolate cake base.

 Topping
30 ml (2 d) white sugar
30 ml (2 d) boiling water
30 ml (2 d) cacao
15 ml (1 d) butter
50 g Albany chocolate


Add all the ingredients together and melt it for 1 minute in the microwave. Mix until smooth and cooled and then pour over cake.

Bron: Ancoise Venter, Belzali Lodge, 2017 vir BKT blog, foto: Ancoise Venter

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