Creating… Miranda

Be creative EVERY DAY • A Challenge

Creating… a miniature decadent birthday cake

My sister requested a “tiny” cake for her birthday because she isn’t much on sweets. So we brainstormed and settled on a flour-less chocolate cake with caramelized white chocolate sauce and unsweetened whipped cream.

Topped with a birthday candle chandelier it was almost as adorable as my sister!

2.20.13.1

Flourless Chocolate Cake (via my adored Bakin’ Illustrated cookbook)

NOTE: I halved this recipe and used a 4″ springform along with 5 oversized cupcake liners.

8 large eggs, cold
1 lbs bitter or semi sweet chocolate, chopped
16 tbs butter, cut into 16 pieces
1/4 c coffee, or liqueur (nut or citrus)

Preheat 325, line 8″ springform with parchment paper and grease sides. Wrap outside of pan with 2 layers of heavy duty aluminum foil and set in a large roasting pan.

Boil a kettle of water

Beat eggs on high til doubled (5 minutes)

Melt chocolate and butter with coffee til smooth – in a double boiler (or intervals of 1 minute at half power in the microwave).

Remove chocolate from heat and fold in 1/3 of egg foam until only a few streaks are visible. Repeat. Fold final third until completely homogenous.

Scrape batter into prepared pan and smooth top. Place in preheated oven. Pour enough boiling water into roasting pan to come half way up the sides of the springform.

Bake 22-25 minutes. Cake will rise slightly, edges just beginning to set and a thin glazed crust (like brownies) will form. Instant read thermometer inserted half way will read 140.

Carefully remove cake pan from water bath and cool to room temperature. (OMG – I didn’t think this step through and removed the water bath and the cake! Its a miracle I didn’t scald myself with sloshing water.)

2.20.13.2 2.20.13.3

Caramelized White Chocolate (adapted from Food52)

Note: Our white chocolate didn’t have a high coca butter content (no percentage listed on the package) so at the end of the caramelizing we opted to add some coconut oil to smooth it out and make it pourable.

1 bar Ghirardelli White Chocolate
1 box Baker’s White Chocolate
2 heaping tablespoons coconut oil

Preheat oven to 266 F

Bake 45 minutes, stirring every 5-10 minutes until desired color.

2.20.13.4 2.20.13.5

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This entry was posted on February 20, 2013 by in Food and tagged , , , , , .
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