Tämä syvä, rikas sekoitus, joka on päällystetty roiskeella, on ihanteellinen erikoistilanteisiin tai yksinkertaisesti suklaan ystäville. Martha käyttää Valrhona kaakaojauhetta; Parhaan tuloksen saavuttamiseksi voit käyttää korkealaatuisia ainesosia, joita voit löytää. Jotta näyttävä esitys, anna kerrokset jäähtyä täysin ennen kokoamista, pöly pois kaikki löysät murusia ja käyttää parempaa kerrosta alkuun.
Lähde: Martha Stewart Living Television, toukokuu 1999
This deep, rich mixture, coated with a splash, is ideal for special occasions or simply for chocolate lovers. Martha uses Valrhona cocoa powder; for best results, you can use high-quality ingredients that you can find. To achieve a stunning presentation, let the layers cool completely before assembling, dust off any loose crumbs, and use a better layer on top. Source: Martha Stewart Living Television, May 1999. Makes two 8-inch layers. Yield: Ingredients: 1 cup Valrhona cocoa powder, plus more for dusting 3/4 cup strong coffee, boiling 1 cup milk, room temperature 2 3/4 cups cake flour (not self-rising) 1 tsp baking powder 1/2 tsp salt 1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pan 2 1/2 cups sugar 1 tbsp pure vanilla extract 4 large eggs, room temperature Ultimate Chocolate Frosting Instructions: 1. Set rack in center of oven. Preheat oven to 350 degrees. Butter two eight-inch round cake pans. Line bottoms with parchment paper. Butter parchment and dust with cocoa powder; tap out excess. Sift together cocoa powder; whisk in boiling coffee and milk. Let cool. Sift together cake flour, baking soda, and salt. Set aside. 2. Use a rubber spatula to cream butter in a large bowl until light and fluffy, about 2 minutes. Gradually add sugar and vanilla. Add eggs one at a time, mixing well after each addition. Pour in cooled cocoa mixture. Mix until completely incorporated. 3. Add sifted dry ingredients to chocolate mixture, stirring just until combined. Pour batter into prepared pans (about 4 cups in each pan). Bake for 20 minutes, rotate pans, and bake for an additional 15 minutes, until a cake tester comes out clean when inserted in the center. 4. Remove cakes from oven and let cool in pans for 15 minutes on a cooling rack. Gently run a small offset spatula around the edge of the cakes to loosen them from the pan. Remove cakes from pans and invert onto rack. Let cool completely, about 1 hour. 5. Using a serrated knife, level the top of each cake layer. Place four strips of parchment paper around the perimeter of the cake stand. Spread 3/4 cup of frosting. Top with the remaining layer,
26.04.2023 @ 21:42
This deep, rich mixture, coated with a splash, is ideal for special occasions or simply for chocolate lovers. Martha uses Valrhona cocoa powder; for best results, you can use high-quality ingredients that you can find. To achieve a stunning presentation, let the layers cool completely before assembling, dust off any loose crumbs, and use a better layer on top. Source: Martha Stewart Living Television, May 1999. Makes two 8-inch layers. Yield: Ingredients: 1 cup Valrhona cocoa powder, plus more for dusting 3/4 cup strong coffee, boiling 1 cup milk, room temperature 2 3/4 cups cake flour (not self-rising) 1 tsp baking powder 1/2 tsp salt 1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pan 2 1/2 cups sugar 1 tbsp pure vanilla extract 4 large eggs, room temperature Ultimate Chocolate Frosting Instructions: 1. Set rack in center of oven. Preheat oven to 350 degrees. Butter two eight-inch round cake pans. Line bottoms with parchment paper. Butter parchment and dust with cocoa powder; tap out excess. Sift together cocoa powder; whisk in boiling coffee and milk. Let cool. Sift together cake flour, baking soda, and salt. Set aside. 2. Use a rubber spatula to cream butter in a large bowl until light and fluffy, about 2 minutes. Gradually add sugar and vanilla. Add eggs one at a time, mixing well after each addition. Pour in cooled cocoa mixture. Mix until completely incorporated. 3. Add sifted dry ingredients to chocolate mixture, stirring just until combined. Pour batter into prepared pans (about 4 cups in each pan). Bake for 20 minutes, rotate pans, and bake for an additional 15 minutes, until a cake tester comes out clean when inserted in the center. 4. Remove cakes from oven and let cool in pans for 15 minutes on a cooling rack. Gently run a small offset spatula around the edge of the cakes to loosen them from the pan. Remove cakes from pans and invert onto rack. Let cool completely, about 1 hour. 5. Using a serrated knife, level the top of each cake layer. Place four strips of parchment paper around the perimeter of the cake stand. Spread 3/4 cup of frosting. Top with the remaining layer,