Christmas CHOCOLATE RIPPLE Wreath CAKE (...only 4 ingredients!)



Easy Chocolate Wreath Cake Recipe

Method

  • Heat the oven to 180C, gas 4. Drain the pears and whizz in a food processor to make a puree. Mix the puree with the milk, espresso granules and oil. Set aside.

  • In a separate bowl, sift in the cocoa, flour, baking powder, bicarbonate of soda and tsp salt. Mix together and set aside.

  • Put the sugar and egg whites into a large bowl. Whisk at high speed with an electric hand whisk for 3 minutes, or until stiff and glossy. Add the pear puree mixture and whisk at low speed until well blended.

  • Fold the flour mixture into the egg white mixture. Spoon the batter into the cake tin and bake for 30 minutes. Allow it to cool for a few minutes in the tin before turning out onto a wire rack to cool completely.

  • To make the topping, heat the crème fraîche in a bowl over a pan of simmering water. When it’s hot, remove from the heat and add in the chocolate. Leave for 5 minutes to melt then mix with a hand whisk until smooth – don’t over-stir or the chocolate will split – and leave until thickened. Allow it to cool slightly for a few minutes.

  • Using a palette knife, spread the topping over the cake, then score lines with a fork to form a “log” effect. We cut out snowflakes from ready-made fondant icing and stuck a silver ball in the centre of each.






Video: Christmas Wreath Cake Tutorial- Rosie's Dessert Spot

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Date: 12.12.2018, 12:02 / Views: 55133