Dark Cherry
Nov/090
Heart Chocolate cherry cake made with rum
If you really want to impress your friends with a special cake, try this wonderful cake chocolate. This cake also works well for bridal showers and parties and other special occasions. The secret ingredient of this Chocolate Cherry-Heart Cake is rum. This ingredient is the chocolate cake stand out from everything else.
CHOCOLATE HEART CAKE-Cherry
Dark Chocolate Frosting:
12 oz semisweet chocolate, finely chopped
6 c. tablespoons unsalted butter, cut into pieces
1 cup cream thick
3 c. tablespoons rum (or use 1 teaspoon rum flavoring)
1 cup cherry preserved
A semi-soft (4 oz) chocolate bar
Place 12 ounces chocolate and butter in a large bowl. In a small saucepan, bring cream to a boil over medium, stirring from time to time. Pour the cream over the chocolate and butter and gently shake the bowl to evenly distribute the cream. Let stand for 2-3 minutes. Whisk hand until smooth. Cover the ice surface with plastic wrap and set aside in a cool place overall but not to refrigerate. When activated, the icing had the consistency of a pudding business. Set aside until the preserves the cake is assembled.
With a vegetable peeler, shave the chocolate bar in a freezable bowl. Place in freezer until time to decorate the cake.
Dark chocolate:
1 stick unsalted butter, softened
3 / 4 cup granulated sugar
1 / 2 cup light brown sugar, Packed
2 large eggs
1 1 / 2 cups all purpose flour
1 tsp teaspoon baking soda
1 / 2 c. powder baking
1 / 4 c. salt
1 / 2 cup cocoa powder
1 / 2 cup sour cream
1 / 4 cup rum
3 / 4 cup boiling water
Preheat oven to 350 degrees. Butter and line with parchment paper at the bottom of the single layer heart-shaped pan. Set aside.
In the bowl of an electric mixer, beat butter, granulated sugar and brown sugar until light and fluffy. Add eggs, one at a time, mixing until smooth after each.
Sift together the flour, baking soda, baking powder, salt and cocoa. In a small separate bowl, mix sour cream and rum. With the mixer on low, alternately add dry ingredients and mix of rum, beginning and ending with dry ingredients. Slowly pour in water and stir until as homogeneous. Pour the batter into the skillet and stir to level. Bake 30-40 minutes until center springs cake lightly touched back when. Remove from oven and let cool for 5-6 minutes in the pan, then invert onto a wire rack to cool completely.
To assemble:
When the cake is completely cool, invert cake on a serving platter. Using a whisk, mix the icing cooled chocolate, add rum slowly. Once the rum is incorporated, whisk vigorously for a few seconds until the glaze is slightly lighter color. Spread 2 / 3 of the icing on the sides and top of cake. Take chocolate chips from the freezer and comply with shaving on the sides of cake. Spread cherry preserves gently on top of cake in heart shape design, leaving at least 1 inch border edges. Use the remaining icing to make a decorative pattern around the heart of the cherry and near the top of the cake.
Enjoy!
About the Author
For more Sweet Treats visit http://ladybugssweettreats.blogspot.com
浅井健一DARK CHERRY
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