Monday, 22 December 2014

Raffaele Imperiale - Chocolate Mary Ann Pan Cake with Ganache and Raspberries

Raffaele Imperiale - Chocolate Mary Ann Pan Cake with Ganache and Raspberries


raffaeleimperiale

This decadent chocolate cake is as delicious as it is beautiful. While this recipe can be made using any pan, a Mary Ann Cake pan adds a certain flair that is sure to impress.
Making a chocolate cake from scratch is easy and does not require any special equipment. Doing it right is simply a matter of mixing and combining the ingredients in the right order. Follow the directions below carefully and you will have a delicious and visually striking chocolate cake.

What is a Mary Ann Pan?

A Mary Ann pan is a round pan with fluted edges or some other decorative design and a depression in the middle. The depression provides a space for a cake filling, such as a ganache (as in this recipe), custard, lemon curd, pudding, or raspberry or strawberry cake filling. Topped with fruit, nuts, or whipped cream, a cake made in a Mary Ann pan looks professional and beautiful.

What is Ganache?

Ganache is a mixture of chocolate and cream that is used as a cake filling, the basis for making truffles, an icing, or a sauce. Depending on the cream to chocolate ratio, it can have different consistencies. A ganache must be poured and spread while warm, or else it becomes unspreadable.

Three Kinds of Chocolate

Packed with three different kinds of chocolate, this homemade cake offers a richness of flavor that can't be matched by a cake made from a mix.
Cocoa Powder. Cocoa powder results when cocoa butter is removed from chocolate liquor. The resulting powder is bitter but results in a rich dark color and chocolate flavor in cakes and other baked goods.
Chocolate ChipsThese small droplets of semi-sweet chocolate have less cocoa butter than other chocolates and are made to maintain their shape without melting. In cakes, they add delightful texture and an even richer chocolate taste.
Semi-sweet Chocolate. Used for the ganache, semi-sweet chocolate is dark chocolate, made with cocoa butter, vanilla, and sugar. It melts smoothly and easily and is highly versatile.

Cook Time

Prep time: 
Cook time: 
Ready in: 
Yields: Serves 15.



Ingredients

  • 3/4 cup cocoa powder
  • 2 1/4 cups all-purpose flour
  • 1 1/2 teaspoon salt
  • 1 3/4 teaspoon baking soda
  • 2 1/4 cups sugar
  • 2 cups water, boiling
  • 1 1/2 sticks unsalted butter, melted
  • 3 eggs
  • 2 1/2 teaspoons vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 3 ounces semi-sweet chocolate, chopped
  • 1/3 cup heavy cream
  • 1 cup raspberries
  • 1 cup heavy cream, (optional)

    Cake Instructions

    1. Preheat oven to 350.
    2. Generously spray Mary Ann pan with Baker's Joy.
    3. In a small bowl mix together flour, salt, and baking soda.
    4. In a large bowl, whisk the cocoa, sugar, and boiling water.
    5. In a small bowl, whisk together the butter, eggs, and vanilla.
    6. Pour the butter mixture into the cocoa mixture and whisk until blended.
    7. Whisk the flour mixture into butter/cocoa mixture in two additions until mixed.
    8. Pour the ingredients into the prepared Mary Ann pan.
    9. Stir in the chocolate chips.
    10. Tap the pan against a counter to dissolve any air bubbles.
    11. Bake about 45-50 minutes, until a toothpick comes out clean.
    12. Cool about 1 hour.
    13. Invert the cake onto a cake serving dish or round plate.

    Ganache Instructions

    1. While the cake is cooling, prepare the ganache.
    2. Put the chopped chocolate in a small bowl.
    3. Warm the cream in a small saucepan until small bubbles form around the edge of the pan.
    4. Pour the cream over the chocolate. Let it sit for 1 minute, and then stir it until the chocolate is smooth.
    5. Let the ganache cool for 10 minutes.

    Putting it Together

    1. Pour the ganache into the well of the cake. Spread it evening using the back of a spoon or an offset spatula.
    2. Arrange the raspberries on top. (You can also use strawberries, or whatever fruit you like with chocolate!)
    3. Optional: Whip remaining cream in a Kitchenaid Mixer until stiff peaks form (about 5 minutes). Using a cake decorating tip, pipe out the cream on top of the cake as desired.
    Original Source: http://hubpages.com/hub/Chocolate-Mary-Ann-Pan-Cake-with-Ganache-and-Raspberries


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