8/24/2023 0 Comments Black forest cupcakes with ganacheCocoa powder: Use a high quality cocoa powder for an intense flavour of chocolate in the sponge.Plain flour: Plain flour or 00 flour is perfect for this light and airy sponge.Caster sugar: Its fine texture makes it easier to dissolve and aerate the eggs.Whole eggs: 3 whole eggs at room temperature will be used for the recipe.Glucose: Same as the white chocolate ganache glucose is necessary for a shiny and stable ganache.Single cream: Single cream is ideal for this ganache as it is lighter in texture than double cream and lets the chocolate itself shine!.Dark chocolate: You can use any good quality dark chocolate between 54-70% cocoa solids.Ingredients for the dark chocolate ganache Disaronno: I chose disaronno for my ganache as I love the almond flavour in combination with the cherries, but you can choose kirsch which is the classic addition or replace with the same amount of syrup from the amarena cherries.Glucose: I know what you are thinking! Do I have to?! Yes you do! Glucose is very cheap, found in most big supermarkets and it is a pantry essential if you want to learn how to bake like a pro! Glucose when added to ganache helps to reduce available water by chemically bonding with the water making for a more stable and shiny ganache.White chocolate: Since ganache has only few ingredients, be sure to use the highest quality chocolate for the best flavour.In this case good things do come to those who wait! The ganache needs to chill in the fridge for at least 8 hours but ideally overnight. To make the ganache we will use 76g of single cream and add 170g of cream at the end to loosen it. Single cream: We will use single cream at two stages in our recipe.Ingredients for the white chocolate whipping ganache Wishing you a season of good cheer we all need it after the year we all had! □ If you haven’t don’t be nervous, have fun with it and watch the video below before you start. If you are familiar with any roll cake like swiss roll the process of the assembly is the same. Yule log is definitely not something to rush and requires attention to detail but the result is so rewarding and I personally love going the extra mile during the festive time for family and friends. This year I thought I will make a twist on the classic and create a black forest Yule log with chocolate sponge, boozy white chocolate whipping ganache(it’s Christmas right?!), amarena cherries and decadent dark chocolate ganache. People are very often overwhelmed by the process but it is just another fun project with a few steps and rules away from success. Just don't go too dark or the frosting will taste bitter as it does not have any added sugar.Ĭoconut milk : Please make sure that you use canned coconut milk and not the one that you get in a carton for the ganache.Ĭherries : For the filling, you can use fresh or frozen cherries.I don’t think Christmas is really here until I make my annual chocolate Yule log. It's going to give you a deep and intense chocolate flavor. It makes a difference trust me.ĭark chocolate : Use a good quality dark chocolate. I would highly recommend using a good quality vanilla extract. Vanilla : Please don't use artificial vanilla or vanilla essence. Vinegar : It will help to activate the baking soda and make the cake fluffy. Vegan yoghurt : It adds a lot of moisture to the cake and also holds the crumbs together by replacing the eggs. But if you still don't want to use it just use some hot water instead. ![]() Oil : You can use any flavorless oil like sunflower oil or vegetable oil.Ĭoffee : Coffee just deepens the chocolate flavor.
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