Chocolate curl cake

Chocolate curl cake

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This magnificent chocolate cake can take centre-stage at any special occasion.

The ingredient of Chocolate curl cake

  1. Melted butter, to grease
  2. 200g good-quality dark cooking chocolate, coarsely chopped
  3. 250ml (1 cup) water
  4. 250g butter, softened
  5. 400g (2 cups, firmly packed) brown sugar
  6. 6 eggs
  7. 100g (1 cup) hazelnut meal
  8. 150g (1 cup) plain flour
  9. 150g (1 cup) self-raising flour
  10. 50g (1/2 cup) cocoa powder, sifted
  11. 200g good-quality dark cooking chocolate, coarsely chopped
  12. 125ml (1/2 cup) thin cream
  13. 2 x 375g pkt NESTLu00c9 BAKERS CHOICE Dark Choc Melts
  14. 1 tablespoon vegetable oil
  15. 1 x 375g pkt NESTLu00c9 BAKERS CHOICE White Choc Melts

The instruction how to make Chocolate curl cake

  1. Preheat oven to 160u00b0C. Brush a square 20cm (base measurement) cake pan with melted butter to lightly grease. Line the base and sides with non-stick baking paper.
  2. Place the cooking chocolate and water in a small saucepan over low heat. Cook, stirring with a metal spoon, for 2 minutes or until chocolate melts and mixture is smooth. Remove from heat and set aside for 5 minutes to cool slightly.
  3. Use an electric beater to beat together the butter and sugar in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition until combined. Stir in the hazelnut meal, flours, cocoa and chocolate mixture until combined. Spoon mixture into prepared pan. Bake in preheated oven for 1 1/2 hours or until a skewer inserted into the centre comes out clean. Remove from oven and turn onto a wire rack to cool completely.
  4. To decorate: To make the chocolate ganache, place the chocolate and cream in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesnt touch the water) and stir until melted and smooth. Cover with plastic wrap and place in the fridge, stirring occasionally, for 1 hour or until mixture is thick and spreadable.
  5. To make the chocolate panels, cut non-stick baking paper into two 8 x 45cm strips. Place the dark chocolate melts in a medium heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesnt touch the water) and stir with a metal spoon for 5 minutes or until chocolate melts and is smooth. Place half the chocolate in a small jug and pour along the strips of baking paper. Use a palate knife to spread the chocolate in a corrugated pattern across the paper. Set aside for 30 minutes to set.
  6. To make the chocolate curls, add half the oil to remaining melted chocolate and stir until well combined. Spread chocolate evenly over a clean work surface or marble board and set aside for 15 minutes or until set. Run an ice-cream scoop along the surface of the chocolate to create curls. Repeat with white chocolate melts and remaining oil to make white-chocolate curls.
  7. Place the cake on a serving platter. Use a small palate knife to spread the ganache evenly over the top and sides of the cake. Use a small sharp knife to cut the set chocolate strips crossways into 5cm panels. Attach chocolate panels to the side of the cake. Arrange dark and white chocolate curls over the top of the cake to decorate.

Nutritions of Chocolate curl cake

calories: 891.47 calories
calories: 51 grams fat
calories: 34 grams saturated fat
calories: 95 grams carbohydrates
calories: 78 grams sugar
calories:
calories: 11 grams protein
calories:
calories: 244.97 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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