12-11-2008 Cake Making Lesson 4 (Last)

LIST Of Menu (Day 4)
1) Chocolate Rum Cake
2) Chocolate Swiss Roll

Chocolate Rum Cake
Chocolate Swiss Roll

Chocolate Rum Cake.

1) 10ml Chocolate emulco (optional)

2) 50ml rum

3) 50ml sugar syrup

4) 200g chocolate rice

Chocolate Sponge Cake :

1) 5 nos of eggs (Teacher use 8 small eggs)

2) 120g sugar

3) 120g Top flour

4) 30g Cocoa power (Use Van Houten)

5) 30g butter (melted)

6) 1tsp sp

7) 1tsp vanilla essence

Methed :

1. Beat the eggs and sugar till creamy and thick.

2. Fold in sieved flour and coco power.

3. add in melted butter.

4. Pour the mixture into a cake tin lined with

greaseproof paper and bake at 180C and about 30 min

5. Cool before use.

Chocolate ButterCream :

1) Melted chocolate 50g

2) 180g sugar syrup

3) 1tsp vanilla essence

4) 500g buttercream

Methed :

1. Whisk buttery till fluffy.

2. Add sugar syrup and vanilla essence and mix throughly

3. Add in the melted chocolate.

1. Cut the chocolate sponge to 2 discs.

2. Sprinkle with rum and sugar syrup on the disc.

3. Spread buttercream mixed with chocolate emulco on the disc.

4. Place the remaining disc on top.

Sprinkle with rum and sugar syrup.

5. Coat the sides and top with chocolate.

6. Make to portions and pipe a rosette on each portion.

7. Decorate the sides with chocolate rice.