What you’ll need:
6 oz of bittersweet Chocolate Chips (I used Ghiardelli)
4 tbsp of Nutella
6 tbsp of Flour
11 tbsp of Unsalted Butter
3 whole eggs + 3 additional egg yolks
1/4 cup of sugar + 2 add. tbsp
1/4 cup of chopped Hazelnuts
Strawberries

What to do:
Place your butter & chocolate chips into a double boiler & allow to melt completely over the steaming water. Stir frequently. WHILE the chocolate butter is melting. Place the eggs & sugar into the bowl of your mixer. With the whisk attachment mix on medium-high speed until they become light & thick (about 8-9 mins). When light & thick add the flour & mix together. SLOWLY & GRADUALLY pour the chocolate/butter mixture into the egg mixture. Mixing on low until well combined & develops a glossy sheen (about 5-6 mins).

Preheat your oven to 350 degrees. WHILE the mixture is finishing it’s final mixing (turning glossy) GENEROUSLY spray 4 small ramekins with cooking spray. When the batter is finished it’s time to assemble:

Place your sprayed ramekins onto a cooking tray. Ladle batter HALFWAY up the side of each ramekin. Then, spoon 1 tbsp of Nutella into each ramekin. Finish ladling remainder of batter into each ramekin (do not overfill). Bake ramekins for 1o-14 mins until outside is solid and top appears to be soft (but NOT jiggly)

WHILE cakes are cooking, chop your walnuts & cut your strawberries. When cakes are ready CAREFULLY remove them from oven, place a plate on top of each one and quickly invert it. With a kitchen towel remove the ramekin, cake should fall right out. Garnish with nuts & strawberries. Serve immediately!

Buon Appetito!

Cake
2 cups sugar
1 ¾ cups all-purpose flour
¾ cup cocoa powder
1 ½ tsp. baking powder
1 ½ tsp. baking soda
1 tsp. salt
2 eggs
1 cup buttermilk
½ cup vegetable oil
2 tsp. vanilla extract
1 cup scolding hot coffee

Ganache Filling
12 oz. heavy cream (about 1 ½ cups)
12 oz. baking chocolate ( I use Ghirardelli dark chips)
2 Tb. butter
2 Tb. sugar

Frosting
1 stick butter, melted (1/2 cup)
2/3 cup cocoa powder
3+ cups powdered sugar
1/3 cup cream (or milk)
1 tsp. vanilla extract
1 tsp. instant coffee

For the cake: Preheat the oven to 350*. Grease and flour 2- 8-9” round cake pans. Sift (or whisk) all dry ingredients in a bowl.


Beat together the eggs, buttermilk, oil, and vanilla. Slowly mix in the dry ingredients, and beat for two minutes. Once well combined pour in the hot coffee and mix well. Pour into the cake pans and tap each pan on the counter a few times to remove any large bubbles.


Bake for 30-35 minutes, until toothpick inserted comes out clean.


Allow the cakes to cool for 10 minutes, then use the edge of the pan as a guide to cut of the round top. This makes a great mid-cake-baking snack!


Run a knife around the edges and flip out onto a cooling rack. I like to “slam” the cakes out of pan to (hopefully) insure they come out in one piece! Once totally cooled, carefully slice through the middle to make 4 thin round disks. Stack with wax paper in between, then wrap in plastic wrap. Freeze, until ready to assemble. Frozen cakes are SO much easier to handle while frosting. It also helps to keep the frosting from getting crumby!


For the ganache: Place the chocolate chips in a glass bowl.


Heat the cream, butter and sugar in a small pan. Once the cream is just barely simmering, pour it over the chocolate and allow it to sit for 5 minutes.


Then whisk until perfectly smooth. Allow the ganache to cool another 10-15 minutes before assembling layers.


For the frosting: Heat the cream in the microwave until hot to the touch, then add the instant coffee to it and mix. Place the cream in the freezer for a few minutes to cool rapidly. Using an electric mixer, mix the melted butter, vanilla and cocoa powder until well combined. Alternate, adding the cooled coffee-cream and powdered sugar until smooth. Add a little more cream or powdered sugar until desired consistency is reached.


To assemble: Take the cakes out of the freezer. Slather 1/3 of the ganache in between each layer, until all four layers are stacked.


Press the top of the cake to level it. Using a large spreader, smooth the frosting around the sides. Then frost the top and re-smooth the edges.


Use a damp paper towel to clean up the edges of the cake stand. Place the last bit of the frosting in a piping bag to “fancy-up” the edges, if you want!


Leave the cake out, at room temperature so the insides can thaw. Cake taste better when the frosting and filling are room temperature and soft!


What's your idea of the perfect chocolate cake???

Jakarta - Mangga plus chocolate? This one is guaranteed to make you addicted. Moreover there is a legit layered with perfumed inserts. Piece? It is definitely not enough!

Material:
1 Recipe Flourless Chocolate Sponge

Mango Mousse:
300 g of mango puree
120 g caster sugar
10 ml lemon juice
500 g whipped cream
20 g gelatin powder, dissolve it with 2 tablespoons hot water

Complement:
Fruit Mango, diced
Lapis Legit, ready to use
Mango Jelly, ready to use

Method:

* Prepare cake according to recipe.
* Mango Mousse: Mix the mango puree, sugar and lemon juice until blended.
* Add the whipped cream and melted gelatine and stir well.
* Prepare a ring pan, pad with aluminum foil.
* Place a piece of cake at the bottom of the pan.
* Iris 3 cm wide layer legit. Arrange around cake until evenly and neatly.
* Pour the mousse mixture, flatten.
* Refrigerate several hours until hardened and frozen.
* Brush the surface with mango jelly until smooth.
* Garnish with diced mango and other decoration, if desired.
* Serve.

For two 18 cm diameter cake

Source:
Odilia Winneke - detikFood

Jakarta - Though not use wheat flour, cake this one is very soft and sticky. Smooth texture of egg whites and butter together with a sweet chocolate flavor. Once given the cream and chocolate shavings, hmmm .. more tongues caressed delicious!

Material:
180 g of dark chocolate couverture, chopped
85 g butter
70 g (3 grains) of chicken egg yolk
180 g of chicken egg white
50 g sugar
Complement:
Whipped cream
Chocolate Se-rut
Powdered sugar
Fresh Fruits

How to make

* Tim chocolate and butter until melted. Lift.
* Stir, stir until warm.
* Put the egg yolks, mix well.
* Beat the egg whites while adding sugar until thick.
* Put into the chocolate mixture, stir well.
* Pour into greased round 18 cm to 3 / 4 high brass. (Because the cake will expand somewhat
high)
* Bake in hot oven 170 C for 30 minutes.
* Remove and let cool. Remove from pan. Cake will be slightly concave in the middle.
* Place the cake on a serving plate, give the supplementary material.
* Serve.

Source:
JW Marriott Jakarta - detikFood

2 cups all-purpose flour
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, softened
1 cup sugar
1 cup firmly packed light brown sugar
4 large eggs, room temperature
6 ounces unsweetened chocolate, melted (either in microwave or over double boiler)
1 cup buttermilk
1 teaspoon vanilla extract

Directions
Preheat oven to 350 degrees.
Grease and lightly flour two 9 x 2-inch round cake pans, then line the bottoms with wax paper (I actually found that all of my cake pans are 1 1/2-inches deep...).

In a medium-size bowl, sift together the flour and the baking soda. Set aside.

In a large bowl, cream the butter and the sugars until smooth, about 3 minutes. Add the eggs one at a time, beating well after each addition. Add the chocolate, mixing until well-incorporated.
Make two batches of peanut butter frosting, and one batch of chocolate buttercream. 2-2/3 cups powdered sugar
1/2 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
1/3 cup milk
1 teaspoon vanilla extract
Chop in half one and half bags of mini peanut buttercups. Mix about 1/3 of the peanut buttercups in the chocolate buttercream. Spread 3/4 of the chocolate butter cream on top of one of the cake layers.