HAPPY NEW YEAR …Oh was that too loud being late since we are already in the new year? it doesn’t matter isn’t it? Hope you all partied hard, had fun and very warmly embraced new year.Myself and mum had a great new year eve. We were in fun filled Desi party, with enormous amount of food, fire crackers and gallons of fun. I made vindaloo chicken, spicy enough for the cold night and chocolate caramel cake for cake cutting ceremony. It was one of the longest parties (12 hrs) we talked, discussed, laughed, played games….and big hangover after that…:pAfter a day full of sleep I recovered. This year for the first time in my life I took a resolution, that was by hook or by crook I have to complete my PhD…..God are you listening? Fingers crossed.
Another unforeseen surprise was I bagged DMBLGiT’s originality award for my picture. It gave me a great motivation to start the year and brought the feel good atmosphere around me :D. With all goody goody thoughts around me one thing that struck my mind was “reflection”. I reflect the deeds I do, my soul reflect the thoughts I think and my reaction reflects the action I do. I’m going to keep a constant check of all these within myself to get a clear reflection of self and there by put a foot forward for a clear world. Possibly you will see that in my pictures in this post.
With the end of “just my thoughts” I wish you lovely people a blessed, glorious, successful, wealthy, healthy and cheerful happy new year.
I adapted the recipe from here. Made some mild modification. My addition was caramel cream layers to the cake.
35gram Castor sugar sifted
25gram Brown sugar
1/2tsp Vanilla extract
In a saucepan, melt the butter, add in milk and brown sugar. When they start to melt take them away from heat. Very slowly whisk in sifted caster sugar until it is uniformly mixed. Let them cool for about 2 to three hours. It will become like a thick creamy texture.
(I made two batch of caramel cream)
250ml Fresh cream
250gram Dark chocolate chopped (But I used milk chocolate)
Bring the cream to boil in a sauce pan. Remove from heat and throw in the chocolate and let them rest for 2 minutes then add butter and let aside for about 5 to 10 minutes and very gently mix the chocolate till they become glossy let them rest for about two hours they will gradually thicken up.
70gram All purpose flour
30gram Cocoa Powder ( I used organic)
40gram Cooking Dark Chocolate
1/2 tsp of Baking powder (due to coldness I preferred to add some baking powder)
1/2 tsp Vanilla extract
Melt the chocolate in a double boiler till they are melted and let them aside to cool down.
Separate yolk and white part of the eggs.
Sieve cocoa powder, all purpose flour and baking powder
Beat butter and sugar until light and airy. Add egg yolk and beat until they become creamy and fluffy. Now add dry ingredients by three parts and very gently fold into the mixture. Now add the melted chocolate and fold in gently. Next beat the white egg until single peak is formed. Now fold in the egg white to the cake batter. Pour the cake batter into the 18cm prepared cake pan. Bake them in to preheated oven at 170C to about 25 to 30 minutes.
(I made two batches so that i could get four layers)
I baked the cake the previous day so that they would cool down to room temperature.
Very carefully halve the cakes. Select one good bottom part of the cake and let them aside to use it as a top layer.
Place one halve of the cake, then pour in one batch of caramel cake and spread uniformly. Then place next half (upper part) of the cake pour in chocolate ganache spread uniformly. Then again place next upper halve of the cake. Pour in next batch of caramel cream spread uniformly. Now place the good bottom part of cake. (Make sure bottom part of the cake is facing upwards this helps to get the uniform spread of ganache.) Now generously spread the ganache and do any kind of decoration of your choice
For caramel basket check this dam good video