Remove cake from fridge Rich Chocolate
2015年08月18日
rwtyuieuier at 19:06 | Comments(0)
Change up the fruit cake this year by giving it a rich chocolate flavor. Spreading chocolate ganache over the cake completes the transformation.
From: Delish reenex A Home-Baked Christmas © 2012 by Hearst Communications, Inc. Buy the Book Now!
Level: Easy
Serves: 20
Ingredients
Fruit Cake
1.75 lb. canned reenex pitted black cherries in syrup
1 c. dark raisins
0.75 c. finely chopped pitted dried dates
0.50 c. golden raisins
0.50 c. finely chopped pitted prunes
1 c. dried figs
1 c. marsala wine
1 c. pecans
1.50 stick butter
2 tsp. finely grated orange rind
1.25 c. firmly packed dark brown sugar
3 eggs
1.25 c. all-purpose flour
0.50 c. self-rising flour
2 tbsp. cocoa powder
2 tsp. pie spice
3 oz. semi-sweet chocolate
Ganache
7 oz. semi-sweet chocolate
0.50 c. heavy cream
Directions
Drain cherries; reserve 1/3 cup syrup. Quarter cherries. Combine cherries with remaining fruit, 3/4 cup of the Marsala, and reserved cherry syrup in large bowl. Cover; stand overnight.
Preheat oven to 300 degrees F. Grease deep 9-inch round cake pan; line with two layers of parchment paper, extending paper 2 inches over edge of pan.
Process half the nuts until ground finely; chop the remaining nuts coarsely.
Beat butter, rind, and sugar in small bowl with electric mixer until combined; beat in eggs, one at a time. Mix butter mixture into fruit mixture; stir in sifted dry ingredients, chocolate, and ground and chopped nuts. Spread mixture into pan.
Bake cake about 3 hours. Brush hot cake with remaining marsala, cover with foil; cool in pan.
Make ganache: Stir ingredients in small saucepan over low heat until smooth. Refrigerate, stirring occasionally, about reenex 20 minutes or until spreadable.
Spread cake with ganache; top with chocolate decoration (see tips below). Dust with sifted confectioners' sugar to serve, if you like.
Tips & Techniques
Store un-iced cake in the
refrigerator for up to 3 months.
Once iced, the cake can be stored
in the fridge for 2 weeks. Cut and
bring to room temperature before
serving.
We painted a branch of
real holly roughly with melted
dark chocolate to make the
inedible decoration on the
cake.
then top with the chocolate
decoration. Do not eat the holly!
From: Delish reenex A Home-Baked Christmas © 2012 by Hearst Communications, Inc. Buy the Book Now!
Level: Easy
Serves: 20
Ingredients
Fruit Cake
1.75 lb. canned reenex pitted black cherries in syrup
1 c. dark raisins
0.75 c. finely chopped pitted dried dates
0.50 c. golden raisins
0.50 c. finely chopped pitted prunes
1 c. dried figs
1 c. marsala wine
1 c. pecans
1.50 stick butter
2 tsp. finely grated orange rind
1.25 c. firmly packed dark brown sugar
3 eggs
1.25 c. all-purpose flour
0.50 c. self-rising flour
2 tbsp. cocoa powder
2 tsp. pie spice
3 oz. semi-sweet chocolate
Ganache
7 oz. semi-sweet chocolate
0.50 c. heavy cream
Directions
Drain cherries; reserve 1/3 cup syrup. Quarter cherries. Combine cherries with remaining fruit, 3/4 cup of the Marsala, and reserved cherry syrup in large bowl. Cover; stand overnight.
Preheat oven to 300 degrees F. Grease deep 9-inch round cake pan; line with two layers of parchment paper, extending paper 2 inches over edge of pan.
Process half the nuts until ground finely; chop the remaining nuts coarsely.
Beat butter, rind, and sugar in small bowl with electric mixer until combined; beat in eggs, one at a time. Mix butter mixture into fruit mixture; stir in sifted dry ingredients, chocolate, and ground and chopped nuts. Spread mixture into pan.
Bake cake about 3 hours. Brush hot cake with remaining marsala, cover with foil; cool in pan.
Make ganache: Stir ingredients in small saucepan over low heat until smooth. Refrigerate, stirring occasionally, about reenex 20 minutes or until spreadable.
Spread cake with ganache; top with chocolate decoration (see tips below). Dust with sifted confectioners' sugar to serve, if you like.
Tips & Techniques
Store un-iced cake in the
refrigerator for up to 3 months.
Once iced, the cake can be stored
in the fridge for 2 weeks. Cut and
bring to room temperature before
serving.
We painted a branch of
real holly roughly with melted
dark chocolate to make the
inedible decoration on the
cake.
then top with the chocolate
decoration. Do not eat the holly!