Sunday, April 8, 2012

boca negra = mulut hitam

bismillahirrahmanirraheem..
assalamu'alaikum wrm wbt

banyak resepi yg ditanda dalam buku baking with julia
tapi satu pun belum terlaksana.. eh.. ada satu rasanya..
lepas dinner semalam saja buat kek "mulut hitam" ni
hajatnya nak share dgn kawan2 opis nanti
tapinya aduhai.. takdak rupa kek! jadik puding la pulak!

tangkap leleh....!

sumber: baking with julia
  • 12 ounces bittersweet chocolate, coarsely chopped
  • 1 1/3 cups sugar
  • 1/2 cup bourbon <-- saya ganti ribena
  • 2 sticks (8 ounces) unsalted butter, cut into 10 pieces, at room temperature
  • 5 large eggs, at room temperature
  • 1 1/2 tablespoons all-purpose flour
  1. Position a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly butter a 9-inch round cake pan and line the bottom with parchment or wax paper; butter the paper. Put the cake pan in a shallow roasting pan and set aside until needed.
  2. Put the chopped chocolate in a medium bowl and keep close at hand. In a 2-quart saucepan, mix 1 cup of the sugar and the bourbon and cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture comes to a full boil. Immediately pour the syrup over the chocolate and stir with a rubber spatula until the chocolate is completely melted and the mixture is smooth. Piece by piece, stir the butter into the chocolate mixture. Make certain that each piece of butter is melted before you add another.
  3. Put the eggs and the remaining 1/3 cup sugar in a medium bowl and whisk until the eggs thicken slightly. Beating with the whisk, add the eggs to the chocolate mixture and whisk until well blended. Gently whisk in the flour.
  4. Pour and scrape the batter into the prepared pan, running your spatula over the top to smooth it. Pour enough hot water into the roasting pan to come about 1 inch up the sides of the cake pan. Bake the cake for exactly 30 minutes, at which point the top will have a thin, dry crust. Remove the cake pan from its water bath, wipe the pan dry and cover the top of the cake with a sheet of plastic wrap. Invert the cake onto a flat plate, peel off the parchment and quickly but gently invert again onto a serving platter; remove the plastic.
  5. Serve the cake warm or at room temperature with the chilled white chocolate cream.

lepas makan tangkap gambar tayang gigi.. konfem semua lari!!! :p

saya separuhkan resepi.. sebab coklat cuma cukup utk separuh.. tapi telur guna 3 bijik saiz B. mungkin itu antara sebab kek saya jadi puding??? tapi bila makan sejup2 amboi mak.. nikmat kecoklatan tak terhingga! yang pasti, kek ni hanya sesuai utk "hantu coklat" macam saya ;) 

2 comments:

rostina76 said...

salam jue...awaq nama kek ni gitu. rasa seriau nak makan bila imaging bibiq mulut itam, pastu spelling dkt2 ne**o ja..huhu!!! tapi seriusly kalu anak2 aku yg leleh caiq gitu le depa suka tu

mrs plain-june said...

wslm ted. hehe.. mmg direct translation lagu tu.. dan memang hitam gigi kuningku bila makan. kat rumah ni cuma no.2 & no.4 ja yg suka coklat2 gini..

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