Ultra Chocolate

Last weekend, my sister said they wanted to go East Coast Park for cycling, followed by Carl's Junior for dinner, and to celebrate my nephew's birthday. I asked if she wanted a cake for him, she said okay if it's not much trouble. I pondered for a while on what type of cake should I bake for him, taking into consideration that the cake cannot require refrigeration. Because I would assume that we would probably spend at least an hour under the late afternoon sun before adjuourning for our dinner, then followed by cutting the cake.

Finally, I decided on the Cake fondant ultra-chocolate. I used valrhona chocolate and ghirardeli cooca powder for the cake. I read on Honey Bee Sweets' post on this cake that it's worth to use good quality chocolates. Very fortunately, I took her advice! I had misread the instructions and tried to overturn the cake while it was warmed and ended up my cake broke into half! I quickly patched it back and decided to put it in the fridge to see if I can salvage it.


The next day, it was really easier to remove it, but the cake was really hard and crumbly, but the taste was heaven! It was very chocky and extremely rich. Even as I pinch off the sides for my children, they loved it too! As I do not have time to bake another cake to replace it, I decided to trimmed it smaller to fit the buttercream portrait I drew of my nephew earlier. As I've not done buttercream transfers before, I was rather clumsy in the transfer. The tracing on the portrait also wasn't well done. So I'd admit that this cake decoration failed totally this time! *tsk*tsk*


Luckily my sister and my nephew were very forgiving. They didn't complaint about the design, and were happy with the taste of the cake. In fact, all of them liked the cake very much. Boy, was I glad! I must say, this type of the cake belongs to "I am very ugly, but I taste very good!" Hahaha...

Sharing some pictures I captured in East Coast Park while my kids went cycling, I just r&r.







6 comments:

Becky said...
August 31, 2009 at 3:39 PM

Hi Jane,

"Taste is more important than outlook"...I think that's one way to console ourself when things didn't turn out well..ha..ha...

Anyway, did u reduced the sugar amount from the original recipe? It seems quite a lot. I prefer cake that is not too sweet.

Cheers!

Passionate About Baking said...
August 31, 2009 at 9:17 PM

Hi Becky,
Thanks for your consolation. That's true. Otherwise, we won't have motivation to continue ya?

Oh yes, I definitely reduced the sugar! As I used valrhona dark chocolate 70%, I wanted to retain the dark chocolate taste, so I reduced the sugar till 220g. It was quite alright. The chocolate taste really stands out! Do try it. Btw, I always reduced sugar in all the recipes I try. I never use them as they are, I'm like you, don't like too sweet stuff. ;)

Becky said...
September 1, 2009 at 10:50 AM

Hi Jane,

Thanks for your reply! I may try it out one day...but I really don't know when as I'm a slowcoach...ha..ha...

Honey Bee Sweets said...
September 1, 2009 at 2:56 PM

Hi Jane,
Heehee, glad that you finally get to try the Ultra Fondant chocolate cake. Yummy horr? ;) Hmm....wonder which part did I typed that would mislead you to overturn the cake?! Anyway, good that the kids still like it. ;)

Passionate About Baking said...
September 1, 2009 at 5:05 PM

Hi Becky,
That's alright. There's always a lot of recipes that we want to try, and we keep, and keep, and keep, until one day, when we packed our recipes and found them again. Most importantly, we enjoyed the baking process, regardless of which recipe. Don't you agree? ;)

Hi HBS,
Yes, this cake is really good with good quality chocs! Oh no, definitely not your fault. It's my fault. I read the recipe from Foodbeam's post. I was glad to know I don't need to add the syrup from your post. It was to wait till it was totally cooled before removing it. I KS lah! :P

Becky said...
May 19, 2011 at 5:55 PM

Hi Jane,

Thanks for your reply! I may try it out one day...but I really don't know when as I'm a slowcoach...ha..ha...

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