Simply Her (Singapore) - - Food Recipes -

A Mariette Dou­ble Choco­late Tea Cake, $7.90, from se­lected su­per­mar­kets

By Ling Jia En of Char­lotte Grace Cakeshop

DI­REC­TIONS Make the ganache: Bring 100g whip­ping cream to the boil, then pour over 100g semisweet choco­late but­tons. Stir un­til choco­late melts and mix­ture is even. Set aside.

Slice off the ends of the cake, then flip the cake on one side and cut it in half.

Spread of the choco­late ganache on the bot­tom half.

Top with the up­per half of the cake and spread ganache over the top and sides to cover.

Op­tional: Leave about 2 tbsp of ganache for dec­o­ra­tion. Put it in a pip­ing bag with a pip­ing tip, and pipe in a cir­cu­lar swirl on one end of the cake to form a rose.

Place 2 straw­ber­ries on the cake.

With 2 tbsp Betty Crocker Rich & Creamy Cream Cheese Frost­ing in a pip­ing bag, pipe squig­gles on the top and sides of the cake.

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