WAY TO THE HEART

If the old say­ing is to be be­lieved, then these recipes will pave your way to some­one's heart

Northern Living - - RECIPE - RECIPES COUR­TESY OF THE MAYA KITCHEN

FIERY DECA­DENT CHOCO­LATE CAKE

IN­GRE­DI­ENTS:

Cake: 1 pack Maya Deca­dence Devil’s Food Cake Mix, 550g 1/4 cup veg­etable oil 2 pcs. whole egg

brush with *rum glaze Fill­ing: 1 can straw­berry fill­ing 1 pc fresh bird’s eye chili or labuyo, chopped 2 tbsp. or­ange liqueur Ganache Ic­ing: 250g bit­ter­sweet choco­late 150g all-pur­pose cream 1 tbsp. but­ter 2 tbsp. co­coa pow­der 1-2 pcs. fresh bird’s eye chili

or labuyo, chopped Rum Glaze: 1/4 cup su­gar 1/2 cup wa­ter 1/4 cup rhum or or­ange liqueur

PRO­CE­DURE:

Pre­pare Cake:

Pre­heat oven to 375 F. Grease and line two 8-inch di­am­e­ter round pans.

Fol­low di­rec­tions printed on the MAYA Deca­dence Devil’s Food Cake Mix. Add grated chili bars. Pour evenly into pre­pared pans. Bake for 20-25 min­utes. Pre­pare Fill­ing:

In a saucepan, mix to­gether all in­gre­di­ents for fill­ing; cook un­til thick. Pre­pare Ganache:

Melt all in­gre­di­ents in a dou­ble broiler. Con­tinue stir­ring un­til thick or spread­ing con­sis­tency.

Pour into cake. As­sem­ble the cake:

Put fill­ing on one cake layer; cover with the other cake. Frost the cake with the ganache ic­ing.

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