Birthday cake for my sister

My little sister celebrated her birthday a few days ago (actually now we are the same age for 5 days, but I can still call her that). My present to her was a cake. She is a huge fan of chocolate and since the last cake I baked turned out so delicious, I had to make it again. This time without the mint, because she doesn’t like it. So this cake was made with the same recipe, only the chocolate is normal cooking chocolate. And this time I decided to do some ganache. To read more about it click on read more (captain obvious).

Moja mlajša sestrica je pred nekaj dnevi praznovala rojstni dan (sicer sva trenutno enako stari za 5 dni, ampak jo vseeno lahko tako kličem). Moje darilo zanjo je bila torta. In ker je velika oboževalka čokolade in ker je moj prejšnji podvig s pečenjem torte tako dobro uspel, sem jo morala naresti še enkrat. Tokrat brez mentola, ker ne mara okusa. Uporabila sem enak recept, le čokolada je bila brez mentola, navadna jedilna čokolada. In tokrat sem se odločila še za preliv. O katerem pa izveš več, če klikneš spodaj read more.

Now, let’s talk about ganache. Chocolate ganache that is. It is a simple and beautiful way to decorate your cake. I belive that even bumpy and uneven ganache looks amazing, so don’t try to even it all out, if you are not a pro. I know I’m not. The recipe is quite simple. It actually depends on what you want. On double boiler or bain-marie melt at least 100 g of good cooking chocolate. Add at least half that amount of butter. Stir well and when it is all melted put away from the heat. Before pouring onto the cake, check the temperature (I put my finger in it and if it burns, it is too hot). To make it shinier put more butter in it, but do not exceed the amount of chocolate.

In zdaj nekaj o čokoladnem prelivu. Je preprost in lep način okraševanja torte. Mislim, da vedno zgleda odlično, tudi če je neenakomerno razporejen, zato priporočam čimanj truda z glajenjem, sploh če nisi profesionalec. Jaz vem, da nisem. Recept je preprost. Na vodni kopeli oziroma bain-marie stopimo 100 g dobre jedilne čokolade. Dodamo vsaj polovico te teže masla. Dobro premečamo in, ko je vse stopljeno, odmaknemo iz vročine. Preden pa prelijemo čez torto, moramo preveriti temperauro (jaz pomočim prst v čokolado in, če zapeče, je prevroča) Če želimo bolj svetleč preliv, dodamo več masla, vendar ne smemo preseči količine čokolade.

Yours truly, A.

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