No, there's no triple layer chocolate cake with luscious cream filling nor there's any heart-shaped creamy cheesecake with elaborate decorations. I guess it has something to do with the over eating during Chinese New Year that had tone down the baking mood. But I didn't want to let this special day pass by without making a little something special for my 3 Valentines at home. :P So I decided to do something not too elaborate but yet presentable as a nice desert to serve. I went with one of the simpler recipes in Rose's heavenly cakes cook book, i.e. Chocolate Bull's-Eye Cakes. And since I have this silicon heart shaped cake mould, I made this:
Genoise Cake Batter:
43g clarified butter (I used unsalted butter)
3/4 tsp pure vanilla extract
2 large eggs + 1 egg yolk (100g + 18g)
66g suferfine sugar
66g Wondra flour( I used 33g cake flour + 33g corn flour)
- Preheat the oven to 175C.
- To prepare the butter, in a microwavable bowl, warm the butter until hot. Stir in the vanilla extract, cover and keep warm.
- To prepare the egg mixture; in the bowl of a stand mixer set over a pan of simmering water, heat the eggs, yolk, and sugar until just lukewarm to the touch, stirring constantly with a long handled whisk to prevent curdling.
- Immediately remove the bowl to the stand mixer and attach the whick beater. Beat on high speed for a minimum of 5 minutes. It will more than quadruple in volume and very thick and airy.
- Remove almost 1/2 cup of the beaten egg mixture and whisk it thoroughly into the melted butter.
- Sift about half of the flour over the remaining egg mixture, fold it in gently but rapidly until almost all the flour has disappeared. Repeat with the remaining flour until all traces of the flour have disappeared.
- Fold in the butter mixture until just incorporated. Make sure you reach into the bottom of the pan to be sure to moisten all the flour.
- Pour the batter into the prepared cake pans. Bake for about 15 to 20 minutes (mine took 15 minutes), or until golden brown anf the cakes start to shrink slightly from the sides of the pan mould.
- Note: To prevent the collapse of its delicate foam structure, while still hot, the genoise must be unmould as soon as it is baked. (this is new to me!)
50ml heavy cream + 75g semi sweet chocolate, chopped (I used 65% cocoa Valrohnoa)
- Heat the heavy cream in a saucepan till almost bubbling. Remove from fire and add in the chopped chocolate and let stand covered and unstirred for a good 10 minutes. After 10minutes, stir the mixture well till combined nicely. Use when needed.
- I scooped about 1/2 tsp amount to the cavity of the cake top. You can chill the cake to let the chocolate ganache harden a little, but I like mine room temperature.
I am also submitting this to Aspiring Bakers #4: Love In The Air (Feb 2011) hosted by Cuisine Paradise.
Lastly, before I sign off, I would like to wish all a Sweet Valentine's Day! Cheers!