use a chocolate spreading paint brush to paint sauce all over cake to give it that nice looking wet glaze effect. Carefully drizzle sauce in a crisscross pattern over plate, cake and ice cream it should look like what you see in the photo above when done properly. Carefully pour some of the chocolate sauce into the center hole in the mini Bundt cake until it fills up the hole. Serve Cakes on dinner plates, put cake on one side of dinner plate and put a scoop of vanilla ice cream on the other side of dinner plate. chocolate sauce must be right thickness, too thin it will get sucked into the cakes, too thick it won't glaze right. Once it's just begun to simmer and boil, remove from heat and stir in the other 1/2 cup of corn syrup, and chopped chocolate until melted. Bring to a boil over medium heat STIRRING CONSTANTLY to prevent scorching. In a medium saucepan, mix together cornstarch and water mix, sugar, 1/2 cup of corn syrup, and cocoa powder until well blended and mixture looks like liquid chocolate. Mix together cornstarch and 1 cup water to prevent cornstarch from clumping. use knife or shrimp skewers to loosen and carefully remove tinfoil covered cakes from pans and remove tin foil from them and either place them onto prepared plates for serving or freeze them for reheating later. Bake 25 minutes or until wooden pick inserted in center comes out clean. Then mix in boiling water with electric mixer (BATTER WILL BE THIN). Add eggs, milk, oil and vanilla mix until well blended, and then beat on high speed with electric mixer for 2 minutes. Stir together sugar, flour, cocoa powder, baking powder, baking soda and salt in large bowl. Preheat oven to 350☏ Line two 6 cake mini Bundt cake pans with tin foil and spray inside of tinfoil with pam (hint: cut foil into small square pieces to line pans with it). throw peanut butter bottle with cap and paper removed into microwave or run under hot water to soften it, drizzle over cake into sauce.pour chocolate sauce into hole in center of cake and drizzle some over edges. use metal tongs to handle it, will be hot. melt chocolate sauce in microwave following instructions on bottle without cap until good and hot and thin enough to pour.going down too far will cause cake to leak out fudge filling and drain out. once inverted over on plate, trim a small round hole in top in center of cake but don't go all the way to the bottom, should start about 1 CM from edge of top and go down no more than 1 CM from bottom of cake.once extracted carefully trim off the top part about 1 CM from the part that was puffed up in the muffin pan when they came out is removed, it should be level when inverted and placed on plate ready for next step.once extracted we need to do some trimming to make it look like a bundtling since it's very hard to prevent these from sticking and breaking in a bundtling shaped pan.Cool a bit (about 5 to 10 minutes) and extract from pans very carefully immediately to prepare for next step. Bake 30 minutes or until wooden pick inserted in center comes out clean.Pour batter into prepared pans or fill cups about 2/3 full with batter. Stir in boiling water (batter will be thin). Add eggs, milk, oil and vanilla beat on medium speed of mixer 2 minutes.
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