Tuesday, March 21, 2017

Insomia Intesifier

As a novice pastry maker, I summoned a lot of courage last night to bake my first ever rice cooker chocolate cake for my hubby's birthday.  I intended it as a surprise.

I'm happy to say it was a success! It's so moist and has a deep dark chocolatey taste. The only problem was it was a huge sacrifice for my daughter (who happens to be my number one fan when it comes to cooking) not to touch the oh-so-sweet icing before her dad arrived.  She got so excited when I finally brought it out for candle blowing when the clock struck 12; we both couldn't sleep for the next five hours after having a slice.

Here's the insomia intensifying chocolate cake recipe I used with my Breville Risotto Maker:

Ingredients:

Cake Mixture
250g all purpose flour
100g brown sugar
150g confectioner's sugar
120g unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
200g unsalted butter (add 50g more if you want it more moist)
100g earl grey tea
3 eggs
60g all purpose cream

Fuss-free Chocolate icing
250g semi-sweet chocolate chips
1tablespoon Coke

Procedure:

Mix all the dry ingredients in a bowl.  Whip up the liquid ingredients in a separate container. Incorporate it slowly with the dry ingredients and whisk until smooth. Pour mixture in the Breville Risotto Maker and set it on "High Slow Cook" for 1-2hrs. (You can check if it's done by poking it with a fork or toothpick. It should come out clean) Glide it out with a spatula.

Melt the chocolate chips and Coke in a bowl (I did it in the microwave for a minute on medium heat). Smooth it out on top of the cake. Decorate it with fruit or cream if desired.

Hope you all get to enjoy this as much as we did!

1 comment:

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