The Easter Holidays have started and the biggest task on hand is to keep Shreya occupied constructively. By that I mean not allowing her to sit in front of the TV for the whole day but at the same keep her entertained. Catching up with her other friends is taking us out of home for most of the days but on days when we are not meeting any one, it is quite difficult. Story – reading, play dough, colouring, crafts, blocks etc notwithstanding, there comes a time when both of us dont know what to do. What do you do to keep your children occupied during the holidays?
By evening 6 pm I myself need some change and so I put on the TV to watch a quiz program called Eggheads on BBC. S is also quite interested in it although she doesnt really understand the questions or the answers for that matter. she keeps asking what the host is saying and I have to explain everything to her. She is so much ‘into’ this now that when we guess something (mainly her clues about animals, birds, fruits or vegetables) wrong, she quickly says in that typical tone ‘ I am afraid thats the wrong answer, you cant play in the final round!’
Another thing that we do during holidays is bake either cakes or cookies. Her favourite, needless to say, is the Chocolate cake. In fact there was a phase when I used to bake only chocolate cakes because we all like it so much. But then we wanted a change but somehow could not let go of the chocolate part and luckily I found this recipe which is now a regular. I have made it as Shreya’s Birthday cake last year and bake it everytime we are in the mood for something special.
If you want something looking luxurious and tasting likewise but without the complications associated with making it, this one is for you. It is so simple to make that when I had made it for the first time, I was sure that I must have left out something from the recipe!
The recipe calls for a Springform pan to be used for the cake and it is a must in this cake. I generally used to substitute the springform with whatever pan I had at home but I have now got a Springform pan which I bought specifically for this cake and it is totally worth it.
White Chocolate Truffle Cake
Makes one 8” round cake
For the cake
- 50 gm White Chocolate
- 2 Eggs
- 1/4 cup Caster Sugar
- 3/4 Cup Plain flour
- Butter for greasing
For the Truffle topping
- 300 ml Double Cream
- 350 gm White Chocolate
- 250 gm Mascarpone Cheese
- Cocoa powder for dusting
Method: Pre heat the oven to 180 deg C. Grease and line the base of an 8” Springform pan.
Melt the white chocolate in a double boiler. To do this, fill a saucepan with water so that it comes up to about one fourth of the saucepan. Bring this to boil. Once boiling reduce the flame and let it simmer. Place a heat proof bowl over this sauce pan so that it fits on the rim but doesnt touch the boiling water. Place the chocolate broken into pieces in the heat proof bowl and stir as the heat from the boiling water in the saucepan will melt the chocolate. Keep aside.
In a bowl whisk together the eggs and the caster sugar until pale and slightly thick. When you lift the whisk, it should form ribbons and leave a trail. Sift the flour onto this and gently fold it in until there are no lumps left. Add the melted chocolate and combine. Pour this batter into the prepared tin and bake in the pre heated oven for about 25 minutes or until done.
Once the cake is taken out of the oven, allow it to cool in the pan for 3-4 minutes and then turn it over onto a wire rack to cool down completely.
To make the topping, bring the double cream to boil in a saucepan, stirring in between. Switch off the heat and then add the white chocolate and mix until the chocolate is completely melted. Leave this aside to cool completely. Now add the mascarpone cheese and mix.
Now return the cold cake to the springform tin and pour the topping over it. This will form a layer of almost the thickness of the cake. Keep this in the refrigerator for at least 2-3 hours to set.
To serve, use a sharp knife to get the cake free from the edges of the pan and then remove the base and loosen the pan to get the cake out.
To decorate, lightly dust cocoa powder all over the cake just before serving. You can also use stencils to make shapes. Alternatively decorate by placing chocolate curls in the middle of the cake.
My Notes: This is a melt in the mouth kind of cake and it will take a very strong resolve to stop at the first slice/helping! As I have mentioned at the beginning of the post, the springform pan is an absolute necessity for this cake. This is because the topping is quite liquid when it is poured on to the cake and the springform pan can hold it there while it sets. It is also easier to remove the cake from a springform pan after the topping is set.
This is the Birthday cake that I made for Shreya last year using this recipe. The flower on the cake is made with fresh cream (whipped), with added colours.
You can try this cake with Milk chocolate instead of white chocolate and it should turn out great and you will like it especially if you are a chocolate fan like me!
Here is what my fellow Blogging Marathoners are doing (BM#4 hosted by Srivalli)
Diabetes Diet/Management: PJ
Seven Days of Indian Bread: Monika,
30 Minutes Meals: Archana