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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 12 |
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I have heard brandy being used in Chocolate Ganache . Well , Wine makes a great combination too ..... Enjoy the moments , since it takes some time to finish and see the final result . Bake the cake first and chill overnight . Read more . It will make a great difference . Ingredients:
228 gm butter |
2 c plain flour , 1 tsp baking pwd , 1 tsp baking soda , 1/2 tsp salt - sifted |
228 gm dried pineapple rings cut into 1/4 inch pcs and simmered in water . remove and set aside . |
3/4 c water |
1 c sugar |
2 l eggs |
1/2 c yogurt |
1 tsp almond or vanilla extract |
3/4 c sliced almonds toasted |
buttercream |
228 gm butter |
1 tbsp minced orange zest |
1 tbsp orange liqueur or orange juice or orange flavoured or clear , colourless spirits |
1/2 c sugar |
2 l whites |
mousse |
3/4 c cream |
2 tbsp dark rum ( optional ) or wine |
1/4 c sugar |
2 oz baking choc |
ganache |
12 oz semisweet choc |
4 oz unsweetened choc |
2 c cream |
2 tbsp sugar |
Directions:
1. Pre heat oven at 175 deg C .
2. Grease two 9 inch pans
3. Beat the butter and the sugar until soft . It may take 5 to 6 mins .
4. Add the eggs one by one and beat until just mixed .
5. Continue to beat for a min until fluffy .
6. Add the dry ing. and beat low until mixed . Not more than 1 min .
7. Add the pineapple wit water . Add just until mixed , around 40 secs .
8. Add the yogurt and the essence and mix quickly , less than 15 secs .
9. Now remove and fold in the nuts .
10. pour in both the pans .... almost 2 1/2 C batter in each pan .
11. Bake 30 mins .
12. Leave it to cool in the pan for 15 mins .
13. Chill ( important )
14. .......................
15. Beat the for butter 3 to 5 mins until soft .
16. Add the zest and liqueur/ fruit juice .
17. Beat for 3 to 4 mins mins .
18. In a double boiler whisk the sugar and whites .
19. Continue whisking 3 to 4 mins .
20. Now whip high until shiny and fluffy for 2 mins or so .
21. Add half of the butter into this and whip just until mixed , just half a minute .
22. Now fold it into remaining butter and mix half of the minute .
23. ............................
24. Whisk the cream , rum and sugar for 2 to 2 1/2 mins .
25. Pour half of this into melted chocolate .
26. And now fold into the other part .
27. Chill .
28. .....................................................
29. Heat the cream and the sugar .
30. Boil and pour over broken choc .
31. Whisk until smooth . May take 5 mins .
32. Keep at room temperature .
33. ..................................
34. Place the first layer cake on a serving plate .
35. Then spread the mousse on top .
36. Chill 30 mins .
37. Place the next layer on top .
38. Keep 1/2 C butter cream set aside and spread the remainig on the sides of the cake .
39. Spread the ganache just on top and NOT on sides .
40. Chill for 5 mins .
41. Hold the cake on top .
42. Put a kitchen paper below and sprinke the crushed almonds on sides .
43. Chill for 3 to 4 hrs .
44. ............................................................
45. May garnish with whipped cream , chopped almonds rolled in chocolate and pineapple slices .
46. Serve .
47. .....................................................................
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