Hi Steemians,
While many people show off their beautiful pandori and panettoni, here is the most unsuccessful cake I've ever cooked! Well, I answer you: why this cake despite its simplicity, despite the fact that it has already been cooked many times, despite having done the same operations as always, this time has decided not to detach entirely from the mold, but has remain one of the best cakes I have ever made!
While I was imagining the beautiful and perfect styling of the Christmas post, I was turning the mould around on the tray, raising it then I saw a missing donut of a piece. Just like that, a piece of cake had remained stuck to the mould!
I didn't have time to cook another one and I really wanted to make Christmas wishes as I do consume, posting a dessert!
And while I was thinking, I started to detach small pieces from the piece of cake that remained attached to the mould, it was very good. Having used very fine sugar had made the dough even more impalpable, the way in which the lukewarm still melted in the mouth was divine. The new organic yeast used this time did not leave strange aftertaste.
Everything, apart from its appearance, was perfect. This cake had the right to be photographed and also told for what it is. It is a cake that is easy to make, a soft and delicate embrace, a sweet, delicious, missing a piece.
Not all the good year make sense, not all the good year have brought us something for us has that has made sene. But this year to come, has the sense that we, in our hearts, we want it to have!
Ingredients:
• 250 gr butter
• 440 g sugar (finished)
• 2 large eggs
• 240 g flour gr. 00
• 60 gr of bitter cocoa powder
• 1/2 sachet of yeast (avoid the vanilla sachet)
• 250 ml milk
• 80 ml Rhum
• Fresh raspberries for decorating
How to Prepare
Moisturise the flour to about 24 cm diameter Bundt Cake mould. The moulds from Bundt Cake, are the donut moulds with grooves, a detail that seems insignificant, but that has its own reason: to hold more frosting! Then choose one as smooth as possible. Work the butter with the sugar until it becomes creamy and homogeneous. Add one egg at a time and stir until incorporated. Mix flour, cocoa and yeast in another bowl. Add part of the mixture with flour and mix well. Mix the milk and Rhum and pour in part, stirring. Then add more flour and then milk until all the ingredients are exhausted. Pour into the mould and cook at 180°C for 45-50 minutes. Check cooking with a
For frosting:
• 250 g icing sugar
• 3 tablespoons of Rhum
• 2 tablespoons of water
Sieve the icing sugar. Mix all ingredients homogeneously. Pour on the cake when it is cold. Allow to dry for at least three hours. If you like to decorate with berries such as raspberries, place them on top of the icing before it is completely dry.