Monday, May 31, 2010

Rose water and white chocolate gateau: For the white chocolate lover...


My sister really love white chocolate, no matter it's a cake, cookie or anything, if it has the white chocolate, my sister will say yes. So it's my mission to try all the possible recipe that contains it, haha, I have to say that I feel like this! 
This time I saw the recipe from the advertisement of the Divine chocolate in the Olive magazine issue March 2010, and I really want to try it. But as you know me, I have a lot (I really mean it, A LOT!) of things which I really want to do, so the cake still in my list but just postponed, until I felt that I should make it or I won't make it a all, -*-. 


The reason for the postponement is the recipe calls for the crème fraîche which is not easy to get, all I have to do is making it by myself, and wait for it to become thick and tangy.
But after I make it I think it's not a must, the crème fraîche will give the cake a tangy taste that contrast to the sweetness of the white chocolate icing. You can use whipped cream with a bit of lemon juice if you want a tangy taste or you can use plain whipped cream that will add richness to the cake, both way the cake will be delicious, too.
Because the base of the gateau is a sponge, the cake best served the day it make, because the sponge doesn't have other kind of fat than the grated white chocolate. 
For the rose water essence it's up to you!, if you don't have it or don't like it just leaves it out and use the vanilla essence instead, believe me, homemade cake will be more delicious as long as you make it with whatever you like!



White chocolate gateau
 Serves 12 




CAKE
4 ....................................... Eggs 
125g ................................. Caster Sugar
125g ................................. Plain flour 
50g ................................... White Chocolate, finely grated


ICING
3 tbsps/2-3 drops .......... rosewater or rose essence 
150ml ............................... crème fraîche
200g ................................. White Chocolate , broken into pieces
75g .................................... unsalted butter
3 tbsps ............................. single cream , at room temperature
125g ................................. Icing Sugar 


White Chocolate curls to decorate
Icing Sugar sifted, for dusting


Prepare the Crème Fraîche by mix 1 cup of whipping with 1 tbsp of the yogurt, cover and let it sit on your counter (or any place that is not hot), for overnight, then refrigerate for 1 day before using.
You will get the thick and a little tangy cream. 


• Heat the oven to 180C/fan 160C, butter and line the bases of two 20cm round sandwich tins 




Whisk the eggs and caster sugar together in a large bowl using a hand-held electric whisk until pale and thick enough to leave a trail when the whisk is lifted. Sift the flour into the bowl. Add the grated chocolate and fold everything together with a large metal spoon.
Divide the mixture between the prepared tins and bake for 20 minutes until just firm to the touch. Transfer to a wire rack to cool.


When you ready to assemble:




Stir the rosewater into the crème fraiche.




• Put the white chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water so that the base of the bowl is not touching the water and leave until melted. Allow to cool a little, then stir in the cream and icing sugar and beat until smooth.
Leave the mixture to cool further until thickened.




Use the rose water cream  to sandwich the 2 cakes together on a serving plate.
 Spread the white chocolate frosting over the top and side of the cake.


• Decorate the top of the cake with white chocolate curls.



Rose water and white chocolate gateau: For the white chocolate lover...

2 comments:

Luca said...

I love them all =)

Rosanna said...

Great photos! Lots more gorgeous recipes on our website if you're interested: www.divinechocolate.com!
Rosanna from Divine

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