The cake can be made and iced up to a day ahead and kept in the fridge. Squeeze any liquid from the gelatine leaves and stir into the chocolate mixture until dissolved. Once the cake has finished cooling in the fridge, transfer to a wire cooling rack placed on a large baking tray to catch any excess glaze as you pour it over the cake. Into medium sized saucepan and water, sugar and sweetened condensed milk. Line the base of two 20cm/8in loose-bottomed cake tins with baking paper and grease the sides with baking spread. Sift the flour into the mixture in three batches, gently folding in each batch before adding the next. Pour the remaining icing over the cake and smooth over the top and sides. Remove from the heat and stir in the chocolate. Apr 30, 2017 - This double chocolate mousse entremets recipe is Mary's interpretation of the showstopper challenge in the Patisserie episode of The Great British Baking Show. Grease and line two 20cm/8in springform cake tins with baking paper. Put the sugar and 1-2 tablespoons water in a small pan over a medium heat. Orange-flavoured génoise, covered in a chocolate glaze and layered with a salted caramel cream – I just had to include salted caramel in this recipe as it's one of my favourite fillings. Very carefully dip each hazelnut into the caramel (the caramel will be very hot, so take care not to burn yourself) and hang over the edge of a work surface, using a heavy chopping board to hold the cocktail stick in place – protect the floor and any cupboards and with newspaper as the caramel will drip. Spoon into the two tins and level the tops. Leave for an hour or so to set. To decorate, make a caramel. In the swinging '60s she became the cookery editor of Housewife magazine, followed by Ideal Home magazine. Mary Berry’s chocolate cake recipe is the ultimate choice! Transfer the cake to the fridge for 20-30 minutes. Heat until the sugar is an amber caramel colour, then remove from the heat. Mary's new book is up for grabs. British Baking Show Recipes British Bake Off Recipes Baking Recipes Chocolate Glaze Cake Chocolate Mirror Glaze Chocolate Glaze Recipes Frosting Recipes Cake Recipes Dessert Recipes. Read about our approach to external linking. For the salted caramel sauce, put the butter and light brown sugar in a small saucepan over a low heat and stir until the sugar is melted (about 3 minutes). Stir in the bloomed gelatin until it is dissolved. The first was in 1832, when the Austrian State Chancellor, Prince Klemens Wenzel von Metternich, tasked his kitchen staff with concocting an extraordinary dessert to impress his special guests. Idiot. May 24, 2016 - This is how to make a white or dark chocolate mirror glaze (glacage miroir), a shiny glaze for professional French entremets. Pistachio, cardamom and lemon drizzle cake, St. Clements orange and lemon drizzle cake, Raspberry and rhubarb drizzle cake with custard. The cake itself is easy to make, so you can put your efforts into the icing glaze. Mary Berry trained at The Cordon Bleu in Paris and Bath School of Home Economics. So the first week of the Bake Off 2016, was as expected, cakes. STEP 8. Meanwhile, attach each hazelnut to the end of a cocktail stick. Image of cooking, cake, close - 117865045 Pour the glaze evenly over the top of the cake. Then whisk in the salted caramel to make a salted caramel cream. Place water, sugar, condensed milk and cocoa powder in a saucepan. See more 9 Easter cakes you have to make recipes (9). You can pair up yummy dark chocolate mirror glaze with any bright color and you'll get a gorgeous contrasting color combination that will catch everyone's eye. For the chocolate glaze, add the cream, sugar, cocoa powder and 150ml/5fl oz water to a small saucepan and heat gently until the sugar is fully dissolved. Chocolate mirror glaze is a shiny coating made from chocolate, cocoa powder, sweetened condensed milk and gelatin. This is not a new technique but it is one that until yesterday I had not tried. Preheat the oven to 180C/170C Fan/Gas 4. Place back in fridge for 20 minutes, along with any remaining cream. Bake for 20–25 minutes, until well risen and coming away from the sides of the tins. 100g/3½oz baking spread, plus extra for greasing. Soak the gelatine leaves in a bowl of cold water for 5 minutes. https://www.pbs.org/food/recipes/marys-double-chocolate-mousse-entremets Read about our approach to external linking. Using a hand-held electric whisk, vigorously whisk the mixture for around 7 minutes, or until trebled in volume, pale and it leaves ribbons on the surface when the beater is lifted. Or you could melt the chocolate in the microwave in small short bursts. Bring it just to a boil and remove from heat. I guess this isn’t surprising, the marble patterns created are very varied, colourful and quite beautiful. A dazzling cake that's perfect for any celebration. Slice each cake in half horizonatally. Mirror glaze is tinted using gel food colouring – when poured over the dessert it creates a beautiful marbled effect. Leave to cool for 5 minutes. Press the cakes down between each layer so the cream comes right to the edges and the cakes are level at the sides. If you love to experiment with mirror glaze as much as we do, then you definitely need to check out this awesome mirror glaze marbling technique! Comments, questions and tips. I decided to make a Triple Chocolate Jaffa Cake with a Mirror Glaze. Marble Effect Mirror Glaze. Stir in the sea salt and set aside to cool, stirring frequently to prevent a crust forming. https://www.pbs.org/food/recipes/ultimate-indulgence-mirror-glaze-cake Drizzle in the double cream, mixing well – take care as the mix may splatter. Gently fold in the orange zest and salt. 1/2 cup white sugar 1/2 cup all-purpose flour 1/4 cup cocoa powder 1/4 tsp … Remove the cake collar and put back to the freezer. Photo about Cake with berry mousse in the mirror glaze with chocolate decoration and macarons. https://www.bbc.co.uk/food/recipes/ultimate_indulgence_90754 Four-Layered Caramel Cream Orange Zest Chocolate Mirror Glaze Cake The Great British Baking Show is on Netflix and months ago Meg was like "you HAVE to watch it because it will change your life" and I ignored her for a while but finally one day in December Skylar, Matt, and I were sitting in front of the TV making a lot of our lives when suddenly Skylar pulled up the show and hit play. https://www.roadtopastry.com/blog/recipes/cakes/recipe-chocolate-mirror-glaze Make sure there are no overhanging edges as this will affect the mirror glaze later. Place the chocolate in a bowl and set aside. Carefully place the first layer on a cake board. Bring to the boil and simmer for 1 minute, then remove from the heat. 280. https://thehappyfoodie.co.uk/recipes/chocolate-reflection-cake Make sure the bottom of the bowl doesn’t touch the water. Use a sugar thermometer to check the temperature of the glaze and cool to a maximum of 38C before using. Remove from the heat and leave to cool for 10 minutes. Let bloom for 15 minutes . If you don't have a bain marie simply melt the chocolate over water which has just been boiled and then turned off. To finish, put the cake on a serving plate and pipe small circles of salted caramel cream around the top edge of the cake and place a caramelised hazelnut on each circle. Equipment: You will need 2 loose-bottomed cake tins, 20cm/8in wide. Smooth around the edges with a palette knife so the excess cream very lightly covers the sides and gives a smooth edge. Remove the mixture from the heat as soon as it is warm to the touch to avoid cooking the eggs. In a large heatproof mixing bowl, combine the eggs and sugar, then place the bowl over the saucepan (creating a bain-marie). Squeeze any excess water from the leaves and stir into the glaze until fully dissolved. Before you start making the mirror glaze: Release the cake from the ring using a hair dryer to defrost the edges. Put the sugar, cocoa powder, cream and 125ml/4fl oz water into a saucepan over a medium heat. Bring to the boil and simmer for 2 minutes. When cooled, whisk it for 1-2 minutes to incorporate some air. MIRROR GLAZE — JOHN WHAITE Ingredients 1 gelatine leaf 120g golden caster sugar 60ml water 1 tbsp golden syrup 75g cocoa powder 60ml single cream Method Soak the gelatine leaf in a bowl of cold water for 5 minutes. Put on baking paper to set. You can make the sponge and the glaze mixture up to 3 days ahead but you’ll need to apply the glaze on the day you’ll be serving the cake. 12. Stir the ingredients for the glaze – don’t whisk as this will create air bubbles. A mirror glaze is a shiny glaze that’s poured over desserts to give them a stunning glossy and mirror-like sheen. Too hot and it won’t be thick enough; too cool and it won’t flow over the cake. Let me give you some background. Mirror glaze tips: The temperature of the glaze has to be just right. https://sugargeekshow.com/recipe/chocolate-mirror-glaze-cake-recipe Preheat the oven to 180C/160C Fan/Gas 4. Check the sides of the cake are covered and add more glaze if needed by reusing any excess glaze caught in the baking tray. Apply a ‘crumb coat’ of cream all over the cake, ensuring any gaps are filled to give a smooth surface. Prepare chocolate mirror glaze. https://www.bbc.co.uk/food/recipes/chocolate_reflection_23487 1 star out of 5 2 stars out of 5 3 stars out of 5 4 stars out of 5 5 stars out of 5. Continue this process so you have four layers of cake and three layers of cream. This will form a caramel ‘spike’ as the caramel stretches. It is usually made with white chocolate, condensed milk and gelatine. Using a palette knife, spread about 5mm of cream on top in an even layer. Make this Raspberry Chocolate Mousse Cake with Mirror Glaze! Chill in the fridge for 15 minutes. 11. We have 20 copies of Mary Berry’s Everyday cookbook to give away. This triple layered cake starts with a from-scratch chocolate cake, followed by a fresh raspberry mousse and a chocolate mousse. Second, the Technical Challenge was Mary Berry’s Jaffa Cakes and finally, the Show Stopper was to make a Mirror Glazed caked. The temperature of the glaze has to be just right. With rest of the chocolate orange grate on top of the mixture or place the segments in the middle. Add the water and stir until you have a smooth paste. When it’s poured over frozen desserts, it sets up to a super shiny reflective glaze so shiny you can see your reflection in the surface (hence the name mirror glaze). Remove the cake from the fridge and add a final layer of cream all over, finishing it carefully using a palette knife (the smoother the cream, the better the final finish will be). Do not stir, just swirl the pan. Arrange the glazed strawberries around the bottom edge of the cake. For this recipe you will need 2 x 20cm/8in springform cake tins, a large heatproof bowl (about 3 litres/5¼ pint capacity), an electric whisk or freestanding mixer, a 20cm/8in cake board, a wire rack that fits in a large baking tray, a sugar thermometer, cocktail sticks, a piping bag fitted with small star nozzle and plenty of old newspaper or similar to cover the floor when making the hazelnut spikes. Place the next layer of génoise on top and repeat the cream and cake layers until you have four layers of génoise with salted caramel cream on top of each layer. Nineteen-year-old economics student Michael, the season’s youngest baker, bakes a matcha-tea chocolate mirror-glaze cake that sounds awfully good, but Mary seems disturbed by the smell. Rate this recipe What is your star rating out of 5? Place on the middle shelf of the oven and bake for 18-20 minutes, or until they are coming away from the sides of the tin and a cake skewer inserted in the middle comes out clean. Then the entire cake is covered with a gorgeous mirror glaze. Mirror glaze: in a small bowl mix gelatin and cold water. White chocolate mirror glaze or “glaçage miroir” is a technique for decorating cakes that right now is becoming increasingly popular. 225g (8oz) dark chocolate (39 per cent cocoa solids), broken into pieces ♥ Preheat the oven 160C/140C fan/gas 3. First, a drizzle cake. Transfer to a wire rack to cool. Article by CBC Life . Photo about Cake with berry mousse in a mirror red glaze decorated. Once all hazelnuts are coated, trim the spikes to the same length using scissors and remove from the cocktail sticks onto a sheet of parchment paper. Image of delivery, holiday, blueberry - 107335312 You can make the sponge and the glaze mixture up to 3 days ahead but you’ll need to apply the glaze on the day you’ll be serving the cake. Stir until melted, then bring up to the boil and stir until smooth. If the mixture is too loose, beat the butter until smooth and add to the salted caramel cream as necessary. Be very careful doing this, you want a smooth shiny icing. Once the cake has finished cooling in the fridge, transfer to a wire cooling rack placed on a large baking tray to catch any excess glaze as you pour it over the cake. To make the icing, put the gelatine leaves in a shallow bowl of cold water for 5 minutes until soft. How to make a chocolate mirror glaze // Judge Bruno from The Great Canadian Baking Show explains how to make a flawless mirror glaze. Dip half of each strawberry in the melted icing. Immediately transfer the cake to the fridge to firm up. Whisk together using an electric hand whisk until light and fluffy. The world’s most famous cake, the Original Sacher-Torte, is the consequence of several lucky twists of fate. Make sure the bowl doesn't touch the water and stir until it's melted. Divide the mixture equally between the prepared cake tins, pouring from as low a height as possible. Put about 100ml/3½fl oz of the icing in a heatproof bowl and gently melt over a pan of simmering water. 10. Slowly pour the melted butter down the side of the bowl and fold in. Use a toothpick to add enough ivory food colouring to make a light brown/orange colour (if using). Heat the sugar, water and golden syru Top tip for making triple layer chocolate cake. Add the remaining ingredients. Sieve the cocoa powder into a large mixing bowl. Pass the glaze through a fine sieve into a measuring jug and tap on a hard surface to encourage any air bubbles to pop. Keep stirring during heating. Gently warm the apricot jam and brush lightly over the cake, covering the sides and top. Put one cake half on a wire rack and smooth a layer of whipped cream on top. For the génoise, half fill a large saucepan with water and bring to a simmer. To assemble the cake, cut each cake in half horizontally to make four layers. Stir the melted chocolate into the whipped cream and then add this to philadelphia and Icing and whisk. Too hot and it won’t be thick enough; too cool and it won’t flow over the cake. Pour through a sieve into a bowl and leave to cool and thicken in the fridge for about an hour, until it reaches the consistency of thick mayonnaise. In a small bowl place the gelatin and 1/4 cup (50ml) cold water and let swell for 5-10 minutes. Stir the ingredients for the glaze – don’t whisk as this will create air bubbles. Print Ingredients For the chocolate cake layer . For the chocolate glaze, add the cream, sugar, cocoa powder and 150ml/5fl oz water to a small saucepan and heat gently until the sugar is fully dissolved. 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