When your regular cakes are getting too bored here is a revamped version of the same. I have used my Coffee Cake recipe as showcased on Hari Ghotra's Live feed last week. If you missed it then email me and I will send you the recipe.
Year 2017 was a fun but as we are approaching 2018, I am looking at bigger goals and targets in mind, by the end of this year. I am planning to start a Bakery or Cafe in London and one in India too. Hope it becomes a success. Please give me some name suggestions, as I can't use Prakhar's Kitchen because its a part of another plan.
This frosting goes well with any cake but pairing with a biter coffee cake is my favourite thing to do. As it tends to get sweet so bitterness of coffee balances out the flavour. Though I am planning to try it on an Chilli Cake too lets hope it goes well.
Should you use thermometer?
When you are making a caramel sauce, the color will tell you when it is ready. Whereas if you are making candies, the temperature is crucial to get the final texture you want – from a soft ball to hard crack depending on what you are making. Although initially you might need to look very closely into it and as soon as you get light colour remove the pan from heat. Do not leave your kids alone while trying this as making caramel gets risky.
Recipe of Chocolate Caramel Frosting
Ingredients
270gm dark chocolate, chopped
1 cup granulated sugar
3 tbsp water
1-1/4 cups heavy cream
Pinch of fine sea salt
1 tsp pure vanilla extract or vanilla pods
Method
Using a double boiler melt the chocolate and keep it aside ready for immediate use.
In a heavy-bottomed saucepan, combine the sugar and water. Heat the mixture over medium-high heat, without stirring, swirl only if it cooks unevenly. Heat until the sugar is evenly amber in color.
Remove from the heat and very slowly add the heavy cream while whisking. (Kids do not try this alone) It will sputter and boil up and some of the caramel will harden, just keep whisking and any hard bits will melt again. If required, place pot on low heat. Whisk until its smooth and creamy, then add the vanilla and salt. Continue whisking until it mixes well.
Pour the caramel over the chocolate. Let it sit for a few minutes to start melting, then gently whisk in small circles, from the center outwards, until the chocolate is fully melted and the ganache is smooth with no streaks. Set in the refrigerator for about 45 minutes to completely cool and thicken it, stirring occasionally. Beat on medium-high in your stand mixer until fluffy, about 2 minutes.
Be sure to scrape the sides and bottom of the bowl a few times to be sure everything is incorporated and you don't wind up with streaks of darker frosting running through it when you get down to the bottom of the bowl.
Note: I have made it look like a Taco with meringue on top. You can use a regular cake and top it with this frosting
If you try this let me know the results, it makes me very happy. Cheers!
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