Friday, 5 July 2013

Queen of Sheba (示巴皇后)



因为原作Alice Medric给蛋糕取了个这么好的名号“示巴皇后”(Queen of Sheba), 我怎么也得给皇后戴上个黄金才像是皇后,不然黑黑一片的不怎么像皇后。所以啊。。刻意做了两片金叶给皇后做装饰。我用稍微纹路比较深的叶子,涂上白巧克力,凝结后,抹上金油,再洒上金色糖粒就是了。


Ingredients for Torte
170g bittersweet chocolate (I used 40%cacao)
140g usalted butter (room temp, cut into small pieces)
3 tbs rum
1 tsp almond extact
1/8tsp salt
70g almond meal
2 tbs all purpose flour
4 large eggs, separated (room temp)
150g caster sugar (I used 100g)
1/8 tsp cream of tartar

Ingredients for Glaze, Marbling and Finish
170g bittersweet chocolate (I used 70% cacao)
8 tbsp unsalted butter, coarsely chopped (I used 113g)
1 tbsp light corn syrup
30g white chocolate (for marbling)
30g milk chocolate (for marbling)
1/3 cup lightly toasted sliced almonds

To make the torte:
1. Preheat oven to 190C. Line 8” cake pan with baking paper. Ungrease the side of the baking pan.

2. Place chocolate and butter in a heatproof bowl, double boil the chocolate until nearly melted. Remove from the heat, stir until smooth and completely melted. Stir in rum, almond extract and salt. Set aside.

3. In a large bowl, whisk egg yolk with 2 tbs of sugar until blended. Stir in chocolate mixture. Set aside.

4. In a clean bowl, beat egg whites and cream of tartar at medium speed until soft peak. Gradually add in sugar and continue to beat at high until stiff (but not dry).

5. Mix in almond meal and flour into chocolate batter. Scoop 1/3 of the egg whites on top. Fold with a spatula until partially blended. Scoop another 1/3 of egg whites and continue to fold and lastly fold in all the egg whites.

6. Pour the batter into the prepared cake pan. Level the cake batter. Bake for 25-30 mins or until a toothpick inserted about 1 ½ inch from the edge emerges almost clean but a toothpick inserted in the centre is still moist and gooey. (I bake for 40 mins until the cake is cook through). Set the pan on a rack to cool.

7. The torte rises like a soufflé during baking then falls as it cools. Run a knife a between the edge of the torte and the side of the pan to detach.

8. Invert the torte so that the bottom becomes the top. Level the cake so that you get a level surface (Important to do this step so that you can get a smooth glaze).

To make glaze:
Place the chocolate, butter and corn syrup in a medium heatproof bowl. Double boil until almost melted. Remove the glaze from heat and set aside to finish melting. Stirring once or twice until perfectly smooth.

Cool glaze, without stirring until nearly set and consistency of easily spreadable.

To glaze and marble the torte:
1. Transfer up to a quarter of cooled glaze to another bowl. Use a metal icing spatula to spread the transferred glaze over the torte. Crumb coat a thin layer. Refrigerate the crumb-coated torte about 10mins (do not leave torte in the fridge for any longer, or else torte will be too cold and glaze will not be pretty)

2. Melt the white and milk chocolate in two separate heatproof cups on double boiler. Stir until smooth. Remove from heat and set aside until needed.

3. Re-warm the remaining of the cooled glaze until 32-33C. Pour through a fine strainer.

4. Centre the torte on a turntable. Pour all the glaze on the top of the centre. Working quickly and turn the turntable. Use just 2-3 spatula strokes to spread the glaze over the top of the torte so that it runs down over the sides.

5. While glaze still fluid, quickly drizzle the white and milk chocolate over the top. Use a drag artist’s brush (small brush) through the glaze to create marble pattern.

6. Leave the glaze to set at room temperature (10-20 minutes). Press toasted almonds against the sides before the glaze has completely dried.

7. Store and serve at room temperature.

Recipe adapted from: Recipes and Tales from a Life in Chocolate by Alice Medrich