Birthday Cake

I've fine tuned the icing recipe so we're ready to go !!! I've used glucose syrup as its not quite as sweet as sucrose and it won't crystalise. This'l make the icing sticky and glossy.

Ingredients:

70g of dark chocolate melted
1.5 tbsp of glucose syrup
2.5 tbsp of water

Directions:
Melt the chocolate in a bowl over hot water. Add the glucose syrup and stir with a spoon. Slowly add the water while still hot and stir in until incorporated. The chocolate should start to look glossy. Leave to cool a little before spooning over the cakes.

Flourless Dark Chocolate Ground Almond Amaretto Cake
The balance of flavours and the moist firm texture make this the best cake recipe i have made !!!


Ingredients:
100g butter, 100g caster  sugar, 150g 70% dark chocolate, 100g ground almonds, few drops vanilla essence, 2 tbsp coco, cap of amaretto liqueur, 3 eggs (2 separated)

      Directions:
       Preheat an oven to 170 deg. C.  Brush melted butter inside five kugelhopf tins before putting into the fridge. Break up the chocolate melt over alongside the butter. Allow to cool.  Separate two eggs. Beat the 3rd egg with the two egg yolks before adding the sugar. Mix well. Now use a spatula to fold ingredients (no mixing). Add the chocolate, alcohol and vanilla to the eggs and sift in the coco. Fold in the ground almonds. Whisk the egg whites until you have firm peaks then fold in gently.  Fill the kulf tins until 1 cm from the top and put into the oven for 20 mins until a knife comes out nearly clean.  Allow to rest for ten mins then turn out and cover with icing.