Chocolate Curl Cake

this marvelous chocolate cake can take centre level at any special event

The ingredient of Chocolate Curl Cake

melted butter to oil
200g excellent exceptional dark cooking chocolate coarsely chopped
250ml 1 cup water
250g butter softened
400g 2 cups firmly packed brown sugar
6 eggs
100g 1 cup hazelnut meal
150g 1 cup undeniable flour
150g 1 cup self elevating flour
50g half cup cocoa powder sifted
200g correct first rate darkish cooking chocolate coarsely chopped
125ml half cup skinny cream
2 x 375g pkt nestlu00c9 bakers choice dark choc melts
1 tablespoon vegetable oil
1 x 375g pkt nestlu00c9 bakers choice white choc melts

The Instruction of chocolate curl cake

ufeffpreheat oven to a hundred and sixtyu00b0c brush a rectangular 20cm base size cake pan with melted butter to gently grease line the bottom and facets with non stick baking paper
place the cooking chocolate and water in a small saucepan over low heat cook stirring with a metal spoon for 2 minutes or until chocolate melts and combination is easy remove from warmness and set apart for 5 minutes to chill barely
use an electric beater to beat together the butter and sugar in a large bowl till light and creamy add the eggs 1 at a time beating nicely after every addition till blended stir in the hazelnut meal flours cocoa and chocolate combination until mixed spoon aggregate into prepared pan bake in preheated oven for 1 half of hours or till a skewer inserted into the centre comes out easy remove from oven and turn onto a twine rack to chill absolutely
to decorate to make the chocolate ganache area the chocolate and cream in a heatproof bowl over a saucepan 1 2 packed with simmering water ensure the bowl would not touch the water and stir till melted and easy cover with plastic wrap and place within the refrigerator stirring occasionally for 1 hour or until aggregate is thick and spreadable
to make the chocolate panels reduce non stick baking paper into eight x 45cm strips place the darkish chocolate melts in a medium heatproof bowl over a saucepan 1 2 full of simmering water ensure the bowl doesnt contact the water and stir with a metal spoon for five mins or till chocolate melts and is clean place half the chocolate in a small jug and pour alongside the strips of baking paper use a palate knife to unfold the chocolate in a corrugated pattern across the paper set aside for 30 minutes to set
to make the chocolate curls add 1 2 the oil to ultimate melted chocolate and stir until nicely blended spread chocolate flippantly over a clean paintings surface or marble board and set aside for 15 mins or till set run an ice cream scoop along the surface of the chocolate to create curls repeat with white chocolate melts and remaining oil to make white chocolate curls
place the cake on a serving platter use a small palate knife to spread the ganache calmly over the top and sides of the cake use a small sharp knife to reduce the set chocolate strips crossways into 5cm panels attach chocolate panels to the facet of the cake arrange darkish and white chocolate curls over the pinnacle of the cake to beautify

Nutritions of Chocolate Curl Cake

fatContent: 891 47 calories
saturatedFatContent: 51 grams fat
carbohydrateContent: 34 grams saturated fat
sugarContent: 95 grams carbohydrates
fibreContent: 78 grams sugar
proteinContent: n a
cholesterolContent: 11 grams protein
sodiumContent: n a