I’m making up for last month, which was shaped dinner rolls and we had to choose 3 shapes, and I failed to post during the move. This month’s theme is holiday cakes and I chose the Brazil Nut cake.
For the dinner rolls I chose Lion House, Clover Leaf and small braid knots. I loved the Lion house and small braid knots, but my clover leafs were embarrassing.
Loved the Brazil Nut Cake!
- Preheat oven to 350F(175C).
- Toast nuts in a shallow baking pan in the oven for 10 minutes. Transfer nuts into large strainer. Rub nuts against the strainer with a towel and remove most of the skin and keep aside.
- Melt chocolate in double boiler or heatproof medium bowl over hot, not simmering, water over low heat, stirring occasionally until smooth, remove and set aside to cool.
- Butter 9”x3” springform pan, line base with parchment paper and grease and flour the sides of the pan.
- Grind the nuts with 2 tablespoons sugar into a fine powder. Transfer into a bowl and sift flour and baking powder and mix thoroughly.
- Cream butter and 6 tablespoons of sugar and beat until smooth and fluffy. Add one egg yolk at a time and beat till all 6 are blended and pale. Stir in the melted chocolate.
- In another bowl beat egg white and cream of tartar in medium speed until it forms soft peaks. Gradually beat in the remaining 2 tablespoons of sugar and beat till white are stiff and shiny but not dry.
- Gently fold in 1/3 of the white into the chocolate flour mixture, repeat folding in batches until batter is blended.
- Transfer batter into prepared pans and bake for 40 minutes or till the tooth pick inserted in the center comes out clean.
- Cool in pan on a rack for 10 minutes. Using a spatula go around the cake gently and invert onto a cake rack and allow cooling completely.
- Bring cream to a full boil in a small saucepan remove from heat and immediately.
- Add the chopped chocolate. Stir quickly till the chocolate is melted and the mixture is smooth. Cool to room temperature.
- Whip this at high speed till it thickens and becomes pale.
- Cream butter in a medium bowl until it is soft and smooth, gradually add the chocolate mixture and honey and beat well
- Using a long spatula spread frosting evenly on the side and top of the cake.
- Fill the center with chopped Brazil nuts.