Rachel's Birthday "Cake"

[cookingupadream]

175g butter

75g castor sugar

215g plain flour

40g cornflour

1/2 cup of cocoa powder

For the Filling:

1 1/2 cup whole milk
3/4 cup cream (i use president's whipping cream)
4 large egg yolks
6 tablespoons sugar
3 tablespoons cornstarch, sifted
1/4 teaspoon salt
7 ounces bittersweet chocolate, melted
2 1/2 tablespooons unsalted butter, cut into pieces, at

Comments

ahhhh!

[whiphop]

that looks amazing! and dorie greenspan is the ultimate baking woman. haha no one ever regrets buying her book (:
she has a blog! sort of http://www.doriegreenspan.com/

[anonymous]

Hello! I am melissa's friend I got your blog address from melissa's blog! I want to try this recipe! it looks good, and I am a fan of Dorie Greenspan, thanks to Melissa. but anyway, I wanted to know how you preserved the whipcream? wont it melt? :]

- Abby

[cookingupadream]

Hey abby!

You can preserve the whipped cream longer outside by adding gelatine to the whipped cream. 1 teaspoon to 2 cups of whipped cream. You have to dissolve the 1 teaspoon of gelatine in 2 tablespoons of cold water. Wait for it to dissolve for about 2 minutes. Pop it in the microwave for about 20-30 seconds to make it hot. And then wait for it to cool to room temp. In the meantime, you can beat the cream till stiff peaks form, then beat in the gelatine. It should hold its shape for a longer time outside! But it's best if you can just place it in the fridge till u serve it.