Sunday, 16 June 2013

Chocolate Crunchy Fondant Cake

Chocolate Crunchy Fondant Cake

How about a nice Chocolate Crunchy Fondant Cake, it sounds seriously rich and decadent. well believe it or not this large cake is one of the easiest cakes I've ever made. There is no baking involved and the cake utilizes every day cupboard fillers with ready made fondant to add a nice contrast with the dark chocolate crunchy filling. This is one of those cake creations that started out as a simple no bake cake but with one or two creative additions turned out to be a completely different cake. So without further ado what you need are some digestive biscuits, butter, syrup, cocoa powder, dried fruit and some dark chocolate... that's for the filling. You will also need ready to roll fondant icing along with some food colour of your choice. A heavy rolling pin, icing sugar and mini shape cutters... oh and some raspberry jam to stick your Chocolate Crunchy Fondant Cake together.

Chocolate Crunchy Fondant Cake

Ingredients
400g bashed digestive biscuits (about the size of a penny)
200g unsalted butter (into the pan)
6 tablespoons Golden Syrup (in with the butter)
4 tablespoons Cocoa powder (in with the butter & syrup)
100g Dried fruit (you choose)
600g Ready made fondant
Raspberry jam (for sticking the layers together)

Directions
Step 1
Put all your digestive biscuits into a clear plastic bag and break up with a heavy rolling pin, you want pieces the size of a penny. Place the broken pieces along with the dried fruit into a large bowl ready for coating. Place your broken dark chocolate pieces into a bain marie, leave on a low heat to melt the chocolate.

Step 2
Put the butter, syrup and cocoa powder into a saucepan to melt, mix to a smooth paste

Step 3
Add your butter syrup mixture to your dried fruit and digestive biscuits and mix by hand until fully coated. Pour contents into two buttered 10" spring form cake tins and press and spread evenly with the back of a spatula.

Step 4
Lastly divide your melted dark chocolate between the two cake tins spreading evenly over the top. Place in the fridge for around thirty minutes. In the meantime divide the ready made fondant into three pieces. Get your chocolate cakes out of the fridge and briefly sit on a hot surface to loosen and place them on some greaseproof paper ready for the build.

Step 5
Put three to four tablespoons of raspberry jam in a small bowl and mix until smooth. Press down and roll out your base from the white fondant, use the base of the cake tin to cut out the exact size then paint with raspberry jam and lay one of the chocolate crunch fillings on top.

Step 6
Repeat the process for the middle layer of white fondant painting with jam flipping it onto the chocolate crunch cake, then again paint with raspberry jam, repeat until you have the last piece of white fondant.

Step 7
Finish off with any decoration you want, my finish is just an example

This Chocolate Crunchy Fondant Cake is very rich so portion accordingly. It will keep for up to a week in an air sealed container. You can of course decorate to your own tastes or occasions, its a very versatile cake.



Chocolate Crunchy Fondant Cake

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