This chocolatecake recipe from Momofuku MilkBar Cookbook. Well, I managed to transform all that I have baked and made into this wonderful triple layer chocolatecake with milo milk crumbs
Place the chocolate in a heatproof bowl and set it over, but not touching, the simmering water. The long walk to and from class a few times a day in this weather never fails to put me in a bad mood, but luckily a nice warm cake never fails to put me in a great mood
Pour evenly over warm crust and sprinkle with chocolate chips. There were some crumbs left in the pan and the crumbs were delicious so I can only assume that the bars were too
When the cake is cooked, remove from oven and unmold onto a plate. Grease a bundt cake pan (24 x 8 centimeters / (9 1/2 x 3 1/4 inches)) with margarine and sprinkle with flour. Put the chocolate broken into pieces and the margarine in a bowl and melt for 1 minute in the microwave. Add the chocolate mixture and the milk and beat for 2 to 3 minutes to incorporate
Now drop milkchocolate chunks in the middle of the cake batter. Am a sucker of dark chocolate but everyone at home are ardent fans of milkchocolates, needless to say my store room will always have both dark and milkchocolates
The delectable, buttery, smooth and crunchy organic milk toffee bars get melted as part of the cake batter, chopped pieces get stirred into the batter, and lastly, the milkchocolate toffee adorns each tier of the double rich cake
As a (very) amateur food blogger, you can imagine how excited I was to get an invitation for an event hosted by Scharffen Berger Chocolate Maker at the Momofuku MilkBar Commissary in Williamsburg, Brooklyn
When the cream just comes to a boil pour it onto the chopped chocolate. Run a thin knife around the edges of the pans, invert the cake onto the rack, discard the paper, and let it cool completely
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