This small banana chocolate dome cake is pretty, and really nice to pack into a little gift box as an edible Christmas gift for your loved ones. The cake is not only rich and moist, but it is also quick to prepare and finish off with ganache frosting. You can keep it refrigerated for about 3 days, and it stays fresh. Definitely a perfect dessert to enjoy when ending off a festive meal, or for any special occasion.
I’m also very happy that this recipe is featuring in the Gourmet Living Magazine Dec 2016/Jan 2017 issue, which is now available at all bookstores and newsstand in Singapore. At the same time, I’m giving away one copy each of the magazine and a keepsake teaspoon to 4 lucky winners (internationally).
To take part simply :
- Like my Anncoo Journal facebook fan page (here).
- Please leave a comment at the comment box below or at my FB fanpage with your name, your country and email address. Do not sign in as “Anonymous”; please type in your name!
- Closing date will be on 18th Dec 2016. GOOD LUCK EVERYONE!
谢谢食尚品味让我的食谱再次出现在你们的双月刊里 (十二月2016/一月2017)。为答谢大家一直以来的支持我的部落格, 我将会送出食尚品味杂志和精美小茶匙给4位幸运者。
参加抽奖方式非常简单！只须在这帖子里留言（留言箱在下面）。
- 有兴趣参加抽奖的朋友请留下您的名字，电邮地址和您来自于哪一个国家。为了方便Facebook 朋友参与抽奖活动，您也可以在我的facebook fan page里留言 (请按个赞 – LIKE）！(请留下您的名字，请记得留下你的电邮地址和您来自于哪一个国家在Facebook)
- 栽止日期是18日12月2016. 这公开与世界各地所有的读者参与 。祝您好运！
Congratulations to the 4 winners!!!
恭喜4位得奖者!!!
YEONG JIUAN
NAOMI ANG
PHOON HONG
KAREN TUNG
**************
Banana Chocolate Dome Cake
Ingredients
- Dry Ingredients:
- 125 g plain flour
- 40 g Valrhorna cocoa powder
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 1/8 tsp salt
- 130 g caster sugar
Wet Ingredients - 1 large egg
- 250 g banana - mashed
- 60 ml corn oil
- 60 ml warm water
- 120 ml fresh milk
- 1 tsp vanilla extract
Other ingredients - some butter for greasing
- some icing sugar
Chocolate Ganache - 120 g semisweet chocolate - chop into small pieces
- 120 g bitter sweet chocolate
- 30 g soft butter - softened
- 185 ml diary whipping cream
Instructions
- Sift dry ingredients (except salt and castor sugar) into a bowl and combine well with salt and caster sugar.
- Combine all the wet ingredients in another bowl with egg. Stir well with a hand whisk then pour them into the dry ingredients. Fold well with a spatula till combined.
- Pour batter mixture into half-sphere (greased with butter). Bake in preheated oven at 180 deg C for about 25 mins or till skewer inserted into center of the cake comes out clean.
- Let cakes cool completely in the mould. Unmould and refrigerate for about 10 minutes for easier ganache frosting in the next step.
- Pour ganache over cakes and refrigerate for 5 minutes. Pour over a second ganache layer to get a smooth frosting. Refrigerate for another 5 minutes to set.
- Dust cakes with some icing sugar or decorate as desired.
- Ganache cream - Place chocolate and butter into a bowl. Bring whipping cream to boil at medium heat. Turn off heat and pour over the chocolates. Stir till smooth. Leave to cool slightly.
香蕉甘纳许半圆蛋糕
干料：
- 125克 中筋面粉
- 40克 可可粉
- 3/4茶匙 苏打粉
- 3/4茶匙 泡打粉
- 1/8茶匙 盐
- 130克 细糖
湿料：
- 1个 大鸡蛋
- 250克 香蕉肉，压烂
- 60毫升 玉米油
- 60毫升 温水
- 120毫升 牛奶
- 1茶匙 香草香精
- 其他用料
- 牛油适量 （涂摸具用）
- 糖分适量
伽纳彻酱
- 120克 半甜巧克力
- 120克 苦甜巧克力
- 30克 含盐牛油
- 185克 动物性奶油
- 将巧克力和牛油放入碗中。以中火煮棍鲜奶油，熄火。倒入到巧克力中，搅拌成顺滑状，稍微放凉备用。
做法：
- 将干料（盐和细砂糖除外）筛入碗中，加入盐和细砂糖混匀。
- 在另一个碗中放入湿湿料，用打蛋器搅匀，然后倒入干料中。用橡皮刮刀翻拌均匀。
- 将面糊倒入已抹上牛油的半圆蛋糕摸中。放入预热烤箱至摄氏180度的烤箱，烘烤约25分钟。
- 将蛋糕连摸一起待凉，然后脱摸。放入冰箱冷却10分钟，以使淋酱的操作更容易。
- 将伽纳彻酱淋在蛋糕上，放入冰箱冷却5分钟。再次淋上伽纳彻酱，让表面更为平滑。放入冰箱冷却5分钟直至伽纳彻酱凝固。
- 撒上糖粉或依个人喜好装饰。