Monday, April 26, 2010
Scale of difficulty ★★
I looooove coffee :) I love almost anything coffee flavoured so how can I possibly not make these chiffonlets? The cake batter was relatively easy to make. I had a bit of mishap with the meringue tho :( I accidentally dropped a bit of yolk in my egg white but managed to scoop it out. The cake was very soft and fluffy, very much like an angel food cake actually, but of course it is coffee flavoured. Since I didn't have a mini bundt pan, I just used the ordinary cupcake molds.
I made the syrup and ended up only using maybe 1/3, in hindsight I probably shouldn't have used it at all because the syrup made the cake all gooey and stinky :( I ended up throwing all the cupcakes into the oven for another 10 minutes to try and dry out the syrup.
I didn't use the dulce de leche whipped cream because I wanted to bring these to work as we'll be having a birthday morning tea on Tuesday. I thought the dulce de leche whipped cream might not survive the bus ride to work. So I decided to go with a mocha whipped ganache because the addition of chocolate is meant to make cream a lot more stable. I have no idea what is the problem with me, chocolate, cream and ganache! But I've made ganache probably 5 times and 3 out of 5 times my chocolate/cream have split!! I was very gutted this time that I think either my ganache has split or I've overwhipped it. Not quite sure what went wrong :( However I ended up adding a bit of gelatine in it and it turned out a bit like chocolate mousse, which is not necessarily a bad thing.
Hopefully my chocolate 'mousse' will survive the bus journey to work tomorrow! Fingers crossed :)
PS: does anyone have tips on how to make chocolate ganache?