Heart shape profiterole gateau


Hello, today i bring to blog this recipe , long one … The decor is up to you , no matter try to copy if dont do with your love and care never be same . Very hard cuz have to much stuuf to do before build cake . I hope you like , enjoy and Happy sunday .

For sponge :

Victoria chocolate Sponge Ingredients
285g butter or margarine (at room temperature)
285g caster sugar
240g self-raising flour
45g cocoa
2 teaspoons (12.5ml) baking powder
5 Eggs

This cake uses the all in-in-one method so first sieve the flour, cocoa and baking powder into a large bowl and then add all the other ingredients into the bowl.  Using an electric whisk beat the ingredients together, starting slowly then on medium speed until you get a smooth, creamy consistency.  Ensure it is all mixed together.

Use the mixture in heart shape tin and bake at 180 degrees  (350 degrees fahrenheit) for 30-40 minutes. The cake should be springy to the touch.  When cooked leave to cool for a few minutes and then turn out onto a wire rack to cool completely.

For profiteroles

Ingredients :
For the choux pastry

200ml/7fl oz cold water
4 tsp caster sugar
85g/3oz unsalted butter, plus extra for greasing
115g/4oz plain flour
pinch salt
3 medium free-range eggs, beaten

Preheat the oven to 200C/400F/Gas 6. Place a small roasting tin in the bottom of the oven to heat.

For the choux pastry, place the water, sugar and butter into a large saucepan. Heat gently until the butter has melted.

Turn up the heat, then quickly pour in the flour and salt all in one go.

Remove from the heat and beat the mixture vigorously until a smooth paste is formed. Once the mixture comes away from the side of the pan, transfer to a large bowl and leave to cool for 10-15 minutes.

Beat in the eggs, a little at a time, until the mixture is smooth and glossy and has a soft dropping consistency – you may not need it all.

Lightly grease a large baking sheet. Using a piping bag and plain 1cm/½in nozzle, pipe the mixture into small balls in lines across the baking sheet. Gently rub the top of each ball with a wet finger – this helps to make a crisper top.

Place the baking sheet into the oven. Before closing the oven door, pour half a cup of water into the roasting tin at the bottom of the oven, then quickly shut the door. This helps to create more steam in the oven and make the pastry rise better. Bake for 25-30 minutes, or until golden-brown – if the profiteroles are too pale they will become soggy when cool.

Remove from the oven and turn the oven off. Prick the base of each profiterole with a skewer. Place back onto the baking sheet with the hole in the base facing upwards and return to the oven for five minutes. The warm air from the oven helps to dry out the middle of the profiteroles.

For the filling, Homemade whip vanilla cream .When the profiteroles are cold, use a piping bag to pipe the cream into the profiteroles.

Chocolate Buttercream

1 cup butter (8 ounces)
1 & 3/4 cups cocoa powder (5 ounces)
6 cups powdered sugar (25 ounces)
1/2 cup + 3 tablespoons milk
2 teaspoons vanilla

In a large bowl, combine the powdered sugar and cocoa powder. Beat the butter with an electric mixer at medium speed for about one minute. Reduce the mixing speed to low, and add the sugar/cocoa mixture about 1/2 cup at a time. Halfway through this process, add the milk and vanilla. Once all of the ingredients are thoroughly incorporated, beat at medium speed for about two minutes or until fluffy.

Homemade Vanilly Whipped Cream

1 cup (1/2 pint) heavy or whipping cream
2 teaspoons pure vanilla paste or extract
2 teaspoons confectioners’ sugar

Beat the cream and vanilla in a chilled non-reactive bowl with a whisk or an electric mixer just until they hold a loose peak. (Lift the beater from the cream and look at the shape of the peak at the end of the whisk; it should hold a lazy curve.) Sift the sugar over the cream and continue to beat just until it holds a soft peak. Take care not to over beat the cream or it will be look curdy. Serve, or refrigerate covered for up to 4 hours.

Font : http://www.foodnetwork.com

Homemade Caramel Sauce


1 cup (200g) granulated sugar
6 Tablespoons (90g) salted butter, cut up into 6 pieces1
1/2 cup (120ml) heavy cream2
1 teaspoon salt


Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon.
Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.
Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
Very slowly, drizzle in 1/2 cup of heavy cream while stirring. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added.
Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
Remove from heat and stir in 1 teaspoon of salt. Allow to cool down before using.

Make ahead tip: You can make this caramel in advance. Make sure it is covered tightly and store it for up to 2 weeks in the refrigerator. Warm the caramel up for a few seconds before using in a recipe. This caramel is OK at room temperature for a day if you’re traveling or gifting it.



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Chocolate and Raspberry Swiss Roll


 Hello once again today i bring the blog old recipe from my portuguese blog Simple Life and it was reci used for challenge in Dia Um… Na Cozinha !  22nd edition (03/01/2015)  the theme was “PIES CANDY” (rolled) and because Valentines Day is nearly here i bring this recipe to this blog.

4 extra large eggs, separated and at room temperature (if you do not have extra large, I probably would add an extra egg)

¾ cup sugar

5 ml vanilla extract (optional)

½ cup flour

¼ cup cocoa

5ml baking powder

2sp salt
Beat the egg yolks, add sugar gradually, beating until thick.Add the vanilla essence.Sift the flour, cocoa and baking powder together and fold in the beaten egg yolks, using a metal spoon.Beat the egg whites with the salt until stiff but not dry.Fold the egg whites gently into the batter hits with a metal spoon.Line a 23 cm x 32 cm tin roulade with parchment paper.
Grease well and pour the batter into the tin.Bake in preheated oven at 180ºC for 15-20 minutes (please check from 15 minutes as the mine was ready to leave then).Call immediately for a damp cloth sprinkled with sugar or follow my steps above,
remembering to remove the drier edges.Remove the paper and roll up carefully.Leave to cool in the wet tea towel.Prepare your stuffing (I used chocolate truffle and fresh raspberries ).
When cool, gently unroll the roll and spread the filling, using a spatula or the back of a spoon. Reverse it again, as tight as you can.
Why in the cold for another two hours … After retire, remove the cloth and garnish (if you like it garnish is ready )…
Dust lightly with sifted confectioners sugar before serving, i use caster sugar.
Chocolate Truffle


90g unsalted butter, coarsely chopped

500g good quality dark chocolate chopped

2/3 cup (80ml) thickened cream

2 tablespoons glucose syrup tea

Place the butter and chocolate in microwave safe medium sized bowl.
Microwave at medium power for 1 minute. Stir then continue to microwave on medium power for 30 sec intervals. Continue until the chocolate has just melted. This should not take more than 2-3 minutes.Add the cream and glucose. Mix until combined and smooth by.Cover and allow to cool until a spreadable consistency. Then it is ready for use. Give the filling Thorough agitation immediately before use.
The outer bowl cools faster than the center, and this will ensure that the texture is uniform.
Add raspberries and is ready to use .

Decor the way you want i use shortbread heart shape and truffle on pipe bag and sugar hearts =)
Tips: (really importante)
The outer bowl cools faster than the center, and this will ensure that the texture is uniform on truffle.
Always use a damp cloth sprinkled with sugar and remembering to remove the drier edges.Remove the paper and roll up carefully.

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Chocolate Cake


Today I bring to the blog this recipe , we love us and devour.This is my favourite chocolate cake recipe,is moist and with the ganache its like the perfect dessert or birthday cake or even wedding cake depends on decoration, this one was B-Day cake and it was delicious.

Ingredients :
50g Sifted Cocoa Powder
6 tablespoons Boiling Water
3 Large Eggs
50ml Milk
175g Self Raising Flour
1 rounded teaspoon Baking Powder
100g Butter, softened
275g Caster Sugar

For the ganache and filling :

150g Plain Chocolate (39% Cocoa Solids)
150ml (¼ pint) Double Cream

Pre-heat the oven to Gas mark 4/180°C/Fan 160°C. Grease two 20 cm (8 inch) deep sandwich tins and line the bases with baking parchment.

Blend the cocoa powder and boiling water in a large bowl then add the remaining cake ingredients and beat until the mixture has become a smooth, thickish batter. Then divide the cake mixture equally between the two prepared sandwich tins and level the surface using a back of a spoon.

Bake in the pre-heated oven for about 25–30 minutes or until the cakes are well risen and the tops spring back when lightly pressed with a finger. Leave to cool in the tins for a few minutes before turning them out, removing the baking parchment and transferring to a wire rack to cool completely.
make the ganache icing break the dark chocolate into pieces and pour the cream in a heatproof bowl set over a pan of simmering water and gently heat together for about 10 minutes or just until the chocolate has melted, stirring occasionally.

Remove the bowl from the heat and stir the chocolate mixture to make sure it has completely melted and that there are no lumps. Leave to cool until it is on the point of setting . Sandwich the cakes together and use a small palette knife to smooth the ganache on the top.

Keep in a cool place until ready to serve.


Truffle Icing :

12 ounces semi sweet chocolate chips
4 ounces baking chocolate
12 ounces butter, room temperature
4 ounces cream cheese, softened
1 2-pound bag powdered sugar, about 71/2 cups
10 tablespoons milk, plus more for thinning
2 teaspoons vanilla

Instructions :

Combine chocolate chips and baking chocolate in a medium size microwave-safe bowl. Microwave on high for 1 minute. Stir and return to microwave for 30 second intervals, stirring in between, until chocolate is melted and smooth. This will take about 2-2½ minutes. Set aside to cool.
In the bowl of an electric mixer, combine butter and cream cheese. Beat for 1 minute until smooth. Add cooled chocolate mixture and beat until incorporated.
With mixer on low speed, add powdered sugar and ½ cup milk. Beat until smooth, adding more milk, as needed to achieve smooth, fluffy consistency. Beat on medium-high speed for 4 minutes. If spreading icing with a knife, you’ll want a fairly loose consistency. Piping requires a somewhat stiffer consistency. You made need to add a bit more milk or powdered sugar to get it just right. If you’re doing the swirly piping, try a small amount in your pastry bag to see if it is “right”. It should flow easily out of the bag but create distinct swirly patterns when you pipe. You don’t want it to be so loose that the pattern “wilts” or so stiff that you have to use a lot of pressure.

Recipe for truffle : thecafesucrefarine  

You can then decorate the your cake the way you like or ocasion , i use truffle and shavings os dark belgian chocolate for strips white chocolate .

“This will become your favourite chocolate cake recipe – it is the best! It is speedy to make and the easy filling doubles as an icing. The cake is moist and has a ‘grown-up’ chocolate flavour”.
– Mary Berry


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