Another year older and creative. Hmm!!! What is a birthday? To me, it’s only a number telling you that you are still going strong, so enjoy the number you hold right now. As long as you stay healthy and have a life full of adventure that never dulls. I am exploring my new flower mold. It’s very tiny to fill the chocolate in. Got to be very patient.
Even though my birthday is over, I am still celebrating with friends and many more wishes me Belated Birthday. I am grateful to have friends who appreciate my friendship, love and caring. Most of all I am truly grateful to God for He had been a loving Father, and trustworthy best friend. He also walks, guides, and watches over me to this day. Together with God I had reach this Big Senior number. Here I am still young at heart and in appearance. Thus, I am being gifted with culinary skills to bake cake. So, I praise God for all he had done for me.
This is a simple butter cake with a quick method to follow. As you know I love all berries so I am going to add it in and have some as garnish along with my craving for chocolate and my new found salted caramel bites. I am glad that my new flower mould turned out well. The cake is moist, sweet, crunchy and delicious. Let’s bake a birthday cake to mark the mileage I had reached!!!
Ingredients
Dark and white chocolate moulds
80 g dark cooking chocolates broken into pieces
1 Tsp truffle infused oil
280 g white melting chocolates
1 Tbs truffle infused oil
Cake
250 g butter
180 g blueberries, washed, dried
4 eggs
1/4 lemon zest
1/8 kaffir lime zest
60 ml orange juice, (bought)
1 1/2 c plain flour, sifted
1 1/4 c castor sugar
1 1/2 Tsp baking powder, sifted
Method
One day in advance
Place enough water in a pot on medium heat. Put a glass bowl that can sit on top without touching the water and cover the pot to prevent steam from escaping. Put dark chocolate into the bowl, stir from middle out until chocolate melted completely. Remove and stir in oil. Set to cool for about 30 seconds. Then spoon chocolate into the moulds. Freeze chocolate until needed.
Using the same pot, check if enough water, place another bowl sit on top, add white chocolate into bowl, stir from middle out until chocolate melted. Note: white chocolate can harden quickly, if it does put back on top of pot. Set to cool slightly, spoon onto the tiny mould. This take time as I only have one mould. However, it freezes faster than dark chocolate. Remove it after 30 minutes. Warm up chocolate and repeat spoon on to mould and repeat freezing until used up all chocolate. Transfer to container and keep in freezer until later.
The next day
Preheat oven 170 degrees C. grease and line a loaf pan. In a food processor, beat sugar and eggs for 2 minutes. Melt butter in a small pot until hot. While motor is running pour the butter into the tube of food processor, followed by both the zest and orange juice.
Stop the food processor, remove the lid and add flour and baking powder. Cover the lid and beat until just combined, making sure there are no lumps. Remove the food processor blade and pour the batter into the prepared pan.
Gently pushing the blueberries into the batter. Gives a couples of knocks on bench top. Smooth the top. Bake in the preheat oven for 50 minutes or until skewer out clean. Switch off the oven, leave cake in for 30 minutes.
Then remove once time up on to a wire rack. Let it cool for 15 minutes. Then lift up onto another wire rack to cool further about 20 minutes before transferring to a plate. I flipped it twice so that the blueberries are facing up. You don’t have to do it.
Just before serving, garnish with strawberries on the four corners, place a candle, as it’s a birthday cake and next is the white flowers chocolate and followed by a strawberry chocolate. Serve with chocolate, coffee, tea and dessert wine. Enjoy!!!
Note: if you want to keep chocolate for another cake keep it in airtight container in freezer. Best use before 1 month. You can get different mould from shop or buy online. You can omit blueberries. You can use any fruits of your choice. You can do layering of blueberries just gently press them in after adding batter at the base, followed by blueberries. You will need more blueberries.
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