Triple Decker Fudge Slice
Category: Cakes & Frostings, Cheese, Chocolate, Cookies & Bars, Desserts
Satu lagi resep yang bisa jadi fave gue..di antara sekian banyak resep favorit hehehe
Yah sukanya emang ama yang model-model bgini. Selain moist banget, paduan rasa dari coklat, keju, gula dll..pokoknya suka deh.
Catatan dari gue, ati2 waktu memanggang lapis paling bawah. Karena tipis, jadi cepet gosong. Kalo dah gosong, pait banget.
Hmm truss…resep bukan dari Gordon Ramsay hehehe tapi, lagi-lagi dari buku Superb Brownies, Cakes & Slices keluaran Periplus. Banyak resep dari buku ini yang pengen gue praktekin..;) Wink
Apalagi yaa…hmm ga nyesel deh bikin ini. Makin cinta ama buku ini *meluk-meluk buku* hehehehe..
Triple Decker Fudge Slice
Source : ‘Superb Brownies, Cakes & Slices’ Book (Periplus)
½ cup (60 g/ 2 oz) plain flour
2 tablespoons cocoa powder
2 tablespoons caster sugar
60 g/2 oz butter, melted
1 tablespoon milk
½ teaspoon vanilla essence
Vanilla topping:
250 g/8 oz cream cheese, cubed
1/3 cup (90 g/3 oz) caster sugar
1 egg
1 teaspoon vanilla essence
Chocolate topping:
125 g/4 oz milk chocolate, chopped
125 g/4 oz butter, chopped
2 eggs, lightly beaten
½ cup (125 g/4 oz) caster sugar
¼ cup (30 g/1 oz) plain flour
Icing sugar, for dusting
1. Line a lightly greased 18 x 28 cm (7 x 11 inch) shallow tin with non-stick baking paper, overhanging two sides.
2. Sift the flour, cocoa and sugar into a bowl. Add the butter, milk and vanilla and mix well to form a dough. Gently knead on a well floured surface for 1 minute, adding more flour if sticky. Press into the tin and refrigerate for 20 minutes. Preheat the oven to moderately hot 190°C (375°F/Gas 5).
3. Cover the pastry with baking paper, fill with baking beads or rice and bake for 10-15 minutes. Remove the paper and rice and reduce the heat to moderate 180°C (350°F/Gas 4). Bake for 5-10 minutes, then leave to cool.
4. The make the vanilla topping, beat the cream cheese until smooth. Gradually beat in the sugar, then the egg and vanilla essence. Beat well, pour over the base and refrigerate.
5. To make the chocolate topping, melt the chocolate and butter in a small pan, stirring over very low heat until smooth. Mix together the eggs and sugar. Stir in the melted chocolate mixture and flour until just combined.
6. Pour the chocolate topping over the cold vanilla topping and smooth with a spoon. Reduce the oven to 160°C (315°F/Gas 2-3) and bake for35-40 minutes, or until just set. Leave to cool completely, then refrigerate for 2 hours, or until firm. Dust with icing sugar before cutting.
