hello fine people of the internet! so we’re back to baked goods and to fruit and chocolate – sometimes i swear that this blog should be named fruit and chocolate instead since that’s my most frequent collaboration. i happen to truly love the combo as just chocolate is usually too much for me personally, unless it’s a random moment – not so random if ya know what i mean – time of the month and i really need chocolate. tmi alert?!
anyway, this was another one of those blogpost recipe tests that i fucked up without meaning to and ending up with a pretty damn good recipe outcome. because i usually don’t make chocolate that seems to be the recipes that i fuck up the most and it really does piss me off – if you can’t tell by the outstanding profanity laced in this paragraph! i find that chocolate can become too moist, and adding more moisture in the form of more chocolate, well nothing was fucking staying put. fresh out the oven, i knew the little bitch was a goner! at first, i went into the “dammit, now i’m going to have to remake it tons of times and fix it!” but i really, truly, absolutely hate not salvaging something.
i opted to just turn it into cake pops, but once again the consistency turned into something into more of a truffle, probably because of all the chocolate…again fuck that chocolate…..but all in all the end result was absolutely amazing…a bit brown for photos, but whatever….i made it a point to try this fuck recipe one more time except this time on purpose to make sure it wasn’t my inner *make this work tatiana* making me think it was good; it wasn’t and now it’s on the blog; and while i’m not a quitter, i’m just not in the mood to try and fix the recipe into what it was supposed to be, especially since it was a time specific recipe i wanted to be, but with a full time job and no social life i just couldn’t find the time *read that in sarcasm*
i rolled the “truffle pops?” in two different ways in the pictures, but as soon as i was done i realized maybe chocolate sprinkles would have been a better and prettier decoration, but i didn’t have any and i didn’t feel like leaving my house and it was after everything was said and done, soooo….i’m just a hot mess.
i would personally like to state that i find the cake crumbs the best preference – it added real crunch and it made sure that nothing was wasted. i found rolling it in shredded chocolate actually hard as the heat from your hands will usually melt the chocolate shards a bit so it can be a bit time consuming and a little messy. so once again, cake crumbs for the win!
i think this is a fairly odd place to end this post as this is a fairly odd post….if i’m not mistaken, my recent post has been on the more frantic weird yet still neurotic but profanity laced end of things. i kind of like it, kind of want some order back to my post, but i’ll just go with the “organic” flow of things….i hate that shit! thanks for reading and enjoy the post. also the spodify playlist of the music i was listening while making this hot mess is listed below as well as link to get to the actual playlist! enjoy the remainder of your day as well!
lessons learned // izzo (h.o.v.a.) // the climb // round here // hold on // falling slowly // bitch better have my money // don’t forget // great expectations // birds of a feather // bass down low (feat. the cataracs) // hard in da paint // jimmy lovine (feat. ab-soul) // drivin’ me wild // when the music’s not forgotten // fix a heart // bobby bitch // mad as rabbits // drunk in love (feat. jay-z) // i don’t wanna know // roger that // tell me what we’re gonna do now // best i ever had // explosions // changing // take me to church // animal // sweet thing // live and die // makes me wonder // babel // tattoos on this town // remainder // love me harder // alive // next to me // save me // my hero // harder to breathe // ordinary human // wake me up // gravity in terms of space-time // you are a tourist // good riddance (time of your life) // kerosene // starting over (feat. ben birdwell) // bet i (feat. t.i. & playboy tre) // bottom of the river // be be your love // pontoon // hurricane // nothing // brokenhearted // church pew or bar stool // the man
CHOCOLATE & SOUR ORANGE CAKE TRUFFLES
1 c. |125 g| flour
1 1/4 c. |250 g| sugar
6 tbsp. |45 g| cocoa powder
1 tsp. |5 g| baking soda
1/2 tsp. |3 g| fine sea salt
1/2 c. |113 g| vegetable oil
1/2 c. |115 g| sour cream
3/4 c. |178 g| water
1 tbsp. |15 g| distilled white vinegar
1 egg |50 g|
Orange Curd Ganache:
1/4 c. |56 g| fresh squeezed sour orange juice
1/3 c. |75 g| sugar
4 egg yolks |80 g|
3 tbsp. |45 g| butter
2 c. |350 g| white chocolate
cake crumbs (instructions below)
grated chocolate (take a bar of chocolate and with a peeler, grate it into slivers)
|sour orange curd ganache|
in a small to medium size sauce pan, add about 1 to 2 inches of water and let the pan come to a boil. in a small to medium size metal bowl combine all of your ingredients.
once the water is at a boil, over medium heat, take the metal bowl and place it on top of the sauce pot (warning: you want to make sure the water does not touch the pot; you want indirect heat, the steam should do the cooking). with a whisk, continuously stir your curd mixture until it has thicken, this should take about 5 to 10 minutes. (helpful hint: use a spoon to dip it into the curd, with your finger wipe through the middle of the spoon, if the curd stays separated then it is thick enough).
(fiy: a double boiler is not always an option as you need to have a metal bowl and a sauce pan that will also fit the bowl, if you can’t use the double boiler method, then simply use the small sauce pan: over low heat, cook the curd mixture and carefully watch it, it should take a shorter amount of time, but you should also sieve it to make sure that there are no cooked egg clumps in the curd mixture.)
once the curd is done, in a sieve, strain the curd into the bowl of white chocolate, and slowly combine your mixture with a heat safe spoon, allowing as little air as possible to come into your ganache. cover it with plastic wrap to avoid a skin forming and let it cool to room temperature.
then, with your mixer on medium, whip your ganache for about 2 minutes, until a fair amount of air has been incorporated and the texture is fluffier.
in a large bowl, add your sugar, flour, cocoa powder, salt, and baking soda, sift them and then mix them all together.
in another bowl you want to take your sour cream and whisk it out until it no longer holds form, then, slowly, add your vegetable oil while still mixing – no worries it will look curdled and that’s fine – then in a thin stream add your water to your vegetable oil and sour cream mixture while simultaneously whisking the entire mixture, add the white vinegar and then put it aside.
in a small kitchen bowl, crack and scramble your egg, add your wet mixture in takes of 3 to your dry ingredients followed by your eggs right before the last addition of your wet mixture. let the batter sit for about 30 minutes to thicken up.
preheat your oven to 350f, fill your cake pans a little under half way (they do rise!) let them sit for about a minute and them smack them on the table to release all the air bubbles that may be in them. then proceed to bake for 30 to 40 minutes, check after 25 minutes.
once your cake has cooled, break it up into little pieces and put it in a fairly large kitchen bowl, add your ganache and with your hand mixer on low, start to combine the mixture together until fully combined. then, using an ice cream scoop, scoop out your cake truffles into little balls and roll them into a circle. you can now either roll them in cocoa powder, chocolate chips, chocolate sprinkles, or retain some of your cake batter, break it into little pieces and bake them at 35-f/180c, for 16 minutes, stirring every 5 minutes and letting it cool completely and then breaking it into smaller pieces and roll your cake truffles into crispy cake crumbs.
downloadable recipe: CHOCOLATE AND SOUR ORANGE CAKE TRUFFLES