Week 93: Chocolate Japanese cotton cheesecake


This was a bit of a last minute effort as I had made plans to go out of town for the holiday weekend, but didn’t want to disappoint my friend who was hoping I could help bake a cake for her colleague’s birthday. So I went with a tried and tested, and pretty recipe. And to my surprise, it won me the #goldenmixerbadge on Twitter.


The recipe below is basically double portion of the original cake recipe, with some changes to the frosting.

Makes an 8-inch round cake

For the cotton cheesecake

250g cream cheese

6 egg yolks

80g castor sugar

60g unsalted butter

100g full cream milk

60g cake flour

20g cocoa powder

large pinch of salt

2 tsp pure chocolate extract

6 egg whites

1/2 tsp cream of tartar

80g castor sugar

 

Follow the instruction here.

For the chocolate ganache

140g dark chocolate couverture (>70% cocoa butter), chopped

60g heavy cream

85g unsalted butter, at room temperature

1) Place chopped chocolate in a large bowl.

2) Heat cream in a heavy saucepan until just before boiling point.

3) Pour hot cream onto chocolate and allow to sit for a minute, then, stir slowly to mix.

4) Add the butter to the chocolate mixture, and stir until ganache is smooth and glossy.

5) Allow to cool to room temperature and spreadable consistency.

For the Bailey’s whipped cream frosting

2 1/4 tsp gelatine powder, bloomed in 2 1/4 tbsp cold water

67g icing sugar, sifted

540g heavy cream, very cold

3 tbsp Bailey’s Irish cream

1) First, melt the bloomed gelatine in a bain-marie, making sure there are no visible gelatine granules in the mixture. Remove gelatine from heat and leave to cool.

2) Whisk the cold heavy cream and icing sugar until soft peaks.

3) Add the Bailey’s cream into the gelatine mixture and stir to combine. Lower the speed of the mixer and pour in the gelatine mixture.

4) Continue whisking until just before stiff peaks. Take care not to over whip.

5) Scrap whipped cream into a bowl and cover with cling wrap, keeping it refrigerated overnight.

To assemble

1) Slice cotton cheesecake into 3 horizontal slices.

2) Put the bottom slice onto the cake board, then, spread with about 1/3 of the chocolate ganache.

3) Spread about 1/2-inch thick layer of whipped cream frosting on top of the chocolate ganache.

4) Repeat with the second cake layer, ganache and frosting, and finally topped with the last cake layer.

5) Apply a thin crumb coat covering the entire cake and allow to freeze overnight.

6) Mix about 1/4 of the remaining whipped cream frosting with the remaining chocolate ganache and pipe a ring of rosettes around the bottom of the cake.

7) Mix another 1/4 of the remaining whipped cream frosting with the chocolate whipped cream frosting, and pipe the second ring of rosettes top the first layer.

8) Repeat with the third and last quarter of whipped cream, so you get lighter shades of chocolate whipped cream as you cover the entire cake with rosettes.

I was quite surprised at how delicious the Bailey’s whipped cream frosting turned out to be! Now, all I want is to have an entire cake to myself.

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2 Responses to Week 93: Chocolate Japanese cotton cheesecake

  1. Pingback: Week 102: Chocolate Japanese cotton cheesecake | The Baking Hermit

  2. Pingback: Week 144: Chocolate Japanese cotton cheesecake | The Baking Hermit

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