Pearl of the Orient

This blog is inspired by the rich cluture and food found in Penang, an island in Malaysia known as the Pearl of the Orient. The author of this blog is Japanese influenced and she enjoys travelling, cooking and ofcourse, eating.

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Location: Penang, Malaysia

I'm a little plump rabbit who lives in Penang. I hop around with a camera round my neck snapping photos of Penang and foodstuffs. If you meet a rabbit like that in Penang, that should be me ; )

Tuesday, November 08, 2005

Ganache Accident Results Mouse Cake & Raspberry Jello (GA = MC + RJ)

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I had been a bit obsessed with dark chocolate after participating in last month’s Sugar High Friday event (SHF #13 – Welcome to the dark side: Dark Chocolate theme). My entry was called, Chocolate Praline Cookies with Gummy Bears, which is a recipe by Alexander Goh with a little cute twist of Gummy Bears from Glutton Rabbit.

Right after the SHF, I bought another bar of cooking chocolate for ‘playing’ purposes but could not decide on what to cook until I came across an interesting ganache recipe by Alex Goh in his book called ‘Temptation of Chocolates’. This ganache recipe calls for milk instead of heavy or whip cream. Creams can be rather pricey, so I thought this was a clever recipe. I finally decided to bake a spongecake and frost it with milk ganache – as belated or rather overdue birthday present for my cute little sister who loves cheese.

By the way, for those are not so familiar with ganache, here is the description by ‘Own Cooking’ (my main reference)…

“Ganache is a blend of chocolate and cream. It may also include butter, liquour or other flavourings. Any bittersweet, semisweet or dark chocolate may be used… Depending on its consistency, ganache may be used as a filling, frosting or glaze type coating on cakes or pastries. The ratio of chocolate to cream determines how thick the cooled ganache will be. Equal parts of chocolate and cream are best for frostings…”

So this is what I did with my 200 gram bar of Van Houten (100% Cocoa Butter, Belgian Chocolate Recipe, Delicious Even As It Is) cooking chocolate. Sad to say, a mishap happened during my cooking endeavor. For your info, the original recipe called for 500 gram of chocolate and I only had 200 gram. Due to miscalculation or something (did I ever tell you that I was poor in mathematics?), I screw up the whole recipe by adding too much milk into the ganache…

What could be worse? The spongecake baked and ready, just waiting to be iced but the ganache was too runny. I tried to salvage the ganache by adding some powdered sugar. The consistency did become thicker (in sort of an unnatural way), but I wonder if this stuff can still qualify as a ganache after being added with so much powdered sugar? Any experts out there who can advise?

Having done this, I quickly iced and decorated the cake with a simple mouse cartoon and some cheese. It was a consolation that my little sister did like the cake very much – this was because she has a soft spot for mouse and cheese - but the other siblings complained about the spongecake being to soggy… whoops… I guess powdered sugar didn’t really help...


After icing the whole cake, I still had some leftover ganache. I didn’t want to waste the thing so I bought a packet of Lady’s Choice Raspberry Jelly Crystal and made a dessert out of it. In a tall glass I poured in alternative layers of ganache and raspberry jelly. The dessert was chilled and served with whip cream, wafer rolls and chocolate peices. Tasted quite good, but the ganache was a slighty on the grainy side...

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Overall, I would say that, the whole experience was rather discouraging. I somehow wished that the ganache had came out fine. But, as the saying goes practice makes perfect. Wish me luck in my future efforts…

16 Comments:

Blogger humblewarrior said...

Liqour Chocolate cake? Nice! Say can you make Tiramisu Cheesecake? By the way, are you considering opening your bakery someday?

Wednesday, 09 November, 2005  
Anonymous Anonymous said...

I think they both looked great! Can't spot any mishaps. Are they real cheese? What type did u use?
Kimmy

Wednesday, 09 November, 2005  
Blogger day-dreamer said...

Finally I know why I am so hungry these days. Part of the reason must be your blog. Always publish such yummy stuff but also didn't offer me some.

Btw, if you're considering to hire a part-timer to taste your masterpieces, I'm available after Dec 2. Where to can I send my resume?

Wednesday, 09 November, 2005  
Blogger rokh said...

your cake still looks yummy. don't be discourage. the last time my friends and i whipped up a ganache, it is dump-in-everything kinda ganache, and nevertheless still tasty.

Wednesday, 09 November, 2005  
Blogger Tibbar de Gniw said...

This comment has been removed by a blog administrator.

Wednesday, 09 November, 2005  
Blogger Tibbar de Gniw said...

Discouraging?! They look great! I mean, if they really are discouraging (though I seriously doubt it), you'll just have to go with Humblewarrior's idea and open a bakery. One of those posh ones with big decorated cakes in the window, so that I won't be able to miss it when I go to Penang.

By the way, to the little rabbit who makes mochi in the moon, this is the little rabbit who bakes cookies in the moon, and who sometimes bakes chocolate chip cookies or butter cakes in KL.

Wednesday, 09 November, 2005  
Blogger boo_licious said...

Hmmmm, I once made ganache from a local cookbook, the Kevin Chai one and it was so watery too! Maybe it's just their version?

Like all the others, I say again - it looks great! You have a real flair for decorating cakes. So cute the little mousie and the jello.

Wish you could be in KL - saw that Alex Goh is teaching a cookie class this month.

Wednesday, 09 November, 2005  
Blogger NKW said...

super duper cute and adorable cake!!

Wednesday, 09 November, 2005  
Blogger Chen said...

u really spend lotsa time baking, cooking etc etc nowadays :)

Wednesday, 09 November, 2005  
Anonymous Sarah Lou said...

Yummy chocolate mousse cake. It may have not been your kitchen high point but it looks soooo good!

Thursday, 10 November, 2005  
Blogger Greenapple said...

yoh .. now i'm tempted to bake cakes! ;)

Thursday, 10 November, 2005  
Blogger babe_kl said...

hey dun give up, cooking is like that i guess. we just hv to readjust all the time to get things right

Thursday, 10 November, 2005  
Blogger fooDcrazEE said...

ganache ...... courier some over rabbit.

Thursday, 10 November, 2005  
Blogger glutton rabbit said...

Warrior,
No-lah. It's just plain sponge cake with chocolate ganache. I hadn't try makind tiramisu before, the recipe calls for mascarporne cheese which I have yet to find in Penang. Bakery, not now, I am just an amateur. Maybe next time ;p...

Kimmy,
Thanks for the encouragment :..). For decoration, I used cheddar cheese slices poked with holes...

Dreamer,
Haha... I will surely hire you when I open a bakery ;p. BTW best of luck with your SPM!

Rokh,
Thanks for the encouragement. It must be fun to cook with your friends - like a happy family sometimes. Don't you think so?

Tibbar,
Thanks cookie rabbit. Mochi rabbit feels a bit better now...

Boo,
I'm so glad you think the mousie and jello is cute! The mousie doodle was done with royal icing. Too bad I'm not in KL, I am so tempted to attend Alex Goh's cookie glass...Oh Lucky you!

NKW,
Thank you. I'm really glad you liked it : ).

Doc!
Yes, cook till I drop. Must be been kitchen flu... any shots for this doc?

Sarah Lou,
Thank you. BTW, you have a great site. Those chocolate chip cookies looks awesome!

Greenapple,
Please bake them and share it with us ; )...

Babe,
I understand, every recipe needs to be perfected... Thanks for the words of wisdom ; )...

Food-man,
Cannot courier-lah. Fragile. Later end up with mash potatoes!

Thursday, 10 November, 2005  
Anonymous Anonymous said...

have you tried the truffle cake by alex goh

Sunday, 03 September, 2006  
Anonymous Carol said...

Looks delish! It must have been heavenly!

Saturday, 23 April, 2011  

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