Le Red Velvet, you know? No, it is not the new nightclub in fashion, but a cake U.S.! The tire are nom (Red velvet translation) its red color, very very red. At the origin, its red color came from a reaction between the cocoa powder and acid components of the recipe as vinegar and buttermilk (buttermilk). Since, using food coloring to give it that deep red color. The traditional cake is in the form of a multi-layered cake of ice and broken ice on top of white icing, if it is found mostly in the form of cupcakes with white icing again.. What interested me about this recipe was pretty red color of the cake for a change of chocolate cake. After the Cakes pops, Discover the balls Cakes: This is the same concept of cake balls dipped in chocolate but without the spikes, So we do not talk more pops (Pacifiers) but balls (balls). A great dessert to bring to a dinner to entertain guests, add a pinch more sugar fizzy and will not know where to turn.
Based on a recipe by Bakerella
Cake for a dozen balls
Red Velvet cake:
- 150g plain flour
- 150g sugar
- 1 tablespoon unsweetened cocoa powder
- 1/2 tsp salt
- 1/2 teaspoon baking soda
- 1 egg
- 5cl oil
- 15cl buttermilk (or 15cl of milk mixed with 2 teaspoons of lemon juice and allowed to stand for 15 minutes)
- 1 teaspoon of vinegar
- 1/2 teaspoon of vanilla powder or liquid
- 1 pipette or liquid red food coloring 1 teaspoon red food coloring powder
- 125g of fresh cheese (like Philadelphia or St. Môret)
- 200g of milk chocolate to melt
- Sparkling Sugar
Prepare the Red Velvet Cake: Pre-heat the oven to 180°C/Gas 4.
In a bowl, whisk the egg and then stir in remaining liquid ingredients and whisk until a homogeneous mixture. Set aside.
Place all dry ingredients in another bowl and mix. Pour liquid ingredients over dry ingredients and stir vigorously for about a minute until everything is completely mixed.
Pour into a greased pan. Bake at 180 degrees for about 18 mins or until a toothpick inserted in cake comes out clean. Cool cake before turning it out.
Form the Cake Balls: Turn out cake and cut to pieces in a bowl (or mixer). Add cheese and mix by hand cheese and crumbs of cake until a smooth paste (do not be afraid to put their hands full and do not worry if it sticks). Then form about 15 balls the size of a golf ball. Place balls on a plate with a sheet of baking paper and let cool in the refrigerator for 30 minutes.
Frost the Cake Balls: Break the chocolate into small pieces and melt gently in a bain-marie while continuing to mix with a spatula. One by one, prick the cake balls with a skewer and glaze by dipping them in melted chocolate and then drain the pic above the melted chocolate to knock off the excess chocolate. Then place the chocolate covered cake balls on a plate with a sheet of baking paper. Sprinkle with sparkling sugar directly before the chocolate hardens. Allow to harden in the refrigerator at least an hour.