125 g cream
125 g water
150 g sugar
60 g cocoa( use Van Houten or any dutch processed ones )
5 - 6 gelatine sheets( soaked and squeezed )
- In a pot, dry whisk the cocoa and sugar. Drizzle in the water, whisking continuously to form a paste.
- Add in the cream and heat it up gently but not to boil.
- Dump in the gelatine and turn off the heat. Whisk/stir till gelatine is completely dissolved.
- Leave to cool down to around room temperature before pouring over a cold cake placed on a wire rack & tray.
by curryman
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