Soften the remaining chocolate glaze in the microwave to a soft spreading consistency and add to a piping bag fitted with a small round tip. Pipe wavy lines on top of the chilled dessert.
Dip a large sharp knife in boiling water and dry thoroughly. Slice the edges of the cake away so that you’re left with one large, neat looking cake. Then dip the knife in boiling water, dry and slice the cake in half. You want to heat the knife up with each slice and clean it before making the next slice. Slice each half into 4 bars. You’ll have 8 neat looking bars all up.
NOTES
Storage – cakes can be stored in an airtight container, in the fridge for up to three days. Thaw to room temperature before serving.
Nutrition – is based on per slice. This recipe makes 8 slices.
A note on measurements – all ingredients in this recipe are offered in Australian cup measurements and weight measurements. Weight measurements are created by me, in my kitchen here in Melbourne Australia. The best way to get recipe success is to measure ingredients by weight, using kitchen scales.
Tips• If your frosting looks split, the butter may have been too cold. Add about 2 tbsp in the microwave and microwave for 5 seconds. Add back into the
rest of the frosting and mix in on medium speed.• To get a neat looking cake – use an offset spatula to spread the chocolate glaze and buttercream as evenly and flat as possible.• If chilling – thaw to room temperature before serving.• If piping ‘opera’ on top of the cake – make sure your chocolate is at a soft spreading consistency similar to Nutella.• To get distinct looking slices of cake – dip a large sharp knife in hot water and wipe dry with each slice.
NUTRITION
Calories:8081kcal | Carbohydrates:482g | Protein:125g | Fat:630g | Saturated Fat:333g | Polyunsaturated Fat:27g | Monounsaturated Fat:160g | Trans Fat:11g | Cholesterol:3265mg | Sodium:1190mg | Potassium:3500mg | Fiber:54g | Sugar:350g | Vitamin A:14893IU | Vitamin C:1mg | Calcium:1101mg | Iron:56mg
ADVERTISEMENT
