Best Idea to Serving Appetizing Chocolate crunch layer cake

Hoping to dine Chocolate crunch layer cake a 5-star restaurant's, but for some causes are not able to go to restaurants. This page is going to guide you with clear instructions on preparing a Chocolate crunch layer cake like a famous chef made.

We hope you got benefit from reading it, now let's go back to chocolate crunch layer cake recipe. To cook chocolate crunch layer cake you only need 19 ingredients and 6 steps. Here is how you do it.

To prepare an extraordinary Chocolate crunch layer cake, below are the components required:

1. Prepare of cream filling:.
2. Provide 1/3 cup of corn starch.
3. You need 1/2 cup of water.
4. Provide 2 of large egg yolks.
5. You need 1 can (12 fl. oz.) of NESTLÉ® CARNATION® Evaporated Milk.
6. Use 3/4 cup of granulated sugar.
7. Provide 1/4 teaspoon of salt.
8. Provide of Peel of 1/2 fresh lemon.
9. Take 1 of cinnamon stick.
10. Take of cake:.
11. Prepare 1/2 cup of plus 2 tablespoons powdered sugar, divided (to sprinkle.
12. Take 1 cup of sifted flour.
13. You need 1/8 teaspoon of salt.
14. Get 3 of large eggs.
15. Prepare 1/2 cup of granulated sugar.
16. Use of Zest of 1/2 fresh lemon.
17. Provide 1 stick (1/2 cup) of unsalted butter, melted, cooled.
18. Prepare 1/4 cup of pine nuts.
19. Take of Ground cinnamon powder for dusting.

After preparing the ingridients, now you are ready to cook your 5-star Chocolate crunch layer cake by following the procedures below:

1. INSTRUCTIONS FOR FILLING: DISSOLVE cornstarch in water in medium, heavy-duty saucepan. Add egg yolks; mix well. Add evaporated milk, granulated sugar, salt, lemon peel and cinnamon stick. Cook over medium heat, stirring constantly with wooden spoon, until mixture just comes to a boil. Remove from heat. Strain into small bowl. Discard lemon peel and cinnamon. Cool to room temperature, stirring occasionally..
2. FOR CAKE: PREHEAT oven to 375º F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with 1/2 cup powdered sugar..
3. COMBINE flour and salt in small bowl. Beat eggs in medium mixer bowl until foamy. Gradually add granulated sugar and the lemon rind. Beat for 4 minutes or until very light and fluffy. Stir in flour and salt. Lightly fold in butter. Quickly pour batter into prepared pan; spread evenly..
4. BAKE for 8 to 9 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool completely on wire rack. Once is cooled, cut in long slices..
5. TO FILLING CAKE: Milk Chocolate White chocolate Toffee (crunch one) Strawberry Fruits (any which you like to add, cut in small chunks).
6. Put filling on each slices and cover it one by one then pour Cream custard filling on top. Topping according your like (Strawberry chocolate, Cinamon powder, cocoa powder) before serving..

For this recipe, we used our Classic Chocolate Cake recipe, but it would work well for whatever your favorite. This decadent chocolate cake is so luxuriously beautiful and delicious, you will feel like it came from a French patisserie! This chocolate cake is as similar to cooked cake as I have managed to create thus far. It's rich, soft and much lighter than any nut based cakes I've ever made or tasted. The mocha frosting is a well loved, tried and true recipe that I have messed around with for several years now and it's like magic.

Recipe : Chocolate crunch layer cake

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