14th July 2013I just can’t believe my darling boy has turned 9! Last month, he attended one of his classmates’ birthday party and his classmates had asked him to organize the same for his birthday too. He came back with this request. I was happy to support his suggestion and even promised to make him a birthday cake. However, his dad was reluctant with the idea of kids running around our house and the hassle of tidying up the aftermath. He later suggested throwing a small water splashes party at our golf/swimming club which was just 5 minutes away from our house instead. This win-win idea turned out to be a blast. Ray invited 4 of his close school buddies over and at the end of the birthday party; all of them rated this event as one of the best birthday parties they had ever attended. They gave a big thumb up for the great fun at the pool and the water guns we bought for each boy.
Frankly speaking, compared with bread baking, I was still pretty amateur in cake baking. But not to disappoint my boy, I needed to try my best and honour my word. Knowing Ray loved chocolate and ice cream, I opted for the easy “no bake” cheesecake instead. I wrote to my good friend, Helen in Auckland for help. She was the master that had taught me baking when I resided in Auckland. Her recipes were mostly idiot proof. Do check out the recipes that I attempted before, Lemon Cheesecake, Tiramisu and Moon Cake. I was thankful to her; she came back promptly to my request as she just did the same birthday cake for her daughter a month ago.
|No Bake Chocolate Ganache Cheesecake 免烤巧克力芝士蛋糕|
As you could see, the cake was not perfectly done. I had 2 failed attempts in the process of making this cake. This was my first trial in making ganache. I was hoping to have a smooth silky ganache but the cake ended up with bubbled surface and the ganache was not set enough to firm even after more than 3 hours of freezing in the fridge.
Later, I did some checking and
realized that part of the reasons why the ganache did not firm up was possibly due
to the un-boiled fresh cream. I should bring the cream to boil for a minute or
more to help reduce the water content in the cream and to break up the protein
strands. Emulsified sauces combine better when the amount of water is reduced. I
then recalled that I was pouring cold cream into melted chocolate instead of
boiling the cream before adding it to chopped chocolate. That was the first failed attempt.
|Chocolate transfer sheet walls|
They say “don’t judge a book by its cover”. This seems describe well this occasion. The frozen cheesecake did taste really yummy despite my poor cake decoration skill!
|Delicious Chocolate Cheesecake|