Tuesday, April 9, 2013

MACAPUNO CHOCOLATE CUSTARD CAKE



INGREDIENTS:
CARAMEL:
½ cup sugar
½ cup macapuno, preserved

CUSTARD:
½ cup evaporated milk
3 pieces egg yolks
1/3 cup condensed milk

CAKE:
1 box 200g pack chocolate hotcake mix
1 piece egg
½ cup water
3 tbsp. oil

PROCEDURE:
Pre-heat oven to 325 degrees F.

1. Caramelized sugar in 8 inches square pan then add macapuno preserved. Set aside.
2. Combine the ingredients for the custard in bowl and stir to blend.
3. Don’t allow it to become bubbly.
4. Pour into caramel lined pan. Set aside.

PREPARE CAKE:
1. In a bowl combine egg water and oil.
2. Add cake mix and beat with a wooden spoon until smooth, about 80 to 100 strokes.
3. Pour batter into prepared pan over custard mixture.
4. Do not stir.
5. Bake in baine Marie style for about 1 hour or until cake springs when lightly touched.
6. Cool for a few minutes then loosen the sides with a spatula and invert on a platter tray.

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