CHOCOLATE ROSES CAKES RECIPES

Steps:

• In a shallow bowl, melt the chocolate in microwave for 2 minutes; stir. NOTE: Be careful so that the temperature does not exceed 100 degrees F. If chocolate is not completely melted, return to microwave for 30 seconds at a time and stir until smooth.
• Add corn syrup to the chocolate and mix well. Using a rubber spatula, stir and fold mixture, scraping the sides and bottom of the bowl well, until no shiny syrup is visible and the mixture forms a thick ball.
• Pour mixture onto a waxed paper sheet and spread with the spatula until it's about 1/2-inch thick; let it sit and stiffen, uncovered, for about 2 hours. Use at once or store in an airtight container at room temperature for up to 1 month.
• TO MAKE CHOCOLATE ROSES: Knead a handful of clay at a time on a work surface until it is soft and pliable like Play-Doh.
• Roll dough into twelve (12) 1/2-inch diameter balls of clay. Place the balls on waxed paper or plastic wrap about 1-inch apart. Using your fingers, press in the center and then on either side, flattening the disk into 1-inch flat disks about the size of a quarter (leave the top edge thinner than and bottom edge. Repeat with the remaining disks.
• Remove one disk and curl it into a "teepee" shape, narrow at the top and wider at the bottom, (this will be the center of the rose. Wrap the next disk around the opening of the teepee and the third disk at the back of the teepee - this is the rose bud. Continue adding disks which will look like petals. Continue adding petals, placing them in between slightly lower than previous row.
• For a fuller flower, continue adding petals in this manner. As you form petals, you gently roll or curl the right edge of the petal downward. Pinch off any excess chocolate clay at the base of the rose to make more balls.
• NOTES: If the clay balls or petals become too soft from your body heat, let sit at room temperature for at least 10 minutes. To periodically cool you hands, grasp a cold glass. To make larger roses, make larger chocolate clay balls.

Steps:

• Combine the flour, baking soda , baking powder and salt in a deep bowl. Stir until homogeneous.
• Whisk the eggs, add the oil and ayran. Add this to the dry ingredients and stir well. Finally, pour in the hot coffee (I used espresso). Stir to a homogeneous mixture the thickness of cake batter.
• Heat the oven to 356°F (180 °C). Oil a suitable cake form and sprinkle it with cocoa . Pour the mixture into it.
• Bake the layer for 40-45 min. Make a 2nd layer the same way. The recipe for the cake layers is from Irinas blog. Leave the layers to cool.
• Heat up half of the confectionery cream. Add the melted chocolate, stir and remove from the heat. Leave it to cool. Beat the rest of the confectionery cream and carefully add it to the chocolate mixture. Stir to a fluffy cream. Stick the 2 cake layers together, smear them on all sides with cream , smooth it out.
• Melt the chocolate cream and pour it over the cake. Heat the chocolate for the roses in a water bath. Add the glucose . Stir until homogeneous. Put the chocolate batter in stretch wrap and let it cool.
• Once cooled, its ready for modeling. Form leaves and put the roses together. Decorate the cake with roses, leaves and chocolate balls.
• Happy holidays