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  • Welcome to How To Cook That I am Ann Reardon and today we are going to make make a chocolate

  • pinyata cake.

  • This cake is just a chocolate shell stuffed full of lollies. It is a perfect alternative

  • for people who can't have wheat or eggs and it is a fairly easy project to make.

  • First we are going to make our cherries to go on top. Put some tempered chocolate into

  • a bag, cut off a tiny bit off the corner and then use that to pipe stalks onto some non-stick

  • paper. It doesn't matter if they are too long because we can trim them up later. And cherry

  • stalks tend to be a little bit bent over at the top so you can try and replicate that

  • with your piping just starting on one spot and piping across and down.

  • Leave them to set. Take some aluminium foil and pinch it up to give you like a squashed

  • mountain going across and then pinch it up a second time so that it leaves you with a

  • thin valley down the middle. Fill the valley up with jaffas and then pinch off either end

  • so that you're basically jamming all the jaffas together in a line so that they'll hold their

  • place.

  • Then using a knife trim the cherry stalks so that they are all a similar length.

  • Pinch another line of foil so that you are making a support for the stalks while they

  • are setting, so this one needs to be higher than the previous ones.

  • Then put a tiny drop of chocolate onto the top of each of the jaffas Pipe a tiny drop

  • of chocolate onto the top of the jaffas and add a stalk on top of that just gently resting

  • them against the foil so they have got support while they are setting. Then just leave them

  • at room temperature to set.

  • Now to make the 'cake' looking part I am using a disposable plastic lid from the top of a

  • cheap purchased cake that you can get at the supermarket. If you are making this for a

  • friend or family member with coeliac disease then you need to wash it really well with

  • hot soapy water so there are no traces of gluten and then they dry completely before

  • you use it with the chocolate. If your supermarket doesn't sell cakes with these sort of lids

  • then you can always use a container or a bowl as a mold. Just watch the tutorial on making

  • tall chocolate bowls to get all the tips on how to do that.

  • Using a spoon I'm just spreading it up the sides to make it look like drips

  • And for this part of the cake I am using tempered chocolate. Tempered chocolate means that it

  • is heated to specific temperatures so that the fat crystals set in a formation that is

  • strong. Because of this the chocolate is crisp at room temperature. If you do not want to

  • temper your chocolate then you can use fake chocolate instead, if you are new to this

  • channel then just click on How To Cook That to go to the channel there is a video there

  • on tempering and another on what chocolate to use that explains the difference between

  • fake and real chocolate. You can eat fake chocolate it just has a different fat structure

  • to it. I am using the tempered real chocolate as I said for this part. And I am going to

  • use fake chocolate on the sides. Once that dark chocolate is completely set we need to

  • make the sides. Make sure that it is not too hot when you

  • put it on because you don't want it to melt the 'drips' that we already made. Swirl the

  • container around to spread the chocolate the whole way around as evenly as you can.

  • Once that is set we want to add some extra chocolate around the bend to reinforce that

  • area. Then hold it up to the light to see if you

  • have any thin areas that the light can shine through, these are spots that are too thin

  • and will probably break when you try and take it out of the mold. So just reinforce them

  • with a bit of extra chocolate over those areas and leave that to set. Then refrigerate it

  • for about half an hour before we tip it out.

  • Loosen it from the mold by carefully pulling on the sides. And now it's time to fill it

  • with lollies

  • If you are making this for someone with coeliac disease or other allergies make sure you also

  • check the ingredients on your lollies so that they are ok for them to eat too. I just let

  • the birthday boy go down the lolly isle and choose his favorites for this cake. On a different

  • note I have been doing some recipe experiments this week and was wondering if you get musk

  • sticks or banana lollies where you live or are they just an Australian thing? Let me

  • know in the comments if you can get them or if you've had them before and your overseas

  • and know that you can't get them is there something that is a similar texture to those

  • lollies where you live because I want to use them in a recipe that is coming up.

  • Now you can place a plate or cake platter over the top and then invert it. Make sure

  • it is centered and then remove the mold.

  • To add your cherries just put a little drop of chocolate and then put your cherry on top.

  • To make them all evenly spaced them evenly I like to put one on one side and one on the

  • opposite side and one in the middle and then two between each of those. So that each quarter

  • has two in the middle of it.

  • Then to make our chocolate drips look Next take some more chocolate and to make our drips

  • look more 3D and real we are going to put some chocolate again just in a ziplock bag

  • with a corner cut off and just gently pipe some extra drips at the base of our pretend

  • drips of chocolate. Now this is not a cake that you cut, it's

  • a cake that you are going to need to smash, which is all part of the fun.

  • Next week we have a cake for Adam,

  • Alex, marissae007,

  • clara, videostuffwhich is cool,

  • julia, tiny stegosauraus,

  • jen fire light, kassandra,

  • Amal, vulcan detective,

  • Christianna, Annie

  • and everyone else who has requested Dr Who it's going to be huge cake. SO make sure you

  • join us.

  • You can leave your requests in the comments below and I'll see you next week, Bye.

Welcome to How To Cook That I am Ann Reardon and today we are going to make make a chocolate

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B1 chocolate cake tempered mold pinch cherry

CHOCOLATE PINATA Birthday Cake HOW TO COOK THAT gluten free egg free Ann Reardon

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    vivian posted on 2015/02/11
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