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Sparkling Butterfly Cake's picture
  Unsalted butter 1⁄2 Pound (2 Sticks)
  Sugar 1 Cup (16 tbs)
  Corn syrup 3 Tablespoon
  Semi-sweet chocolate 6 Ounce, melted
  Eggs 4 Large
  Self raising flour 1 3⁄4 Cup (28 tbs)
For butterflies
  Semi-sweet chocolate 3 Ounce, melted
For orange syrup
  Water 2⁄3 Cup (10.67 tbs)
  Sugar 2⁄3 Cup (10.67 tbs)
  Orange rind 2 Tablespoon, pared (By Thinly Paring 2 Large Fruit)
For filling and decoration
  Semi sweet chocolate 1 Pound
  Water 1⁄2 Cup (8 tbs)
  Egg yolks 6
  Heavy cream 2 Cup (32 tbs)
  Chocolate flakes/Chocolate vermicelli 4 Ounce

To make the butterflies, put about 2 teaspoons of the melted chocolate into a small paper pastry bag, then cut a small hole in the bottom of the bag.
Place a small square of wax paper over the diagram for the butterfly wings.
Carefully pipe the chocolate around the outside edge of the wings (just as though you were tracing it with a pencil).
Having outlined the wings, fill in the center with joining squiggley lines, to give a lace-like effect.
Fill in the "body" with a solid spiral of chocolate.
For the antennae, simply pipe two straight lines, with a dot at the top of each one.
Carefully move the wax paper to a flat tray.
Make more butterflies in the same way: you will need about 8 butterflies for decoration, but make a few more to allow for breakage.
Put the butterflies in a cool place to set hard.
Once the chocolate has hardened, the butterflies may be stored in a tin, in a cool place.
Other animals, such as dogs, cats and squirrels may be made instead of butterflies.
These will look better if they are completely filled in with chocolate—the lace effect looks best on more delicate shapes, such as the butterflies.
To make the cake, grease and flour a 10-inch round deep cake pan.
Beat the butter, sugar and corn syrup together until very light and fluffy.
Beat in the melted chocolate, then beat in the eggs one at a time, beating well between each addition.
Gently fold in the flour.
Spoon the cake batter into the prepared pan and spread evenly.
Bake in a preheated 350° oven for about 1 hour until the cake shrinks very slightly from the side of the pan and a skewer inserted in the center comes out clean.
Carefully turn the cake out onto a rack to cool.
To make the orange syrup, put the water, sugar, and orange rind into a small saucepan.
Heat very gently until the sugar dissolves, then bring to a boil, and boil gently for 5 minutes until syrupy.
Allow to cool, then remove the orange rind.
To make the filling, break the chocolate into small pieces and put them into a mixing bowl with the water.
Place the bowl over a pan of hot water and heat until the chocolate melts.
Stir frequently to ensure that the chocolate melts smoothly.
Beat the egg yolks into the melted chocolate, then remove the bowl from the saucepan.
Cool the mixture until it is cold, but not set.
Whip the cream until it will hold soft peaks.
Fold the cream and the chocolate mixture together.
To assemble the cake, slice the cake into two equal layers.
Place the bottom layer of cake on a board or plate.
Brush evenly with half of the orange syrup, then spread with a generous layer of the chocolate cream.
Brush the cut side of the second layer of cake with orange syrup, then place it, cut side down, on top of the chocolate cream.
Spread an even layer of chocolate cream around the side of the cake, then coat it evenly with chocolate flakes or vermicelli.
Spread an even layer of chocolate cream over the top of the cake, and mark it roughly with a long narrow spatula.
Put the remaining chocolate cream into a pastry bag fitted with a star tube.
Pipe rosettes or shells around the top and bottom edges of the cake.
Pipe 8 short lines about 1 inch long of chocolate cream on top of the cake, evenly spaced apart around the outside edge, and pointing toward the center.
Carefully remove a pair of butterfly wings from the wax paper.
Insert a wing on either side of one of the short lines of cream, then place a "body" piece in the center and insert a pair of antennae.
Repeat with the remaining butterflies.
Refrigerate the cake overnight, then remove it from the refrigerator about 1 1/2 hours before serving.
To serve the cake, place 4 sparklers on top of the cake, spaced apart.
Light the sparklers, then take the cake, sparkling, to the table.
If wished, traditional candles may also be put on top of the cake, to be lit after the sparklers have gone out.

Recipe Summary

Difficulty Level: 
Very Easy

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