ruth’s sin cake

by fitcakesjuliebeatrice


today i woke at 12;00nn and saw brother left, but then i thought it was just 8:00am so i ate two apples and played a while for facebook and slept again.


when i woke again that was already 4:00pm which shocked me a lot and maybe i ate too much almonds last night( over two large jars!!!), i start working immediately but i still made myself 5:15pm (wow what i did how come i need so much time???) to leave the house.


father phoned me asking if we should go bowling, but i really wanna go to ruthchrissteakhouse so i answered him “no”, sorry dad~!:(


the cake i chose was hk$95 without service charge, and the lady was really nice without making me stressed about whether giving them that hk$5 exchange. yes i took it.Image

i went home and the cake never melt nor damage in shape, which surprise me a lot, and i immediately refrigerate it and search about this chocolatesincake on web.


it has 729kcal per slice and 310kcal from fat which’s so really a whooping number, while i also found a recipe for it:

  • 16 servings of Butter, salted (1 tbsp)
  • 1.5 servings of Sugars, granulated (1 cup)
  • 4 servings of Egg
  • 1 serving of Candies, semisweet chocolate, made with butter (1 cup chips (6 oz package))
  • 12 servings of Chocolate Syrup
  • 1.5 servings of Applesauce, canned, unsweetened, without added ascorbic acid (1 cup)
  • 1 serving of Vanilla extract (1 tsp)
  • 1 serving of Almond Extract, 1 tsp
  • 0.5 servings of BAKING SODA
  • 0.5 servings of Salt, table (1 tbsp)
  • 2.5 servings of Wheat flour, white, all-purpose, unenriched (1 cup)
  • 1 serving of Nuts, walnuts, english (1 cup, chopped)


after tasting the cake, i know the recipe was not for the hongkong version becuz the one i bought was so super with coffee and wine which’s not included in the recipe.Image

“Preheat oven to 325F. Cream butter and sugar together. Add eggs 1 at a time. Beat until light and fluffy. Melt the chocolate chips with the syrup in a double boiler. Add to the egg mixture. Add remaining ingredients, and blend well. 

Pour batter into a well greased 10-inch bundt pan or a 10-inch round pan. Bake for 1 hour or until a toothpick inserted comes out clean. Cool well before turning out of pan.

This recipe for Chocolate Sin Cake serves/makes 10″—so the recipe is giving a easy style but what i saw for the cake is actually quite difficult ways of layers,Image

which the top is a melty ganache, then a milky mousse, then a darker mousse, and return to a lighter mousse and lastly a coffee-y and quite spongier texture of now i can really call it “cake”.Image

love it and stay tune for the following review about this delicious sincake~!!!!:)