For the cake:
• 250 g dark chocolate
• 4 tbsp milk
• 200 g butter (softened)
• 200 g light brown sugar
• 5 eggs (separate the yolks from the whites)
• 125 g flour
• 2 tsp. baking powder
• 100 g of potato starch
For oil cream:
• 125 g butter (softened)
• 225 g icing sugar
• 1 tbsp cocoa powder + 1 tbsp hot water (to dissolve and cool down)
For chocolate ganache:
• 250 g dark chocolate
• 125 g milk chocolate
• 300 ml double cream
• silicone round deep baking dish with a diameter of 20.5 cm
• pastry bag with a large nozzle with an asterisk
Method of preparation:
How to prepare and bake the cake
1 Preheat the oven to 180 °C. Put the chocolate pieces into the container. Pour in the milk and place in a water bath. Melt the chocolate, stirring constantly, until smooth mass. It is possible and in the microwave (defrost function): treat chocolate pulses for 30 seconds for 2 minutes, stirring between heating.
2 Separately, beat the butter with the sugar in the cream. Whisking, mix one egg yolks, then melted chocolate.
3 Sift the flour. Spatula stir the ingredients gently when working top-down from the edge to the centre, -you will get a smooth batter. Whip the whites to a strong froth, mix the chocolate first, 1 tbsp protein to dilute it, and then enter the remaining part.
4 Put the dough into the pan, smooth out the surface and bake for 45 minutes to an hour. Check the readiness of the spoke: prick the center of the cake, make sure it is clean and dry. Leave in tin for 10 minutes, then turn on the grill to cool.
How to assemble the cake and ganache to cover
5 For the cream, whip the soft butter with the powdered sugar, mix cocoa. For the ganache chop the white and milk chocolate into pieces, bring the cream to a boil and pour into the bowl with chocolate. Stir to obtain a homogeneous texture. Trim the crust from the top, if it turned out uneven, cut it horizontally into 2 Korzh and pereleite cream.
6 Pour half of the ganache in another bowl and refrigerate. Brush all over the cake top and sides. Put in the fridge so the ganache was hard.
7 Transfer the cake to a wire rack set on a baking sheet (there will drain ganache). Melt in a water bath for the remaining ganache and pour on the cake. Tilt the grating in different directions, so that the ganache dripping evenly. Let it harden. Put the cake on a dish with two blades.
8 Fill the remaining cream pastry bag with a large nozzle with an asterisk and put roses on the outer top edge of the cake and on the bottom shell.
About the dish:
Are there many of those who are able to resist the temptation to taste a slice of delicious chocolate cake, which hides in itself a delicious chocolate cream and covered with mind-blowing chocolate ha?
For 10-12 persons:
Preparation time: 1 hour
Preparation time: 45 minutes-1 hour
The oven temperature: 180 °C
The right chocolate
Real dark chocolate that contains a lot of cocoa, usually above 80 %, is quite expensive. But for making cakes and chocolate ganache it is not always suitable, because the taste of the products obtained is very rich and quite bitter. Take the chocolate with a cocoa content of 50-60%, or use a special pastry.
Smooth the final
Before you cover the cake with the ganache (or glaze), be sure to trim the surface of the cake, if it turned out lumpy. Set aside half of the ganache into the bowl, let it cool, order a knife with a wide blade to cover the top and sides of the product evenly. When the layer hardens, melt the remaining ganache to a liquid state, pour it on the cake on top and spread the flowing streams of the scapula on each side – so you’ll have a perfectly smooth and shiny surface of the cake.
We decorated our cake with chocolate butter cream – made them the inscription, roses and seashells along the bottom edge. You can decorate the product in their own way: to add on the rosettes on the nut in chocolate, chocolate candy, fresh fruit or berries -strawberries and raspberries, sprinkled with silver sugar balls or chocolate crumbs.
Butter cream is cocoa butter can be flavored with grated orange zest and 1 tbsp orange juice or substitute cocoa coffee, diluted soluble granules in the specified to cocoa ratio.