Chocolate cake.

Chocolate cake,tasty homemade cake.


Chocolate-cookie dough (2 discs):
-175 g baking chocolate
-115 g butter
-2 eggs
-90 g sugar
-50 g brown sugar
-20g cocoa powder
-40 g flour
-1 teaspoon baking powder
-2 teaspoons vanilla extract
-1 pinch of salt
-110 g of crushed pecan nuts
-100 g white chocolate
-250 g of milk chocolate

Victoria sponge cake layer:
-2 eggs
-110 g of powdered sugar
-110 g flour
-1 baking powder
-110 g butter, room temperature

White pudding cream:
-1 l of milk
-1 pudding flavored cream (or vanilla)
-60 g Density
-4 tablespoons sugar
-2 gelatin (20 g)
-1 mascarpone

Chocolate cream:
-20 dag baking chocolate
-200 ml cream
-100g mascarpone
-Approx. half bags of gelatin fix

-whipped cream for garnish (optional)
-milk (to moisten sponge cake)


First, make cookie dough. Edible chocolate with butter step and allow to cool slightly. White and milk chocolate and nuts on a chop finely. In a large bowl kill the eggs and add white and brown sugar. With an electric mixer on high speed stir together approx. 2-3 minutes to form a fluffy mixture. Reduce speed and is mixed with chilled chocolate mixture. With a whisk stir until flour, baking powder, salt, cocoa and vanilla extract. When it is well mixed with a spoon add the chopped chocolate and walnuts. The weight should be hard, oz. such that the buckets are laying on a baking sheet. Namaste circumference and weight placed in him by letting approx. 1 cm between the edge of the rim and the mixture. Bake at 160 degrees approx. 15-18 minutes.

During this time make a cream of Paris – the basis for chocolate cream. Cream at a low temperature is heated and put into smaller pieces cracked edible chocolate. Mix until a homogeneous mixture. Allow the outside to cool, and then put in the refrigerator.

When the bottom of the first cookie baked, let it approx. 10 minutes to cool and harden, then remove the rim. From the rest of the masses by the same process, cookies bake another disk.

For victoria sponge biscuit mix all the ingredients together with an electric mixer, and care must be taken not to mix too. Mass must become fluffy and should could fall from the bucket.

Bake at 180 degrees approx 10-15 minutes, or until it becomes golden yellow sponge cake. When baked, leave it a few minutes to cool.

For the first white pudingovo cream 1 liter of milk is taken approx. 1 dl and in it dissolve jelly. Draw a pair of spoons to stir the pudding is in Gustin. Boil remaining milk together with sugar. When it boils, pour the mixture into it and Density pudding and stir until thickened. In another hot stir in the gelatin mixture and leave for a few hours at room temperature. When cool, add the mascarpone.

For the chocolate cream was taken out of the refrigerator previously made ganache. That mixed with mascarpone and gelatine fix.

Below is a compilation of cake (I suggest that, with a baking paper lined the circumference). At the bottom lay cookie dough, but it victoria sponge cake base. This soak with a few tablespoons of milk. Then add the chocolate cream, it is another disk, cookies. Top “pour” white cream. Place in the refrigerator overnight.


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