Cake "Of Chuao"

Description

This is a recipe from Pierre Herme that I have found have Niksia. One of the most brilliant, perfect cakes, which I did. And one of the most simple and quick to prepare – come and see.

Ingredients

Black currants

420 g
Granulated sugar

365 g
Dark chocolate
Yolk egg

8 piece
Egg white

6 piece
Butter

225 g
Lemon juice

10 ml
Liqueur

80 ml
Gelatin

2 g
Cocoa powder

10 g
Cream

150 g
Water

270 ml

Cooking

In the evening at night do black currants in syrup. We need: 200 ml of water, 100 g sugar, 120 g of black currant. Water with sugar bring to a boil. Pour the boiling syrup over the berries –I used frozen, no defrosting.. Leave them to soak until the next day. If using frozen currants, so measure and leave overnight to unfreeze in the refrigerator on the bottom shelf 300 g of black currant. Make chocolate cake without flour. Measure out 90 g dark chocolate with 66% cocoa, 240g fine sugar. Separate the yolks from the whites. We will need 8 egg yolks and 6 egg whites. Preheat the oven to 170 ° C. Break the chocolate and melt it in a water bath.

Beat the egg whites in resistant foam, powdering stream half of the granulated sugar in three steps –do a normal meringue. Do not over-beat.

Beat the egg yolks with the remaining sugar for 10 minutes or until the mixture becomes light and will not increase in volume several times.

To enter into the yolk mixture 1/3 of beaten egg whites.

Mix gently with a spatula.

Add melted chocolate and mix vigorously. As soon as the mass becomes smooth, gently, movements from top to bottom, inserting a flexible spatula remaining beaten egg whites. Gently mix until fully combine.

Prepared for a mass to fill a pastry bag with a smooth nozzle # 9. Two baking trays lined with baking paper, to transplant a spiral from the center to the periphery — 3 laps (2 on one sheet and 1 on other). It if allow. My pans were not allowed to isolate two biscuits on one tray I baked three cake separately and it worked perfectly –nothing village. Deposited the biscuits before you put it in the oven. Now another subtlety: the dough spreads when baking. I drew circles 18 cm in diameter to clip them under the cake 21 cm in diameter. Nixie circles were 26 cm –no, a little less (ie –this test should be sufficient for this quantity), and the finished cake was 24 see I was left with scraps, but my trick allowed me to make biscuits my desired thickness –about 1 cm Put on 25 minutes in the oven. Cool on a wire rack.

The baked cake should look dry, but cooled down to room temperature, it is slightly moistened. Wait until cake is completely cooled, and then remove the paper. Here is biscuit on the fault.

As you can see, he's not wet, allapotabol)) as someone commenting from the recipe on the website of Nixie wrote. Even if there is no flour, but this cake.

Make chocolate ganache with black currant. We need: 2 gr gelatin (taking the sheet), 300 g of black currant, 70 ml water, 80 ml black currant liqueur (crème de kasis), 25 grams fine sugar, 10 ml lemon juice 250 grams dark chocolate (70% cocoa), 225 gr butter at room temperature. Soak the gelatin in cold water for 10-15 minutes and let it swell. Black currants grind immersion blender.

In water, add cream de Cassis, sugar, lemon juice, mashed the currants and bring to boil. Remove from fire, to put gelatin in the berry mixture.

Chocolate melt in a water bath.

Pour into a hot blackcurrant mixture and blend

Gradually add the butter at room temperature. Butter add ALL! Girls, I thought oil too much.... fat will be something.. can –reduce? )) Categorically –NO! Despite the large amount of oil, the cake is very light and not greasy. The ganache is incredibly tasty. Remove the ganache in the refrigerator until use, but not more than 1 hour. Otherwise the ganache will harden much and it will be harder to work with. I have not removed. Used after half an hour, while it is still liquid.

Assembly: Give the syrup to drain from the berries, placing it in a strainer. From cake to cut out circles of the necessary diameter –I had 21 cm of Nixie -24 cm

A round shape without a bottom, with high sides, place on a cutting Board with cling film. To put on her first layer of sponge cake.

Cover it with half of the ganache. Sprinkle with half of black currant. Cover with the second cake, the ganache, it is the black currant. Then put the last cake –I laid upside down -usually at the bottom of the cakes baked evenly top and the icing gets easier. Put the cake in the fridge overnight.

Remove the form by lifting it with the tip of a knife. I collected the cake in the usual detachable form for baking. Maybe I should just try to use the ring from her, without a bottom. I have rings (I'll have to look). So, I write this because this is the bottom of the form I somewhat spoiled the appearance of the cake. The biscuit is fragile and difficult to remove from the bottom. I didn't take –I the ideal surface is not needed –I baked a cake for the soul. But if you do honestly need the ring. It will make a beautiful external surface.

Ganache to cover. You need 150 grams of dark chocolate (70% cocoa), 10 gr unsweetened cocoa powder 150 gr cream 33%. Chop the chocolate and melt it in a water bath. Sift cocoa. Pour the cream into a small saucepan, add the sifted cocoa powder. Stir with a whisk. Bring to a boil, remove from heat.

Pour a little into the center of the bowl of melted chocolate. Slowly stir with a silicone spatula, describing concentric circles from the center to the edges of the dish. Gradually pour in the remaining cream, stirring ever-widening circles.

Once the mixture is smooth –well, more or less, I had it so

To beat her pokrenem blender for 2 minutes. Immediately the mass was smooth, shiny, plastic.

Prepared the ganache to cool to room temperature. Apply it on the surface with a metal scapula. Here I have everything as always –not quite smooth and regular. BUT...I did not want this. If you want to achieve flat and smooth surface, apply the ganache to cover with a thin layer, put the periodically frozen in the freezer, apply another layer, correcting the first, align warmed in hot water and rubbed dry with a spatula. I –pass! Not even for holiday baking.

Decorate as desired. Nina-Nixie embellished macarons and sprinkle with cocoa powder. Pierre hermé is just gorgeous smooth, shiny, smooth glaze –well, he's got someone to dub)) –staff of trained workers, I suppose, just to kind of frosting to make. I –so. To put it in the refrigerator before serving.

Cut.

BON APPETIT, MY FELLOW COOKS!

Dis-Kus))!

The thickness of the layers

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