Description
Cake mystery-cake affair. It had been planned predictable-the chocolate tion, with a slight hint of prunes and nuts, BUT... the result of my culinary research has become a luxury, incredible, mind-boggling and quite Neocolony the taste of the cake. It will surprise and entice You on a sweet journey, give the moments of harmony, wrapped in the subtle blend of aromas and flavors.
Ingredients
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1 cup
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4 piece
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1 cup
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100 g
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4 Tbsp
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0.5 tsp
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4 Tbsp
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3 Tbsp
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0.25 tsp
-
0.25 tsp
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1 pinch
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70 ml
-
1 piece
-
75 g
-
0.5 cup
-
50 g
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1 tsp
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1 pinch
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3 piece
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2 piece
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1 cup
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0.5 cup
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2 Tbsp
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0.25 pack
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0.25 tsp
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200 g
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500 ml
-
20 g
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4 piece
-
1.5 cup
-
1 piece
-
20 g
-
0.5 cup
-
1 Tbsp
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0.25 pack
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300 g
-
100 g
-
75 ml
-
3 Tbsp
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3 Tbsp
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Cooking
Here is a set of products we need. Cooking a cake better to split into 2 - 3 days. I was done in three stages: on the first day of cakes and profiteroles; the second day - filling, bavarese and Assembly of the cake; the third day the icing and decoration.
Let's start with the preparation of cakes. 4 eggs and 1 egg yolk to begin to mix on medium speed with a pinch of salt, gradually adding sugar. Whip until a lush light weight.
Cocoa powder mixed with spices and brewed with boiling water, stirring constantly with a whisk to obtain a thick homogeneous mixture. Nuts fry in a pan lightly, cool and grind in a meat grinder.
Continuing to whisk, pour in the egg-sugar mixture and brewed cocoa. All is well beaten. Then to the mixture gradually, continuing to whisk, add the vegetable oil.
Into the mixture sift the mixture of flour, starch and baking soda. Stir gently with a spatula. Add nuts and stir until a homogeneous dough. Pour the batter into the laid paper baking form (my form diameter 28 cm).
Bake in preheated to 170 - 180 degree oven to "dry sticks". I did it in about 30 minutes - 35, be guided by your oven. The finished cake to cool in the form and leave it to "Mature" for 8 hours.
Meanwhile, one can prepare the profiteroles. In a small saucepan, boil water (or a mixture of milk and water, as I have this time) with salt, sugar and butter.
In the boiled mixture pour all the flour at once and stir well until smooth, removing from heat. Flour should be well brewed. Brewed mass transfer to a bowl, cool slightly. In a separate bowl whisk the eggs with a fork. And gradually, each time carefully vymeshivaem, in small portions add the eggs to the dough.
After adding eggs, dough mix well. It is smooth, pearl will acquire the ebb and spoon will drain very slowly, forming a "bird's tongue".
The finished dough put into a pastry bag with a serrated nozzle and to transplant small workpiece on the oiled surface of a large baking dish (I glass).
Bake at 180 - 190 degrees until tender about 20 minutes - 25. Procurement needs to grow in size and become Golden. The profiteroles to cool.
To prepare chocolate bavarese first prepare the custard part: in saucepan, combine sugar, flour and spices. Then add the eggs and well we are gonna wipe, to avoid lumps.
Gradually pour the milk and put a small fire. With constant stirring, without boiling, cook the mixture until thick. At the end add the vanilla.
The resulting pudding cool slightly and then add broken pieces of chocolate.
Give a little stand, and then stir to obtain a homogeneous chocolate and very fragrant mass. Cover with cling film and set aside. When cool, remove the cold.
To prepare the marshmallow filling for the profiteroles, we need applesauce. For this apples (preferably green) cut in half, remove core, place in a baking dish, pour on the bottom a little water, we should put foil and send in a preheated 180 degree oven for 40 MNU. The apples are evenly grilled and become soft.
Ready apples cool slightly, then blend it by clearing the skin in any convenient way. I rubbed through a sieve. The sauce turns out thick enough. Add a couple tablespoons of sugar and set aside. The rest of the sugar cover with water and set aside so the sugar is dissolved.
Soak the gelatin in cold water and leave to swell. Puree to start whisking, adding the protein. The mixture should brighten.
In a water bath to dissolve gelatin. Without stopping whisking, pour the gelatin mixture in the Apple-whites and continue to beat. Then boil the syrup of water and sugar. Boil it then simmer minutes 3 to 4, then pour a teaspoon of lemon juice, and cook for another 4 minutes.
In the Apple-gelatinous mass, without stopping whipping, a thin stream pour the syrup, add vanilla. And beat at high speed until a significant increase in volume. The mass is very bright and dense. When will it be okay to keep the shape, but it is still not too dense, fill it with a pastry bag. Marshmallow the resulting mass fill the profiteroles. The rest of (her many) put in the form (a portion will go to the decoration, the rest you can just eat with great pleasure that turns out to be very delicate Apple and vanilla souffle). Remove everything in the refrigerator.
For the preparation of the layer of prunes, it must be soaked in cold water. Let stand until it swells and then mince. The resulting paste is diluted with water remaining from soaking to gaining mass, which can be easily spread on the cake, but that it does not spread.
Sponge cake cut into three thin layers. Be careful - they are fragile and brittle. So move them with great tenderness and care.
On the bottom of the form, which will collect the cake, put the first Korzh. Spread a paste of prunes. NOTE: better to build the sides, because the cake will turn out big and tall.
Cover with the second Korzh. On top of the second cake to set in arbitrary order filled profiteroles, leaving some for decorating the cake.
To get the custard part of bavarese. Soak in water gelatin. Chilled cream whip until fluffy mass.
Gelatin to dissolve in a water bath. Begin beating on medium speed custard part. A thin stream, beating well, and pour in gelatin.
The chocolate chunks gently stir whipped cream, I entered in three steps, each time carefully mixing.
The resulting tender chocolate butter cream to fill the profiteroles. Layer the mousse with the spatula and cover the third Korzh. To remove the cake in the fridge to full hardening. I was cleaning for the night.
In the morning, start making the glaze. In a bowl to combine chocolate, honey and water. Melt until smooth in a water bath. Stir in the butter. The thickness and texture of the glaze to adjust by adding water or oil (I added a little oil and water, but more still water). A lot depends on what percentage of chocolate. I had 72%. The finished frosting should be easy to work with, but not too runny.
Cake to release from the mold and roll. Carefully, using the means at hand, move on the dish on which you serve. I use a stencil for sprinkling of the cake at him upside down cake "head down", released from the mold. Then turn the dish and remove the bumpers. Sides carefully align the edges and hiding the flaws.
Pour cake icing, gently hold the broad knife, forming beautiful streaks on the sides. Left profiteroles to decorate with icing and candy sprinkles (optional) and place on the cake. From frozen in the form of Apple soufflé cut with a spoon-a small Noisettes of the hemisphere and randomly to lay on top of the cake. To put it in the refrigerator before serving.
And here is the piece. Cutting clean, dry knife. Bon appetit!
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