2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Shock addicts are people who love chocolate in all its varieties and intensities. The cake we offer here is perfect for you if you are a fan of chocolate temptations.
The chocolate in it has a different intensity of taste and texture, combined in an interesting shape. And the chocolate experience it offers makes it a perfect gift for a loved one for Valentine's Day or another occasion. Here she is:
Chocolate cake
Necessary products:
For swamps: 150 g dark chocolate, 200 g butter, 100 g powdered sugar, 2 tbsp. flour, 4 eggs
For the filling: 200 g dark chocolate, 400 ml liquid cream 35%, 2 tbsp. rum, 2 tbsp. powdered sugar
About the socket: 100 g chocolate (optional - white, milk or dark)
About the ribbon: 150 g dark chocolate, 50 g white chocolate on request
Method of preparation: The marshmallow is prepared first. Melt the chocolate in a water bath, beat the butter with the sugar, add the yolks one by one, the cooled chocolate, the flour and the beaten egg whites with a pinch of salt. The resulting mixture is mixed well and poured into an oiled round form with a diameter of 24 cm. Bake in a preheated oven for about 40 minutes at 180 degrees. When ready, remove from the pan and cool.
Heat the cream for the filling. Add the chocolate and when it melts, remove from the heat. The resulting is cooled and stored in the refrigerator for at least 2 hours. Then beat with a mixer, along with rum. A fluffy cream should form.
The cake pan is cut in half and filled with 2/3 of the cream. The rest of the cream is set aside for decoration. The cake is spread with a thin layer of cream on top and sides.
The rosette needs a piece of bubble wrap (the shell for small bubble techniques, which everyone likes to pop). A circle with the diameter of the cake is cut from it. Fold in four and cut at the edges so that a flower is formed.
It washes perfectly and dries. Melt the chocolate for the rosette in a water bath, temper and spread on the cut shape on the side of the bubbles. Set aside and when hardened, peel and stick to the swamp.
The dark chocolate for the ribbon melts. A flexible, smooth and thin plastic strip is needed, such as a transparent plastic toy package. Patterns for the ribbon and a long rectangular piece with the circumference and height of the cake are cut out of it.
The resulting strips are perfectly cleaned and dried. First, the long strip is smeared with a brush with dark chocolate. It sticks to the side of the cake. The tape is carefully removed as soon as it tightens.
The ribbons for the ribbon are decorated with a syringe or funnel. Once firm, spread a thin layer of dark chocolate and fold so that the edges stick together. They are pressed with a glass to tighten well. Carefully remove the plastic tape. The chocolate ribbon is assembled on the cake, glued with slightly melted chocolate. And - ready, tasty, beautiful, chocolate.
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