Fluffy pandispan top with cocoa , crispy meringue top, whipped cream and walnut, chocolate… I know, it has a calorie cart… but you can't resist it. :)))
- For the cocoa top:
- 50 g black cocoa
- 150 ml water
- 6 eggs
- 250 g sugar
- 120 ml oil
- 280 g flour
- 1 teaspoon baking powder
- esenta de rom
- For meringue top:
- 200 g sugar
- 250 g egg whites (~ 6 egg whites)
- vanilla essence
- For the cream:
- 500 ml whipped cream
- 4 tablespoons powdered sugar
- 5 tablespoons ground walnuts
- vanilla essence
- 2 sachets of whipping cream
- For decoration we will use:
- 500 ml whipped cream
- 2 tablespoons powdered sugar
- 2 sachets of vanilla sugar
- 2 whipping cream
- 400 g dark chocolate
- 100 g butter
- 50 ml milk
- 1 strip of packing bag (from that with polka dots :))) I don't know exactly what he says)
Preparation Chocolate and meringue cake:
Put cocoa in a bowl and pour boiling water, stirring constantly. Mix until all the lumps disappear and obtain a composition of oil consistency. Let it cool.
Separate the egg whites from the yolks. Whisk the egg whites with a pinch of salt. Add half the amount of sugar and mix until you get a shiny meringue. Rub the yolks until they become like a cream with the other half of the amount of sugar. Gradually add the oil, rum essence, then the composition with cooled cocoa. Mix lightly, like mayonnaise. Incorporate the flour mixed with the baking powder and at the end (in a few installments) the meringue.
Pour the composition into a tray (26 cm in diameter) lined with baking paper. We then slap the table a few times, to remove the excess air from the composition and put the tray in the oven over medium heat for about 40 minutes. We do the toothpick test. Remove the top on a grill and leave it to cool.
Whisk the egg whites with a pinch of salt. Add the sugar and continue mixing until the composition becomes glossy and makes cakes.
Vanilla essence is added. Pour the meringue in a tray lined with baking paper and put in the oven over low heat, with the oven door open. Carefully remove it from a grill and leave it to cool.
- The top must be dry, not baked. When it's ready it sounds empty when we hit it with our finger.
Beat the very cold cream with the mixer at low speed until it becomes like a foam, with small blisters on top. 🙂 Add powdered sugar and hardener and mix until hardened.
- Be careful not to insist on mixing, you risk "cutting".
Add the ground walnuts and mix lightly with a spatula.
Let cool until assembly.
We will grease the meringue top on both sides with a layer of chocolate, in order to keep its crispy texture. And for an intense chocolate taste, obviously. :)))
We will use:
200 g dark chocolate
60 g butter
4 tablespoons milk
Melt the chocolate on a steam bath together with the butter and milk. Homogenize and leave to cool. Grease half of the meringue top with half the amount and put it in the freezer for a few minutes, until it hardens. Turn it on the other side and grease with the rest of the chocolate and put it back in the freezer until it hardens.
Cut the cooled pandispan top into 2. Lightly syrup each part with sugar syrup, water and brandy.
Put the first top on a plate, pour half the amount of whipped cream, cover with the meringue top greased with chocolate, the other half of the whipped cream and the second cocoa top. Let it cool until we prepare the whipped cream for garnish and the chocolate band.
I made the chocolate bar after Lisa's model. It's a great idea! From now on, I will say goodbye to badly finished or irregular cake edges. :)))
The very cold cream is beaten with the mixer at low speed until it becomes like a foam, as I did when preparing the cream. Add powdered sugar, vanilla sugar and hardener. Mix until hardened. With half the amount we will grease the cake, with the rest we will decorate. By preference and especially skill. :))
Melt the chocolate on a steam bath with butter and milk. Homogenize and leave to cool.
On the strip of the packing bag, cut to the size of the cake, pour the chocolate and level very well with a spatula. Let it harden a little, so that it does not flow, then we put it around the cake. Let it cool again, until the chocolate hardens very well, then carefully peel off the strip of cellophane.
Uhahaaa… as I wrote. I worked harder on writing than making the cake. :))) It's not hard to do, it just takes time and a little patience to peel off the strip of cellophane. :)))
- It's done in a bigger tray, it came out very high for me.