Chocolate cake filled with mint

The other day was the children's grandmother's day 😛 and on this occasion I made a cake that I enjoyed as a family, after I regularly sang "Long live many years" :))

For making this cake I was inspired by the wonderful Laura Adamache .

Chocolate cake filled with mint

We will start with the countertop decor , for which we will need:

30 g flour
30 g of sugar
30 g egg whites (1 egg white from a medium egg)
30 g butter at room temperature
10 g cocoa

Mix all the ingredients, flour, sugar, egg whites, butter and cocoa.
The paste obtained, we spread it on a piece of baking paper the size of the oven tray, the tray in which we will bake the top.

With the help of a confectionery comb, draw lines along the baking sheet.

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I put the decorated sheet in the freezer, it must be super frozen.

In the meantime, we are preparing the countertop from:

115 gr sugar
115 gr flour
3 eggs

Mix eggs with sugar and a pinch of salt until they double in volume and lighten in color, then gradually incorporate the flour, stirring from the bottom up.

Remove the well-frozen decoration from the freezer and pour the dough for it on the counter.

Chocolate cake filled with mint

Bake in the oven at 180 degrees for 10 minutes.

We turn the countertop on a surface abundantly powdered with sugar,

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then cut a strip the size of the circle in which we will make the cake.

We cover the edge of the circle with the band, taking care that the decoration comes out, and we cut the rest of the remaining dough into pieces and place them at the base of the cake.

Chocolate cake filled with mint

We prepare the mint mousse from:

200 g white chocolate
250 ml natural mint syrup
350 g liquid whipped cream
15 g gelatin

We soak the gelatin in 5 tablespoons of cold water.
Melt the chocolate together with 150 ml of whipped cream. Homogenize and leave to cool. When it has reached a bearable temperature on the finger, add gelatin and mint syrup. Stir until smooth.
Refrigerate until completely cooled, then add the rest of the whipped cream, lightly, with movements from bottom to top.

Syrup the top with burnt sugar syrup .

100 g sugar
100 ml water
2-3 tablespoons chocolate liqueur

Caramelize the sugar and then "quench" it with 100 ml of cold water. Leave it to cool until it dissolves completely. Add the liqueur.

We fill the cake with mousse and put it in the fridge for about 2 hours, until it hardens.

Chocolate cake filled with mint

Meanwhile, prepare the chocolate icing .

100 g dark chocolate
200 ml liquid cream
2 tablespoons chocolate liqueur

Melt the chocolate with whipped cream over low heat and when the chocolate has completely melted, set it aside and let it cool for a few minutes, then add the liqueur.

Let the icing cool to room temperature and when it is almost cold add it over the mousse.

Refrigerate again until the icing hardens.

I garnished with whipped cream and chocolate bars with mint cream.

Chocolate cake filled with mint

Chocolate cake filled with mint

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