St. John's Day is over, Amira's day is over… I would have liked to invite you to the cake yesterday, but I don't know how it is that "now it's morning, now it's evening" :)) I still have a slice for today , we see how we divide it. :))
It's pretty obvious that chocolate shouldn't be missing from the cake. 😀 I was planning another chocolate cake recipe, but as I had in the fridge a bottle of champagne opened on New Year's Eve and which no one dared to drink :)))) I thought I would get an interesting combination if I use and a champagne cream in addition to chocolate.
The guests liked it, I hope you like it too!
- For the countertop:
- 6 eggs
- 5 tablespoons sugar
- 1 tablespoon vanilla flavored powdered sugar
- 3 tablespoons oil
- 6 tablespoons flour
- 1 teaspoon baking powder
- a few drops of lemon essence
- For champagne cream:
- 2 yolks
- 2 tablespoons vanilla flavored powdered sugar
- 400 ml of champagne
- 100 g white chocolate
- 10 g gelatin
- 200 ml whipped cream
- For chocolate cream:
- 200 g dark chocolate
- 400 ml whipped cream
- For decoration:
- 200 ml whipped cream
- 1 whipped cream hardener
- colored balls for decoration
- cakes on a stick (recipe HERE )
- 12 biscuits for the biscuit top
Preparation Chocolate cake with champagne cream:
The countertop is a classic pandispan countertop.
Whisk the egg whites with a pinch of salt, then add the sugar and mix until a thick and glossy foam is obtained. The yolks rubbed with oil and lemon essence are added over the egg whites and mixed lightly. At the end, put the flour mixed with the baking powder and mix lightly, mixing with a spatula, with movements from bottom to top.
Pour the composition into a tray (24 cm in diameter) lined with baking paper and bake on medium heat for about half an hour. Remove the top on a grill and leave to cool.
The gelatin is hydrated in a little cold water, just enough to be covered.
The yolks mix well with the flavored sugar. Slowly pour the champagne and mix gently until the composition is homogeneous. Put the pot on low heat and cook the composition for 10-15 minutes. Set aside and add the broken chocolate pieces. Stir until the chocolate melts. Allow to cool, then add gelatin. Put the dish in the fridge until the composition cools well and begins to harden.
Meanwhile, beat the whipped cream until it becomes fluffy. Then incorporate it into the cooled champagne cream. Let it cool again until we assemble the cake.
The broken chocolate pieces melt over low heat with half the amount of whipped cream. Bring to the boil, set aside and mix well. Allow to cool, then place in the freezer for 1 hour.
If you have time, leave the cream in the fridge for about 3 hours.
Meanwhile, beat the rest of the whipping cream until it becomes fluffy. Then incorporate it into the cooled chocolate cream.
Normally the countertop should be cut into 3 parts. But I again made the wrong measurement :)) and then I left 2 countertops and replaced the 3rd part with a countertop of biscuits syruped with sweetened milk.
Spread the creams between the tops and put the cake in the fridge for a few hours or overnight. Garnish with whipped cream, colorful balls and cakes on a stick .
Obviously it can be decorated according to preference. We are now in the stage of My Little Pony… castles… rainbow… :))))