So, on November 8, we opened the family party season with us 😉 I didn't have a party in the true sense of the word, but I was happy to see dear friends again, to chat and talk until late at night. And how could I have marked these moments except with a chocolate and whipped cream cake? For decoration, I preferred a fine mascarpone cream, so that the surprise would be even greater for those who expected "to be brown" :)))))
chocolate ganache and whipped cream cake
- For countertop (Licuta Marin inspiration)
- 200 g dark chocolate
- 50 g butter
- 30 ml oil
- 75 ml whipped cream
- 3 eggs
- 100 g sugar
- 150 g flour
- 1 baking powder
- esenta de rom
- For chocolate cream:
- 250 g chocolate
- 325 ml whipped cream
- 150 g mascarpone
- For decoration:
- 400 ml whipped cream
- 150 g mascarpone
- 1 tablespoon fermented sour cream
- 3 tablespoons powdered sugar
- 2 sachets of vanilla sugar
- vanilla essence
Preparation Chocolate and whipped cream cake:
Put the pieces of chocolate, butter, oil and cream for whipped cream in a bowl. Put the pot on low heat (or in a baine marie) and stir continuously until you get a homogeneous composition. Set aside and leave to cool.
In the cooled chocolate cream, add the yolks one by one, mixing vigorously, then sift the flour and baking powder on top. Homogenize and flavor to taste with rum essence.
Mix the egg whites with a pinch of salt until they become a hard foam. Add the sugar and mix until you get a firm and shiny meringue. We will incorporate the meringue in the chocolate composition, mixing lightly with a spatula, with movements from bottom to top.
Divide the composition into 3 equal parts and bake 3 tops in a tray (18 cm in diameter) lined with baking paper, in the oven over medium heat, for about 20 minutes each. When they are ready, take them out on a grill and leave them to cool.
Pour the sour cream over the broken chocolate. Put the pot on low heat or in a baine marie and boil without boiling until the chocolate melts. Set aside, leave to cool, then refrigerate for a few hours until very cool.
The cooled composition is mixed until it starts to take on consistency, at which point the mascarpone is added and mixed vigorously until we obtain a firm composition.
Chocolate and whipped cream cake assembly:
I made the cake the day before, so I assembled it in the tray where I baked the tops, lined with food foil. I divided the cream into 2 equal parts and distributed it between the countertops. I wrapped it well in foil and put it in the fridge until the next morning.
The next day I turned the cake over on a plate and garnished it with whipped cream and mascarpone cream.
I mixed half the amount of whipped cream (200 ml) until it started to take on consistency. I added powdered sugar, vanilla sugar and sour cream. I mixed until the cream became firm and fluffy. I "dressed" the cake in a generous layer.
I did the same with the rest of the whipping cream, only I put mascarpone instead of sour cream. A fine and firm cream is obtained, perfect for garnishing. 😉
Let the cake cool until ready to serve.
Good appetite! 😉
More birthday cake recipes can be found HERE