For a long time I had been planning to prepare this delicious cake with lots of chocolate. I prepared it according to Oana's recipe, whom I thank for the recipe. According to Oana, this is the authentic recipe. It didn't work out perfectly for me, because I made a few mistakes, which I will list now, so that you don't make them too:
75 g sugar
60 g flour
15 g cocoa
a pinch of salt
700 ml of milk
5 egg yolks (100 g)
125 g sugar
2 teaspoons vanilla extract or 2 sachets of vanilla sugar
a pinch of salt
30 g gelatin granules
200 g dark chocolate (min 55% cocoa)
200 g milk chocolate
200 g white chocolate
850 ml of cream (natural cream from Dorna)
Method of preparation:
For the top, separate the egg whites from the yolks and whisk hard with a pinch of salt. Add the ground sugar and vanilla essence and continue beating until a thick, glossy foam is obtained, as in meringues. Add the yolks and mix for a few more seconds. Sift the cocoa flour and mix gently using a kitchen spatula (or wooden spoon).
Preheat the oven to 170 C, line a form with baking paper, grease the walls with butter, pour the composition, level and bake for 20 minutes.
Chocolate breaks into small pieces, preferably no more than 0.5 cm !!!
Weigh everything by the gram. Weigh the pot and write down how many grams it has, then heat the vanilla milk until it boils.
In a bowl, mix the yolks with the ground sugar and salt until a light foam is obtained.
Put the gelatin to hydrate in a saucepan with 100 ml of very cold water and leave it to hydrate for 10 minutes.
When the milk has boiled, pull the pot aside. From it put a few polishes over the eggs rubbed in the bowl and mix vigorously with the whisk.
Put the pot of sauce on the scale and subtract its weight (noted at the beginning) and find the weight of the sauce in the pot. Divide into 3 and quickly distribute the hot sauce in the 3 bowls, using a scale.
Immediately put the chocolate in the 3 bowls with hot sauce: 200 g each (black, with milk and white). Leave it alone for 4-5 minutes so that the chocolate starts to melt and then mix one by one with targets or spatulas, so that the unmelted pieces of chocolate remain.
Allow the compositions to cool on the kitchen table. Don't put them in the fridge because the jelly is starting to set.
Tip: if you see that one of them starts to curdle before it is your turn to pour into the mold, heat a little water in a pot and gently heat the cream on a steam bath until it becomes liquid again.
The cream for the cream must be very cold, taken directly from the fridge. It only beats three quarters, not hard at all. It must increase in volume but not be stiff.
Take 1/3 of the whipped cream and put it in the first bowl with dark chocolate and gently incorporate it into the sauce, taking care to keep as much of the air in it as possible.
Meanwhile, prepare the third cream with white chocolate and pour over the milk chocolate cream. Put the plate in the freezer for 10 minutes and then move it to the refrigerator for 8-10 hours (or overnight).