With dedication for all my friends, fans and visitors on the blog, who voted for me every day in the contest on bucataras.ro and I managed to reach the final and win a beautiful and absolutely necessary prize in the kitchen. 🙂 Thank you all from the bottom of my heart!
* For countertop:
* 6 eggs
* 150 g sugar
* 100 g flour
* 50 g cocoa
* 150 g nut
* 50 g butter
* 1 teaspoon baking powder
* vanilla essence
Beat eggs with sugar and vanilla essence until they double in volume. Add melted butter, then lightly ground walnuts.
The flour is mixed with cocoa and baking powder and incorporated into the above composition, mixing gently.
Divide the dough into 3 and bake a sheet in a tray (24 cm in diameter) lined with baking paper, in the oven over medium heat for 10-15 minutes.
The sheets are left to cool on a grill and do not overlap.
* For chocolate cream:
* 200 g chocolate
* 200 ml liquid cream
The broken chocolate pieces are melted together with the liquid cream. When it reaches the boiling point, set it aside and mix lightly until smooth. Set aside, but not in the refrigerator, so that it does not harden.
* For whipped cream:
* 600 ml fresh
* 2 tablespoons sugar
* 100 g sugar for caramel
* 100 g nut
We caramelize the sugar. When it starts to brown, add the broken walnut in large pieces. Spread the caramel on a piece of baking paper and leave to cool. After it has hardened, we grind it with the robot with a metal knife.
Beat the whipped cream with the 2 tablespoons of sugar. If necessary, add 1-2 sachets of whipping cream. Add the caramel with walnuts and mix well.
* For the glaze:
* 100 g dark chocolate
* 100 ml liquid cream
Melt the chocolate together with the liquid cream and mix well. Leave to cool in the fridge, only until it hardens very little and becomes like a thicker, but flowing cream.
* For decoration:
* 50 ml liquid cream
* 1 tablespoon cocoa
* biscuit breadcrumbs with chocolate and walnut for the sides of the cake
In the tray in which we baked the sheets we put a first top. Cover with a quarter of the amount of whipped cream, then pour half of the chocolate cream.
The chocolate cream must be flowing, so that we can spread it lightly over the layer of whipped cream. If you use whipped cream, which is more sticky, it will probably work even less flowing.
Put in the freezer for a few minutes, until the chocolate layer hardens enough. Cover with another quarter of the amount of whipped cream, then with the second top. For the next layer, repeat the operation. Cover with foil and leave to cool for at least 3-4 hours. It would be preferable overnight.
The cake is rolled on the plate, the edges are finished first, then it is covered with chocolate icing.
Let it cool until the icing hardens, then garnish with whipped cream.
And that's it! :))