If you love chocolate or simply like recipes with aerated, fluffy creams that melt in your mouth, well, this is the perfect recipe !!! I admit, I was not a fan of this type of cake / cake. I only tasted it bought from confectioners and I didn’t find it to my taste. Either it was too sweet and nauseous, or the creams were too hard and had the consistency of a cold, or they were simply tasteless. I saw the recipe from my good friend Gaby from the PapaBun Recipes blog and honestly, I couldn’t resist the temptation. I had an extra reason to try the cake because I also had a birthday party with friends.
It is not very difficult to make the cake, but you need a little skill and patience. You need to be somewhat familiar with the sweets prepared with gelatin and last but not least to follow the steps in making the creams and implicitly the cake.
For the countertop, I used a tray with detachable walls with a diameter of 18 cm. The bottom of the tray was lined with baking foil over which I sprayed a little sunflower oil. The cake came out a little higher than I would have liked, so a 20 cm tray is ideal. You can also use a 21-22 cm tray. If you have a larger tray then you have to go a little to the quantities…
For creams, three different types of chocolate are used: white, milk and dark. Preferably use good quality chocolate. Because the celebrant prefers chocolate with mint, I chose to give the cake a slight mint flavor. This flavor is optional…
For the countertop:
3 tablespoons white sugar
1 small pinch of salt
50 gr white flour
10 gr black cocoa
For the cream:
600 ml whipped cream + 3 tablespoons powdered sugar
120 gr white chocolate
120 gr milk chocolate
120 gr dark chocolate
3 egg yolks + 3 tablespoons white sugar
250 ml milk
1 sachet gelatin granules + 50 ml homemade mint syrup (must be cold, from the refrigerator)
METHOD OF PREPARATION:
For the countertop: whole eggs with sugar are mixed until light in color and tripled in volume. Over the egg foam add the salt powder, flour and cocoa given through strainers / sieves. Mix with a spatula with wide movements until the ingredients are completely incorporated. Put the dough in a pan greased with oil and line the bottom with baking foil. Bake in the oven at 175-180 degrees for 15-17 minutes. Allow to cool slightly, remove on a wire rack and leave to cool completely.
For the 3 creams: each type of chocolate is broken or cut into pieces, then put in separate bowls. The yolks together with the 3 tablespoons of sugar are mixed until light in color.
Put the milk on the fire and leave it until it reaches the boiling point. Gradually add, little by little, hot milk over the yolk foam.
All this time we mix with a pear type. Put the whole mixture back in the pan in which we boiled the milk and let the compote boil for 2-3 minutes until it starts to thicken a little.
5-10 minutes before the cream is ready, put the gelatin in the mint syrup or in the water, if you don’t choose to make it with mint flavor. After the cream has boiled, turn off the heat and put the hydrated gelatin in the pan. Stir until the gelatin dissolves. The still hot cream is added in equal parts in each bowl of chocolate.
I used an electronic kitchen scale for as much precision as possible and to make sure that the chocolate layers would be equal. Mix with a fork in each separate bowl of chocolate. If the chocolate has not completely dissolved, it can be put in the microwave for a few seconds. After we have the chocolate completely dissolved, let it cool to room temperature. Under no circumstances are they put in the refrigerator.
Cream for whipped cream is mixed with sugar until it acquires the consistency of “soft tips”. That is, the whipped cream must not be completely beaten, be firm and stick to the target. It should have a light consistency, leave light marks on the blades, but not run. As before, we use the electronic scale. Put a third of the amount of whipped cream in each bowl of chocolate. Stir until fully incorporated. We do the same with each type of chocolate.
For assembly: preferably to have an adjustable ring and acetate foil. If not, improvise. I used the shape in which I baked the countertop. I wrapped a piece of cardboard in aluminum foil. I put the piece of cardboard inside the baking tin. The first time I put the baked and cooled countertop. I poured the dark chocolate mousse over the counter. I moved the tray a little to place the cream perfectly. I put the cake pan in the fridge for 30 minutes. If you can, you can put the cake in the freezer for 15 minutes. The creams stabilize much faster in the freezer, but they also go in the refrigerator. Then the milk chocolate cream, put it back in the fridge for 30 minutes, then the white chocolate cream. Leave the favorite cake in the fridge until the next day.
Remove the detachable edge of the baking tin, then carefully remove the piece of cardboard wrapped in aluminum foil. The cake does not require a very crowded decor. It is beautiful in that you can see the layers of chocolate. It is highly aerated, that does not have the consistency of jelly, actually melts in the mouthJ.
May it be useless !! With love!!
TIPS: It’s not a very sweet cake. If your taste differs you can increase the amount of sugar.