Pandispan recipe with cocoa
- For the countertop:
- 50 g black cocoa
- 150 ml water
- 6 eggs
- 250 g sugar
- 120 ml oil
- 280 g flour
- 1 teaspoon baking powder
- esenta de rom
- For the cream:
- 90 g white chocolate
- 230 ml sweet cream for whipped cream
- 75 g Almette cream cheese
- 1 tablespoon sugar
- whipped cream hardener (only if absolutely necessary)
- vanilla essence
Since I saw this recipe for pandispan with cocoa at Natalia , I really wanted to try it. First of all (quite obviously I would say :))) because it has a lot of cocoa and secondly, I thought it would go perfectly with a white chocolate cream, whipped cream and fine cheese.
The top can be used in any combination you want. It is fluffy, does not require syrup, having a slightly moist consistency. I think I will try it with a dark chocolate cream, I think it will come out of the dream. Every chocolatier's dream. :)))
How to prepare Pandispan with cocoa:
Pandispan cake top with cocoa:
Put cocoa in a bowl and pour boiling water, stirring constantly. Mix until all the lumps disappear and obtain a composition of oil consistency. Let it cool.
Separate the egg whites from the yolks. Whisk the egg whites with a pinch of salt. Add half the amount of sugar and mix until you get a shiny meringue. Rub the yolks until they become like a cream with the other half of the amount of sugar. Gradually add the oil, rum essence, then the composition with cooled cocoa. Mix lightly, like mayonnaise. Incorporate the flour mixed with the baking powder and at the end (in a few installments) the meringue.
Pour the composition into a tray (26 cm in diameter) lined with baking paper. We then slap the table a few times, to remove the excess air from the composition and put the tray in the oven over medium heat for about 40 minutes. We do the toothpick test. Remove the top on a grill and leave it to cool.
Cream for pandispan with cocoa:
Melt the broken chocolate pieces on low heat together with 90 ml sour cream. When it has reached boiling point, set aside, mix and refrigerate for a few hours.
The rest of the cold cream is beaten until it acquires a little consistency and small blisters appear on the surface. Add the sugar and mix until it hardens.
- Be careful not to insist too much, it may cut.
Mix the white chocolate composition until it hardens and becomes fluffy.
- If it does not harden (as I suffered 🙂) use 1 cream hardener.
Add cream cheese and vanilla essence. Mix until smooth, then add the whipped cream, stirring gently.
The baked and cooled top is cut into 2 parts. It can be cut very well in 3. In the tray in which we baked the worktop, lined with food foil, put one of the worktops, chocolate cream and cover with the second worktop. Wrap in foil and let cool for a few hours.
- If you leave it in the evening until morning, it is much better.
Cover with whipped cream and powder with cocoa.
RECIPE IN PICTURES
Another version of pandispan cake top with cocoa can be found HERE
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