We don't want to die to celebrate Valentine's Day. We are too "old" for this :)) and for so many rozzzz hearts…. :))) But how love floats in the air, how love is felt everywhere… I let myself be swept away and I took the opportunity to put into practice a combination of caramel and chocolate that has haunted me for a long time.
On the other hand, I took the opportunity to honor thechallenge of February , a challenge I am waiting for you. 😉 You can send me your pictures until tonight.
So, occasions… not to say sorry :)))… I still had to make this cake.
It's not as chic, beautiful and elegant as last year , but it's so good that it can be overlooked. Or not? :)))
For the countertop:
5 tablespoons sugar
5 tablespoons flour
2 tablespoons cocoa
3 tablespoons oil
1 teaspoon baking powder
Whisk the egg whites with a pinch of salt. Add the sugar and mix until you get a hard and shiny foam, then put the yolks rubbed with oil and vanilla essence, as for mayonnaise, mixing gently. Flour mixed with baking powder and cocoa is easily incorporated into the composition, with movements from bottom to top.
The composition is divided into 3 and bake 3 sheets in a heart tray lined with baking paper, over medium heat, for about 15 minutes each. Remove to a grill and leave to cool.
Chocolate ganache cream:
100 g dark chocolate
150 ml liquid cream
We put the broken chocolate in a bowl over low heat together with the whipped cream. Bring to the boil, set aside, mix and refrigerate for a few hours, until the composition hardens, then mix it until you get a fluffy cream.
200 g sugar
80 g butter
130 ml liquid cream
We melt the sugar. We leave it on the fire until it becomes liquid and acquires a golden color. Be careful not to burn yourself.
Set aside from the heat, add the cream (be careful again, steam). Pull the bowl back on the heat and stir continuously until all the caramel melts, at which point we add the butter. Stir continuously and boil until the composition thickens, until it reaches the consistency of a cream. Set aside and leave to cool.
For the glaze:
100 g dark chocolate
50 g butter
50 ml liquid cream
Melt the chocolate together with the butter and cream in a bowl over low heat on the stove or in the microwave. Homogenize and leave to cool.
50 ml water
50 g sugar
1-2 tablespoons brandy
In the tray in which we baked the tops we put in the top that we syrup, chocolate cream,
the second syrupy top, then the caramel,
which we cover with the third countertop, also in syrup.
Let cool for a few hours, then pour the cake on a plate and pour the icing on top.