Welcome back! Happy New Year. Be healthy and with fulfilled dreams!
During the holidays I didn't cook much, and what I did were recipes that I have already made and that you know very well. For New Year's Eve I had planned to make a cake with chocolate and mascarpone, but I think a lot of people make New Year's Eve Tiramisu :)) as mascarpone I didn't find. I never bought ricotta, because I'm not a friend of urda, but I said that if it's not mascarpone, I have to try something new. 😀
I didn't have time for complicated things, so today's recipe is very simple and easy to make.
- For the countertop:
- 4 eggs
- 4 tablespoons sugar
- 2 tablespoons oil
- 4 tablespoons flour
- 2 tablespoons black cocoa
- 1 teaspoon baking powder
- esenta de rom
- For the cream:
- 200 g white chocolate
- 200 ml whipped cream
- 200 g ricotta
- 1 tablespoon vanilla flavored powdered sugar
- For syrup:
- 3 tablespoons sugar
- ~ 100 ml water
- For decoration:
- 50 g dark chocolate
Method of preparation:
Whisk the egg whites with a pinch of salt. Add the sugar and mix until you get a thick and shiny foam, like meringue. Separately mix the yolks with oil and rum essence to taste, then slowly pour over the egg whites. Homogenize, stirring gently. Flour mixed with baking powder and cocoa, incorporate it into the composition by mixing with a spatula, with movements from bottom to top. Pour the composition obtained in a tray (18 cm in diameter) lined with baking paper and bake on medium heat for about 30 minutes. The countertop will be firm to the touch. Remove to a grill and leave to cool.
The broken chocolate pieces are put in a bowl together with the whipping cream. Put on low heat and bring to a boil. Set aside and mix. After it has cooled, put the dish in the freezer for about 2 hours, until the composition is close to freezing. Mix the composition until you get a fluffy cream. Add ricotta and powdered sugar and mix until smooth.
The sugar is caramelized, then "quenched" with water. Leave to cool until the caramel melts.
The cooled top is cut into 3 parts and syruped, and the cream is also divided into 3. Divide the cream between the 3 tops, and cover the cake with the third part of the cream. Sprinkle with coconut. Refrigerate until we prepare the decor.
We put the chocolate in a bag, then in boiling water. Keep in water until the chocolate melts. We cut the bag at a corner and on a piece of baking paper we "draw" the fir trees. Put in the freezer for a few minutes, until the chocolate hardens and comes off easily from the paper.
Garnish the cake with chocolate trees and refrigerate until ready to serve.
It would be preferable to do it the day before. It "sits" better and can be portioned nicely and easily. 😉