Pastes with dark chocolate

Delicious, fluffy, rich chocolate cakes. The recipe is for 20 – 24 pieces (depending on how wide you cut). From radicio.com

 

Ingredients for syrup:

Ζάχαρη : 100 g.

Water: 100 g.

strong coffee: 2 tablespoons

Ingredients for the cake:

Ζάχαρη : 125 g.

Eggs: 4 moderate

Flour: 125 g. (For every use)

Cocoa: 1 tablespoon

Butter: 25 g. (melted) and a little extra for the pans

Ingredients for the chocolate ganache interior:

Sour cream: 400 ml

Glucose syrup: 50 ml

dark chocolate: 500 g. (70% cocoa)

Butter: 100 g. (at room temperature)

Materials for Chantilly:

Sour cream: 300 ml

Ζάχαρη : 3 tablespoons

Vanilla: 1/2 teaspoon extract or 1 vanillin

Materials for ganache coating:

bitter chocolate: 150 g. (70% cocoa)

Sour cream: 150 ml

 

Implementation:

For the syrup: put sugar in saucepan and add water. You put on the fire and stir until the sugar melts. Simmer 2 – 3 minutes. Remove from heat and add coffee. Stir and allow to cool.

For the cake: Butter 2 shallow pans, 20 X 30 from. about and Layer with greaseproof baking.

Preheat oven to 175 degrees.

Sift together the flour with the cocoa.

In ovenproof bowl, put the eggs with the sugar and whisk to mix. Then put the bowl over a pan with simmering water (attention the bowl does not touch water) and continue beating, until the mixture to foam and be almost tripled in volume, about 4 minutes.

Then pour the egg mixture to the mixer and beat until frothy and well cool, about 5 minutes. Stop hitting and add some – a little flour, incorporating in the mixture, stirring gently with a metal spoon. Finally add the melted butter and stir gently.

Divide the mixture into two pans have prepared, Lay the spread and the surface.

Bake in the preheated oven for 12 – 14 minutes.

Remove from oven to tilt on a rack. Remove the wax paper and allow to cool.

For the chocolate ganache: put the cream and glucose to pan to fire, to burn. Meanwhile break in pieces the chocolate and place in an ovenproof bowl. When the cream is hot, empty it over the chocolate. Allow a few minutes to melt a little chocolate and then stir the mixture becomes homogeneous. let other 10 – 15 minutes to fall further and add the butter temperature. Stir to mix. Before use stir again.

For the whipped cream: put all the ingredients in the mixer and beat until you get a firm whipped. The store in the refrigerator until you use.

For the ganache coating: break the chocolate into pieces and place in bowl. Heat the cream to burn and add to chocolate. Allow a few minutes to soften the chocolate and then stir to make the mixture homogeneous. Not drop its temperature before using.

For the assembly: minimum cut around the cake to become uniform. In bowl put a rectangle hoop in the size of the cake (done without hoop, but the hoop makes the process easier). Brush soak the cake with half the syrup. Above spread the chocolate ganache. Place the second cake and moisten with the remaining syrup. Above spread the whipped cream. Put the cake in the refrigerator 30 minutes to shake.

The pull and spread the ganache coating. Put it back in the fridge for 10 – 15 minutes to shake the coating. you take, remove the hoop and a large knife to cut the cake 20 or 24 pieces. The cut is cleaner if the knife is hot. This succeed diving for a while in hot water and then drying the blade with a clean towel. Among the cuts repeat the process.

Pastes refrigerated. Before serving, let the 15 – 20 minutes Ambient.

 

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