Chocolate Symphony Cake

[NUT BARK:]

Chocolate Symphony Cake

Category: Confectionery

Ingredients
NUT BARK:
Protein	100 g
Sugar	30 g
Powdered sugar	90 g
Any nuts (I have walnuts)	100 g
The form	Ø 24 cm
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CHOCOLATE CERK:
Yolk	40 g
Protein	60 g
Sugar	60 g
Cocoa	15 g
The form	Ø 20 cm
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CREAM:
Cream 35% or more	200 g
Milk	50 g
Yolk	60 g
Sugar	75 g
Gelatin	8 g + 40 g water
Lemon zest	1 PC.
Orange zest (not used)	1/4 pcs.
Cinnamon stick (not used)	2 cm
The form	Ø 24 cm
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CHOCOLATE MUSS:
Yolk	100 g
Sugar	50 g
Cream 35% or more	50 g
Dark chocolate (I have dark + milk)	100 g + 100 g
Cream 35% or more	360 g

Cooking method

• Nut crust:
• Grind nuts with powdered sugar. This will prevent the nuts from grinding in one thick mass.
• Beat the protein, add granulated sugar. And continue to beat until thick. The mass is not so dense, since there is not a lot of sugar for such an amount of proteins.
• Add ground nuts to the sugar-protein mixture.
• Stir gently. I mixed at low speed with a mixer. The dough turns out to be liquid.
• Line the form with parchment.
• Pour the dough and bake at a temperature of 190⁰C for 15 minutes
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• Immediately after taking the cake out of the oven, it must be removed from the parchment. The cake has a crust on top. After the cake was turned over and the parchment was removed, some of the cake remained on the parchment. Inside, the cake seemed not baked at all. I put it in the oven for another 15 minutes, wet side up. DO NOT DO THAT!! The cake is enough for the first 15 minutes. I dried the cake with my actions.
• If the cake falls apart when removed, it's okay. Assemble it from pieces, it will stick together, as it has a wet center.
• The main thing is to collect it in the form where the cake will be assembled.
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• This is the already dried cake on the second side.
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• We put the cake in a mold where it will be collected and let it cool.
• Flourless chocolate cake:
• I draw your attention to the fact that the cake is baked without flour. Do not be afraid - everything will work out !!
• Beat whites with sugar until firm.
• Add yolks - stir.
• Add sifted cocoa powder.
• Stir gently again. Stirred with a spatula.
• She baked in a form covered with parchment. I didn't lubricate it with anything.
• The mass is thick, it needs to be distributed in shape.
• We bake in the same way at 190⁰ С for 15 minutes.
• The dough rises well. Left to cool in the oven. The cake settled evenly, but baked.
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• You need to remove the paper as soon as the cake is baked (as it says in the recipe). Since I didn’t do this, perhaps that’s why I had some of the cake left on the parchment, which was very easy to separate from it. The picture shows cake + paper with the remains of cake on it.
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• Place the chocolate cake on top of the nut cake.
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• Cream "Catalan":
• Soak the gelatin.
• In a saucepan, heat the cream, milk, sugar, zest and if you use a piece of cinnamon.
• Bring to a boil.
• We filter the milk with cream from the spices.
• Mix some of the hot milk with the yolks. Then add this mixture to the remaining milk and brew the cream until the thickness of the liquid sour cream is thick.
• It is recommended to brew the cream in a water bath. I did it just on the stove in a saucepan, as I usually do when brewing a charlotte.
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• Add melted gelatin to the brewed cream, mix.
• Preparing the form. For the convenience of removing the frozen cream, I wrapped the form with a film.
• Let the cream harden.
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• After the cream has cooled down, it is very easy to remove from the mold and remove from the film.
• We put the frozen layer of cream on the prepared chocolate biscuit.
• Since the layer of cream is larger in diameter than the chocolate biscuit, its edges go down and cover the biscuit, just to the nut layer.
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• Chocolate muss:
• Mix the yolks, sugar, and cream 50 g. Brew in a water bath until thickened.
• Here I did not deviate from the recommendations, as I saw that the number of eggs is large in relation to the liquid part. I understood that the eggs will cook very quickly and there is a possibility of burning.
• Melt the chocolate and combine with the custard.
• Mix.
• Beat the cream. But beat very gently. Here not necessary beat them until firm. They should be soft. Otherwise, adding chocolate will not produce a smooth, smooth mousse.
• The mousse can be flaked.
• Mix the cream and chocolate gently. I had a slightly warm chocolate.
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• The consistency of the mousse is soft, almost flowing.
• We collect the cake:
• If there is a ring, then we just collect everything in a ring and no problems.
• I have no ring. I tried many options until I found one.
• In the form in which I poured the "Catalan" cream, I put a tape of foil inside along the edge. The edges were fixed with paper clips.
• I put a nut cake inside on the bottom.
• She put a chocolate sponge cake on it.
• I put the "Catalan" cream on top.
• There is a small distance left between the foil walls and the cake collected inside.
• Poured chocolate mousse over the cake.
• I put it in the freezer to cool.
• After 2 hours, I removed the foil hoop.
• I smoothed the side of the chocolate mousse with a spatula.
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• We decorate the cake at our discretion.
• I got it like this.
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The dish is designed for

Weight ≈ 1.4-1.6 kg, Ø = 24 cm, ↑ = 5 cm

Note

The cake recipe is taken from the Tort Deco magazine for the month of August # 3. The author of the recipe is Nelly Jozevsen. Thank you!!
The cake is quite troublesome, but worth it.
Has a very delicate chocolate flavor. And somewhere far away it has a light lemon aftertaste. Subtle, but so well complements the chocolate flavor of the cake. A very good point in the cake is the nut layer at the bottom of the cake. Neither hard nor soft, just nutty.
Very happy with the cake !!
I was afraid for the chocolate cake. I could not get used to the idea that there was not a single gram of flour in him. I didn't believe that something could work out.
With difficulty she persuaded herself not to deviate from the recipe and not to add flour.
Try it, it's very tasty !!

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Wow!!! You made it!!! Class !!! The reward for the decisiveness of baking b iskvita without flour! I was sure all the way that a typographical error had crept in there! And you (as always) paved the way !!! I will not say that in the near future I will run to the stove (there is not enough time for myself, mine will be trampled with scraps), but someday - definitely !!! In general, another medal for you!

for here! you still made THIS cake! BRAVO!!!! I never made up my mind .... and I won’t make up my mind for sure ..... A magical holiday of CHOCOLATE!

In-in !!! Thats exactly what I mean!!! I, too, will not dare to mess with time-consuming yet !!! Luda is a monster !!! All mighty bakes !!!

Girls, now my husband has just tried it !! He said that he had not received such pleasure from the cake for a long time.
He mostly eats only the composition that I usually do. He got used to it and it suits him. But everything is new, tries, says
- delicious, but yours is better.
And here, there are so many words. And everyone is so nice !!
So try it, you won't regret it.

That's what you are doing, Luda !!! We'll have to roll up our sleeves and bake soon !!! Curiosity is so clear! It was necessary to ask for a visit in time.

Luda, I can already imagine how delicious it is ...

Did you cook it for one day? How long did it take approximately?

Luda and not everyone has yet devoured, estimate what height you have obtained and weigh (unless, of course, you can still estimate the weight.

The height I can say for sure is 5 cm. The weight, alas, is only about 1.4-1.6 kg. Alas, there is almost nothing to weigh there. Usually I treat my friends and neighbors with new cakes. Now they decided that the children will eat in the evening and that's it.
Lida did it one day. But that's for sure ... It seems to me that I started it somewhere at 11-00 and by 18-00 I had it assembled, but without decorations. I tinkered with lace later. Well, if you consider that I was very often distracted either by the computer or by the cats, and then again 5-6 shifted it from place to place in order to decide in what form to collect. I will take one form, then another, then again tighter, then again a new one. It probably took about 40 minutes here, until I had a picture of assembling the cake and I finally understood. what I want and what I need.

[Lyudochka]

Lyudochkahow beautiful and how delicious!
Tell me, there is nothing between the nut cake and the biscuit, does it stick like that?

Thank you!!
There is nothing there. I had the bottom crust removed from the chocolate biscuit along with the parchment. With this bottom part I put it on the nut cake. Even when slicing the cake, these two layers remained intact. Rather, none of all four layers are separated during cutting. Everything is cut in a monolith.

Lyudok, a piece is so ma-a-anit !!! So the mouth asks! Ready to take a sample!
And decorated as exquisitely! Lovely !!!

Cake-SUPER! Read-already delicious! I have a question - is it possible to hide this cake under the mastic (i.e., will there be enough ganache for the safety of the mastic)? And immediately the second - how long can he live outside the refrigerator without compromising the appearance?

This top ... chocolate ... not zhnoe..probably not incredible at all, yes, Lyud?

[Lavrinesha]

Lavrinesha, stole the last bit of cake from her daughter. (She can't eat sweets in the evening, only in the morning ... once) Now I'll leave it on the table and experiment how long it will last without a refrigerator and whether it will melt. Although purely theoretically, nothing should happen to him if it does not turn sour.
But under the mastic .... she thought. I do not know. The mousse seems to hold its shape well, but it is gentle. When pressed with a finger, a dent remains. And in the mousse itself there is still enough moisture, I think the mastic will flow from it. Maybe if you put the same light chocolate cake on top, then it will be possible.

Lena, everything is delicious here !! The first thing you feel is, of course, the chocolate mousse, which melts in your mouth, then the rich taste of chocolate, then the nuts, and then when you swallow a piece, the taste ... or the sensation of lemon appears from somewhere.
Right now, the latter tried her daughter and also did not remain indifferent. She said she had a very unusual taste and very pleasant.
The son-in-law, while eating yesterday evening, also asked everything like yes. He is our comrade who delves into the essence of everything he does not come across. He wants to understand and understand everything to the screw.
But most of all my husband surprised me. When the children came home from work last night, he himself began to tell how delicious the cake turned out to be. And he asked me all the questions, asking
- is it probably done quickly? not difficult?

Thank you! !! My customer saw a freshly rewritten recipe. And now he only wants him on the top tier of the wedding cake. And I'm afraid that it will flow, because the cake will stand on the table, plus decorations on top. So I think maybe he can come up with some kind of shell?

- is it probably done quickly? not difficult?

I get it - this is a hint! I catch everything on the fly! Need to repeat, in short!

What a beauty!!
And what is the lace made of? Was it just drawn on the surface?

P.S. I once had a flourless chocolate sponge cake by accident due to an error. She made a big cake, the composition was supposed to include a chocolate sponge cake on boiling water. Time was short, in a hurry I forgot to add flour. When the cake was already in the oven, and on the table I saw a container with measured flour - a little "kondraty" was not enough for me. But the result was very surprising! I have never tasted such a delicate chocolate biscuit-souffle!
True, I didn't dare to make a mistake again. It was hard to believe that the trick would succeed again, but now I understand that in vain!
It will be necessary to test your version =)

[Vicushonok]

Vicushonok, you can see about lace HERE

Lavrinesha, I watched a piece of cake, which I managed to snatch from my daughter. I just left it on the table. He stayed with me until evening. I did not notice any special changes. The piece was thin enough and it was difficult for him to stand. It also consists of 4 layers, practically not fastened with anything, just one layer is laid on top of another. But at the same time he did not collapse, did not tear one layer off another. The top chocolate mousse layer, as it was, remained. Didn't melt, didn't swell.
I have a photo before and after, but the piece does not look presentable, since it was already eaten by my daughter and there are traces of a spoon on it.

Lyudmila, I am delighted with your cake and the very work on it ..: rose: I always look at such masterpieces and ... admire, because I myself will never repeat this. This is not given to me. Thank you very much for your work and skill. And how you want at least a small piece

But most of all my husband surprised me. When the children came home from work last night, he himself began to tell how delicious the cake turned out to be. And he asked me all the questions, asking
- is it probably done quickly? not difficult?

It was he, Lyud, who hinted to you that you would have to do it more than once or twice!

Good night, tell me, in the recipe, yolks and whites are indicated in grams, how many pieces do you need per cake? Thank you

The weight of fresh chicken eggs ranges between 43 and 64 g, the weight of raw protein is from 24 to 38 g

There is a detailed table on the categories of eggs and the weight of their components.
🔗

I took from the calculation - the egg of the first category in its pure form (we have it) 52-54 g. Protein 36-38 g Yolk 16-18 g.
I did it several times already.
I simplified a few things, I didn't notice any difference.
In a chocolate cake without flour, I used 2 eggs. I didn't separate the eggs. Beat it all together with sugar.
In the Catalan cream, the cream of high fat content was replaced by a lower fat content of 11%, but without milk. The amount of cream I took was 250 g
In chocolate mousse, I replaced the yolks with 2 eggs.

[Hasochka]

Hasochka, what a beautiful cake! And what a cutter! Song!!!

Tell me, is this lemon Catalan cream - is it dense? Or air? I urgently need a recipe for a dense soufflé, as they said before - rubber)) I am looking for it, but no one answers me ((((

[Olga250619]

Olga250619, this cream is delicate in taste, but at the same time quite dense. After freezing, I could pick it up when I removed it from the film.

Thanks for the recipe. The cake is delicious. Even my husband praised. I made a cake for my daughter.

Tanya, I am very glad that we tried the recipe and that it tasted like homemade.

But I won't crawl to it, I want to try it, but you won't be able to offer it to customers without trying it, and I don't know whether it will be packaged in mastic or not, it seems to me that I will only spoil the taste by doing this, and cook for myself ... as usual - there are enough scraps to grab your head on the scales.

I wouldn't do it with mastic - it's too delicate

Here I am about the same. So he will be waiting for some kind of festive occasion, for example, someone's DR - my closest!

Good day! I want to say a huge thank you to our Huske for a wonderful recipe for the Chocolate Symphony Cake, I made this cake and was delighted. And with you I want to share the cake that I made, according to Lyudmila's recipe, I just simplified it a little;) And so I kneaded the dough into two cakes. Then she put one biscuit in a split form and poured a chocolate soufflé, sent it to the refrigerator for half an hour, then covered it with a second biscuit. Here is a cutaway photo:



Try this cake, it is very easy to prepare and delicious. Bon Appetit everyone!
AGAIN HUGE THANKS TO LUDMILA FOR THE CAKE RECIPE!

And what about caviar?

[kirch]

kirchdoesn't seem like a cake recipe, but a braggart ...
And caviar is just like pieces of jelly, although it is usually made in the form of sweet gelatin balls through a dropper ... We have a recipe for making caviar on HP.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=24385.0

[Natalia]

Natalia, agree.

I understand everything, the cake is beautiful! I want to make one, but I didn't understand anything in the recipe, tell us what it is made of?

[kirch]

kirch, it doesn't seem like a cake recipe, but a braggart ...
And caviar is just like pieces of jelly, although it is usually made in the form of sweet gelatin balls through a dropper ... We have a recipe for making caviar on HP.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=24385.0

At the expense of caviar, I agree, I did it through a dropper, but all the eggs were combined into one layer, reworked twice, then just poured the bottom layer with jelly, and covered it with good eggs on top, since the work was done poorly, so I didn't say a word about caviar

I understand everything, the cake is beautiful! I want to make one, but I didn't understand anything in the recipe, tell us what it is made of?

Yulek, here is a link to a cake with a detailed description, from this recipe I took a chocolate biscuit and soufflé.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=204349.0

[Tulip]

Tulip, ahh ... now I understand, otherwise it looks like caviar from above, and jelly on the cut

[Husky]

Husky, Interestingly .. it is necessary, of course, to try, e-eh, I will gather for a long time .., but you can find out what other recipes have been tried from Torta-Deco, so not give a great assessment?

Good day! Lyudmila, I baked this cake yesterday, all day😅! I was going to bake a Snickers cake, but then I decided to bake your cake, I thought it would not work, at first I decided without a chocolate cake and without Catalan cream, but then the child gave me everything to do, both cream and cake, so I collected everything as per the recipe, stands in the refrigerator, today We will try. I made a nut cake with peanuts and it rose a lot, but when I took out the donkey from the oven right away. Making a cake is not difficult, it only takes a long time)

[Nyurochka_29]

Nyurochka_29, I'm glad that you decided to make the cake so delicious! But I always wonder why everyone thinks that making a cake is quick? )))

😂😂😂 well, not fast, of course, just usually cakes and cream, and like everything, but here there are already 4 different compositions, this is very frightening)))) and what is more time-consuming is weighing proteins and yolks, it is not very familiar, but I read the comments yesterday, I saw that you replaced them with whole eggs, now I'll read it carefully again, and next time I think it will go faster) Well, I want to say the cake is just SUPER !!!!!!!! Thank you very much!!!! Finally found an option for my husband))) the rest of the cakes are very heavy for him, I just wanted a souffle! Well, in general, I think now this cake will be a frequent guest with us))) and I also poured the Catalan cream straight onto the cakes and into the refrigerator, while the soufflé was making it already grabbed. And by the way, my chocolate souffle for some reason does not really hold its shape, when I took off the form, and he stood it began to melt, maybe I knocked down the cream a little?