Cake "Chocolate-cream"

Category: Confectionery
Cake "Chocolate cream"

Ingredients

Cream (prepared in advance):
Cream 33% 500 ml
Chocolate (75% cocoa) 300 g
Butter 75 g
Biscuit:
Butter 100 g
Eggs 6 pcs.
Sugar 200 g
Vanilla sugar 1 pack.
Millet flour. 150 g
Starch 100 g
Cocoa powder 50 g
For decor:
Finished dark chocolate glaze 200 g
Cocoa powder 1 tbsp. l.

Cooking method

  • Cream:
  • The chocolate mass is prepared the day before. Heat the cream in a saucepan, remove from heat. Break the chocolate into pieces, dissolve in cream, knock down into a smooth mass and cool, stirring from time to time. When the mass has cooled, but not yet hardened, add butter, mix well and leave in the refrigerator overnight.
  • Biscuit:
  • Melt and cool the butter. Beat eggs with a mixer until foam forms (max. Speed, 1 min.) Mix granulated sugar, vanilla sugar and a pinch of salt, gradually (within 1 min.) Add to the eggs, beat for another 2 min.
  • 3. Mix flour with starch and cocoa powder. Sift half, pour into the egg mixture and stir (minimum speed), then add the other half of the flour mixture. Stir in oil gently. Put the dough in a split form (ø 26 cm), grease and cover the bottom with baking paper, flatten. Place the form on the wire rack in the oven.
  • Top and bottom heating: about 180 ° C (with preheat)
  • Hot air: about 160 ° C (no preheating)
  • Gas: middle division (no preheating)
  • Baking time: 35-40 min.
  • Assembly:
  • Tilt the mold onto a grid lined with drip paper; remove the form and cool the cake. Remove the paper from the top of the cake, flip it over and cut it in three horizontally.
  • Taking out the chocolate-creamy mass from the refrigerator, beat it with a mixer until the consistency of cream. Put the bottom crust on a cake dish, brush with cream, taking one third, cover with a medium crust. Grease the middle cake, taking half of the remaining cream, cover with the top cake and crush slightly. Grease the surface with the remaining cream and place the cake in the refrigerator.
  • Decor:
  • Chop the glaze coarsely and dissolve two-thirds over low heat in a saucepan in a water bath. After removing the saucepan from the water, finely chop the remaining frosting, pour into the same saucepan and dissolve.
  • Cut out a circle (ø 35 cm) from baking paper. Heat the glaze again and distribute on paper, leaving 2 cm free at the edge. When the frosting has cooled a little, but still soft, place the circle on the cake (paper side up). Fold the paper along the edge with folds, wrinkle slightly. Put the cake in the refrigerator for 10-15 minutes so that the icing is completely frozen. Then carefully remove the paper. Sprinkle with cocoa cake before serving.
  • Cake "Chocolate cream" Cake "Chocolate cream"

Note

CITIZENS ... Who loves chocolate ... come on !!!
Friends brought me this recipe. The torn-out sheets were probably older than mine in appearance! But in terms of the quality of printing, soon after the perestroika edition. Accordingly, from which book they were torn out remains a mystery !!!
Made it for my birthday today. Tomorrow, when we open it, I'll post a cutaway photo. While doing I tried production waste ... to be stunned!
The decoration is not ordinary ... but cool! And it's not difficult ...

Irina F
Alex! Wonderful cake))))) Very interesting option with decoration! And I think it's delicious! I will wait for the report after eating and a photo of the incision (if possible)
Yenni
Super chocolate!
Dutya
There was a time that I was constantly doing it, now it’s already gone. But the cake is very tasty, eaten at once
abksar
Hello girls !!! Thanks for your feedback!
As promised, I expose the cutter ... The taste is oh-oh-oh-oh-very chocolate! Oh-oh-very satisfying ... But the taste ... without like!
Cake "Chocolate cream"

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