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Chocolate Cream Cake Ingredients - For the batter - 6 eggs - 175 grams sugar - 150 grams Pastry flour - 30 grams cocoa powder - 90 grams butter - 100 grams grated Dark chocolate - For the cream - 300 milliliters Whipped cream - 1 packet Vanilla sugar - 150 grams Milk chocolate - 2 centiliters Rum - For the topping - 125 milliliters milk - 85 milliliters Whipped cream - 50 grams sugar - 65 milliliters water - 65 milliliters Glucose syrup - 375 grams dark Couverture - To garnish - 15 nice Violet - 1 egg white - 100 grams powdered sugar Preparation steps Prepare the cream the day before. Heat the cream with the vanilla sugar. Stir in the chopped chocolate. Stir until the chocolate has melted, but do not boil. Pour the cream into a bowl, blend briefly and let cool. Cover and chill in the refrigerator overnight. For the garnish, gently whip the egg white. Dip the violets into the egg white and dust with powdered sugar. Let dry on parchment paper for about 2 hours. Grease the springform pan with butter and sprinkle with flour. For the batter, melt the butter. Separate the eggs. Beat the egg yolks with sugar until creamy. Mix the flour, cocoa powder and grated chocolate. Stir the flour mixture into the egg yolk mixture. Pour in the lukewarm butter and stir well. Beat the egg whites until stiff. Stir 1/3 of the egg whites into the batter. Carefully fold in the remaining egg whites. Pour the batter into the pan and smooth. Bake for about 35 minutes at 180°C (approximately 350°F). Remove from the oven and let cool on a wire rack. Cut the cooled cake twice horizontally. Whip the cream with an electric mixer and add the rum. Spread half of the cream on the bottom cake floor. Top with the second floor. Spread the remaining cream on the middle cake floor. Top with the third, and final, cake floor. For the topping, bring the milk, cream, sugar, water and glucose syrup to a boil. Remove from the heat. Add the finely chopped chocolate and melt, stirring constantly. Blend the mixture until smooth. Cool the glaze to about 30°C (approximately 90°F). Spread the glaze over the cake. Decorate with the violets and serve.
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ponedjeljak, 27. ožujka 2017. Mjeseci sa orasima Da, da znam nakon naslova očekivali ste drugačije izrezani kolač. Nekako mi i nije praktičan taj oblik polumjeseca za rezanje, ostaje puno krajeva. Prije poprilično vremena objavila sam post o piti kraljice Marije Antonoete, koja je u osnovi vrlo slična ovom kolaču. No mojoj svekrvi je ovaj kolač finiji. Pa sam joj ga ja kao dobra snahica i napravila. Ali onako ruku na srce meni je ipak bolja pita kraljice Marije Antonoete. Sto ljudi sto čudi. RECEPT: Recept za ispis Za biskvit: 225 g maslaca 150 g šećera 225 g mljevenih oraha 105 g brašna pola praška za pecivo 6 bjelanjaka Za preljev: 6 žumanjaka 150 g šećera u prahu 1 vanilin šećer Za kremu: 150 ml mlijeka 150 g mljevenih oraha 150 g maslaca 150 g čokolade 100 g šećera Za posip: mljeveni orasi Zagrijte pećnicu na 180 C. Namastite i pobrašnite lim dimenzija 30 x 30 cm. Bjelanjke istucite u čvrsti snijeg. Mikserom pjenasto izradite omekšali maslac i šećer. Umiješajte brašno prosijano sa praškom za pecivo i orahe. Nježno umiješajte i snijeg od bjelanjaka. Dobivenu smjesu rasporedite u pripremljeni lim i zagladite površinu. Pecite u prethodno zagrijanoj pećnici 20-ak minuta. U međuvremenu pjenasto izradite žumanjke sa šećerom i vanilin šećerom Rasporedite smjesu po vrućem kolaču i smanjite temperaturu pećnice na 50 C. Sušite kolač u pečenici još 30 minuta. Ohladite. Za nadjev u prikladan lonac stavite mlijeko, šećer i maslac. Kuhajte, uz povremeno miješanje, dok smjesa ne provrije. Nasjeckajte čokoladu na manje komadiće. U kipuću smjesu mlijeka dodajte čokoladu i mljevene orahe. Miješajte dok se čokolada ne otopi. Ostavite kremu da se malo ohladi. Prohlađenu kremu rasporedite po ohlađenom kolaču. Posipajte mjevenim orasima. Ohladite. Prije posluživanja čašom izrezujte polumjesece. 4 komentara: