The most chocolate cake is, of course, "3 chocolates"😍And we will make a cake with 4 types of chocolate - I'm sure it will become your favorite!😍 Subscribe to my channel ru-vid.com...
🎂Cake "3 chocolate"
(calculation for a round shape with a diameter of 20 cm/8 inch)
🍩Chocolate biscuit:
200 g ( 7 oz ) eggs
140 g ( 5 oz ) sugar
100 g ( 3.5 oz ) flour
30 g ( 1 oz ) cocoa powder
30 g ( 1 oz ) cornstarch
6 g ( 0.2 oz ) baking powder
30 g ( 1.1 oz ) butter
🍩Make a biscuit.
1. Send eggs and sugar into the bowl of the food processor. Whisk for 7-10 minutes until a pattern appears.
2. Combine flour, baking powder, cornstarch, add cocoa powder, sifted through a sieve. Stir.
3. Add melted butter to the egg mass and stir.
4. Send the dry part there - sift through a sieve in portions, and mix gently.
5. Pour the dough into the mold, line the bottom of the mold with foil.
6. Send the dough to bake in an oven preheated to 165 ° C ( 325F ) ( Gas 3 ) with convection for 25-30 minutes.
7. Let the biscuit cool down, remove it from the mold.
8. Take a mold with a diameter of 18 cm and use it to cut a circle out of the biscuit, cutting off the edges of the biscuit. Cut off the top of the biscuit.
🍯Impregnation syrup:
100 ml ( 3.5fl.oz ) water
80 g ( 2.3 oz ) sugar
20 ml ( 0.8fl.oz ) black rum
🍯Make a soaking syrup.
Combine water, sugar and black rum, bring to a boil and boil for 1 minute. Refrigerate.
🍰Chocolate bavarois:
150 ml ( 5fl.oz ) of milk
150 ml ( 5fl.oz ) cream fat content 30-35%)
80 g ( 2.8 oz ) yolks
50 g ( 1.8 oz ) sugar
12 g (0.4 oz ) gelatine + 60 ml (2fl.oz)water
400 ml ( 13.5fl.oz ) whipped cream (30-35% fat)
50 g (1.7 oz ) dark chocolate
50 g ( 1.7 oz ) milk chocolate
50 g ( 1.7 oz ) white chocolate
50 g ( 1.7 oz ) caramelised chocolate (optional)
🍰Make a chocolate bavarois.
1. Whisk the cold cream in a food processor.
2. Soak gelatin in water at room temperature in a ratio of 1: 5, leave for 10-15 minutes to swell the gelatin.
3. Combine yolks, sugar, milk and cream, stir. Put on fire and cook with constant stirring to a temperature of 82 ° C ( 112F )
4. Add the soaked swollen gelatin, stir.
5. Divide the portion into 4 portions and pour into 4 bowls with 4 types of chocolate. Stir, starting with light chocolate, until smooth.
6. Allow to cool to 30-32 ° C ( 86F - 89F ) and add whipped cream to each bowl. Stir gently.
🎂Collect the cake.
1. Tighten the bottom of the metal ring with a diameter of 20 cm with plastic tape, line the sides of the ring from the inside with a border film.
2. Place one sponge cake on the bottom of the mold, saturate it with syrup.
3. Lay out 4 types of bavarois, alternating them, first along the diameter of the biscuit, and then randomly over the entire surface of the biscuit.
4. Refrigerate for at least 6 hours.
5. Remove the ring and curb tape from the cake.
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24 июл 2020
