Traditional recipes

Chocolate cake

Chocolate cake

WHEAT: Separate the yolks from the egg whites, the yolks are rubbed with a pinch of salt and gradually add the 12 tablespoons of oil, we obtain a creamy composition in which we add 4 more tablespoons of cocoa. Separately in a bowl the egg whites are beaten with sugar. Mix the two composites together with the 12 tablespoons of flour.

In a tray lined with baking paper, add the composition and put it in the oven for 35 minutes.

CREAM: In a saucepan add the 3 eggs, rum essence, sugar, starch and cocoa mix well, then add the milk, put on low heat and mix continuously until you get a homogeneous consistency, leave the cream to cool then add margarine and marscapone

SYRUP: In a saucepan over low heat put water, sugar and lemon juice

GLAZE: Melt the 500 g chocolate in a bain-marie


Chocolate lovers cake

Prepare the cake as directed above, except for mixing 1/2 cup coarsely chopped maraschino cherries, well drained in the oven at the end of Step 2. To assemble, place a layer of cake on a serving plate, top in up. Spread with 1 cup of ice cream with chocolate butter. Pull all large cherry pieces into 1/2 cup canned cherries. Spread the can over the ice cream on the first layer of cake, leaving a 1-inch space around the top edges of the cake. Top with the second layer of cake, top to top. Use the rest of the chocolate ice cream to freeze the top and sides of the whole cake. If desired, garnish the top of the cake with well-drained whole maraschino cherries.


Chocolate lovers cake

Prepare the cake as directed above, except for mixing 1/2 cup coarsely chopped maraschino cherries, well drained in the oven at the end of Step 2. To assemble, place a layer of cake on a serving plate, top in up. Spread with 1 cup of ice cream with chocolate butter. Drain all large cherry pieces into 1/2 cup canned cherries. Spread the can over the ice cream on the first layer of cake, leaving a 1-inch space around the top edges of the cake. Top with the second layer of cake, top to top. Use the rest of the chocolate ice cream to freeze the top and sides of the whole cake. If desired, garnish the top of the cake with well-drained whole maraschino cherries.


Ingredients

  • Wet countertop with cocoa (24 cm diameter)
  • 150 g flour
  • 30 g cocoa
  • 120 g of sugar
  • 1 teaspoon of baking powder
  • 1/2 teaspoon baking soda
  • 2 eggs
  • 80 ml oil
  • 80 ml of hard, hot coffee
  • 120 g plain yogurt
  • Choux (25 pieces)
  • 80 ml water
  • 30 g butter
  • A little salt
  • 60 g flour
  • 2 eggs (80-100 g)
  • For umlut choux
  • 300 ml whipped cream
  • 1 tablespoon powdered sugar
  • vanilla (powder, pods, extract or essence)
  • Chocolate mousse
  • 250 g chocolate (100 g with milk and 150 g bitter)
  • 100 ml of milk
  • 3 sheets of gelatin (6 g or 7 g granules)
  • 450 ml whipped cream
  • Glaze
  • 100 g household chocolate
  • 100 ml whipped cream
  • 2 tablespoons oil

Assembling cake with chocolate, mascarpone and candied oranges

I chopped the candied orange peel. I prepare it at home after this recipe.

I washed 2 oranges well and finely grated the peel of one of them. I squeezed their juice and mixed it with the grated peel. I added 30 ml of Grand Marnier and let everything infuse for 10 minutes. Then I strained the juice (to get rid of the grated peel).

I prepared everything by hand: cake sheets, cup of orange juice + brush, bowl of cream + spatula and a scale.

I always keep the straightest sheet for the lid - the straightest sheet is the one at the bottom of the countertop, the one that was glued to the shape. It will be put last to get a smooth surface. I placed the first sheet of cake directly on the tray on which it will be served. All around I put small pieces of baking paper with anti-staining role (they are removed at the end with great ease).

I sprinkled the first top with 1/3 of the orange syrup. With the help of the scale I divided the cream into 3 portions of approx. 650 g each. I put the first portion of cream over the first countertop.

Oanaigretiu

Foodblogger at Savori Urbane. #savoriurbane

I smoothed the layer with a spatula and sprinkled 1/2 of the candied orange peel.

I continued similarly with layer 2: top, syrup, cream, orange peel. To make it easier, I put a metal circle around the cake. I finished with the lid of the cake, which I syruped with the last third of the syrup. I put approx. 250 g of cream and I left the remaining 400 g for the edges. In the first phase I decorated the cake just on top and put it in the fridge (with the metal circle) for 2 hours.

Then I removed the circle and decorated the edge with the rest of the cream. I used a special comb and a turntable to create the stripes you see.