Yesterday was my birthday .... I turned out 26 candles! I thought of so many different decorations for my cake but in the end I chose the effect basket which had been discussed in the forum, here! The basket is a decoration that I had never done, so what better time to try? I prepared a whole chocolaty cake, I say the whole 'black' ... sponge cake with chocolate cream and covered with chocolate cream and chocolate ... because when we celebrate, we must do it properly:))
Ingredients for a mold of 26 cm x
the sponge cake with chocolate:
6 eggs 225 g sugar 190 g flour 00
40 g 1 tablespoon baking cocoa
x la farcia:
crema pasticcera
150 g di cioccolato fondente
200 ml di panna montata
x la bagna:
200 ml di acqua
2 cucchiai di zucchero
2 cucchiai di rhum
x la copertura:
500 ml di panna
200 g di cioccolato fondente
biscotti roll q.b.
Procedimento:
Innanitutto preparare il pan di spagna al cacao. Separare i tuorli dagli albumi. Montare gli albumi a neve ben ferma aggiungendo 75 g di zucchero verso la fine. In un'altra ciotola sbattere i tuorli con lo zucchero rimanente fino ad ottenere una crema bianca e spumosa. Add the egg whites and mix gently. In separate bowl mix the flour, cocoa and baking powder, add the dry mixture and stir to remove the floor without doing anything. Pour the mixture into a mold greased and floured and bake at 180 degrees in preheated oven for 40 minutes (do not open the oven during cooking).
the sponge cake with chocolate:
6 eggs 225 g sugar 190 g flour 00
40 g 1 tablespoon baking cocoa
x la farcia:
crema pasticcera
150 g di cioccolato fondente
200 ml di panna montata
x la bagna:
200 ml di acqua
2 cucchiai di zucchero
2 cucchiai di rhum
x la copertura:
500 ml di panna
200 g di cioccolato fondente
biscotti roll q.b.
Procedimento:
Innanitutto preparare il pan di spagna al cacao. Separare i tuorli dagli albumi. Montare gli albumi a neve ben ferma aggiungendo 75 g di zucchero verso la fine. In un'altra ciotola sbattere i tuorli con lo zucchero rimanente fino ad ottenere una crema bianca e spumosa. Add the egg whites and mix gently. In separate bowl mix the flour, cocoa and baking powder, add the dry mixture and stir to remove the floor without doing anything. Pour the mixture into a mold greased and floured and bake at 180 degrees in preheated oven for 40 minutes (do not open the oven during cooking).
Meanwhile prepare the custard . Pour into a large pot, sugar and flour. Pour the hot milk and stir, making sure to thread the formation of lumps. Beat the egg yolks and add to mixture, stirring constantly. Place on stove and cook in a double boiler over low heat for about 15 minutes until the cream thickens. When the cream is ready to turn off the heat and add the chopped chocolate, stirring until it dissolve.
When the cream is completely cold add the whipped cream, stirring gently with a spatula from the bottom up.
Prepare the syrup by boiling water with 2 tablespoons sugar and 2 tablespoons rum. Allow to cool. Prepare coverage also bringing the cream almost to a boil in a bowl and adding the chopped chocolate until completely dissolved.
When the mixture has cooled chocolate cream and beat with whips.
Assembly:
Cut the sponge cake into 3 equal disks. Sprinkle with the syrup and spread half the first disc of the cream in a layer of about 2 cm thick. Arrange layer of cream on half of the grated chocolate.
Cut the sponge cake into 3 equal disks. Sprinkle with the syrup and spread half the first disc of the cream in a layer of about 2 cm thick. Arrange layer of cream on half of the grated chocolate.
Overlap the second disc of sponge and repeat the previous move, ending with the last record. Press down on its surface to distribute evenly throughout. Decorate the top of the cake with the cover prepared before creando un effetto canestro (per questa decorazione ho trovato una spiegazione molto utile qui ). Io non avevo il beccuccio adatto ma ci ho provato lo stesso!! Con la copertura ricoprire anche i lati della torta con l'aiuto di una spatola per farvi aderire i biscotti roll.
Dopo aver sistemato tutti i biscotti terminare con un nastro....e la torta รจ pronta!!
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