Autor’s recipes / Cakes

This is a classic cake of two kinds of biscuit: cocoa and chocolate ganache. You can do it without fruits and berries, or replace by stuffing more delicious for you.

recipe:

• 6 eggs
• 150 grams of sugar
• 120 grams of flour
• 30 grams of cocoa
• 750 grams of dark chocolate
• 1 liter of whipping cream (33-35%)
• 3 bananas (approximately)
• 200 grams of strawberries
• 250 ml of sugar syrup
• 25 ml banana syrup
• 25 ml of good cognac

for decoration:

• 1 liter of whipping cream (33-35%)
• 750 grams of dark chocolate
• 300 grams of pecan
• some strawberries or any other berries

 

1

Biscuit Preparation…

Break eggs into the dough dish (bowl for mixer), there also fill with sugar and set on high speed beater «corolla.» Until the mixture is mixed, necessary pass through a sieve the flour and cocoa.Stir until such time as the flour will brown. When the mixture of eggs and sugar will be smooth and lush, necessary turn off the mixer and pour the mixture into a broader bowl. Stir by hand only! We must do it gently to mix remained lush and gradually add the flour mixture and cocoa.

Stir gently, not fast, but don’t to leave lumps. Pour into two tray (baking tray) is the same this mass. Bake at 200 degrees for 10-15 minutes. To test the readiness of the biscuit, necessary pierce it with a knife to the dregs (you can use match or toothpick for example). If the dough is on the knife, so isn’t yet ready. Be careful and not overdry a sponge cake. It should be soft and loose. Leave it to cool down …

2

Cooking ganache…

We will need two pans — a big and one more small. In the container pour kilogram and half dark chocolate. In a small saucepan pour two liters heavy cream. Put the cream on the stove and bring to a boil. Closely monitor the fluid because the cream boil suddenly and quickly rise up. After boiling, pour the hot mass of chocolate. And mix until dissolved, then leave to cool.

3

Gather a cake…

Shortcakes cleaned from the top crust and cut on your form. Do not forget to wrap a special tape from the inside, it is not necessary, but it will more accurately. Syrup prepare yourself. Banana syrup … like cognac will need to buy. So, the three mixtures in the proportions of mix and daubed it with a brush, abundantly, don`t grudge. Then a layer of ganache. 250 ml of slightly warm up and smear soaked sponge cake.

Distribute evenly and lay out bananas. They should be cut roundels about 5 mm. Laying them, pour on top of another 100 ml of ganache, only heat the more, to be more liquid. Distribute evenly and lightly squeeze the bananas. Cover with a second biscuit and lubricate it. Pour the remaining ganache.

This time, cut the strawberries into thick slices. Cover with a second biscuit and lubricate it. Pour the remaining ganache, it should just pour on top and spread on the form. For solidification sufficiently 3-5 hours in strong refrigerator. The cake is ready!

To finally dessert looked attractive, do a little more ganache, one liter of heavy cream & seven hundred fifty grams of dark chocolate. Clear walnut and rub into crumbs. Take out the cake from the refrigerator and remove the form and membrane. Pour over the cake and spread evenly over ganache. Then put your the cake in the refrigerator for a couple of minutes and than allocate around the edges the nut by hand. That’s all.

bon appetit…