Cake "Seabed"

Category: Confectionery
Cake Seabed

Ingredients

Chocolate cake:
bitter chocolate 100 g
Oil 100 g
Powdered sugar 1 glass
Flour 1 glass
Baking powder 1 tsp with a slide
Eggs 6 pcs.
Brandy (I took cognac) 2 tbsp. l.
Meringue:
Protein 3 pcs.
Sugar 3/4 cup
Cashews and hazelnuts 1 glass
Cream:
Yolks 6 pcs.
Sugar 1 glass
Fatter cream (I only had 15%) 1 glass (250ml)
Oil 400 g
bitter chocolate 140 g
Brandy 4 tbsp. l.
Ganache:
Cream 1/2 cup
bitter chocolate 150 g
Oil 30 g
Brandy 2 tbsp. l.
Syrup:
Sugar 3 tbsp. l.
Brandy 3 tbsp. l.
Water 1/2 cup

Cooking method

  • Chocolate cake:
  • 1. Melt chocolate and butter, add brandy. Let cool slightly.
  • 2. Beat eggs with powdered sugar (10 minutes). Add the chocolate mass, flour and beat for another 3 minutes. Pour into a mold and bake at t-160 gr 40 min
  • Meringue:
  • We do it as usual.
  • 1. First, beat the whites well, and then, continuing to beat, add sugar in 1-2 tablespoons, after each "addition", beat for 30-40 seconds.
  • We check the finished protein dough as follows:
  • When turning the mixer bowl, the proteins remain "in place"
  • 2. With nuts, I just do, why "punk" with them ... Dry a little in a pan, then put them in a bag and slightly break them with a hammer for chops. They should be fairly large pieces.
  • 3. On the baking paper put the bottom of the mold 24 cm. Draw a circle. Turn the paper over and then lay out the bezey mass. We put a baking sheet with a cake in an oven preheated to 150 gr. The cake will become 26 cm in size during baking.
  • And so, the cake is already in the oven.
  • For 1/2 hour we keep the oven temperature at 150 gr.
  • Then we lower the temperature to 125 g-10 min, and then by 100 g. dry for about 1 hour 40 minutes.
  • But the only thing I want to add. Much more depends on the oven.
  • Cream:
  • 1. Combine cream, sugar and eggs. Boil the cream in a water bath (the readiness of the cream is determined by bursting bubbles). Just do not forget to stir the cream all the time with a whisk. It is important that the yolks are not cooked. Let the cream cool.
  • 2. Melt the chocolate.
  • 3. Put butter at room temperature into a mixer and begin to beat. Gradually add the custard, brandy and last of all the slightly cooled chocolate.
  • Syrup:
  • Pour water into a saucepan, add sugar and brandy. Keep on low heat until sugar is completely dissolved. Let cool and ... ready to eat.
  • Ganache:
  • Bring the cream to a boil. Remove from heat. Put chocolate, butter (room temperature) and brandy, broken into small pieces. Stir until the chocolate and butter are completely dissolved in the cream.
  • Assembly:
  • Cut the chocolate crust. Soak one part with syrup and spread with cream.
  • Put on the bezeless cake. Lubricate with cream.
  • Again the chocolate cake, pour over the ganache. Decorate as desired.
  • Cake Seabed

Note

Recipe from the site "Sweet World" from Victoria.
I don’t know why this name is, Victoria's cake was decorated with roses, but very tasty!

lizard
To say that the cake is delicious is to say nothing! It's worth cooking! And do not try, but eat, taste, savor, enjoy ... Not difficult to prepare, not very expensive in terms of products and sooo tasty - this is an ideal combination of criteria

The author of the recipe, which arose thanks to the love of culinary experiments and not for nothing gained popularity among confectioners - the well-known buxgalter_sofi to all of us. Thank you very much!

Here's what I got

Cake Seabed

I'll add a couple of numbers, maybe it will be useful to someone:
apricot jam (actually homemade apricot jam, pureed with a blender) needed 170g. The whole cake weighed about 2 kg

Husky
Not entirely clear where the nuts go? In a meringue? Cream?
lizard
The nuts are meringue. That's for sure:
Quote: izumka
...
Ingredients
...
Meringue:
Proteins 3 pcs

3/4 cup sugar

Cashews and hazelnuts 1 cup
...

We make meringues as usual.

1. First, beat the whites well, and then, continuing to beat, add sugar in 1-2 tablespoons, after each "addition", beat for 30-40 seconds.

We check the finished protein dough as follows: When turning the mixer bowl, the proteins remain "in place"

2. With nuts, I just do, why "punk" with them ... Dry a little in a pan, then put them in a bag and slightly break them with a hammer for chops. They should be fairly large pieces.

3. On the baking paper put the bottom of the mold 24 cm. Draw a circle. Turn the paper over and then lay out the bezey mass. We put a baking sheet with a cake in an oven preheated to 150 gr. The cake will become 26 cm in size during baking.
...
EgeVika
Please tell me what consistency the finished cream will be?
I don't really like oil, this one will look like a charlotte because of the custard base?
lizard
It seems to me that this cream is more like ganache in consistency, after all. Charlotte is softer, this one is denser. And, thanks to the chocolate, the butter does not dominate, we can say that it is not felt.
izumka
EgeVika, lizard is right, Charlotte is softer, and this one is thicker because of the chocolate. more chocolatey.
Dutya
I want to cook myself on D. R, bought homemade cream, will they not be very fat here?
Dutya
So, I made this cake. My husband and I didn't like him. Maybe we ate, maybe my hands don't grow from there. The biscuit turned out to be dry (I used all the impregnation) and dense, the cream when boiled and did not reach bubbles (cooked for 1 hour), removed when it became thick. The taste of the cream is very oily. The cake is unrealistically satisfying, we even ate a small piece in three passes. As a result, today I removed (from the remaining cake) somewhere about half the height of the cakes (the cake was 3 - 4 mm high), soaked the bottom and top with strong coffee, all that I removed was ground into potatoes and leveled with it. Poured ganache on top. My husband took it to work - I don't know what happened.

Maybe it was not my day, just according to reviews from other members of the forum - the cake is delicious. But I won't do it anymore.
lizard
Katyusha, this is from the category of "did not go" do not be offended, please, that led you astray with his enthusiastic reviews. But I really really like him, love from the first time, so to speak. I cooked for my family, and for people, and very different, and always the result and feedback -
Vilapo
And I really liked the cake, especially the chocolate crust. I made this cake, the only thing I did with tafita instead of a cream, so I didn't write anything

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