Cake "Chocolate Madness"

Category: Confectionery
Cake Chocolate Madness

Ingredients

Cakes
Almond 150 g
Protein 5 pieces
Sugar 150 g
Flour 1 tbsp. l.
Orange jam
Oranges 0.5KG
Sugar (depends on the sweetness of the oranges) 300-400 gr
Water 100 g
Lemon juice 1 tsp
Chocolate cream
Chocolate 300 g
Butter 400 g
Protein 5 pieces.
Sugar 200 gr.
Ganache
Cream, 30% 100 g
Chocolate 200 g

Cooking method

  • Background: everyone who knows me knows that it is useless to give me exact recipes - I will twist it in my own way anyway. And so, for my beloved birthday, I decide to bake on prescription cake with the magic name Esterhazy. Well, yes, I decided - does not mean jumped. There are a great many recipes, and for the cakes I have derived some kind of arithmetic mean recipe, deliberately weeding out the options for cakes with yolks (well, okay, this is almost a recipe). And then the mood kicked up, and I realized that I do not want a custard cake, but I want a LOT of CHOCOLATE. Therefore, an interesting, in my opinion, recipe for chocolate cream was found. Remembering that I started to bake Esterhazy, and I need to spread it with apricot jam on top, I climb into the refrigerator, and the apricot jam is over. I must say that I did not even think to be upset, because at that time I had no idea how chocolate cream would be combined with apricot jam, but quickly remembered that somewhere on an art forum, girls laid out a recipe for orange jam in their diaries (especially oranges in there were many at home, and my boys would not eat them until my mother cleaned). And now the oranges are put into action. Jam is just a gourmand (cook it more), it will definitely not live up to the cake.
  • Well, now, in fact, the recipe itself:
  • Cakes
  • Here is a set of products:
  • Cake Chocolate Madness
  • Grind almonds in a blender to almost flour.
  • Beat the whites separately (the dish MUST be dry and fat-free, otherwise they will beat the figs!).
  • Beat until soft peaks, then gradually add sugar and beat until strong peaks - check - if the pan is turned upside down, the proteins do not fall out.
  • Cake Chocolate Madness
  • Carefully in several steps we introduce nuts mixed with flour into proteins. DO NOT OVERDO IT!
  • Heat the oven to 180 degrees, cover a baking sheet, spread it evenly with a spatula and bake for about 20 minutes until golden brown (I baked thin cakes - it turned out 4 cakes with a diameter of 28 cm). You can bake one and cut into layers.
  • Carefully remove the paper and let it cool.
  • Cake Chocolate Madness
  • Orange jam
  • I did it in advance: I cut the oranges into quarters, covered them with sugar, filled them with water and put the whole thing under the press of an hour at 6-8 (it is possible for the night). Then she put the oranges on low heat and boiled until thick. In principle, you can already eat it as soon as it cools down a little.
  • Cake Chocolate Madness
  • And for the cake, I ground this miracle in a blender into gruel.
  • Chocolate cream
  • Gently melt the chocolate and leave to cool. Meanwhile, beat the butter (low speed 2 minutes, medium speed 3 minutes, high speed 5 minutes). Note: I think this is the time layout for the planetary mixer, since the recipe for the cream was taken from some imported restaurant culinary site.
  • Whisk the whites with sugar in a water bath (about 10 minutes).
  • Cake Chocolate Madness
  • Leave and continue whisking until cooled.
  • Cake Chocolate Madness
  • Add chocolate to the whipped butter, then proteins. (I added a little chocolate and beat it with butter,
  • Cake Chocolate Madness
  • and carefully mixed the squirrels with a spatula)
  • Here's a cream like this:
  • Cake Chocolate Madness
  • Assembly
  • There are no more tricks here: crust-cream, crust-cream.But I didn't put jam on top of the cake, because I already had the filling ready, and you can't put it on the jam, so I missed the middle cake with orange jam, and put the cream on top. I collected it, cooled it, smeared it with ganache, made fun of the sides (well, when I would still practice with icing) and neatly glued the fill on top of the icing.
  • Voila - this is the result.
  • Cake Chocolate Madness

Time for preparing:

1.5 - 2 hours

Note

For a diameter of 28 cm for a cake with a height of 9 cm, I baked 2 portions of cakes and made 1.5 portions of cream

The taste was magical: chocolate ice cream with orange jam and almond hint. It was impossible to stop, although the cake was insanely satisfying. Even my fastidious boys ate it silently and quickly

AlenaT
Great!)))
And the narration is generally a song!)))
I got a lot of pleasure)))
lizard
I was just about to say the same

Svetik, bravo I will appreciate the recipe later, but it's a pleasure to read you!

The fill is super! Very delicate plot and technique is not hackneyed. You will develop in this direction (and I know that you will) - you are guaranteed uniqueness

Oh, I read it again and presented - oranges, chocolate, almonds ... mmmm ...

And apricot jam, by the way, is very well combined with chocolate, the Sachertorte cake is a confirmation of this
fomca
Sveta, I read and lick my lips, I already want it! And smear each cake with orange jam, and then cream, etc.?
Luciole
Sveta, actually, according to the original recipe, only the top cake is smeared. I only smeared one in the middle. It seems to me that if you smear each cake, oranges will clog the rest of the taste - and we only need an orange note
fomca
Everything, I understood, just thought that a lot of jam would come out of half a kilogram of oranges in one layer in the middle. I completely agree with you that the taste will be interrupted.

The icing fill is just a miracle !!!
Luciole
Shine, I had 1.2 kg of oranges. And after everyone tried the jam and I spread the cake, I still have a half-liter jar of this happiness. And if the jam remains, I think no one will be offended
Melanyushka
What an interesting recipe, I can imagine how delicious it is. I would like to see a sectional view yet, no pictures? Does it crumble when sliced? For some reason, it seems to me that the cakes are crispy, no? Or they are soaked in cream and the yummy is unearthly. In general, I want to try to do it, I took it to my notebook.
The design is simply amazing !!!
Luciole
There is no cut. I always forget to photograph the most important thing.
And the cakes are not crispy - they do not bake for a long time. They are practically not felt - only an almond-caramel note.
The guests kept asking me how I managed to make non-melting ice cream
fomca
Shine, and how do the cakes behave when baking, do they creep a little? And yet - if you use another cream (MB) for decoration on top - make a full portion of the cream, isn't it too much? When whipping proteins in a water bath, and even more so 5 pieces, they will also greatly increase in volume, I think there will be a lot of cream ...
Luciole
Sveta, the cakes practically do not creep during baking. Well, maybe up to 5 mm in diameter, that is, quite insignificantly. I baked them thin, thin, a little thicker than pancakes. Yes, there is a lot of cream, but I don't have it left. Probably I smeared it with a very good layer.
fomca
Oh, Shine, you will scold .... I baked the cake in one form with a diameter of 26 cm at once, but it turned out to be cut into only two cakes ..... And there are no more almonds left .... I baked a honey sponge cake without soda and collected the cake, alternating the cakes. I understand that the taste is completely different ... BUT !!!! I still felt the taste of almonds, and the cream was just a FAIRY TALE !!!! I smeared the top cake with orange jam under the wet meringue. In general - we liked it! I promise not to deviate from the recipe next time!

Cake Chocolate Madness
Luciole
Nope, I won't scold. I myself constantly move away from recipes ...
Glad you liked.

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