Creamy chocolate cake with peaches

Category: Confectionery
Creamy chocolate cake with peaches

Ingredients

CHOCOLATE SPONGE:
Eggs 4 things.
Sugar 140 g
Flour (sift) 80 g
Potato starch 50 g
Cocoa 40 g
Baking soda 1 tsp
Citric acid (powder) 1/4 tsp
Vanilla extract
CREAM MUSS:
Cream 33% 500 ml
Creamy Fruit Yogurt (Light) 500 ml
Instant gelatin 30 g
Sugar 160 g
FRUIT FILLING:
Canned Peaches 1 can = 800g
GANASH:
Milk 100 ml
bitter chocolate 150 g
Butter (softened) 50 g
Brandy 2 tbsp. l.
IMPREGNATION:
Brandy 1 tbsp. l.
Peach juice (or iced tea) 100 ml
--------------------------------------------- ---------------
Detachable form Ø 25 cm

Cooking method

  • 1 can (800 gr.) Canned peach halves (or kiwi, pineapple, cherry, strawberry, strawberry ...)
  • Chocolate biscuit:
  • Switch on the oven at 200 ° C. Prepare a split form Ø 25 cm, line the bottom with baking paper, grease the bottom and sides with oil and dust with flour.
  • Combine the eggs with sugar until a thick, whitish fluffy foam (10-15 minutes).
  • Measure flour and add starch, cocoa, soda, citric acid (if grains - grind into powder). Sift everything.
  • Once the eggs are beaten, gradually and gently stir in the flour mixture with a spoon. Once a smooth, fluffy mass is formed, pour it into a mold. Level the surface. Reduce temperature to 180⁰ C. Bake for 30 minutes (+ -… take into account the peculiarities of your oven). Willingness to check with a torch. Remove the finished cake immediately from the mold (first walk with a knife along the inner walls of the mold) and cool on a wire rack. After cooling, divide into 2 cakes.
  • Cream mousse:
  • Dissolve gelatin (according to the instructions) in water in advance. The mousse cream will be made in two passes (if the mixer bowl is in a small container, then it is more convenient): divide the products into two parts. Whisk half a 250 ml ice cream + 250 ml yogurt + 1/2 cup sugar. At the end of the whisk, add the dissolved liquid gelatin at room temperature (15 g).
  • Impregnation:
  • Combine juice and brandy, stir.
  • Ganache:
  • Bring milk to a boil. Remove from heat. Put chocolate (pieces), butter (room temperature) and brandy in milk. Stir until completely dissolved. And soak to the desired consistency.
  • Assembly:
  • Prepare in advance a mold 25 cm in diameter (with sliding sides).
  • Make an additional baking paper board 10 cm high.
  • Put the chocolate cake on the bottom.
  • Soak it with 1/2 of the juice.
  • Top with the first portion of mousse cream.
  • Top with a layer of peaches (in large pieces).
  • Now beat the second portion of the cream and spread over the peaches.
  • On top of the second cake, lightly press it down so that it drowns a little in the creamy mass.
  • Soak the top of the cake with juice.
  • Then cover the top of the cake with an even layer of warm ganache. Help shape with a brush or spoon. As soon as the surface starts to cool down, it is better not to touch it - there will be irregularities.
  • Put the cake in the cold for several hours.
  • Remove the baking paper strips before serving. ...
  • Enjoy!


pygovka
I understand, delicious, understandable, gorgeous! But do not scoff so much, well, such yummy is on display! : girl_cray: want it too! (but I don’t know). Well, think of something diet-sweet-cake ...
The cake is super! I threw it in the bookmarks, maybe when I cook ...
Tasha
My mom, too, coming home, says: "I definitely won't eat ... I can't ..." And she doesn't eat until she opens the door of the malicious refrigerator ... And then I smile: lol: This is her favorite cake.
pygovka
Well, in principle, this always happens, but I can still hold back a little, otherwise you won't buy the medicine later.
Melisa72ru
tasha74
beauty is what !!!! Peaches ... chocolate ... eh ...
It's a pity that you live far away, otherwise we would have gone to you
pygovka
and that you can visit. a???
Ilona
AAAAA !!!! Natasha, what a beauty! How many delicious things have you put into the bread maker these days !!! Well this is crazy and all by the summer !!! Very, VERY appetizing! Looking forward to peach season!
chapic
I'm dying now, what kind of cream did you use? Name? I also do this with creamy yogurt and cream, and raspberries ... this mousse is sooo tender and delicious.
the Rose
I wonder how many kilometers from St. Petersburg to Donetsk? this is my cake send me a piece by mail! WANT!!!
pygovka
why send. let's get together and visit, yes with tea ...
Melisa72ru
pygovka so I say, it's time to come visit
for tea with awesome takkkiy cake !!!! bring tea with us
pygovka
you can take water with you. but the cake is from the hostess
Tasha
Look, I have not only desserts ... but First ... Second ...
pygovka
nooooo. it is not interesting. but the desserts .... soups and at home you can eat, or will you not let it on the doorstep?
Melisa72ru
tasha74, pygovka
no, well, this is good, and the first, and the second, and the compote)))) and the cake))
Well, we'll grab some wine and arrange a bachelorette party
pygovka
bachelorette party! Hurrah! wine and cake are great!
Tasha
I agree!
Ilona
Natasha, how do you cut the cake into portions so that the cream does not come from the sides?
pygovka
Quote: tasha74

I agree!
all. went to collect my bag ...
Merri
Quote: tasha74

Look, I have not only desserts ... but First ... Second ...
Natasha, for some reason no one remembers the First ... Second ..., and everyone is choking with saliva admiring your cakes!
Wiki
I have a question ... The gas stove and something has recently become kinky. I do not hope for her, but I really want to try the cake.
Do you think you can bake a sponge cake in a slow cooker? If so, how long does it take?
Tasha
Quote: chapic

what kind of cream you used. name. me too. I'm doing this. with creamy yogurt and cream and raspberries .. this mousse is sooo tender and tasty.
The cream is always different. I live in the forest - village from the separator, in the city I take Prostokvashino 33%, the President is the fattest ...

Quote: ilonnna

Natasha, how do you cut the cake into portions so that the cream doesn't come from the sides?
My cake does not disintegrate. It keeps its shape perfectly. I always wait until it cools well and binds, and then I cut it with a clean long knife, after each cut, the knife needs to be washed, dried and cut again. It takes some skill. When I make a cake for guests, I immediately divide the cake into portioned pieces ... Because once I was even upset that the cake was so barbarously torn to pieces. Nobody understands that taste is wonderful, and that aesthetics have to be invested several times more effort and effort.

Quote: Merri

Natasha, for some reason no one remembers the First ... the Second ...
Coming soon, I promise ...

Quote: WIKI
I have a question ... The gas stove and something has recently become kinky. I do not hope for her, but I really want to try the cake.
Do you think you can bake a sponge cake in a slow cooker? If so, how long does it take?
I don't have a multicooker. Maybe someone has baking experience with housewives. But a double boiler, for example, makes biscuits. I think you can. And then fold the cakes into a mosaic according to the desired size .... Make the biscuit as usual, but with the addition of cocoa ... I think it will work out. You just need to guess with the volume of products.

Dear, girlish composition. Thank you for your warm and warm welcome. You will be in Donetsk, click. I'll invite you for a piece of cake.
Wiki
Thanks for the recipe. I'll try to read about biscuits in a cartoon and based on this, build a recipe for it.
Ilona
Quote: tasha74

Nobody understands that the taste is great, and that you have to invest several times more effort and effort on aesthetics.
Oh, Natasha, as I understand you ...
Nastya_20
Tell me, please, what fat content is needed for yogurt and is the cream soft after cooking, will it not taste like jelly?
Tasha
Creamy yogurt of any fat content - it doesn't matter ... I usually take 7.5%.
The cream doesn't look like jelly at all ... Cream mousse.It is soft, with a creamy aftertaste, but it keeps its shape stable. If you are friends with gelatin, then it is quite possible to regulate the stabilization balance. If not, follow the instructions. Everything will work out!
Nastya_20
Thank you very much, but I have another problem - I can't find yogurt of such fat content anywhere. What can replace it or can you use drinking yogurt?
Tasha
Danone, Miracle, Cheerful milkman ... I always bought different ones. You also have to sell. Well, as a last resort, replace sour cream with a drinking consistency.
addresat
Quote: WIKI

Thanks for the recipe. I'll try to read about biscuits in a cartoon and based on this, build a recipe for it.

In the cartoon, biscuits turn out well. I confirm, I baked it repeatedly.
tasha74, I am the closest - dictate the address - where to get the cake ...
Nastya_20
Natalya, tell me, please, what is the consistency of your cream and yoghurt after beating? I have some kind of liquid. Do you need to whip the cream separately without yogurt, or can you all together?
Tasha
Nastya, the cream must certainly be fat and very cold .... First, the cream is whipped until rippling waves, and then the yogurt filler is added. And the mass is still very stable.
If the cream doesn't whip and curl, then put it in the cold. Let them cool off ... Perhaps all is not lost yet !!!!
Nastya_20
Thank you! Now we will fix everything (
Tasha
I think the cream has failed ... Because if the cream is whipped well, then even liquid yogurt is not a hindrance ...
But even if they are watery, do not throw it away, add a gelatinous solution, it will take longer to freeze ... but it should still work out ...
addresat
Natasha, what gelatin do you use?
Tasha
Sheet ... I order through the Internet, and then they take it apart quickly, so I also have it at home from time to time. Yes, but rubber comes from an overdose of any gelatin. I've somehow adapted to Mriya ... everything is great with me.

Creamy chocolate cake with peaches

I also use Odker, of course I need to reduce the dose a little ...
And most often I buy Mriya, but I always look through the transparent window in the package. So the quality is immediately visible. If the gelatin is light and like a powder, then you can take more. This is a good gelatin .. It happens that it is on sale with large crystals and is dark - it is not advisable to take it ...
ludok01
Natasha, tell me the first time I hear about ganache on milk. How it turns out by the density, you can find out in more detail and how you did the semi-roundness around the edge of the cake, which I did not understand. Thank you in advance!!!
Tasha
Generally speaking, ganache is a French culinary term that refers to any combination of cream and chocolate. Egg yolks and butter are sometimes added here. By the way, it is this chocolate mass that is the heart of the chocolate truffles.
This is me for general development, because there are always many questions on this topic. The ganaz mass can be used both as a filling and as a glaze. Often, according to the same recipe, you can prepare a light liquid icing, and a rather dense and thick filling, by cooling the mass to room temperature. Oddly enough, but the ganage mass is easier to prepare than other types of glaze. Don't be afraid to do with milk. It will be very good for the cake. I have not had punctures - never ... The only thing is fatty milk. The view at the end of the ganage with milk is as follows:
Creamy chocolate cake with peaches
After the refrigerator it will harden well, but it will be soft, so that you can draw grooves and lines. Do you see softness in the title photo?
Here's another way with milk. Stir chopped chocolate with warmed fat milk until it melts and becomes smooth. For taste, you can add liqueur to the ready-made mass.
If you don't trust me: here's another option - butter in chocolate (4: 1). Glaze hot. The chocolate and butter must be of good quality.

Decorated with a stencil with the same cream soufflé. Impromptu ... so to speak.
ludok01
Thanks for the detailed answer!!!
Ilona
Quote: ludok01

Thanks for the detailed answer!!!
Yes, Natus, and thank you from me! I only dealt with ganache a few times, so infa will be useful to me too!
Tasha
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=176672.0
: girl_cleanglasses: Here, look at some photos, there is still how ganage behaves in the process of work. In fact, ganage is our icing ... they called it that all our lives ... but now it is fashionable to be equal to the French pastry school, since she is the leading queen.
You can make icing with cocoa. Also great looking and delicious.
Ilona
Quote: tasha74

In fact, ganage is our icing ... they called it that all our lives ... but now it is fashionable to be equal to the French pastry school, since she is the leading queen.
You can make icing with cocoa. Also great looking and delicious.
Now everything fell into place! I have known glaze for a long time. I didn't think that it could be of different consistency. Now I vary the degree of density according to my need. By the way, in stagnant times it was with cocoa that they did! Other options were not available.
Tasha
Cocoa is the most affordable option in terms of price policy, in contrast to the chocolate brothers.
You know, cocoa powder is what remains after roasting the cocoa beans and after squeezing out the butter ... but the bitterness remains and the aroma is strong.
Kamusik
Natasha, please tell me, in what amount of liquid to dilute gelatin? In instr. written 15g for 2 glasses of water. That's not a lot???
Tasha
Tanya, I'm a little late .... Add 30g of gelatin to 100ml of hot water. Stir, wait until it dissolves and cools (slightly warm).
Kamusik
Natasha, thank you very much! I made it! I added something like that (I didn't measure it by eye). Everything turned out great, only the glaze made it different. This is all that I managed to take a picture, the torot went to the dacha. The cake turned out to be 6cm in the form of 28cm.

Creamy chocolate cake with peaches
Creamy chocolate cake with peaches

Thanks for the recipe!
Tasha
The biscuits turned out! Everything turned out correctly, proportionally, stable ... it's a pity - I can't taste it .... but I believe it, because I know the taste of this cake. : bravo: I give the highest score .... Well done!
Zhivchik
instant gelatin 30g

Quote: tasha74

Tanya, I'm a little late .... Add 30g of gelatin to 100ml of hot water. Stir, wait until it dissolves and cools (slightly warm).

Natasha, gelatin is instant, right?
Natka8
Natasha, thanks for the recipe! I would like to clarify: is yogurt also from the refrigerator or room, loose gelatin to introduce with a spatula or mixer at low speed? Thank you.
Kamusik
Quote: Zhivchik

Natasha, gelatin is instant, right?

Tanyusha, instant! Make it, the cake is super !!!

Quote: Natka8

Natasha, thanks for the recipe! I would like to clarify: is yogurt also from the refrigerator or room, loose gelatin to introduce with a spatula or mixer at low speed? Thank you.

Girls, you will excuse me that I climbed in with my nickel ... but for now Natasha is gone.
I introduced gelatin with a mixer at high speed, because in cold cream it can quickly set in pieces.
Natka8
Thank you!

All recipes

© Mcooker: Best Recipes.

map of site

We advise you to read:

Selection and operation of bread makers