Cake "Prunes in chocolate No. 2"

Category: Confectionery
Chocolate-covered prune cake No. 2

Ingredients

Biscuit: Chicken Egg 3 pcs
Walnuts (ground) 60 g
Wheat flour 120 g
Corn starch (if not substituted with flour) 20 g
Sugar 120 g
Honey 2 tbsp. l.
Baking powder 1 tsp
Cream: Cream (35%) 600 g
Powdered sugar 7 tbsp. l.
Vanilla 1 g
Mascarpone 250 g
Gelatin (I have powder) 10 g
Lemon zest 1/2 tsp
Chocolate glaze: Cocoa powder 30 g
Cream (35%) 60 g
Water 50 g
Sugar 60 g
Gelatin (I have sheet) 4 g
Interlayer: Prunes 250
Dark chocolate 125 g
Cream (35%) 100 g
Cognac (or rum) 4 tbsp. l.
For decoration: Dark chocolate 50 g
Sprinkling confectionery 1 tbsp. l.

Cooking method

  • Traditionally, for many years now, I have been baking my signature cake for New Year or Christmas. The combination of nuts, prunes and butter cream has been loved since childhood! The cake turned out to be rich, juicy, if I may say so about it, and very chocolate! If you like chocolate covered prunes, then this cake is for you!
  • Biscuit:
  • All biscuit products should be at room temperature!
  • Beat the eggs until the volume triples.
  • Chocolate-covered prune cake No. 2
  • Without ceasing to beat, gradually introduce sugar, beat for at least 7 minutes.
  • Insert nuts carefully, stir with a spatula from bottom to top.
  • Chocolate-covered prune cake No. 2
  • Add honey, mix in the same way.
  • Sifted and combined with baking powder and starch flour, gradually add to the egg-nut mixture, stirring from bottom to top in a circle, do not be alarmed, the dough will drop a little, but not much.
  • Chocolate-covered prune cake No. 2
  • Carefully pour the dough into a mold 20 cm in diameter, cover the bottom of which with baking paper and bake at 160 "35-40 minutes. Do not open the oven !!! Check the readiness of the baking with a wooden stick, let it cool in the oven by opening the door. Focus on your oven!
  • Carefully trim the sides and loosen the cake. Without covering, leave to ripen for 5-7 hours at room temperature.
  • Chocolate-covered prune cake No. 2
  • Using a sharp knife with a nail file, cut the biscuit into 2 equal cakes.
  • Chocolate-covered prune cake No. 2
  • Interlayer:
  • The day before, pour the cognac cut into small pieces.
  • Chocolate-covered prune cake No. 2
  • Prepare ganage:
  • Cut the chocolate into pieces and cover it with cream, heated to 90 ". Leave for 2-3 minutes for the chocolate to melt. Stir until smooth and homogeneous.
  • Chocolate-covered prune cake No. 2
  • Cover the form 18 cm in diameter with cling film. Line the chopped prunes in an even layer and cover with slightly more than half of the ganage. Put in the refrigerator and set aside. Leave the rest of the ganage in a cool place, but not in the refrigerator.
  • Chocolate-covered prune cake No. 2
  • Cream:
  • Pour gelatin with cold water, so that it covers it and leave to swell.
  • Leave 4 tbsp. l. tablespoons of cream.
  • Whip the rest of the cream with powder and vanilla until firm and soft peaks.
  • Chocolate-covered prune cake No. 2
  • Beat mascarpone with zest.
  • Combine cream and mascarpone. Heat 4 tbsp. l. cream and dissolve squeezed gelatin in them, strain it through a sieve and add to the cream. Mix well.
  • Chocolate-covered prune cake No. 2
  • Assembly:
  • Place the cake in a 22-23 cm diameter ring, leaving a small space between it and the mold. Soak lightly with sugar syrup.
  • Chocolate-covered prune cake No. 2
  • Cover with slightly less than half of the cream. Make sure that the cream fills the space between the cake and the mold ... you can hit the mold on the table a couple of times. Place a frozen layer of prunes on top. Cover with an even layer of cream to close the layer and the gap between it and the mold. There should be 1/3 of the remaining cream after covering the 1st cake.
  • Chocolate-covered prune cake No. 2
  • Top with a second soaked crust and coat with an even layer of remaining cream. Place the cake in the refrigerator for 4 hours.
  • Chocolate-covered prune cake No. 2
  • Chocolate glaze:
  • Soak gelatin in cold water.
  • Mix together water, cream, sugar and cocoa.Put on low heat and bring to a boil, constantly stirring. cook for 3-4 minutes. Remove from heat and dissolve swollen and squeezed gelatin in a hot mixture.
  • Strain the glaze through a sieve. cool to 30 "C, stirring constantly so that there are no gelling lumps. Use immediately!
  • Chocolate-covered prune cake No. 2
  • Apply glaze on the cake, do not smear, but let it spread evenly by tilting the mold, place the cake in the refrigerator.
  • Chocolate-covered prune cake No. 2
  • Decoration:
  • Release the cake from the mold by slightly blowing the outside of her boots with a hairdryer.
  • Cut a ribbon out of baking paper, the width of which is equal to the height of your cake, and the length to its volume. Melt the chocolate in a steam bath, place it in a cooking bag and cover the ribbon with random zigzags, let it harden a little and press the ribbon around the sides of the cake. Place in the refrigerator for 5-7 minutes.
  • Chocolate-covered prune cake No. 2
  • Carefully remove the tape and decorate the cake. I decorated with the remaining ganage, prunes, which I stuffed with ganage and confectionery sprinkles.
  • You can decorate the cake as you like. A few words about glaze - it's a miracle! Delicious, simple, easy! The photo shows how the lamp lights are reflected in it and how fabulously shiny it is. If you don't like the bitterness of dark chocolate, use only half the weight of cocoa.
  • Chocolate-covered prune cake No. 2
  • P. S. Powdered gelatin is much weaker than plate gelatin, so I gave an increased rate (in cream), but I myself used only 7 g, so the cream turned out to be soft and poorly kept in shape, which did not affect the taste, but slightly spoiled the appearance when cutting the cake!
  • A piece!
  • Chocolate-covered prune cake No. 2
  • P. S. You can find the recipe for the first chocolate-covered prune cake in my recipe gallery. Compare the changes and choose the one that suits your taste best. Good luck!

The dish is designed for

10

Time for preparing:

90 minutes

Cooking program:

oven

Note

Chocolate-covered prune cake No. 2

Chocolate-covered prune cake No. 2

izumka
Natasha, I am the first for such beauty, deliciousness!
In bookmarks (until the end of the post)!
Syuzi
Natalia, very tasty combination of products
Thank you so much for the recipe !!!
bibigon40
Thank you!!! Have you forgotten the flour?
natapit
izumka, Syuzi, bibigon40, thank you very much!
bibigon40, thanks for your attention, edited!
lady inna
natapit, Natalia, well, sooooo tempting cake! I'll put a bookmark. Thank you!
Elena_Kamch
natapit, Natasha, another masterpiece cake! Deliciousness, I can imagine!

Quote: natapit
Heat 4 tbsp. l. cream and dissolve squeezed gelatin in them, strain it through a sieve and add to the cream. Mix well.
Natasha, tell me in more detail how to inject into the cream. Just pour and stir? I tried it somehow, my gelatin went in lumps
Albina
Natalia, I love the prunes in the cake thanks for sharing such a great recipe. Maybe I'll try to bake sometime too. Bye bookmark
NM
Natalya, I really love your cake number 1, I will definitely make and try this option, Thank you for sharing such deliciousness and beauty with us. Your hazelnut biscuit is my favorite. among the biscuits. (y) c
natapit
lady inna, Elena_Kamch, Albina, NM, thanks, girls, bake for health!
Quote: Elena_Kamch
Natasha, tell me in more detail how to inject into the cream. Just pour and stir? I tried it somehow, my gelatin went in lumps
Lena, apparently your cream was very cold! I introduce the gelatin mixture in a very thin stream and at the same time continue to beat the cream at the 1st mixer speed!
Quote: NM
Natalya, I really love your cake number 1, I will definitely make and try this option, Thank you for sharing such deliciousness and beauty with us. Your hazelnut biscuit is my favorite. among the biscuits. c
Number 2 is not as sweet as number 1, it tastes lighter and looks elegant!
Elena_Kamch
Quote: natapit
Lena, apparently your cream was very cold! I introduce the gelatin mixture in a very thin stream and at the same time continue to beat the cream at the 1st mixer speed!
So I cool everything down carefully before whipping the cream.
And then she stirred with a whisk, she was afraid to whip the cream
Whisk the cream until soft peaks and add the gelatin mixture or until hard?
natapit
Quote: Elena_Kamch
So I cool everything down carefully before whipping the cream.
And then she stirred with a whisk, she was afraid to whip the cream
Whisk the cream until soft peaks and add the gelatin mixture or until hard?

"Cream:
Pour gelatin with cold water, so that it covers it and leave to swell.
Leave 4 tbsp. l. tablespoons of cream. Whip the rest of the cream with powder and vanilla until firm and soft peaks. "

and more - add the gelatin mixture to the whipped cream already connected to the moscarpone !!! Moreover, it is not necessary to cool the moscarpone!
Natusik
natapit, a very decent cake! Super!
natapit
Natusik, thank you very much!
fatinya
Undoubtedly a very talented job, however, like everything else that you do. I wish you health and further creative success!

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