Cake based on "Cyrano"

Cake based on "Cyrano"

Category: Confectionery

Kitchen: french

Ingredients
biscuit;
eggs room T	4 things
sugar	100 g
flour (sift!)	100 g
good quality cocoa (sift)	20 gr.
for Italian meringue:
proteins of room T	4 things
sugar	150 g
water	50 gr.
for cream:
dark chocolate 55% cocoa	180 g
cream 35%	50 gr.
cream 35% (beat until firm peaks	400 gr.
italian meringue	170 g
for syrup:
water	250 g
sugar	150 g
cognac or brandy	2 tbsp. l.
for the glaze on top:
dark chocolate	50 gr.
cream (fat content does not matter)	25 gr.
dark chocolate for decorating boko	60

Cooking method

• silicone tape. shape or ring 20 cm in diameter. if you have a ring. like mine, wrap it in foil and you will get the bottom. no need to lubricate the mold.
• biscuit:
• beat eggs until the volume increases almost 3 times and add sugar without ceasing to beat.
• add mixed together and sifted flour and cocoa. mix by folding from bottom to top and in a circle.
• pour into a mold and bake in a preheated to 175^aboutFrom the oven for 30 minutes.
• let cool. free from the mold and cut horizontally into 3 cakes.
• boil the syrup and cool completely.
• Italian meringue:
• in a saucepan with a thick bottom, cook soft caramel. this requires a special pastry thermometer. boiling point of finished caramel 125^aboutFROM.
• Unfortunately, I do not have such a thermometer and cooked it like this:
• mixed sugar with water and put on fire. when the caramel started to boil and bubble. after about 5-6 minutes. I removed the stewpan from the heat and dripped a drop onto the plate with a spoon. waited a bit. to cool the caramel so as not to burn yourself. and if you can roll a soft ball. the caramel is ready.
• in parallel, I beat the whites until stable peaks and, without ceasing, beat in a thin stream of caramel. beat until fluffy and until it cools.
• cream:
• melt chocolate in a steam bath or MV.
• weigh the required amount of meringue and add chocolate and 50 gr. no whipped cream. stir quickly. then add 400 gr. whipped cream. mix again. put the finished cream in the refrigerator for cooling.
• place one of the cakes on the dish. put on a ring or a ring from a split form. soak in syrup with a brush and spread with cream. do the same with the rest of the cakes. soak the top and grease with cream too. put in the refrigerator for 1 hour. free the frozen cake from the ring.
• to decorate the sides - melt the chocolate. apply to the tape and press it tightly to the sides of the cake. you can put on the ring again and press the tape with it. / I did not wear it. my tape is tight /
• heat the cream. but do not boil and melt chocolate in them. let cool / I was in a hurry and my frosting melted the cream. I had to make stains! / and spread the pouring onto the center of the cake with a spatula over the entire surface. let the chocolate freeze in the refrigerator and gently release it from the ring and tape.
• I garnished the cake with raspberry candy and chocolate chips.
• in the original, Cyrano's cake is decorated with cream. but I baked for the birthday girl. who just loves chocolate.
• P.S. from the remaining cream and meringue, I prepared a dessert in a glass.

The dish is designed for

12

Time for preparing:

120

Note

the cake is not complicated. but it takes patience. but how delicious! chocolate lovers. this cake is for you!

Natasha, all of you have such interesting recipes! and beautiful, right here I lick my lips, looking at the monitor

read the recipe, such a question arose from the Italian merengue.in its recipe 170g, is how much sugar and water is needed for syrup, and how much protein? Or did you do it by eye, and then just weighed 170g of the finished cream? Italian meringue, according to the description, it looks like our protein custard, right?

I have one such chocolate lover !! (more precisely, this) It is imperative to please !! Thank you very much for the recipe I will put in my piggy bank

Very nice cake!

then add 400 gr. whipped cream. mix again. put the finished cream in the refrigerator for cooling.

How to beat the cream? Add sugar, sugar. powder or just nothing?

I already WANT it too !!! Brought to bookmarks.

Lisss's, thanks a lot. I am very pleased! sorry. I don't know your name. not. Italian meringue by eye. no way! : pardon: I definitely wrote the composition in the ingredients! in taste it differs from the usual in a softer and more delicate aftertaste. and the consistency too. smoother and more velvety. but its main feature is that it helps the cream to keep its shape!

kleopka. Thank you so much! : rose: do not keep in the piggy bank for a long time. cook. everyone likes this cake!

Zhivchik. Thank you so much ! not. Whip cream without sugar. there is enough of it in merengue!

Kamusik! why bookmark. better to cook! Thank you so much!

girls. you can and should contact me on YOU !!! I will be very glad to communicate!

[haskin]

Natasha, I am Luda, we will know me better on you too

thanks for the clarification on merengue! already copied now I'm doing haskin Strawberry season, and I'm baking your Chocolate Chiffon for it. turns out well. in composition, it seemed to me closer to muffin dough, no?

Luda. you guessed exactly! it is even more airy. it's not for nothing CHIFFON !!! I think. that will be very tasty !!! : nyam: good luck!

What kind of cake I will try to bake for the nearest dr.
Thanks for the recipe

Natasha, all of you have such interesting recipes! and beautiful, right here I lick my lips, looking at the monitor

yeah, she's so, she's still a master ..

Natasha- chapic. Thank you! I was completely embarrassed

ikko4ka: flowers: thanks! the cake is worth it!

Natasha, I’m sitting there choosing a cake for my daughter’s birthday, I’ll look, I liked it, after all, in your cakes, there is some kind of peculiar handwriting, do you happen to work as a pastry chef? And, such cakes, well, Elite, so I would say. In general, it is very beautiful, high quality, well, but about the taste, and so it is clear!
Maybe you can advise something specific, which cake to choose from yours?

What kind of silicone tape does it look like?

Tanya, thanks! no, I do not work as a pastry chef, this is my hobby! I just love unusual and beautiful cakes. Which cake to choose? you must decide for yourself, focusing on your capabilities and tastes! silicone tape, I don't even know how to briefly explain, ask this question in a search engine, there is a lot of information and photos on the Internet. good luck!

Something suddenly yesterday I decided to climb on this topic and just as suddenly
on the eighth !!!!! page found this cake and immediately for some reason
I wanted to do it)))
I got a lot of pleasure from the cooking process)))
(I will not tire of repeating that Kenwood is a beast)))
The biscuit is out of order perfectly, and after baking and cutting when pressed
already squeaked!
Merengi turned out to be 265 grams (someone asked in the subject), I didn't want to attach it anywhere,
so I took it all, but I had only 260 g of cream, so in the full version it will turn out
cream even more.
I used the leftover syrup from the orange candies, added to it
cognac.
And I have not made chocolate sides and icing yet, I just left it in cream, it seemed to me
too chocolate will be, chocolate was 72%.
So I got it exactly "based on")))
The question arose: should the sides be made immediately on the cakes, or you can pre-coat them
cream? Or does this factor not affect anything at all?
We will try later, but I think that the taste will not disappoint)))

The sides can be directly on the cakes! thanks for the report, I will wait for a photo of a piece and impressions!

[Natasha]

Natasha, the most positive impressions!)))
While I was at work for two days, my peasants left him
the last quarter)))
I tried it on the third day - I really liked its moisture
and chocolate taste. Very correctly, I did not add all the chocolate-
it would be too much for us.
I thought for a long time what he reminds me of, and on the last piece I remembered-
in our "Silpo" they bake a cake with a very similar taste, but with denser cakes
and the cream looks more like a dense, viscous rich ganache, this is my favorite cake they have!
It is called "Mozart". Also sooo chocolate.
Sorry for no photos, but what was left was not very photogenic.
Your beauty still cannot be surpassed!
Thanks again for the cake !!!

thanks, Alena! I am very pleased to receive such messages, so I'm not trying in vain!

Until I forgot, the question is: just melt chocolate for the sides?
No need to add cream?
And when will it be cut, will the sides not crumble?
You have such a handsome, flat piece ...

Alain, just melt it, no cream is needed. You need to cut the cake with a dry hot knife - and the chocolate does not crumble evenly!

Thank you)))

Natasha, I just finished making the cake.
We decided not to touch him tonight, and tomorrow the guys will come to
guests, so let's be smart on his little birthday!
I will amaze people with a chocolate cake!)))
This time it became even easier, for the third time it will be an automatic machine)))
I licked all the spoons and scoops after the cream, well, very tasty.
And I'll make the icing tomorrow, but only with divorces, otherwise it turns out very chocolate.
And with the upcoming holidays, I always look forward to yours
experiments.
Good luck and health in the New Year!)))

Well, sho, today four of us with the guests almost sentenced
cake at a time)))
The guys liked it very much, all the chocolate lovers turned out to be)))
So the fact that the cake is designed for 12 servings is an overkill)))
Thank you very much!)))

Thank you so much for the delicious chocolate cake !!!

Can you please tell me 170 g of meringue is about how much by volume in tablespoons? Unfortunately, I don't have a kitchen scale, but I really want to bake this cake.

very beautiful

Natasha, good afternoon!
I am delighted with your cakes, I really want to repeat and surprise my family.

Several questions:
Does the meringue remain strong and stable when chocolate is added?

I added chocolate, mixed it, then I add 50ml cream and whipped cream (basically what to add to? Chocolate meringue in cream or cream in chocolate meringue?) Mix with a spatula or with a mixer?

and another question, if there is no silicone tape, can you make a tape with chocolate on parchment?