Cake "Chocolate temptation"

Category: Confectionery
Chocolate Temptation Cake

Ingredients

Dough number 1
butter 180 g
couverture 180 g
powdered sugar 60 g
yolks 110 g
proteins 170 g
sugar 140 g
flour 120 g
Dough number 2
water 100 ml
butter 85 g
flour 85 g
eggs (large) 2 pcs
Bavarian cream
gelatin; sugar 4 g; 30 g
water 10-15 ml
milk 110 ml
yolks 2 pcs
cream 35% 110 ml
cognac 1 tbsp
vanilla 1 pod
Chocolate muss
cream 35% 70 ml
couverture 185 g
yolks 2 pcs
cognac 2 tbsp
cream 35% 210 ml
Impregnation
cognac 50 ml
syrup 50 ml

Cooking method

  • “Every time you eat like they won't give you more,” Rhett said. “Don't lick your plate, Scarlett. I'm sure there's plenty more food in the kitchen. One has only to ask the waiter. If you do not stop indulging in gluttony, you will be fat like the Cuban matrons, and then I will divorce you.
  • But she just stuck out her tongue and asked him to bring another piece of cake with chocolate and whipped cream.
  • Margaret Mitchell "Gone with the Wind"
  • 1. Prepare Bavarian cream and refrigerate:
  • - dissolve gelatin in water;
  • - boil milk with sugar and vanilla;
  • - introduce the yolks and boil until thickened, strain;
  • - add gelatin, stir until smooth and cool to room temperature;
  • - add cream and cognac and refrigerate.
  • 2. Prepare a chocolate sponge cake:
  • - Beat butter, couverture and icing sugar until creamy;
  • - gradually introduce the yolks;
  • Chocolate Temptation Cake
  • - beat whites with sugar;
  • Chocolate Temptation Cake
  • - combine proteins with butter-chocolate mass;
  • - gradually stir in the flour, pour the finished dough into a mold and bake at 180 degrees until dry splinters (20-30 minutes).
  • Chocolate Temptation Cake
  • Chocolate Temptation Cake
  • 3. Prepare the choux pastry:
  • - Boil water with butter, add flour and stir until smooth. Keep the mass on fire until the dough is lagging behind the walls of the pan. Stir in eggs one at a time;
  • - plant two circles with a diameter of 10 and 18 cm and five donuts on a baking sheet;
  • Chocolate Temptation Cake
  • - leave to bake until golden brown
  • 4. Prepare the chocolate mousse:
  • - Boil the cream with the couverture;
  • - add slightly whipped yolks, add brandy and whipped cream (beat 210 ml). Put in the refrigerator for a short time.
  • 5. Assemble the cake:
  • - cut the chocolate biscuit lengthwise into two halves and soak in syrup with cognac;
  • - rings of custard and crumpets (cut lengthwise immediately after baking, while still hot) fill with Bavarian cream;
  • - spread about a quarter of the chocolate mousse on the first cake, put the choux pastry rings (put a ring of smaller diameter in the center) and fill the void with mousse (this will take two more quarters of the total amount of mousse);
  • - cover with a second chocolate crust and brush it and the sides of the cake with the remaining mousse;
  • - sprinkle with cocoa powder, garnish with whipped cream and custard puffs.

Time for preparing:

3.5-4 hours

Cooking program:

oven

Note

The cake has a pronounced chocolate flavor. Cognac in this recipe can be replaced with rum or liqueur suitable for the taste. On a cold autumn evening, this cake (along with a cup of freshly brewed tea) is very uplifting. And, like the heroine of M. Mitchell's novel, I want to put myself a second piece.

anka78
my son ordered a chocolate cake, I wanted to bake something new, and in my search I stumbled upon your recipe, I really wanted to try baking, but I didn’t know what COVERTURE is, forgive me, can you explain. Thank you
Twist
anka78, take high-quality semi-bitter chocolate, melt in a water bath - and into the dough!
Husky
Marina, thanks again for the interesting recipe !! It seems to be sooo chocolatey. Did I understand correctly that the cream does not whip into the Bavarian cream?
Twist
Ludmila, the cake is really sooo chocolate. The cream is not whipped into this cream (according to the original source).
milvok
Really a SEDUCTION, and even chocolate mmm!
aola
Twist how much sugar do you need in bavarian cream? I baked Shokotesto # 1, but it's low Twist, I added it to the gag, but it only turned out worse Shokokipyatok will go to normal?
Twist
aola, sugar in cream 30 g. And what is boiling water?
aola
TwistThanks a lot for the recipe! Impression - AMAZING !!! I advise everyone to try it, another time you yourself want to bake a cake !!!
Made to order Masha and the bear for a lover of chocolate cakes and I hope the result (the taste of the cake) will surprise her! I tried the slices of cake with cream mmmmmm just amazing! (understand Scarlett)
Marina, yesterday did not reach the computer, as the process started in the kitchen. I added 2 tbsp. lies. sugar, on a whim, came out well.
Shokokipyatok is my family's favorite chocolate sponge cake, tender, moist, chocolatey, tall and delicious. in the subject of biscuits see (I still do not know how to insert links). Another very tasty chocolate chiffon biscuit from Natapit We have no bad recipes on the forum! true true

My changes, since I wanted to show off, I changed the biscuit recipe a little, it turned out delicious, but low and somewhat tight! She finished boiling water and raised the cake to the desired height.
Mousse is the very thing !!! Very tasty, delicate and even keeps its shape well. It seems I have found that cream which cannot be too much! And I don't like a lot of cream, but I can probably eat this one bowl! It's good that the price is not cheap, I will save the rest of the waist
I will put a photo of the cake in the evening, and I will beg the birthday girl from the mother of the birthday girl, until I bake for myself
aola
Bavarian cream is similar to bird's milk, but softer
Moskvichk @
Please tell me - yolks for biscuit-110 g and proteins 170 - how to weigh? by pieces of eggs in any way? do you need on the scales exactly in grams or can you say so many yolks and so many proteins?
Moskvichk @
what is shock boiling water ???
Kalyusya
Chocolate on boiling water - in the slang of serious cake bakers.
Moskvichk @
and? how to make this chocolate on boiling water? and in the recipe as it is in grams or ml?
Twist
aola, I am very glad that you got the cake and liked it!
I've seen the recipes you mention. But the Viennese got accustomed to me more. The base (cakes) of the "Temptation" from the classic cake "Sacher". He is my husband's favorite, so for a change I make "variations on a theme".


Muscovite @ , for this recipe it is better to weigh separately the yolks and separately the whites, since the accuracy of the weight affects the final result. If the eggs are large, then this is about 4 eggs. Separating the whites from the yolks, I immediately weigh the yolks to the desired volume. And then I adjust the squirrels (sometimes I have to break another egg).
Moskvichk @
Thank you. I'm preparing mentally for now. On the weekend I will try .....
Twist
Moskvichka @, good luck!

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