Cake "Prunes in chocolate" on a biscuit

[Truffle cream (according to the "Culinary Bible" by Irma Rombauer):]

Cake "Prunes in chocolate" on a biscuit

Category: Confectionery

Ingredients
BISQUIT: the norm is for 1 cake, but only 3 cakes are needed
egg	2 pcs.
sugar	60g
flour (sift twice)	60g
cocoa (mix with flour)	20g
butter (softened)	30g
vanilla extract
TRUFFLE CREAM:
yolks	5 pieces
sugar	60g
instant coffee	1h l.
water (boiling water)	100ml
dark chocolate (finely chopped)	200g
butter (softened)	145g
prunes	250g
walnut (chopped)	150g
brandy	100g

Cooking method

• Truffle cream (according to the "Culinary Bible" by Irma Rombauer):
• In a stainless steel container, beat: yolks, sugar, instant coffee until creamy. Continuing to beat, pour in boiling water.
• Place the bowl in a water bath and continue whisking until the mixture warms up to 71C. How to determine the temperature without a thermometer? Tactilely, a person can withstand this temperature for a second ... but this is the extreme temperature. Hot ... but at the limit .... If it burns and there is no patience, then this means above 70C. Of course, this limit varies individually, but in general, somewhere in this area ...
• Remove bowl from heat and add: finely chopped chocolate and sliced ​​butter.
• Stir until the chocolate and butter are melted and the mixture is smooth.
• Put in the refrigerator for 2-3 hours, or better overnight.
• During cooling, the cream will become dense.
• Take it out and beat until light. The cream is very good consistency, dense, with a good chocolate flavor.
• Filler for cream:
• It is very important to buy tasty, sweet, sour prunes. Pay attention to the appearance of the fruit first. They should be even black with a little sheen. A blue or coffee brown color indicates that the prunes were treated with glycerin before being sold. These prunes need to be rinsed very well ... or choose a different one. The fruit should be soft and firm to the touch.
• Free the prunes from the seeds, chop coarsely (better in halves, because large pieces are tastier !!) and pour brandy to completely cover. Leave for an hour - during this time the brandy will be absorbed. Dry walnuts (or hazelnuts) (do not fry !!!) in a dry frying pan, cool and chop coarsely.
• Take 3/4 of the cream and mix with the prunes and nuts.
• Biscuit:
• Only 3 cakes.
• One or two round detachable tins with a diameter of 24 cm, line the bottom with baking paper, grease with oil and dust with flour. Switch on the oven 160C.
• Beat eggs with sugar until whiteness and fluffy foam, sift flour on top in three steps, gently stirring the dough each time, add butter with the last portion of flour.
• Bake in a preheated oven at 160C.
• Assembly:
• Prepare a split form.
• Lay out the 1st cake.
• Spread 2/4 of the filler cream.
• Place the second cake layer.
• Spread 1/4 cream with filler.
• 3rd cake.
• 1/4 cream without filler.
• Sprinkle with unsweetened cocoa.
• The decoration is at your discretion. I make this cake for my men. And they do not like jewelry, everything is chocolate and strict ...
• Enjoy!

Note

Of all the gifts made by women with their own hands, men most and above all value their cooking .. .. Although smart men will appreciate the shirt, sewn by the hands of their beloved woman, and the gentle massage skillfully made with the same hands ... ... I want to offer a cake that I have made many times and every time men appreciate it in a special way. Therefore, I bake it once a year. Chocolate velvet cake with truffle cream, and prunes and nuts fill the bouquet of taste. Recipe from Elaizik.I am very grateful that she shares such delicious recipes.

I would like to note separately the truffle cream, it is very soft, so silky or something, very tasty !!! And it lies nicely on the cake ...

Are the cakes baked separately? oh how you want such a cake ...

It is possible to use one large biscuit, but then divide it into 3 layers .... The cakes are very tender, it is not convenient for me personally to divide it, so I bake it separately.
I also love this cake, it is so noble-velvety ... And prunes are not superfluous at all.

Super!
A very tempting cake! And not too high in calories.
I bookmark
Mercy!

Well, of course, there are a lot of calories ... but I, for example, can't restrain myself ... It's better to eat soup for fun than drink wine for angry ... It's hard to deny yourself really tasty things ... If you like, I eat 3 pieces ... delicious ... could have been more, I guess. But! I always work out every portion I eat with strength exercises ....

And I'm not an athlete
Maximum walking and infrequent swimming
And I'm not looking for the amount of fat for myself, for my relatives and loved ones
I'm thinking of replacing butter with heavy cream in cream ... Will it work?

You can, but keep in mind that the cream may be less common. More stable with oil ...

The recipe is awesome, thanks.
Natasha, do you need time for impregnation and if so, how much?

And this cake does not need to be impregnated .... The cream is so soft, it will do its job. The cakes in this cake are very soft and moist ... But, of course, it happens that due to the fact that a lot of flour is put, the cakes are dry, elastic. So they need to be impregnated. You need to look at the result. Dry can be soaked with a brush immediately, and immediately you can put the cream and subsequent cakes ...

And this cake does not need to be impregnated .... The cream is so soft, it will do its job. The cakes in this cake are very soft and moist ... But, of course, it happens that due to the fact that a lot of flour is put, the cakes are dry, elastic. So they need to be impregnated. You need to look at the result. Dry can be soaked with a brush immediately, and immediately you can put the cream and subsequent cakes ...

I did not put it correctly. Impregnate not in the sense of additionally the cakes with syrup or alcohol, but in the sense of how long it takes for the cake to be infused, saturated with cream. They put together a cake, and you won't eat it right away, should it stand for 2-3 hours or 8 hours?

Well, of course, there are a lot of calories ... but I, for example, can't restrain myself ... It's better to eat soup for fun than drink wine for angry ... It's hard to deny yourself really tasty things ... If you like, I eat 3 pieces ... delicious ... could have been more, I guess. But! I always work out every portion I eat with strength exercises ....

At your age, I could also eat as much as I wanted, but now I have to count the colors

it should stand for 2-3 hours or 8 hours

He insists quickly. But the best time is 5-6 hours in the refrigerator .... And there is never too much cream !!! Remember!
One girl wrote to me that she put less cream and turned out to be completely wrong coat, and the second time she was generous ... and what? ... she says the cake is above all praise!

At your age, I could also eat as much as I wanted, but now I have to count the colors

I, too, are not so far from yours ... Fighting is definitely useless ... Count, do not count ... one end ... That's right Plisetskaya said: "You need to eat less!" Otherwise, we suffer like this, so many temptations ... we make ourselves ... Will fell asleep soundly, and the liver ... If the liver had hands, it would have strangled its throat.

Plisetskaya said: "You need to eat less!"

I always hear this phrase. And, here's what you need to do for this? Can you stop cooking deliciously? I noticed that they eat little where there is nothing to eat or food in your mouth you can't take!

Irin, it seems to me that the hungry population is eating just as if not into themselves ... terrible gluttony ...

And I belong to the little ones. I love to cook and taste ...And numerous guests eat. Well, sometimes, of course, it punches me and I can gobble up, as I said, several portions at once.

Irin, it seems to me that the hungry population is eating just as if not into themselves ... terrible gluttony ...

And the truth, as always, is somewhere in the middle! Those who eat stress eat a lot. And we have now a crisis, now a tsunami with typhoons - so many people are restless in their hearts. And there is also such statistics that in the poorest countries, where the population often goes hungry, the happiest people live.

[tasha74]

tasha74, missed your recipe. I love prunes and I also have a recipe for a cake with prunes, a little different. I will definitely try yours, very tempting in the description

[Marish,]

And there is also such statistics that the happiest people live in the poorest countries, where the population often goes hungry.

Marish, yes, this is statistics ... Whom did you see kind and happy in a hungry state? ...
The truth in the middle is for sure.
And there are people who do not eat anything under stress - complete anorexia. I also belong to such

Lyuba, try it, you won't regret it !!!

[tasha74]

tasha74, a very interesting recipe! I'm going to bake next week for my birthday. Tell me, is there anything you can replace brandy with? Cognac, for example, will work?

Can be replaced with cognac!

[tasha74]

tasha74, won't you scold too much? I tried your cake only with a chocolate chiffon sponge cake, two of which were left over from the previous cake, the rest is according to the recipe. The cream is very tasty, smooth and mega-chocolate! In combination with prunes and nuts soaked in cognac - just a song!



I have THANKS!

What a delicious bite. (y) I don't see a crime. Everyone does it according to their own experience ... I myself rarely follow a recipe thoroughly ... It happens that another cake comes out altogether ...

And I have something wrong with the cakes. I baked not 3 but 2 cakes. They turned out to be rather dry, as if knocked down. I saturated them a little with cherry liqueur, I was afraid of digressions, I had to give more impregnation ... And the cream ... just a song. I licked it from the corollas, and licked the sides of the saucepan on the sly, just delicious. I also forgot to soak the prunes. Brandy is not there, I made the cognac, so it remained standing. The prunes went to the cake sober.
The cake was eaten in one sitting. I will try to do it with chocolate biscuit. But I would like to know what is wrong with my cakes ??? I will try to drop the photo soon, for clarity.

Alla, I bake 3 cakes at once on 3 baking sheets, on circular convection. I bought a new oven - everything became faster and better. The same cakes, I got it in gas, but I did one at a time. Therefore, I believe that the oven plays an important role.

Regarding the knocked-down cake: maybe it was necessary to put a little more flour ... or beat the eggs for a bit longer .. knead the egg mixture with flour with a spatula by hand, not with a mixer ... Try again, the cakes should be porous and tender.

I will definitely try !!! Because the cakes, although tight, taste pretty !!!! I also forgot to ask: They shouldn't come up, do they? That "plopped" into the shape of me, it worked out (I'm talking about the height of the cakes)
And here is the photo:

An excellent recipe, the structure of the cake is pleasant and very interested in the truffle cream-interesting, similar creams are familiar, but I have not yet met with boiling water ...: girl_cleanglasses: Very well described about prunes - special thanks for that. Indeed, it is very important that it is fresh, "undried" and of high quality. Sorry for the tirade - I bought different prunes, both ours and from Europe, and recently I bought Polish in packs (and the manufacturer is U.S.A). Girls, what a "bliss" it was, not a prune. Why don't they do that here ...: cray: I will make a cake if possible.

Uzbeks have been importing high-quality dried fruits since autumn. They have delicious prunes.

Uzbeks have been importing high-quality dried fruits since autumn. They have delicious prunes.

Thanks for the advice, otherwise I took it a couple of times on the market, but now I'll try again.Our city is small, and the choice, respectively, is the same - it's easier for me to get European goods than our good ... Very often it is insulting for "our producers" ...

Girls, did anyone weigh the cake? Or at least cakes?

Natasha, thanks for the recipe. The cream is very good. The cakes did not come out soft. I did everything right, as you wrote and beat and sifted and injected gently with a spoon ... Maybe this is the flour? Sinned on cocoa, a lot of it. I thought it sagged strongly from him. I have alkalized. On the other hand, you have a soft crust coming out. Maybe you overexposed it for 30 minutes in a gas oven.

I cut it straight away, I didn't even soak it, they asked for it. Then it became softer, but not much. I will chop the nuts smaller for cream

Laris, baked the cake. It is ready-made damp even. Soft in itself. You did something completely different.

Yes, I should have dropped in early Well, okay, next time I won't overexpose

Natasha, thanks for the recipe. I tried to do it, went too far with truffle cream, with chocolate. The truffle cream turned out to be very thick, I think because of the chocolate. Slightly overexposed prunes in ordinary Kazakh cognac, gave off with alcohol. When I stood it became softer. On the second day, he was simply delicious. My cakes also came out thin. At first they rose well at the exit from the oven, all three fell off.

Ass, 1 cake will be 1cm high. Above is not necessary.

Natashechka, I baked your cake.

While standing in the refrigerator. Maybe tomorrow I'll make a protein custard from the leftover proteins and decorate the cake. I liked the cream very much. I will try the cakes, then I will share my impression, it is quite possible that I baked, sorry, you did not indicate the approximate time for baking the cakes.
Thanks for the recipe!

And here's another question, I now have proteins from the dough, what to do with them, it's a pity to just pour out ...

Natasha, today we tried a cake without any decorations. The result exceeded all my expectations! The cakes are moderately dense, but they melt in the mouth, this cream does not need others. I will insert a couple of photos of the section with different lighting.


Thank you again!

[Tasha]

Tasha, thanks for the delicious recipe! I liked the cake very much.
Product combinations and proportions are the most appropriate, one complements the other in the most wonderful way.
🔗

🔗
I am reporting.
1. Sponge cake.
I didn't cook the dough 3 times, I was too lazy, baked with one biscuit, then cut it into 3 parts.
I put in 2 times less cocoa, that is, 30gr, and 30g more flour. I really like chocolate biscuits, but there is always a lot of cocoa in my recipes, so I cut it by half. But in this recipe I think that cocoa should be put in the entire norm, since 30 grams is still not enough.
I baked the sponge cake in advance, for 2 days it lay on the refrigerator by the battery. Very dry.
2. Cream.
The cream is just wonderful. For lovers of chocolate cakes, just what you need. The cream turned out to be dense, despite the addition of water. Such a cream suits me, since it is prepared without cream.
The most important thing is always delicious chocolate, then the cream will be super. My chocolate turned out to be so-so, not very tasty, next time I'll take another one.
3. Impregnation.
Considering that I dried the biscuit, for impregnation I took an additional 100 grams of light wine, or rather my tincture, slightly diluted. The cake was intended only for adults, so the impregnation is the same.
4. Assembly.
I did not mix prunes and nuts with the cream. Since my biscuit was rather dry, I decided to assemble the cake a little off the recipe. Like this: cake - impregnation - prunes - nuts - cream - cake - cream - nuts - prunes - cream - impregnation - cake. The cake in the evening stood on the table, during this time I turned it upside down 2 times, as a result the cake was evenly saturated and became sufficiently moist.
On the second day, the cake was tastier, juicier and, as it were, more uniform.
5. Weight.
Several factors influenced the weight of the cake. Firstly, the eggs were two-yolk, so I put in the biscuit and cream the amount of eggs that were not prescribed. And secondly, the biscuit dough and cream were so delicious that I tried them countless times.
As a result, biscuit - 680g, cream - 780g, cake without beautiful cream decoration - 1700g.
6. Decoration. She didn't decorate with anything, she just slightly covered it with cream and sprinkled with chocolate.

Girls ..... something I'm not catching up with So I want to bake such a cake, I understood everything, but I didn't understand about prunes .. Should I buy dried fruits or fresh plums?