Cake "Mysterious Forest"

[Chocolate cake]

Cake "Mysterious Forest"

Category: Confectionery

Ingredients
Chocolate cake
Butter	160 g
Cocoa powder	60 g
Strong instant coffee	175 g
Wheat flour	200 g
Sugar	270 g
Eggs 2pcs	92 g
Soda	5 g
Sour cream 20%	80 g
Cognac for impregnation	40g
Caramel sauce
Sugar	100 g
Cream 35%	150 g
Butter	85 g
Walnuts	100 g
Chocolate muss
Chocolate 75%	250 g
Milk	90 g
Sugar	60 g
Yolks 3 pcs	58 g
Cream 35%	300 g
Cinnamon stick	1 PC
Carnation	5 pieces
Anise	3 stars
Chocolate glaze
Water	50 g
Powdered sugar	85 g
Cocoa	35 g
Sour cream	50 g
Gelatin	5 g
Soaking water	25 g
Butter	15 g
Honey waffles
Sugar	38 g
Butter	38 g
Honey	50 g
Walnuts	50 g
Flour	25 g
Milk	10 g

Cooking method

• Chocolate cake
• The recipe doesn't say which coffee to use, so I made instant coffee. Used 5 teaspoons of instant coffee.
• The recipe also doesn't say which cocoa to use. I have alkalized cocoa. Next time I will use a smaller amount, as the cake is black.
• I poured coffee into a saucepan, added cocoa and butter. Combined and boiled until smooth. Has cooled to a warm state.
• 
• Mixed dry ingredients flour, sugar and soda. Stirred. Then gradually, in several steps, she introduced the cocoa butter mixture. I kneaded a slightly tough dough.
• 
• She introduced eggs one at a time, stirring each time.
• At the end I added sour cream.
• The dough turned out to be like a pancake.
• 
• The recipe does not say whether to lubricate the mold or not. I covered the bottom of the mold with a diameter of 24 cm with parchment, the bottom and sides of the mold were oiled. Now I think that it was not necessary to do this, since there is a sufficient amount of oil in the dough.
• Baked in a preheated oven at 175 * 30 minutes.
• The height of the dough in the mold was 1.4 cm. The dough rose slightly with a hat to 4 cm. Cutting off the top of the biscuit made a height of 3 cm.
• The biscuit came out very tender, finely porous. Quite moist and crumbly. It was crusty on top, but inside it was wet.
• I liked the biscuit very much in terms of structure and taste. The only thing that confuses is very dark. Almost black.
• The recipe uses one layer of biscuit.
• I used two layers in the cake, after keeping it for 4 hours and cutting it into two biscuits.
• 
• Caramel sauce with nuts
• Melt the sugar in a container with a thick bottom, until light brown.
• Add butter to melted sugar and stir until smooth.
• Boil the cream.
• Add a thin stream of cream, stirring the mixture vigorously, until the caramel is completely dissolved.
• Boil the sauce for a few more minutes, stirring constantly.
• 
• Caramel, when cooled, becomes denser and more stringy.
• Prepare a mold with a diameter of 24 cm, covering it with foil.
• To make the film lay down more evenly, the form must be moistened with water, lay the film on top and spread it with a brush.
• Grease the film from above OIL.
• 
• Pour the caramel into a mold and sprinkle with chopped nuts.
• 
• Cover with foil on top and put in the freezer / refrigerator for freezing / cooling.
• 
• Caramel does not completely solidify into stone. It remains flexible enough, but holds its shape well.
• A layer of caramel with a diameter of 24 cm is 0.5-0.7 cm
• Chocolate muss
• Pour milk into a saucepan. Add spices and bring to a boil.
• Remove from heat and let it brew for 10-15 minutes.
• Strain the milk.
• 
• Combine the yolk with sugar and beat well until the volume increases and the mass whitens.
• Introduce them into milk.
• Put on fire and, with constant stirring, bring until thickened.
• 
• Break the chocolate and add it to the cream.Let stand for a while until it begins to melt.
• Stir until smooth.
• 
• I don't know what kind of consistency the mass should turn out after melting the chocolate, but I got it sooooo thick.
• Whisk the cream until soft peaks and combine with the chocolate cream.
• Stir gently so as not to sediment the cream until smooth.
• 
• Honey waffles
• Combine butter, honey and sugar in a heavy-bottomed saucepan.
• Warm up the mass until smooth. Cool slightly.
• Grind the nuts in a blender to small crumbs.
• Add flour, nuts and milk to the honey mass.
• 
• Cover the baking sheet with paper. Brush with butter and put the dough on it.
• Smooth and bake at 175 * 10 minutes.
• Cut the layer into rectangles 6 cm high and 2 cm wide.
• This norm is just enough for a cake with a diameter of 24 cm.
• 
• I don’t know what the waffles should be according to this recipe, but I didn’t have them dry.
• Wet and sticky.
• Additionally dried them for another 1 hour at 60 *.
• The result is the same.
• But very tasty.
• Chocolate glaze
• Soak gelatin in water. Let it brew.
• In a saucepan, combine water, icing sugar, cocoa and sour cream.
• Bring to a boil, stirring constantly. Cooked after boiling for 3 minutes.
• Add soaked gelatin to the hot mixture. Stir until smooth.
• Cool slightly and add oil, stirring thoroughly.
• 
• Assembling the cake
• I cut the biscuit into two layers.
• Soaked in cognac.
• I applied a thin layer of mousse to the bottom layer of the biscuit.
• Place the caramel. I put them nuts down and removed the film.
• The film is removed perfectly, as it was oiled.
• 
• Sprinkled on top with more nuts, which fell when turning the caramel.
• 
• I smeared the caramel with a thin layer of chocolate mousse.
• She put the second biscuit on top. Soaked in cognac.
• I put the remaining chocolate mousse on the biscuit.
• Poured chocolate icing.
• There was enough frosting just for the top and sides of the cake.
• 
• I glued the cut waffles on the side of the chocolate icing.
• To prevent the waffles from falling, secured them with tape.
• Decorated on top with sweets, strawberries, waffles, nuts.
• 

The dish is designed for

diameter 24cm. height 5 cm + 1 cm waffle, cake weight 2 kg + 500g decoration

Note

This recipe was found on the pages of the Tort Deco magazine # 4 (22) for November 2015. The author of the recipe is Irina Tolmacheva.
I made this cake for my birthday, deciding to pamper my guests with something new.
Basically didn't change anything in the recipe. Only the recipe for waffles took 1/2 and did not use salt in the preparation of caramel.
According to the recipe, caramel is sprinkled with nuts + large salt crystals. I have not it.
The chocolate mousse came out soooooo thick. Custard + large amount of chocolate and a small amount of cream.
In my opinion, you need to either reduce the amount of chocolate, or add the amount of cream.



The cake is very chocolatey !!! Delicious biscuit. Complete surprise. Caramel with nuts gives its flavor to the cake. The cream just melts in your mouth.
Try it, it's very tasty !!

Luda, the cake is incomparable, bookmark

Luda is incredible beauty !!!!! Just out!

The gorgeous cut is simply mesmerizing! Whatever one may say, but you need to try so-to bookmarks!

[Ludmila]

Ludmila, very effective cake turned out.
I have never dared to put "decorations" on a cake like this in a mountain like this, I think this complicates its "portioning". It turns out that first you need to disassemble the decorations, and then cut the cake.
Or am I wrong and there is some other scenario?

Yeah !! Probably it's all complicated ...

Stir gently stirring the whites until smooth.

Chocolate muss -
Lyudmila, tell me if we don't whip the squirrels or I looked 7

[EkaterinaNik]

Girls, thanks to everyone who paid attention to a very tasty recipe !!
EkaterinaNik, Catherine, thanks for bringing the bug to my attention. No. There are no proteins in the chocolate mousse. First, a custard base is made on the yolks. Chocolate is added, mixed.Then the CREAM is whipped and carefully mixed into the chocolate cream.
Helen3097,Elena, difficult, but worth it.
Premier, Olya, I agree that there are seemingly inconveniences in such a design when cutting. I don’t know how the customers cope with this, but at my house everything is very simple. All the decoration is disassembled by the guests (not all, but a lot) even before the cake is cut.
My task was to cut the cake into pieces, focusing on the width of two waffle plates. Well, if something came under the knife during cutting, it was removed for a while, and then put on the cut piece.
m0use, Ksyusha, so I don't doubt you at all. I know that you can handle it with a bang!
Tumanchik, please, thanks girls !! Try it! You have golden hands. It will definitely work out.

Lyudmila, thanks for the detailed recipe. The cake is not easy for me, but thanks to the step-by-step instructions, I will definitely decide.

I was looking for other recipes by Irina Tolmacheva and unexpectedly came across this one. I'd like to add that this is my favorite recipe. The very first time I forgot to put sour cream in the dough and the biscuit came out just incomparable. It was almost eaten without any filling. Then I tried it with sour cream - it seems to me that it loses significantly with sour cream.
Most often I bake this biscuit in a bread machine. And I do one and a half doses, because I cut it into three parts. And he's really beautiful. It just asks for more of it or ... less chocolate mousse))) I chose the addition of a biscuit.
I put brewed coffee the best and strongest. And alcoholized cocoa. It turns out a very dark, slightly sweet cake and this is the beauty.
I like caramel so much that I also make one and a half servings and spread it on two layers of biscuit. I sprinkle only one bottom with salt.
I did it with my own glaze only once, and either these waffles do not tolerate the moisture of the refrigerator. or the glaze and the installed waffles should be eaten immediately. I do not know. I didn't take any more risks, I just use dark ganache both for covering the top and for coating the sides. The waffles themselves are endlessly delicious. But I did it with them only once.
The third layer of the biscuit is on the top. And in this form, the cake goes well with mastic.