Euro-cake "Orange and chocolate bomb"

Category: Confectionery
Euro Cake Orange-Chocolate Bomb

Ingredients

Marshmallow mascarpone with bitter chocolate:
Protein 1 PC.
Sugar 50 g
Applesauce 50 g
Granular gelatin 5 g
Cream 25 ml
Mascarpone 150 g
bitter chocolate 100 g
Orange Kurd:
corn starch 20 g
Sugar 100 g
water 200 ml
egg 1 PC.
yolks 3 pcs.
salt pinch
butter 30 g
orange juice (freshly squeezed) 40 ml
zest of 1 orange
vanilla
Chocolate biscuit round cake 16 cm
Chocolate muss:
Gelatin 5 g
Cream 10% 25 ml
Cream 35% 250 ml
bitter chocolate 100 g
Powdered sugar 20 g
Chocolate velor for coating

Cooking method

  • Oh, how I love this shape - zuccotto. There is nothing supernatural about it, but the result is such a simple elegance.
  • And now the composition - orange and chocolate - is proven and very, very tasty!
  • So, the first chocolate layer is marshmallow mascarpone with bitter chocolate.
  • Euro Cake Orange-Chocolate BombPour gelatin with cold cream and leave to swell for at least 5 minutes. Then we heat it until it is completely dissolved. Do not boil!
  • Euro Cake Orange-Chocolate BombBeat the protein, applesauce and sugar until whitened and fluffy. If necessary, sugar can be heated to 116C and added to the whipped protein. It's safer this way. This is the marshmallow component.
  • Euro Cake Orange-Chocolate BombMelt chocolate, cool
  • Euro Cake Orange-Chocolate BombWhisk mascarpone at room temperature with chocolate
  • Euro Cake Orange-Chocolate BombAdd the gelatin to the mascarpone and mix thoroughly. Gently add the marshmallow mass to the total, trying not to precipitate.
  • Euro Cake Orange-Chocolate BombFill and align the shape with the smallest diameter. Freeze completely.
  • Orange Kurd is the next layer:
  • Euro Cake Orange-Chocolate BombIn a saucepan with a thick bottom, mix the sugar, vanilla and starch. We dilute the dry mixture with water and put on medium heat. Stir constantly. Bring to a boil.
  • Euro Cake Orange-Chocolate Bomb Mix eggs and yolks in a separate container. Add a few tablespoons of the hot mixture to them and stir gently. So we gradually increase the temperature of the eggs. Pour the egg mixture into our saucepan and bring to a boil, stirring constantly. Cook for 2-3 minutes after boiling.
  • Euro Cake Orange-Chocolate BombRemove from heat and add salt, butter, orange juice and zest. Stir until smooth.
  • Euro Cake Orange-Chocolate BombGrind the mixture through a sieve. I did it straight into a larger diameter mold
  • Euro Cake Orange-Chocolate BombWe take out the first chocolate blank from the freezer and release it from the mold. We drown in a cooled Kurd. Align again. And again we send it to full freeze.
  • Now there will be the last mousse layer. BUT before making it, it would be nice to have the chocolate sponge cake ready. Here again I will not go into the details of how to bake it, because absolutely any favorite chocolate biscuit, cake or, given the sufficient "weight of the cake", even a chocolate cake base will do. so
  • Euro Cake Orange-Chocolate BombWe cut out the shape of the required diameter from the biscuit layer. My cake has a diameter of 18 cm, which means that the cake will have a diameter of 16 cm, since it will be sunk into the outer layer of the mousse.
  • Chocolate mousse - very simple:
  • Euro Cake Orange-Chocolate BombAgain, we send gelatin into cream in the same way as in the very first step. Mix the cream and dark chocolate, broken into pieces. Melt in a micron. Stir until smooth. Cool to room temperature. Then in the cold for 2 hours. Beat with icing sugar, add gelatin. It's simple, simple.
  • Euro Cake Orange-Chocolate BombFreeing the frozen workpiece
  • Euro Cake Orange-Chocolate BombPour 2/3 of the chocolate mousse into a mold, heat the workpiece, cover with a crust. Flatten with the remaining mousse. And again freeze for at least 6 hours.
  • Euro Cake Orange-Chocolate Bomb We release the workpiece from the mold in a completely frozen state.
  • Euro Cake Orange-Chocolate BombAnd now: velor, glaze, decorate, show creativity. Or without it.It will still be shocking. This is such a form - Zuccotto!


Kara
Quote: L-olga

Beat the protein, applesauce and sugar until whitened and fluffy. If necessary, sugar can be heated to 116C and added to the whipped protein. It's safer this way. This is the marshmallow component.

Sugar heated to 116 C is caramel, which not only does not pasteurize proteins, but immediately cooks them, get boiled proteins in caramel

But to boil sugar syrup, and slowly introduce it into the proteins in a thin stream, without ceasing to beat - yes! And this is the meringue

We have meringue recipes on the forum, here is one of them
Euro Cake Orange-Chocolate BombCustard protein cream (Italian meringue)
(Cake)


Olya, please don't be offended. Perhaps this is exactly what you meant. Girls who regularly bake cakes and make desserts would probably understand that. But we are read by people who, perhaps, will begin their "pastry story" with this cake, quite worthy. And they will do exactly as you wrote. And then they will jump into this topic and will complain and swear that they did not succeed, that the recipe is wrong. But even worse, if someone thinks that his hands are simply not sharpened for "such complex" desserts, and abandon this business once and for all
Scarecrow
Quote: Kara

Sugar heated to 116 C is caramel, which not only does not pasteurize proteins, but immediately cooks them, get boiled proteins in caramel

But to boil sugar syrup, and slowly introduce it into the proteins in a thin stream, without ceasing to beat - yes! And this is the meringue

And why? In a classic protein cream, syrup is boiled up to 122-125g and poured boiling into whipped whites.

I just do not really understand how caramel is mixed in all this (if you heat sugar, then without water, right?). In my opinion, it should be "glazed" ...
Kara
That's right, SYRUP is boiled, not sugar is heated! And quite rightly, sugar heated to 116 degrees is caramel, which, when cooled slightly, will become "glassy".

And marshmallow is exactly what they do: a meringue is prepared, proteins and fruit puree are separately whipped, and then the meringue is poured into a well-whipped protein-fruit mixture in a thin stream. At the same time, do not stop the mixer, otherwise the meringue will freeze in chunks in cold puree.
Scarecrow
Quote: Kara

That's right, SYRUP is boiled, not sugar is heated! And quite rightly, heated to 116 degrees - this is caramel, which, when cooled down a little, will become "glassy".

Well, so I think that it’s not a matter of temperature (proteins do not cook from 125 degrees), but in the consistency of the added product (caramelized sugar) ...

Maybe the author will explain to us))).
Kara
Well, if it's just about marshmallows, then it is better to do it on agar, and not on gelatin. No, it will work on gelatin too, but it will be more rubbery. But the classic of the genre is agar, on it the finished product turns out to be perfect And again, if you do, for example, not on an apple, but on cherries, currants, etc., then gelatin may not work, but with agar - 100% result.
L-olga
When heating sugar, I do this: pour sugar into a saucepan with a thick bottom, literally put a teaspoon of water in order to slightly moisten the sugar, but not all. Then I start heating, melting the sugar and rotating the saucepan. After boiling, do not touch the pan, just insert the thermometer. When the desired temperature is reached, I pour it into the proteins in a thin stream, trying not to get on the whisk and the bowl, but by the way I do it badly.
By the way, I start to beat the whites at 110 - I read this in the CIA book. Just at 116 they will reach the whipping rate.
Well, I beat the dalge for another 5 minutes at the maximum
Olga Teterina
Girls-craftswomen, tell me. I want to make a layer of frozen forest blueberries. The better to gel, I have agar, citrus pectin and gelatin?


Added Wednesday 11 Jan 2017 11:58

I have one more question. And what is covered with this fabulously original cake. Is it velor?
L-olga
Quote: Olga Teterina

Girls-craftswomen, tell me. I want to make a layer of frozen forest blueberries.The better to gel, I have agar, citrus pectin and gelatin?


Added Wednesday 11 Jan 2017 11:58

I have one more question. And what is covered with this fabulously original cake. Is it velor?
Yes, this is velor - a mixture of black and green dyes.
Personally, I prefer gelatin, although I think anything will do. I just made friends with him more
Kara
Blueberries are sour, gelatin can fail ...
L-olga
Quote: Kara

Blueberries are sour, gelatin can fail ...
My friend makes blueberry mousses on gelatin with a bang
Kara
When I was making my "Cube", I screwed up the first batch. My blueberries sprawled out in the fridge. Now I will not risk it. But the truth is, I used Boiron's ready-made blueberry puree, and it was sour. Maybe if the blueberries are homemade and not sour, it is possible with gelatin


Added Wednesday 11 Jan 2017 09:13 PM

Quote: L-olga

My friend makes blueberry mousses on gelatin with a bang

Aaaaa, well, that's mousse !!! In the same place, in addition to berry puree, there are also additives in the form of other ingredients (cream, chocolate, etc.), which is why it keeps gelatin. But Olga Teterina I asked about jelly, as I understand it
mur_myau
L-olga,
Zuccotto - what is this shape?
L-olga
Quote: mur_myau

L-olga,
Zuccotto - what is this shape?
Silikomart hemisphere. Presented in 4 frames
mur_myau
L-olga,
Where is this sold? Googled, found nothing, links lead to HP.
L-olga
Enter silikomart zuccotto

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