Profiterole cake "31"

Category: Bakery products

Ingredients
Cake:
Flour	100 g
Sugar	250 g
Butter (margarine)	125 g
Eggs	6 pcs.
Dark chocolate	200 g
Baking powder	1 tsp
Profiteroles:
Flour	240 g
Water	500 ml
Salt	pinch
Margarine	150 g
Eggs	6 pcs.
Lemon zest
Cream:
Yolks	8 pcs.
Milk	175 ml
Sugar	150 g
Flour	1 tsp
Filler for profiteroles:
Fat whipping cream	200 ml
Powdered sugar	100 g
Glaze:
Dark chocolate	100 g
Milk	4 tbsp. l.

Cooking method

Start by making profiteroles.
Put margarine in a saucepan and pour water, put lemon peel there and salt with a pinch of salt. Put on fire and, when it boils, add all the flour at once. Remove from heat and stir well and quickly (beat so-so lightly), taking out the lemon zest. Put it on the fire again so that the dough dries slightly, without ceasing to stir, until a ball forms and begins to peel off the sides of the pan.
Remove from heat and let the dough cool slightly. Now you need to drive in eggs one at a time, beating well after each (it is better to do this with a mixer!). The next egg should only be driven in when the previous one is well beaten! Continue beating until the dough starts to shine.
Then squeeze small balls from the pastry bag onto a greased baking sheet (I don't have a pastry bag yet, so I did this procedure with a teaspoon). The oven is preheated to 190 gr. oven for 10 minutes, then lower the temperature to 160 gr. and let it bake with the oven door slightly open until it is completely dry. I checked so. I let the cake fall on the table and it made a dry sound. I don't know how to explain it differently. (Just don't laugh, this is how the Portuguese explained to me, this is what I did, this is how I explain to you). Allow to cool.
Prepare the cake.
Melt chocolate and margarine in a water bath. Beat the yolks with sugar until creamy. Stir with slightly cooled chocolate-butter mass, add flour mixed with baking powder. Beat the whites until firm peaks and also add to the dough, stirring well, but gently.
Pour the dough into a greased and floured baking dish. I had a rectangular shape, but you can make the cake round by using a round shape. I got the cake about 2 cm in height.
Take out and let cool.
While the cake is baking, prepare the cream. Beat the yolks with sugar and flour, adding a little milk. Put on low heat, stirring constantly, until thickened.
Remove from heat and allow to cool.
Put the cooled crust on a dish and cover with this cream, leaving a little for the top.
Whip the cream with the icing sugar. Cut the profiteroles in half, but not completely. So that they open up like a book. Fill each cake with whipped cream. Place on top of the cake. Fill the holes between the cakes with yolk cream.
Melt the chocolate by adding milk and pour over the cake. I just watered with a spoon.
Advice:
The dough for profiteroles is best done in a thick-walled saucepan.

Time for preparing:

It took me 25 minutes.

Cooking program:

Bake at 180 degrees until sticks dry.

Note

This cake is the most time consuming cake I've ever made. And that was my debut in making this cake. But it was worth it. I was very worried that it would not work, because I was preparing it for my birthday. But everything worked out! I'm putting it up for your judgment.
The recipe was shared by the Portuguese owner of the restaurant, where I sometimes have dinner with friends. There I tried it for dessert and I liked it very much. So the idea was ripe to make it for your birthday.

My comments:

It turned out very tasty! My friends rated it 5 plus!

Bon Appetit!