Cake "Intimiti" (France)

[Chocolate-nut biscuit:]

Cake "Intimiti" (France)

Category: Confectionery

Ingredients
Chocolate-nut biscuit:
Bitter chocolate (64% cocoa)	25 g
Granulated sugar	75 g
Yolks	40 g (from 2 average eggs)
Walnuts, ground into powder	25 g
Protein	70 g (from 2 average eggs)
Cocoa	10g (2 tbsp. L. Without a slide)
Flour	3g (1 tsp without a slide)
Nut praline (roasted nuts):
Granulated sugar	75 g
Walnut kernel	30-50 g
Glucose (replaced with liquid honey about 1 tbsp. L.)	25 g
Airy Chocolate Cream:
Gelatin	2 g
Yolks	100 g (6 pcs.)
Milk	100 g
Granulated sugar	45 g
Chocolate (64% cocoa content)	125 g
Cream	150 g
Airy honey cream:
Gelatin	3 g
Cream (low fat)	150 g
Honey	25 g (approx. 1 tbsp. L.)
Yolks	50 g (3 pcs.)
Granulated sugar	20 g
Chopped roasted nuts
Cream 35%	150 g
Glaze:
Chocolate (70% cocoa)	100 g
Liquid sour cream	80 ml
Soft drain. oil	20 g

Cooking method

• Airy chocolate cream, and chocolate-nut sponge cake, and airy honey cream interspersed with crispy roasted nuts. How do you like this cake?
• Cakes:
• Melt chocolate in MV or in a water bath, set aside. Beat 45g of sugar, crushed nuts and yolks into flour with a mixer for 3 minutes until whitening. Separately beat the chilled whites (so from the author, although I read that whites are whipped at room temperature better), continuing to whisk, add 30 g of sugar in a thin stream, I usually check the readiness by turning the cup - if the proteins do not move, then they are whipped ...
• Mix half the whites with the yolks, then add the melted chocolate and sifted cocoa powder with flour. Gently introduce the remaining proteins. Draw on paper 2 circles 20 cm in diameter and pour the dough on them (about 4 tablespoons each turns out). Bake in an oven preheated to 180 ° for about 15 minutes.
• Grill:
• Melt honey and sugar in a saucepan, when it boils - do not interfere, wait for a light brown color to appear. Remove from heat, mix with crushed nuts, pour onto baking paper, cool.
• Break with a crush (rolling pin). Use further for butter cream and part for decoration.
• Airy Chocolate Cream:
• Soak gelatin in st. l. cold water. Heat the milk over moderate heat (not boiling). Beat the egg yolks with sugar until they turn white, and pour them into the milk, stirring constantly, continue to cook until thickened (without boiling!) Pour the custard over the broken chocolate and mix gently until smooth, add the squeezed swollen gelatin. Refrigerate and mix with whipped cream. (I whipped the cream together 300g and then put half into chocolate cream, half into honey).
• Airy honey cream:
• Soak gelatin in cold water. Heat the low-fat cream and honey in a saucepan. Beat the egg yolks with sugar until whitening, then pour a third of the cream-honey mixture into them, stirring constantly, pour the mixture into the pan to the rest of the cream-honey. Cook over moderate heat, stirring constantly and not boiling. When the cream thickens, turn off the heat and add the squeezed gelatin. Cool and mix with whipped cream and chopped roasted nuts.
• Glaze:
• Heat the cream (sour cream) almost to a boil, pour in the finely chopped chocolate, mix gently when the mixture reaches 60 ° (I did everything by eye), add the finely chopped butter, mix. Cover the cake with icing cooled to 35 ° - 40 °.
• Assembly:
• Put a biscuit on the bottom of a mold with sides 4 cm high, pour out the chocolate cream, then again the biscuit, on it with honey cream.
• Refrigerate for 2 hours. Then cover with glaze and decorate.
• Draw an autumn twig with "amber" roasted roasted leaves with chocolate.
• 
• My comments:
• I used almonds in the dough.For roasted nuts - walnuts.
• I doubled the ingredients for the cake layers and baked with one cake in a slow cooker for 70 minutes. Cool down, cut into two cakes. When filling the creams, I used a tape made of non-stick fabric, wrapped the cake on a plate and secured it with a paper clip. The brittle also did twice as much. And the glaze doubled. The rest is exactly according to the recipe.
• I learned the technology of making biscuits from Cakes here.
• Once again, many thanks to her for the science !!!
• 
• Help yourself!

Cooking program:

oven, slow cooker

Note

The recipe from here:

🔗

Original recipe: 🔗.

Gasha! I am amazed at your patience !!!! Such a multi-component recipe! And so pantyhose ... Please take a cut photo!
Of course, you can't buy such a work in any store. Hats off to neatness, patience, desire to do SOMETHING ABSOLUTELY AWESOME.

[Cake]

Cake, how pleased I am to hear from you praise ... Thank you very much ... You noticed that according to the recipe, the whipped proteins are divided in half. First portion, then stir in the nuts, cocoa, flour. Then - the second portion. So ... After mixing flour with cocoa, the dough settled again, and before that it was very fluffy, thanks to the well-whipped proteins (I was taught by the MASTER !!!). I was so scared, I think: - well, I read that cocoa settles the dough ... And then I carefully added a second portion of proteins, and - oh, miracle, the dough became fluffy again !!!

In all cases I took the cream for the Village House 33%, for the glaze I used 20%. Gelatin - Dr. Oetker 10 gram pack. Divided in half, and 5 grams - in each cream.

The photo of the cut is not very good, the cake was snatched from the hands ... and the cameraman, as luck would have it, the batteries sat down ... Hard to see, but inside - the most delicate souffle ...

The promised piece ...



While taking pictures, the "kids" from the living room, having already filled up the cake, began to chant: "Mom, BRAVO !!!"

The cake is amazing !!! We must gather courage and do it! Where else can this spirit be found ...
I have a question about baking: when baking in a cartoon, does the biscuit cool down in it, or does it need to be removed and cooled already in "nature"?

I always take out baked goods: biscuits, muffins, pies - right away ... I run a silicone spatula along the walls and take it out. Everything cools down on the grill. The only exception is for cheese, casseroles, lasagna - in general, for anything that requires absorption or hardening. As for the spirit ... Believe me, the biggest challenge is time. Just set aside a quiet day for yourself so that nothing distracts. And then sequentially, quietly, perform all the operations. And then you will understand that in reality there is nothing complicated in the recipe, just a long process ... Good luck!

Thanks for the answer!
It’s hard with free days - there are two cute spogryziks who, not just a quiet day, don’t give you a quiet moment. The awl cannot be removed ...

Another question has ripened about the roasted nuts: how long does it take to boil honey with sugar?

Until light brown appears ...

My honey is initially light brown
Maybe you can somehow navigate the caramel thermometer

I made it !! On the first birthday of the child.
BUT: the roasted nuts did not work out - it turned out to be a very tough toffee - I did not cook honey with sugar, apparently (it would not hurt to know the approximate cooking time, or the temperature according to the caramel thermometer) and had to abandon the idea of ​​putting it in the cake. I will work on bugs. And it turned out to be too chocolate for my taste. I wonder if putting milk chocolate in will ruin it? Not in the sense of taste, but in the sense of "obtainability".
And I didn't have time to take a picture - they ate it practically with hands

[iolanta]

iolanta , You are a smart girl !!! As for the chocolate taste, this is just for me. I always use dark chocolate, so I can't say anything about milk chocolate ... Try it ...

Mamadaragaya, what a beauty you can't resist

Hmm, skill, how to grill, you will not drink this is something

Tan, Ir, how did you see him ??? !!! I just remembered this cake the other day and regretted that the recipe had gone unnoticed ...But he is worth paying attention to him !!! Thank you!

But he is worth paying attention to him !!!

Gasha, the cake is awesome, but I can't make it, I can only admire you and the cake

Tanya, thank you very much, but, as usual, you are a coward. The cake is not complicated, just long ... Would you try, eh?

Gashenka, will the cream of 10% be whipped or not? and how to beat them better - chilled or br. tempera. ? and what gelatin did you use? - answer quickly, while I still have an incentive

Gashenka, will the cream of 10% be whipped or not? and how to beat them better - chilled or br. tempera. ? and what gelatin did you use? - answer quickly, while I still have an incentive

Irish, cream of at least 30%, chilled, is suitable for whipping. Gelatin from Dr. Oetker, but it doesn't matter ... Irish, everything will work out, just write yourself in stages

You haven't woken up yet or what? I wrote all this:

In all cases I took the cream for the Village House 33%, for the glaze I used 20%. Gelatin - Dr. Oetker 10 gram pack. Divided in half, and 5 grams - in each cream.

Gasha, I'm reporting Today is definitely not my day, my biscuit was baked, I held it for another 10 minutes with the lid closed, opened it - I moved away from the sides of the pan on the sides, put in a double boiler, turned it over and wait ..., I hear the sound of smacking, well everything, I think my biscuit fell out: D I take off the pan - oil painting - the edges are on a double boiler, the middle is in the pan, tore off the middle and shoved it into place: yahoo: these overseas creams were cooked normally, I took out a pack of cream, opened it, and there was something like oil with a bitter aftertaste, I'm listed as jumping in my pants and running into the magician. for cream, I take the last pack of 33% (all the people, apparently, have taken up this cake), whipped cream, mixed it right and put together the cake, decided that I deserved to go to the loggia for 5 minutes and ... think about life, I go into the kitchen and yepanki, all the white-brown slurry flooded the whole table and happily drips onto the floor. although I made the bumpers from foil and pcs. I squeezed 10 clamps from all sides - in short, I took all this confusion, threw it into a detachable form, collected the liquid with my hands, plopped it on top and put it in the cholnik, it may freeze and the souffle will be In general, the cake is not difficult to make if the products are normal and order follow

[nut,]

nut,
I really sympathize with you, but from your story ... I am dying of laughter.
Tell me later how it tasted. I hope the taste will be the reward for all your torment.

[nut]

nut, you are my bunny ... How did it end?

And it turned out to be a masterpiece of confectionery art

Guardians are resting
I will try tomorrow

Irish, well, really - a masterpiece !!! I hope - you said that it was intended ?!

Irish, well, really - a masterpiece !!!

I join!

Irina, it's a pretty cake! Will you show the cutter tomorrow?
I hope all your adventures are compensated by excellent taste and the cake will be appreciated.

And no one has seen it yet, I shoved it into the hall on the lower shelf and covered it with lettuce leaves

And no one has seen it yet, I shoved it into the hol-nik on the lower shelf and covered it with lettuce leaves

Nut, please share your patience and endurance ..
you can shove it in - shove it out - shove it out and leave it for an unlimited time ... without saying anything to anyone ...
only the cake I hope you don’t manage to throw away,
gorgeous-beautiful-awesome came out sorry to try it through the Internet !!!
but I have everything straight out of the oven for a test, half by half ... so I only use everything with a double or triple portion: girl_cray1: ..
but she is definitely not capable of such a cake either in terms of components, or time, and just not a lover of sweets and relatives ask
so I admire your shEDEvrom

Tan, Ir, how did you see him ??? !!! I just remembered this cake the other day and regretted that the recipe had gone unnoticed ...But he is worth paying attention to him !!! Thank you!

Gasha, don't worry, we'll spin the recipe!
but whoever is still ready for such a feat, this is a more difficult task ahead!
it doesn't matter to throw in the bookmarks ... I didn't even have the courage to read all the composites: but I admired the pictures !!
I can imagine what kind of eyes my husband would have if I sent him to the store for all the ingredients for this cake ... and how much outrage: girl_skakalka: and other things
heroic cake !!! by May 9 just right !!!
can a competition be announced by OURS against French-overseas delicacies according to foreign recipes in the Russian manner of preparation !! (take an example from NUTS)
who will stand in this battle, I do not even doubt ?!
ours are invincible, with their ingenuity and craving for battle !!! maybe then it will hit me for the company
(well, I got the cords, litter, if not in the subject, notice the unnecessary)

Katyusha, believe me, no heroism is needed here ... it takes time and desire, and the cake itself is not complicated

Girls - Good morning everyone I tried the cake - real bliss: girl_love: even though I didn't get the layers, and everything was mixed - well, very tasty: nyam: I thought it would be very sweet, but it turned out very harmonious, so you can safely get down to business And now about the sad thing, I'm just in shock: swoon: I don't even know how this can be explained I cut off a piece of cake and ate it with tea, put it in the hall, remembered that the girls asked for a photo of a piece, take out a plate with a cake and .... it just falls out of my hands from scratch: girl_cray: breaks into small pieces interspersed with the cake - chill-nick, floor, kitchen furniture, wallpaper - everything is in the cake - I even lost the gift of speech, tears they themselves flow like a hail - I put in so much work and everything went to dust, so it's a pity there are no words

Irkunchik, don't roar! Everyone has days when everything that you can't touch collapses ...

There will be other days when we are skilled and skilled!

As for the taste of the cake, I completely agree that it is truly a fireworks display!

It's good that I tried at least a piece: D Right now I was collecting it from the floor, I thought to collect at least a piece for the sweetheart - it didn't work out, shards of glass are everywhere - oh, bad luck

Ir, this is definitely a sign from above - "Do it, Ira, take two !!!"

It's good that I tried at least a piece: D Right now I was collecting it from the floor, I thought to collect at least a piece for the sweetheart - it didn't work out, shards of glass are everywhere - oh, bad luck

Irishka, I cry with you!

[nut]

nut , Irishka, do not be upset. Well done anyway! Take -2 will be for the husband.

Girls, thank you for your support, I love you

Damn it, I like nakarkala (although not envious just do it), I can only admire !!! !!! I didn't want a nutlet, litter: sorry: I just wanted to joke, but here's how it turned out (I feel guilty for myself, throw slippers and other things) .. so push all the blame on me, and I won't write any more similar comments ...
I also had a similar grief last week ...
I threw 25kg of labena, cottage cheese, shanklish and so on ... then I accidentally mixed pots with whey and kefir for cottage cheese and flushed it down the toilet ... in general, a week's earnings were covered with a copper basin ...
they just envied me, and I even know who and when ... (I had to do one thing from the evil eye, it seemed to help .. but my hands dropped ... this is the second time in two years)

Luxurious cake!