Home » Cake heaven to the two chocolates

Cake heaven to the two chocolates

by Ada Parisi
5 min read

Cake heaven to the two chocolates. A cake for those who, like me, love chocolate and to whom, as my brother, love cake soft and fragrant. The decoration is customizable, We used chopped hazelnuts, pistachios and currants, but room for fantasy…It would be ideal to use as a base a paradise cake, that is a little’ more delicate and brittle to handle but has an unparalleled softness. You can also use the pan of Spain. Both types of basis must be prepared the day before.

Ingredients for 8 people (a cake Pan 24 cm hinge):
for the base

  • 400 grams softened butter
  • 400 grams powdered sugar
  • 200 grams of flour 00
  • 200 grams of potato starch
  • 4 whole eggs and 4 egg yolks
  • grated zest of one lemon
  • for milk chocolate ganache

  • 350 grams of milk chocolate
  • liquid 200 ml fresh cream
  • for the dark chocolate ganache

  • 250 grams of dark chocolate
  • 250 grams of fresh liquid cream
  • 30 grams of butter
  • Preheat the oven at 180 degrees. Work in a bowl the butter with the icing sugar, using a wooden spoon or spatula, until creamy foamy. In a bowl put the whole eggs and the egg yolks and put them slightly with a fork. Add a tablespoon at a time the eggs to the mixture of butter and sugar, doing well absorbed the egg before adding the next spoonful. This step can also be done with an electric mixer at medium speed.

    The mixture must be, at the end of the operation, fluffy, mounted and homogeneous. Unite, always a tablespoon at a time, sifted flour, stirring with a spatula true top to bottom and then add the lemon zest. Bake for one hour. And 'ideal for fillings, because it remains soft and fragrant for days, but be careful to cut it lightly because it tends to crumble.

    For the ganache in milk chocolate, chop the chocolate into small pieces and place them in a bowl. Put the cream on the stove until it reaches a boil. Combine the wire chocolate cream, stirring with a spatula until it is completely dissolved. Place the bowl over a larger bowl filled with cold water and continue stirring until the cream reaches room temperature. Mounting it for a few minutes with an electric mixer. Allow the mixture to stabilize at room temperature until it tightens.

    For dark chocolate ganache the procedure is the same as the previous ganache, but the cream is added, before putting it on the fire, the butter.

    Cut the wire with the cake in three layers, saturate the first disc with a wet made of two-thirds of maraschino or rum and a third water, 2 teaspoons sugar. Fill the first layer with the ganache milk starting from the center and going, using a spatula, towards the sides, taking care to leave free a few millimeters before the edge. Overlap the second disk of cake, soak it with the syrup and stuff like the previous. Cover with the third layer and also with the wet drench. With the dark chocolate ganache fill the top of the cake and the whole side edge, using the spatula and by turning the pie plan. Cover the sides of the cake with hazelnuts, the upper part with chopped pistachio and decorate with sprigs of red currants previously passed in the sugar velo.Conservare at room temperature.

    THE PAIRING: We recommend the Moscato DOCG Scanzo, one of the most interesting pairings with chocolate. The raisin wine valleys of Bergamo (www.consorziomoscatodiscanzo.it) has in fact ideal characteristics, like strong scents, the flavors of berries and plum and a bitter aftertaste.

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