Today a sin of fluffy throat: soft cake with cream and chocolate. I wish each of you, take turns, come to my house and opened my refrigerator. It is usually packed, with lots of vegetables and bizarre ingredients waiting to be experienced, Sometimes though you heartly, empty like the desert. Typically happens when I leave for a weekend. Here's, the last weekend when I left, I found returning an almost empty refrigerator. Inside just water, Parmigiano Reggiano, a pan of currant almost dying and 500 milliliters of cream with a maturity from there in two days. Could I throw the cream? Absolutely no, I do not throw ever the food.
And so did this sweet, ready in 15 minutes (In addition to cooking time, I can't work miracles), very soft, scented. Glazed with a simple ganache simple dark chocolate shavings and toasted almonds, I saw that in the pantry pounds of dried fruit of each type and chocolate always available.
This cake is part of the so-called CAKES BY BELIEF, ie soft cakes and leavened, mostly without creams, that they keep well for a few days, soft and fragrant.
I decorated the soft cream and chocolate cake with red currants survivors (just for aesthetics, You can omit them). In short, the cream in the dough makes the cake of an exceptional softness, and it's a great way to recycle something, otherwise, you would have thrown. Try it in coffee and milk or dinner, accompanied by a scoop of vanilla ice.
SOFT CAKE WITH CREAM AND CHOCOLATE (easy recipe)Print This
- 250 grams of flour 00
- 16 grams of baking powder
- a pinch of salt
- 2 tablespoons Cointreau or other orange liqueur
- 360 ml of cream
- a pinch of cinnamon
- 3 whole eggs
- 180 grams of caster sugar extra fine
- flour and butter for the mould as required
- FOR CHOCOLATE ganache
- 200 grams of dark chocolate 70%
- 150 ml of cream
- AND STILL
- fillets of toasted almonds for garnish, to taste
- red currants for topping, to taste (Optional)
Preheat the oven to 180 degrees static. Put the eggs in a bowl, the Cointreau and salt and beat lightly with a fork until a liquid fluid. Seeds, whip cream with sugar and combine, always putting up with whips and gradually, the beaten eggs. When all the eggs will be absorbed, Add flour sifted with baking powder and continue to whisk until a creamy paste, soft and smooth.
Grease and flour the mold and pour the mixture, leaving a centimeter and a half at least from the edge, Why will swell a lot in cooking. Bake for 45 minutes, Although as always is the toothpick test: will have to get dry. Then cool the cake on a wire rack.
For the chocolate ganache, coarsely chop the chocolate and put it in a bowl. Pour the cream into a saucepan and boil, then pour it over the chocolate. Wait for one minute and stir the chocolate with a spatula until a glossy cream and no clumps. Pour on the cake and cover it entirely: use a spatula. Don't worry about making a smooth and even coverage: This cake is beautiful with a look a little’ rustic and lived! Decorate with currants, If you have decided to put them and toasted almonds. You can save the dessert for two-three days covered with plastic wrap: will remain soft. Bon appétit!