10 chocolate.. Or a chocolate cake in all its declination, in 10 layers, openly inspired by setteveli cake but that Setteveli is not. The story of this cake is complicated, but the result satisfied me completely.
I had started with the idea of making the famous Setteveli cake, the wonderful sweet with which the padovano Luigi Biasetto, the Rector Cristian Babylon and the pratese Gianluca Mannori won the World Pastry Cup in Lyon 1997. The recipe, copyrighted and sole property of the three pastry chefs, is secret and therefore here I met the first hurdle: My Setteveli would never be equal to the original versions I've #8217; & found around the net are many and varied. Among other things, I unfortunately I haven't tasted the original.
Then I decided to do it my way and put together my idea of the taste of Setteveli (chocolate, hazelnuts, frosting, textures) with some basics of pastry chefs (Montersino, Santin) which I personally enjoyed (the base chocolate Madeleine, the bavarois with hazelnuts, dark chocolate mousse), by adding elements of Setteveli as the disc of crispy, done though I like it, Praline with nuts and puffed rice, mirror glaze and a touch of acidity (the apricot jam, tribute to Sacher) to balance such sweetness.
From all of this came out of a cake that has chocolate in its main character, where are the soft, wet basis Madeleine, creamy hazelnut Bavarian ones, that crunchy Praline disk, the airy chocolate mousse, the tip a bit sour Apricot and the sumptuous density of & #8217; glaze. There lie to you saying it is a gentle easy to prepare: It took me 8 hours between preparations, mounting and cooling. You may notify us less but even more. So approach this cake with caution and goodwill, as beautiful and precious things, and for this hard to get. And for this reason even more beautiful and precious. And if you want, you can also follow me on my YouTube channel. Merry Christmas.
DOSES FOR A CUPBOARD 20 CENTIMETERS IN DIAMETER
FOR MADELEINE CHOCOLATE BASE (Maurizio Santin recipe)
100 grams caster sugar
100 grams of butter at room temperature (soft, the so-called butter pomade)
70 grams of flour
50 grams of dark chocolate
20 ml whole milk
6 grams of yeast for cakes
a pinch of salt
FOR THE HAZELNUT BAVARIAN (recipe by Luca Montersino)
100 ml whole milk
40 grams of egg yolks (approximately 2 medium egg yolks)
20 grams of sugar
80 grams of white chocolate
80 grams of hazelnut paste neutral
3 grams of gelatin
250 ml of cream
FOR CHOCOLATE MOUSSE (Maurizio Santin recipe)
165 grams of dark chocolate 70% cocoa minimum
10 grams of butter
70 milliliters di panna fresca Liquida
250 grams of fresh whipped cream
250 ml mineral water
100 grams caster sugar
FOR THE CRISPY DISC
60 grams of almonds and hazelnut Praline (to make them at home follow the recipe you find here in chocolate risotto)
30 grams of puffed rice
50 grams of milk chocolate
50 grams of white chocolate
10 grams unsalted butter
FOR MIRROR ICING
175 milliliters of natural mineral water
150 ml of cream
225 grams of caster sugar
75 grams of cocoa powder
8 grams of gelatin
For the base chocolate madeleine: Preheat the oven to 170 degrees static. Melt chocolate in a double boiler and allow to cool. In a large bowl, whisk the eggs with the sugar, then add the sifted flour with the baking powder, working with a whisk to incorporate and obtain a smooth. Add milk, stirring constantly with a whisk, and then the butter and mix until the mixture will not be perfectly homogeneous. Finally, Add to the melted chocolate and mix well. Pour the dough into three baking plates, grease and flour, a half a centimeter thick and bake for 10 minutes or until the edges are slightly darker. Allow to cool completely and obtain from 20 cm diameter disk three plates each
For the bavarois with hazelnuts: put the gelatine in cold water for at least 15 minutes and chop the chocolate. Meanwhile, beat the egg yolks with the sugar until the mixture is frothy whitish. Bring the milk to a boil, then pour it flush on the yolks with sugar, stir quickly to blend the mixture. Put the mixture of milk and eggs in a pot and Cook, over very low heat and stirring constantly, until you reach a temperature of 85 degrees or until the cream does not sail the spoon (If you don't have a thermometer, put the cream on fire that used to make coffee, very low and stir continuously). Add the chopped white chocolate cream, the isinglass well squeezed and hazelnut paste, mixing well. Puree with an immersion Blender until a smooth and homogeneous cream. Transfer the cream in a bowl, cover with plastic wrap and allow to cool, then refrigerate.
For chocolate mousse: Finely chop chocolate and place in a bowl. Bring 100 ml of cream to boil and pour over the chocolate. Add the butter, wait a minute, then stir vigorously until mixture is shiny, thick and smooth. While the mixture cools, semi mount (not until stiff) the remaining cream, then incorporate it with chocolate with a spatula, with a top-down movement to incorporate as much air as possible. Cover with plastic wrap and refrigerate.
For the syrup: bring the water to a boil with the sugar and cook until the liquid has shrunk by half. Allow to cool and refrigerate.
For the disc of crispy: blend with an immersion Blender almonds and hazelnut Praline. Toast the puffed rice and allow to cool. Melt white chocolate in a double boiler, butter and milk chocolate, stirring until mix. When the chocolate has melted, Add the sugared nuts and puffed rice. Spread the mixture on a sheet of parchment paper, acetate or silpat until a disk with a diameter of 20 cm. Put the puck in the refrigerator until it rassodi.
Assembling the cake: coat the sides of a 20 cm diameter cake ring with sheets of acetate. Put on the bottom a basic chocolate madeleine, moisten with the syrup and arrange over the disc of crispy. Bavarian hazelnut layering (I put it in a pastry bag so I could distribute it evenly) and store the cake in the freezer for 30 minutes. Once the cake has cooled, deploy on a layer of Bavarian chocolate mousse (I recommend using a pastry bag again). Rechill sweet for 30 minutes. Pour over mousse the apricot jam, then lay on another basic disk madeleine. Moisten the disc with the syrup and make another layer of Bavarian with hazelnuts, then arrange on the bavarian the last basic disk madeleine and moisten it with the wet. Cover with the chocolate mousse and place the cake in the freezer over night.
For mirror glaze: Soak the gelatine in cold water for at least 15 minutes. Put in a saucepan with sugar and bitter cocoa powder, then add the mineral water, little at a time and stirring with a whisk until a smooth and homogeneous. Continue until you add all the water and all the cream. Cook the mixture over medium heat and stirring constantly, until you reach a temperature of 105 degrees (It will take about half an hour). Cool the mixture, It will be shiny and dark, until you reach the 80 degrees, then add the isinglass well squeezed mixing well.
Sweet Glassaggio: to be able to be used the glaze should reach a temperature of 35 degrees: When it's ready, put the frozen cake on a grill, put everything on a large baking tray so as to collect there the excess icing and pour the icing on the cake mirror, slowly, starting at the Center and continuing along the sides so that it is completely covered. The thermal overhang between the temperature of the cake and that of the glaze will ensure that the latter adheres perfectly to the dessert while remaining glossy. Let run off excess glaze, then lift the cake with two spatulas or palette and place it back in the freezer (If you want to taste it after a few days) or in the refrigerator for at least 8 hours to enjoy it. Since you will advance a lot of frosting, You can store it in the refrigerator in a glass jar and use it for breakfast as a chocolate cream, or use it for frosting a cake or other dessert.
MATCHING: We went to Sardinia to find a wine that had the thickness and the right character for this cake. We found it in Serdiana, in the province of Cagliari, at Cantine Argiolas, founded by Patriarch Antonio Argiolas which is dedicated this big red for meditation. Antonio Argiolas is an Igt Whie, made with grapes Cannonau, Carignano, Malvasia Nera and Bovale. Her perfumes are very complex: more, Myrtle, Hay, herbs and balsamic; the taste is soft and never cloying, slightly tangy, with elegant tannins, smooth and discreet. Ideal for a combination with chocolate that in this cake is the absolute protagonist.