Cake with yogurt cream, chocolate mousse, popcorn and toffee sauce

If you are on a diet don't continue reading. If you don't like rich desserts, sweet tooth, excessive, do not continue reading. If you want to try a different kind of sweet, full of contrasts, combining a light cream and sour, a soft chocolate base, a delicious chocolate mousse, the crisp pop corn and a blaze of salsa mou representing the ultimate deli, so is the cake for you. Obviously it's a dessert for a special occasion, but rest assured that the realization, Although long, is pretty simple. The base is incredibly, the cream just a blend of yogurt and whipped cream, child resistant mousse and salsa mou, If you use the dosage regimen, you won't have any difficulty. The key thing is to prepare the cake the day before and let it set over night in the refrigerator. Then you can garnish (I assure you that the mou is a show on runny sauce amazing popcorn) and you'll be ready to do a gorgeous figure with your friends. PS: This cake is called ' naked cake ', or naked cake, precisely because it is not covered and the layers are perfectly under the stuffing: must be very fashionable in America and England and are coming in Italy, I think you'll see several around in coming months!

Ingredients for a cake of about 18-20 cm in diameter:

for the base

  • 6 eggs
  • 100 grams of flour 00
  • 50 grams cornstarch
  • 150 grams of caster sugar
  • 8 grams of yeast
  • 150 grams of dark chocolate
  • 75 grams of butter
  • 15 grams of honey

for the cream of yogurt

  • 300 grams of Greek yogurt
  • 300 ml cream
  • 100 grams of powdered sugar
  • honey as required
  • a tablespoon of vanilla extract

for chocolate mousse

  • 50 grams of dark chocolate
  • 50 ml of cream
  • 100 ml of cream

for the sauce mou

  • 150 grams of caster sugar
  • 75 ml of cream
  • a pinch of salt
  • pop corn as required

 

tortapopcorn6

Cake with yogurt popcorn and salted caramel

For the base of the cake, beat the eggs with the sugar in a food processor or with an electric mixer until the mixture is foamy and whitish. Melt chocolate in a double boiler or in the microwave, the butter and honey and add the mixture to the mixture of eggs and sugar. Sift together flour, cornstarch and baking powder and add them to the mixture, top with the help of a spatula, mixing from top to bottom to incorporate air.

Preheat the oven to 180 degrees. Grease and flour a round baking pan if you want to cook it all together and then cut in layers the cake once cool, or three baking pizza on that roll out the dough to make the rounds needed to create the sweet. Bake for about 30 minutes or until the cake is dry the toothpick test. Churning out, allow to cool and to derive the three disks needed for cake.

For the filling, sweeten the yoghurt with a drizzle of honey, whip the cream with the icing sugar and mix it with yogurt plan with the help of a spatula, doing a movement from top to bottom to incorporate air.

For the chocolate mousse chop dark chocolate, bring to a boil the 50 ml of cream and pour it over the chocolate. Wait one minute and stir with a spatula until mixture is glossy and dark, then whip the cream remaining, and embed flat to melted chocolate (ganache) with the help of a spatula. Refrigerate until ready to use it.

For the sauce mou, heat the heavy cream. Dissolve sugar and salt in a small saucepan, Once golden brown and liquid, join the hot cream slowly, stirring constantly, and cook until the mixture is thick and glossy. Set aside the sauce mou: keep in mind that, cooling, will tend to thicken. If it thickens too much you can heat it in the oven or in a double boiler.

Dial the dolce alternating layers of base and layers of stuffing (I, as you can see from the photograph, I put a lot of stuffing). Got to the last layer, deploy on chocolate mousse cake. I suggest you keep the sweet so in refrigerator overnight.

Before serving, distribute generously on top of mousse popcorn (I made a nice camel toe) and pour the sauce mou, so they are evenly coated with popcorn and run off a little’ along the edges of the cake. At this point you just have to eat it! Bon appétit!

 

 

Take a look also ...

3 comments

MAPI March 7, 2015 at 21:47

This cake's story, lascivious, overwhelming and…. to do absolutely!!!

Reply
Sara March 6, 2015 at 12:02

What a treat this cake and who knows what good and tasty!! Congratulations Ada, a hug and good weekend!

Reply
Sicilians creative in the kitchen March 6, 2015 at 12:09

Sara Hi! What a nice surprise to have you here! Thank you so much for the heart, good weekend to you too! ADA

Reply

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.