New recipe for beautiful cakes ๐ I have regained the taste for pastry a little lost for 1 year or 2 ... it is true that before I often made this kind of cakes and even very beautiful desserts and Bavarians and then BOOM the lazy at crossing my path ๐ Basically (at the very beginning of the beginning of this blog a very long time ago ^^) I was only baking (do not look in the archives at the beginning of the blog I deleted all the ugly photos of my beginnings haha) before I started to cook that I hated, like what it is sometimes good to get started ^^ Oh worse here I am telling you my life again ... Back to our dessert, right?
I took up Christelle's recipe on her blog " Once upon a time there was pastry " which is by the way a nugget concerning sweet recipes, I am never disappointed with her recipes! This is the Despacito cake which was fashionable on the web 2 years ago I believe (no no I'm not late lol) 100% chocolate! And apart from the little more delicate decoration above, this cake is super easy to make and oh so delicious ๐
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Ingredients: (for 8 to 10 parts)
For the cocoa sponge cake :
- 3 eggs
- 80g caster sugar
- 1 sachet of vanilla sugar
- 80g flour
- 1 sachet of baking powder (11g)
- 25g unsweetened cocoa powder
- 1 pinch of salt
For the soaking syrup :
- 10cl of milk
- 1 stick of soluble coffee
- 1 tsp unsweetened cocoa powder
- 40g caster sugar
For the chocolate mousse:
- 33cl of cold whole liquid cream
- 50g dark chocolate
- 100g milk chocolate
Preparation:
Sponge cake:
- Preheat the oven to 180 ยฐ C.
- Whisk the eggs, sugar and vanilla sugar until the mixture doubles in volume (preferably with an electric mixer or food processor).
- Sift the flour, cocoa and baking powder then incorporate everything, as well as the pinch of salt in the previous preparation, mixing gently with a spatula.
- Pour into a buttered 20cm springform pan (possible in a larger pan but the cake will be thinner).
- Bake for 20 minutes and let cool.
Syrup:
- Meanwhile prepare the syrup, in a saucepan mix all the ingredients.
- Bring to a boil and boil for 3 minutes. Reserve.
Chocolate mousse:
- Melt the chocolates in a double boiler. Reserve 3 tablespoons in a pastry bag.
- At the same time, whip the very cold cream into whipped cream (you have to whip it starting with basic speed and then gradually increase in order to incorporate air).
- Incorporate the melted chocolate delicately with a spatula (without allowing it to cool otherwise it will solidify).
Assembly and finishes:
- Prick the sponge cake in several places with a fork and pour the syrup in several times evenly. Allow the sponge cake to dry up well as you go.
- Then pour in the chocolate mousse and smooth on the surface (an angled spatula will be very useful!).
- Cut the end of the pastry bag and draw lines of chocolate on the cake, then draw lines in the other direction using a wooden pick to create the pattern. If my explanations are not clear enough I invite you to watch this video of Christelle from Once upon a time the pastry shop.
- Place in the fridge at least 2 hours before tasting (possible to prepare this cake the day before, which I did).
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