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Cake «Chocolate Symphony»

Cake «Chocolate Symphony»

We will need these ingredients to make delicious cakes: 
For the dough:
• 175 g — butter (softened)
• 150 grams — Dark brown sugar
• 2 pcs. — Large eggs (permission or excuse)
• 2 tbsp. l. — Light syrup or honey
• 225 g — flour + 1 tsp.. baking powder
• 125g — dark chocolate (melt)
For the cream of milk chocolate:
• 150 g — high-quality milk chocolate (chopped)
• 100 ml — cream

For the glaze:

• 100 mL — heavy cream
• 175g — dark chocolate (finely chopped or crushed on a grater)

To decorate (optional):

• Pecan caramel with (see. «Final touch») 


• Silicone round shape with a diameter of 20.5 cm
• baking tray
• baking paper

Cooking method:

1) First, heat up to 180 ° C oven for cooking this very tasty recipe.
Next the butter with the sugar, whisk in the cream. Continuing to whisk, parts (portions) enter the egg, and then — molasses or honey, then flour with baking powder and finally melted chocolate.
Place on baking silicone mold, to shift the dough into it. Bake the cake 40-45 minutes, until center of cake after the piercing needle does not remain clean. Leave the cake in the form of 15 minutes, then turn the cake on the rack for complete cooling. Now we need to cut off a thin layer on top of the cake 1 cm thick, to align the surface of the cake.

2) Melt in a water bath of milk chocolate in the cream, stirring thoroughly until smooth. Cool the mass and place it in the refrigerator. Cold cream should be sufficiently thick and dense. Now cream obmazhte surface and sides of a thick cake. Take clippings cap. Cover with a lid on top of the cut.

3) Getting glaze. To glaze the cream boil in a saucepan. When the cream boils, remove them from the heat and to mix chocolate. Mash until smooth with a wooden spoon. Allow time to cool and thicken slightly. Now spread the resulting glaze cake, it should be on the sides to drain. Decorate as you want, but you can with Pecan caramel.

 About the dish:

For 8 persons:

Preparation time: 45 minutes
cooling and cooling time: about 2 hours
Cooking time: 40-45 minutes (50 minutes if cooking with Pecan Caramel)
The temperature of the oven: 180 ° C
 Chocolate cake of sponge cakes with ganache combined with sour cream instead of cream covered with a thick layer of shiny chocolate glaze.

 The final touch:

To prepare the caramel with Pecan in a saucepan melt the 100 g of granulated sugar, gravies to it 1 tbsp. l. cold water. Allow the melted sugar to boil, carefully boil until the syrup turns into a light golden caramel. Add 50 g of coarsely chopped pecans halves (possible other nuts) and mix to caramel covered nuts evenly. Pour on a sheet of baking paper, allow time to cool and solidify. Chop into pieces and use to decorate the cake.

Cake Chocolate Symphony










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