How depressing it was in Europe more than five hundred years ago! Residents of the Old St.
she had no idea about the
the taste of chocolate. But today we can arrange a holiday for ourselves by preparing this delight
telni chocolate cake.
- flour — 1 glass
- sugar — 2 tbsp.
- Egg yolks — 2 pieces
- 3 tbsp. l sour cream
- butter — 100 g
- 300 g butter
- For filling:
- egg white — 1 pc
- 100 ml heavy cream
- 1 tbsp. l gelatin
- 3 oranges
- 1 tbsp. l orange liqueur
- 400 g dark chocolate
- For the test:
In cookbooks, magazines, blogs and on sites of varying degrees of reliability, there are many.
Today I made this cake taking into account the comments, it turned out very gentle, everyone liked it. The only thing with ganache, made on the advice of both ice cream and jelly — chocolate and butter in a 1: 2 ratio. Half the oil did not mix with the chocolate, I had to drain it while it was in a liquid state.
Then, when I smeared the top layer with chocolate, I also shed some excess oil, scraped it with a knife. Whether the oil is to blame, I do not know, I did not overdo the chocolate in the water bath, as soon as everything melted, I took it off.
But, what remains is frozen to the state of such a soft consistency, to match the jelly. So, in my experience, the proportion here is 1: 1.
Or did Raduga1960 mean 2 pieces of chocolate and 1 butter?
And yes, I did not keep 1 hour in the fridge, 15 minutes.
I once made this cake a long time ago and I liked it, but this time the cake is awful, cold and nasty after the refrigerator, on the advice made the top of a chocolate mousse (clouds hid in the sky) only without yolks, the mousse is just awesome although the chocolate was only dark, as a result I ate jelly and mousse.
Admin rights. From myself: ganache in the ratio of 1: 1 chocolate and butter is good for icing biscuit and shortbread cakes.
The ratio is 1: 1.5 for candy and soufflé cover.
But 1: 2 — for ice cream and jelly. This ganache, at room temperature, becomes liquid in the refrigerator and sets slightly, and hardens only in the freezer.
By the way, it is also good for jelly to use ganache with vegetable oil instead of butter. also about. bland and can eat those who fast.
Great idea! But I still make for the top a delicate chocolate soufflé with the addition of gelatin, as in the famous Cloud Cake in the Sky Hid, and the base, sorry, from shortbread with melted butter and melted chocolate. One of the most loved my family and friends of cakes.
Thank you, dear Deli!
Dear all! Thank you so much for reading our recipes so carefully! Now about the chocolate in this recipe.
We studied the question and found two quirks. Firstly, chocolate icing is prepared too difficult here (the difficulty lies in the use of butter, the quality of which can vary significantly depending on the brand and time of year); This does not mean that it is cooked incorrectly, but it can be cooked more easily.
Take 300 g of dark chocolate and 300 g of cream with fat content of at least 30%, melt the chocolate in a water bath, and bring the cream to a boil, but do not boil. Remove both from fire. Pour the hot cream into the chocolate, stir until smooth.
Let the mixture cool to room temperature — and put it on the cake.
Secondly, the ganache of any quality inevitably freezes as the temperature decreases.
If you want to avoid the chocolate effect, do not put the cake in the refrigerator for a long time, 20 minutes will be enough.
I think that the recipe made a mistake about the amount of chocolate, because
It is IMPOSSIBLE to get a soft top using so much chocolate. Here, most likely it is tedious to make a thick ganache, otherwise those who wrote were right, that it turns out a hard chocolate on a soft jelly