Cold Chocolate Cake
Desserts from Italy
1 hour 30 minutes
translated by Italian with
Delicious, delicious cake with long pastry cocoa, coffee cream, covered with chocolate
On a plateau mix the chopped butter and the flour until the mixture assumes no sandy texture;
Add the eggs, sugar the yeast and knead fast. Do not knead too much otherwise flour gluten is developed and the pastry will be difficult to spread.
With the dough form a ball and wrap it in the transparent film. Put it in the fridge for 1 hour.
First of all you have to prepare the Pastry Cream. I know you're tempted to use the Cameo ready. Do not try.
Heat the milk in a pot. Meanwhile in a bowl beat the yolks and the sugar.
Once the sugar has dissolved, add the sifted maize and mix with a wooden spoon or spatula.
When the milk has reached the boil, pour it into the mixture and mix. Then pour it back into the pot and bring it to the fire (low flame).
The liquid compound will begin to thicken; at this stage it is important to always mix. After the cream starts to detach itself from the walls and is smooth, you can remove it from the fire.
Cover the cream with the transparent film (the film must be in contact with the cream) and put the fridge for an hour.
Heat the liquid cream; shortly before it has reached the boil, combine chopped chocolate and mix with a whip. Just a few seconds and you will see a smooth and shiny cream.
You just made a chocolate ganache. Are not you excited? Hold this pair of spoonfuls to decorate this ganache.
With a whip mix the cream, chocolate ganache and coffee.
Pull out the pastry from the fridge and lay it to a height of 3-4 mm. With the dough itself lined with a cake baked and floured 22 cm.
Fry the batter with the dough and bake it all at 175 ° C (static oven) for 35-40 min.
When the cake is cold, you can prepare the decoration. In a saucepan, add the whipped cream and add the white chocolate, mixing it with a whip. You're doing another ganache.
Pour white chocolate ganache on the cold cake;
fill a bundle of baking paper filled with dark chocolate ganache and make concentric circles of growing diameter on the white chocolate cover
With a toothpick made the decoration, making rays of matches from the center of the cake.