Cold Chocolate Cake
Desserts from Italy
Mokaccina
Mokaccina
ready in
1 hour 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Delicious, delicious cake with long pastry cocoa, coffee cream, covered with chocolate
preparation
step 1
On a plateau mix the chopped butter and the flour until the mixture assumes no sandy texture;
step 2
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.
step 3
With the dough form a ball and wrap it in the transparent film. Put it in the fridge for 1 hour.
step 4
First of all you have to prepare the Pastry Cream. I know you're tempted to use the Cameo ready. Do not try.
step 5
Heat the milk in a pot. Meanwhile in a bowl beat the yolks and the sugar.
step 6
Once the sugar has dissolved, add the sifted maize and mix with a wooden spoon or spatula.
step 7
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).
step 8
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.
step 9
Cover the cream with the transparent film (the film must be in contact with the cream) and put the fridge for an hour.
step 10
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.
step 11
You just made a chocolate ganache. Are not you excited? Hold this pair of spoonfuls to decorate this ganache.
step 12
With a whip mix the cream, chocolate ganache and coffee.
step 13
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.
step 14
Fry the batter with the dough and bake it all at 175 ° C (static oven) for 35-40 min.
step 15
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.
step 16
Pour white chocolate ganache on the cold cake;
step 17
fill a bundle of baking paper filled with dark chocolate ganache and make concentric circles of growing diameter on the white chocolate cover
step 18
With a toothpick made the decoration, making rays of matches from the center of the cake.