Cooking stages:
- Bake sponges
- Prepare hazelnut praline
- Prepare chocolate mousse
- Prepare chocolate mascarpone cream
- Prepare icing
All proportions in this recipe are for the cake 20 cm in diameter. I usually cook sponge and mousse 1 day before "building" the cake, because it's important to keep sponge (wrapped into cling film) into the fridge for at least 8 hours before using (for more moisture). Also mousse has to become stable.
Let's start with 1st stage - chocolate sponge.
Ingredients (for two 20 cm cake tins):
6 eggs
260 g sugar
130 ml of milk
95 g veg oil
210 g flour
40 g cocoa powder,
12 g baking powder
Note: All ingredients should be at room temperature.
Method:
Whip eggs with sugar until fluffy creamy texture.
2. Add milk and oil. Mix it with a silicone spatula or on low speed of mixer.
3. In another mixing bowl, combine dry ingredients: flour, cocoa powder, baking powder
4. Sift dry mixture into the egg mixture. Carefully stir until smooth.
5. Pour the batter into 20 cm cake tin (place baking paper on the bottom of tin). Bake 40-50 mins, 160 C.
6. Let sponges cool a little bit. Remove cake tin and leave to cool completely. Then wrap sponges into cling film and put into the fridge for at least 8 hours.
7. After that I cut sponges along for four similar layers, using a long, sharp knife.
Sponges are done ✅
Second stage - hazelnut praline
Ingredients (Portion for 1 layer):
100 g hazelnut
150 g sugar
10 g veg oil
Heat the pan. Put hazelnuts on the pan and warm them up on low heat around 15 mins, stir constantly.
Put sugar into saucepan and melt it on low heat. Don't melt on high heat because sugar will burn out.
When sugar is melted, add nuts and stir.
Pour the mixture on a silicone mat. Let it cool.
5. Break caramel into pieces. Put into blender to crush it. The longer you crush, the smoother paste you will get.
6. Add oil to make more “pasty” texture.
You can make it in advance and keep in a glass jar in the fridge. Also you can eat praline as a nut paste (like peanut butter)
Chocolate mousse with Maltesers
Ingredients:
70 g of milk chocolate
70 g of milk
30 g of sugar
7 g of gelatin
42 g of cold water
2tbsp nutella
200 ml of double cream
Maltesers
Soak gelatine into cold water.
Meanwhile combine milk with sugar and heat it up (but not boiling)
Melt chocolate in the microwave with short 15 seconds pulses
Dissolve gelatine in milk. Add melted chocolate and stir well. Leave for 20 mins at room temperature (don’t cool too much).
Whip double cream until soft peaks.
Add whipped cream into milk+chocolate mixture, Maltesers balls, plus 2 tbsp of Nutella. Stir until smooth.
7. Put cling film into 20 cm cake ring or baking tin and pour mousse in. Leave in a fridge until cool.
Chocolate mascarpone cream
Ingredients:
150 g mascarpone
50 g of milk chocolate
Just melt the chocolate and mix it with mascarpone until smooth. Leave in a fridge for at least 1 hour before using.
Last stage - icing
For icing I prefer ganache or cream cheese. For this cake I used cream cheese.
Ingredients:
250 g Ricotta cheese
300 g Philadelphia
80-100 g icing sugar
120 g butter
Whip soft butter with icing sugar.
2. Add ricotta, Philadelphia and mix until smooth texture.
3. Leave in a fridge for at least 30 mins before using.
On the videos below I'm showing how to build the cake.
When you made the cake, put acetate strip around the cake and fix everything with the cake ring. Leave in a fridge for 3-5 hours for stabilisation.
An example of the cake decorating
Hope this recipe is clear enough! Send me your questions and add comments.
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