Hello friends,
Sorry for being absent from my blog but these last days were so hectic for me with the school reopening and my daughter going to primary one so you can imagine all the feelings and anxiety we went through…..
In my former post, I spoke about my culinary resolutions for 2012 and the desire to learn fondant cakes and indeed, thanks to a friend of mine, I managed to make MY FIRST fondant cake from scratch……. hope you like the results
But if you ask me , I neither liked the fondant nor the American buttercream……I find that the taste of the cake doesn’t match its beauty…..the gumpaste was way too sweet for my liking……it’s not the type of cake I’ll make that often……
Yesterday, I prepared this chocolate cake for my children using the leftover fondant from my former cake to make the » back to school » phrase, as well as the butterfly and the flowers……they were very fun to make……
so for my facebook subscribers who asked for the chocolate cake recipe , here it is :
Ingredients for the cake : a recipe of my friend Naima ( clic )
Ingredients:
180 gr of sugar
3 eggs
125 gr butter at room temperature
250ml mil
40 gr cocoa
80 g dark chocolate
180 gr flour
1 tsp bicabonate of soda
2 tsp baking powder
Procedure:
Preheat oven to1 80 degrees C. Grease a 22/24 cm pan and line bottom with parchment paper.
In a large bowl, beat the egg yolks with the sugar until pale , add in the softened butter, continue to beat until well combined ( preparation 1 )
In a small saucepan, combine milk and cocoa . Cook over low heat, add in the chocolate . stir frequently untill the cholate has melted ( preparation 2)
Fold chocolate mixture into batter.( pre1 + prep2)
combine the flour, baking soda, and Baking powder into a bowl. Beat the flour mixture into the liquid ingredients, stir until the batter is smooth and thoroughly blended.
In a metal or glass bowl, beat the reserved egg whites until they hold stiff peaks when the beaters are lifted straight up. Gently fold the beaten egg whites into the batter, keeping as much volume as possible.
Bake in the preheated oven until the cakes have browned lightly and a toothpick inserted into the center of a cake comes out clean, 35 to 40 minutes. Allow the cakes to cool in pans before removing.
FILLING: a chocolate mousse a recipe of my friend Charoufa that you can also find in my former blog……
Chocolate mousse :
150g dark chocolate .
15cl whipping cream.
+ 250 ml of whipping cream for the chantilly .
50g sugar
Break chocolate into pieces, combine them with the cream and and place in the microwave until melted. set aside et let the mixture cool completely before adding the whipped cream.
Whip cream until almost stiff. Add sugar ; beat until cream holds peaks. gently pour the chocolate mixture in it, foldin and put back in the fridge until the cake is completly cooled down.
Frosting:
200g of chocolate
150 ml of cream
combine both ingredients, place them until low heat until just combine. let the mixture cool and thickens before pouring it onto the cake
once the cake is completely cooled down, place it on whire rack , cut it horizontaly into half, sandwich it with the chocolate mousse. ( i used half the mixture for this cake, and kept the rest in the fridge ) . pour the chocolate frosting , let it thickens and decorate your cake according to your liking.
Francais :
A toutes les amies de FB, voici la recette du gateau au chocolat que j’ai realise’ l’occasion de la rentree’ scolaire . pour le gateau, j’ai fait ‘ la recette de Naima qui a reconcontre’ un franc sucees sur le forum de cuisinetestee’. , le tout fourre’ d’une mousse au chocolat et nappe’ le de ganache classique….un peu riche , oui, mais tres bon, ideal pour un anniversaire ou un gouter hivernal …..
Ingredients:
180 gr de sucre
3 oeufs
125 gr de beurre (margaine pour moi)
1/4 Litre de lait
40 gr de cacao
80 gr de chocolat noir
180 gr de farine
1 c a cafe de bicarbonate de soude
1 sachet de levure chimique
Preparation :
Preparer la pate : melanger les jaunes d’oeurds et le sucre jusqu’a blanchissement ensuite ajouter le beurre ramolli et remuer encore (preparation 1)
Dans une casserole et sur feu doux, melanger le lait et la cacao jusqua’ ebullition, hors du feu a jouter le chocolat noir usqu’a ce qu’il fonde (preparation2).
Ensuite melanger la 1 ere praration avec la 2 eme preparation, incorporer la farine et la levure et le bicarbonate de soude a l’aide d’une spatule
ensuite ajouter le blanc d’oeufs battus en neige delicatement
Ds un moule beurré et tapissé de papier sulfurisé verser le melange dans le moule puis enforuner a four prechauffer a 180 degree,
pour la mousse au chocolat : d’apres une recette de charoufa, devenue classique chez moi a chaque fois que je veux fourrer un gateau au chocolat )
- 150g de chocolat noir.
- 15cl de crème liquide.
- et pour la chantilly:25cl de crème liquide.
- 50g de sucre.
casser le chocolat dans un bol , rajouter la crème liquide et faites chauffer 1 mn au micro ondes lisser et laisser refroidir. ( tres important !!!)
entre temps monter les 25cl de crème liquide avec le sucre en chantilly et réserver au frais. mélanger la première chantilly avec la ganache. et laisser de cote’.
Decoration:
200g de chocolat
150 ml of creme fleurette
Bonbons, confettis, fleurs en fondant…etc
faite fondre le tout sur feu doux. remuer sans arret jusqu’a l’obtention d’un melange lisse et brillant. laisser tiedir.
Montage du gateau:
une fois le gateau completement froid ( le mien ne l’etait pas completement et ma mousse a legerement fondu ) le couper en deux dans le sens horizontal. naper le de mousse ( je n’ai mis que la moitie’ et garder le reste pour un autre gateau que je ferais tres prochainement ) et couvrir le tout de ganache au chocolat. decorer selon vos envis. garder au frais jusqu’au moment de la degustation.
Simply.... Algerian 