I should have mentioned that I warm both gelatin and chocolate/butter in microwave on low, taking it out and stirring every 30 - 40 seconds. It works the best for me and I get really smooth consistency.
Another thing: I do not just add gelatin to chocolate/butter, but fold some cream cheese into gelatin first to cool it and avoid lumps.
Sunday, June 24, 2007
Sunday, June 10, 2007
Chocolate Cake
First Layer: 1/2 cup sugar; 1 egg yolk; 200gr butter; 1 orange & 1 lemon peel; 1/4 tsp of vanilla essence; salt; 2+3/4 cup flour
1. Combine all the components except flour into a medium sized bowl.
2. Gradually add flour and put the dough into the refrigerator for at least 20 minutes.
3. Roll out the dough into a 26cm diameter pan and let it rest for 10 minutes.
4. Bake it at 190 degrees Cesium for 20 minutes (until ready).
5. Let it cool down.
Second Layer: 3 eggs; 90gr sugar; 1/4 tsp of vanilla essence; salt; 90gr flour; 30gr apricot jam
1. Whisk the eggs with a mixer on a high speed.
2. Add sugar, vanilla essence and salt and continue to whisk the eggs until until they become stiff, smooth and creamy.
3. Gradually fold flour into the eggs.
4. Pour into a pan and bake at 190 degrees for 10 minutes (until ready).
5. Spread jam on the first layer and cover with the second layer.
Filling: 75gr butter; 300gr bittersweet dark chocolate; 3/4 cup sugar powder; 3 spoons water; 14gr gelatin; 3 egg yolks; 500gr cream cheese 5% fat; 500ml cream 32% fat
1. SLOWLY heat butter, chocolate and sugar "au bain marie" stirring them from time to time until chocolate and butter melt and a smooth creamy mixture is received.
2. Put water and gelatin in a small bowl and warm them slowly stirring until gelatin melts.
3. Add gelatin to to chocolate&butter mixture stirring continuously.
4. Put the resulting creamy mixture into a large bowl and gradually fold the cream cheese into it.
5. Whisk the cream with mixer until stiff and smooth.
6. Gradually fold the cream into the chocolate&butter.
7. Pour the filling onto the top of the two layered cake.
8. Refrigerate the cake for at least 3 hours.
Crust: 200gr white (or dark) chocolate; 100ml cream 32% fat
1. Slowly heat the cream with the chocolate stirring from time to time until chocolate melts.
2. Continue to stir from time to time and let cool down but do not allow to form the crust.
3. Pour the crust onto the cake and refrigerate it for 20 minutes.
Optional: Decorate the cake before the crust is too stiff.
1. Combine all the components except flour into a medium sized bowl.
2. Gradually add flour and put the dough into the refrigerator for at least 20 minutes.
3. Roll out the dough into a 26cm diameter pan and let it rest for 10 minutes.
4. Bake it at 190 degrees Cesium for 20 minutes (until ready).
5. Let it cool down.
Second Layer: 3 eggs; 90gr sugar; 1/4 tsp of vanilla essence; salt; 90gr flour; 30gr apricot jam
1. Whisk the eggs with a mixer on a high speed.
2. Add sugar, vanilla essence and salt and continue to whisk the eggs until until they become stiff, smooth and creamy.
3. Gradually fold flour into the eggs.
4. Pour into a pan and bake at 190 degrees for 10 minutes (until ready).
5. Spread jam on the first layer and cover with the second layer.
Filling: 75gr butter; 300gr bittersweet dark chocolate; 3/4 cup sugar powder; 3 spoons water; 14gr gelatin; 3 egg yolks; 500gr cream cheese 5% fat; 500ml cream 32% fat
1. SLOWLY heat butter, chocolate and sugar "au bain marie" stirring them from time to time until chocolate and butter melt and a smooth creamy mixture is received.
2. Put water and gelatin in a small bowl and warm them slowly stirring until gelatin melts.
3. Add gelatin to to chocolate&butter mixture stirring continuously.
4. Put the resulting creamy mixture into a large bowl and gradually fold the cream cheese into it.
5. Whisk the cream with mixer until stiff and smooth.
6. Gradually fold the cream into the chocolate&butter.
7. Pour the filling onto the top of the two layered cake.
8. Refrigerate the cake for at least 3 hours.
Crust: 200gr white (or dark) chocolate; 100ml cream 32% fat
1. Slowly heat the cream with the chocolate stirring from time to time until chocolate melts.
2. Continue to stir from time to time and let cool down but do not allow to form the crust.
3. Pour the crust onto the cake and refrigerate it for 20 minutes.
Optional: Decorate the cake before the crust is too stiff.
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