Chocolate cake

All chocolate cake recipe

Summary: This is the cake that I prepared for my daughter for her 17th birthday, she was celebrating her birthday with these girlfriends and friends, parents were forbidden … I admit that for the decoration, I did not force too much, but in terms of taste… .. I like to use this top-of-the-range sponge cake, it absorbs the chocolate and this base, with, becoming one; at the tasting it is a killing this fondant with this chocolate cake … impossible to forget Léonie’s birthday. She especially loves chocolate and especially all chocolate cakes, I really like when she decides to bake a cake. She succeeds every time, she loves baking, no need for my help, just a few times on professional gestures. To come back to my all-chocolate cake, I can’t tell you too much about it, in fact, I didn’t taste it and there was nothing left. But I still have feedback from my daughter’s friends who are super happy and yet in the group there are phenomena…. Well!!!! I have first names but I will be silent.

All chocolate cake recipe for 12 people:

Ingredients

  • 40 mini lace pancakes 85 g
  • 125 g flaked almonds
  • 100 g of flour (+ supplement to flour the mold)
  • 2 teaspoons of baking powder
  • 200 g of ground walnuts
  • 100g of flour
  • 40 g chocolate chips
  • 2 teaspoons of coffee liqueur
  • 170 g of dark chocolate for pastry
  • 150 g unsalted butter
  • 8 eggs (200g)
  • 220 g caster sugar
    Chocolate ganache
  • 200 g of milk chocolate
  • 15 cl of fluid cream
  • 50 g cold butter
    Whipped white chocolate ganache
  • 30 cl of liquid cream
  • 150 g of white chocolate
    Icing
  • 500g Barry mirror icing

Instructions

The ganaches:

  1. Milk chocolate ganache
  2. Crush the milk chocolate.
  3. Heat the fluid cream.
  4. Pour the crème brûlée over the chocolate, let the chocolate relax for 5 minutes.
  5. Stir everything in with a wooden spoon, starting in the middle and going around the edges.
  6. Leave to cool in the refrigerator.
  7. White Chocolate Ganache
  8. Crush the white chocolate.
  9. Heat half of the fluid cream.
  10. Pour the crème brûlée over the chocolate, let the chocolate relax for 5 minutes.
  11. Stir everything in with a wooden spoon, starting in the middle and going around the edges.
  12. Leave to cool in the refrigerator.
  13. The next day add the rest of the cream to the white ganache.
  14. Beat the ganache like a whipped cream and set aside.

Preheat the oven to 140 °.

  1. Roast the flaked almonds in a dry pan and let them toast without burning.
  2. Butter the 3 circles.
  3. Sift with the flour, baking powder and walnuts.
  4. Mix everything with a fork.
  5. Melt the chocolate and the butter in a double boiler, whip the preparation until the temperature drops to 40 °
  6. Crack the eggs directly into the mixer bowl, add the sugar and whisk so that it triples in volume.
  7. Add the coffee liqueur.
  8. The preparation should be thick, pale and creamy.
  9. Remove the bowl from the mixer and gently incorporate the preparation into the flour using a spatula.
  10. Fill the three circles, placed on a baking sheet covered with food paper.
  11. Bake the sponge cake in the oven for 30 to 35 minutes.
  12. Unmold while the preparation is still hot and let cool on a rack.
  13. Place the first circle of Génoise on a pastry rack.
  14. Cover the first circle of sponge cake with the milk chocolate ganache.
  15. Place the second circle of sponge cake.
  16. Place in the refrigerator for ½ hour.
  17. Cover the second circle of sponge cake with the whipped white ganache.
  18. Sprinkle with flaked almonds.
  19. Place the third circle of sponge cake.
  20. Place in the refrigerator for ½ hour.
  21. Smooth the edges of your cake with the rest of the ganache.
  22. Place in the refrigerator.
  23. Heat the chocolate icing to 45 °.
  24. Pour the frosting directly onto the chocolate cake, tilting the cake to avoid excess chocolate.
  25. Glue the lace pancakes regularly, while the chocolate is not yet set.
  26. Keep in the fridge until it’s time to serve.

Preparation time: 60 minutes
Cooking time: 30 to 35 minutes
Number of people: 12
4 star rating: 1 review

Crush the hazelnutsPrepare the sponge cakeAdd the hazelnuts to the sponge cakeGarnish the moldCooked sponge cakeToast the almondsUnmoldZoom

What wine to drink with: Chocolate cake

My favorite wine for this recipe: Pineau blanc des Charentes Grape variety ugni blanc
Temperature between 08 ° and 10 °

 

Partnership with Cognac Pineau Bossis in Saint Bonnet sur Gironde in Charente Maritime

A thought to all those connected from France or abroad in love with French cuisine and these wines, here is a great opportunity for you to buy a quality wine, without any risk, to accompany my recipe for an all-chocolate cake . I selected this Pineau blanc from the Pineau Bossis Cognac estate in Saint Bonnet sur Gironde. After tasting it, I loved its length in the mouth.
White pineau
Made from Ugni blanc and Montils grape varieties and must be obtained after blending in oak barrels ¾ volume of grape juice and ¼ of Cognac. Following aging, the analysis should show a blood alcohol level between 16 ° and 22 °. This Pineau blanc, presents a beautiful straw yellow color supported, limpid and brilliant. On the nose with floral aromas, remains young in the mouth with nuances of fresh grapes and peaches.

BottlesZoom

Maison Cognac Pineau Bossis
The Groies
17150 Saint Bonnet sur Gironde

Phone: 05 46 86 02 19
Mail: pineau.bossis (AT) neuf.fr </p

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