Questa torta per me non poteva avere un titolo diverso, da anni infatti è l'unica costante dei menu delle feste, il nostro immutabile classico di inizio anno... insomma un po' come il concerto di capodanno dei Wiener Philarmoniker per la RAI ;-)
E come per le musiche della celebre orchestra viennese, anche questa torta fa parte di un repertorio molto classico, il genere di dolci che dopotutto I prefer and to which I am particularly fond.
It is in fact an ordinary chocolate cake cut into layers, filled with sweetened whipped cream and chopped crunchy almonds.
The theme of the flavors is repeated in the crank where the abundant grain and a dome of dark chocolate hiding a jagged circle and a white top otherwise.
The chocolate cake I think it also made good by itself as a simple cake for breakfast, but with the filling in this application that is ideal for use for me, as it has the right consistency to be able to cut into layers, while remained quite soft and light to the bite. There
then need to soak (and heavy) with a bathroom which is an advantage not just ...
doses below are for a cake from approximately 8-10 people.
course to work with ease, the ingredients for the crunchy and chocolate, are written in greater quantities, at the end there should move a lot '... especially the latter.
Ingredients For the cake with chocolate
Cocoa powder 40 g Water 85 g butter 85 g
120 gr granulated sugar 2 eggs (large) 00 200 gr
Flour Baking powder 1 / 2 sachet
Whole milk 70 gr
For the filling and decoration
Cream 1 / 2 liters
icing sugar 2 tablespoons
Almonds 125 gr granulated sugar 150 g dark chocolate 300 gr
Procedure Prepare the cake first, preferably one day in advance so you can easily cut the following day.
Prepare the following ingredients: Put the butter at room temperature for a couple of hours earlier, in a bowl sift together the flour to the yeast, in another hand sift the cocoa.
Bring water to a boil and pour it all on the cocoa and stir well to dissolve any lumps.
Allow to cool in the meantime, cut the butter into cubes and mount it in a bowl with the sugar.
Incorporate an egg at a time, then the mixture of liquid cocoa and cold, and last the flour mixed with small additions alternating with milk.
Grease and flour a cake pan with ring opening of 20 cm in diameter.
Pour the mixture (which will be quite substantial) in the mold, level carefully and place in preheated oven at 170 degrees for 40 'or up to about cooking, do the toothpick test but no earlier than 35'.
Once removed from oven wait about 10 'then remove the cake from the mold and also put on a wire rack to cool.
Cut the cake only when very cold, I used the usual bow with wire, matching the top of the first bulge, then I got 3 disks of about 12 mm in height. Prepare the crispy
: Put the sugar in polsonetto (or a common pot of steel) along with the almonds over low heat, then stir occasionally until the sugar candy completely, then remove from heat and pour spreading it on a marble or at least on a surface that dissipate heat, such as a baking enamel (no way those non-stick!) greased with butter or almond oil.
Once cooled remove it and put it into pieces and chop in food processor with short pulses until a grain size average. For an
more accurate, then sift to separate the finer powder (more suitable for stuffing) from the coarser grain (ideal for decorating the perimeter of the cake).
Pour the cream into a bowl, both well cooled, add icing sugar and mount with electric whips.
Take 2 / 3 of the cream, mix 100 gr of chopped crispy, set aside the third of sweetened whipped cream.
Prepare finally rolls and fans of chocolate: Melt the chocolate and tempering, on the marble spread to a thickness of 2 mm, but not totally let thicken, then a major impact with the edge of a spatola triangolare ricavare dei ventagli, dei rotolini e dei coni di cioccolato.
Nota: per decorare questo tipo di torta idealmente si dovrebbe incidere sul cioccolato con mano un po' più leggera del solito in modo da ottenere figure sottili e leggere, il problema è che poi i decori più sono sottili, più sono fragili e rischiano quindi di sbriciolarsi quando vengono spostati sulla torta.
Assemblaggio
Mettere a portata di mano tutti gli ingrediento preparati in precedenza
Prendere il vassoio di portata, spalmare al centro una noce di panna montata come "Anti-slip" for the cake and rest the first disc upside down.
Take half the cream mixed with crunchy, and with a straight spatula and spread it flat to a uniform thickness of about the same height as the disk of dough.
Overlap the second disk of dough upside down and gently press to adhere well.
Spread the other half of the filling and leveling always the same thickness,
overlap and the third disc upside down and press on this. With the spatula
jogging around the perimeter of the cake by spreading all around the filling, which was slightly leaked from the various layers.
Spread on top of the whipped cream pie by sugar estate,
then distributing it in an even layer on top and on the perimeter of the cake, and level carefully.
Place the cake on a tray with foil, parchment paper or aluminum at will.
Take the chopped crisp residual and apply it in handfuls on the outer circumference of the cake, filling the palm of your hand and then snapped by pressing it gently with the bottom edge of the palm itself, "as" being dropped.
Once exhausted, collect again the grain left on the sheet and on the edge of the tray and repeat the process described above until completion of the zones was unguarded.
Once considered that the board is smoothly completed, remove the chips fall on the edge of the tray with a brush
and apply the decoration of chocolate in a radial pattern on the top trying to get some sort of dome, and here's how the cake is presented on completion ...
... Then view from above ...
... and finally a slice of freshly cut ready for the tasting ... ;-PPP
Store in the refrigerator 2-3 days.
Note: since the second day change the texture of crispy cream or the water in the caramel dissolves and absorbs leaving the edge and filling in the bare and chopped almonds then slowly softens a bit 'too!
To better appreciate the contrast of crunchy / creamy this cake should be served in the hours immediately after preparation .
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