Recycled Chocolate Cake, from Grandpa

Name: Recycled Chocolate Cake, from Grandpa - Aura A.
Ingredients: Recipe for the base: 4 eggs; 1 cup of sugar; 1 cup of flour; 5 tablespoons of water; a pinch of salt; 4 tablespoons of oil. White ganache cream: 200g white chocolate; 200ml liquid cream. Whipped cream with blackberry jam: 200ml liquid cream; 2 sheets of gelatin (4g); 4; 5 tablespoons of blackberry jam or another type.

Desert - Recycled Chocolate Cake, from Grandpa by Aura A. - Recipia

To create a delicious and sophisticated cake, we start by preparing the base, which is a soft and fluffy sponge cake. In a large bowl, the egg whites are beaten until a firm, white, and glossy foam is obtained. Make sure the bowl is clean and free of grease to achieve the best consistency. Meanwhile, in a saucepan, water and sugar are combined to create a syrup. This will be boiled over medium heat, stirring constantly, until the sugar is completely dissolved. Once the syrup is ready and hot, it is slowly poured over the beaten egg whites, continuing to mix at high speed until the mixture starts to cool slightly. After it has cooled, the egg yolks are added one by one, mixing well after each addition. Then, the oil is gradually incorporated, salt for extra flavor, and finally, the flour. It is important to fold gently with a spatula to avoid losing air in the mixture. Once everything is well combined, the mixture is poured into a cake pan lined with parchment paper and baked in a preheated oven at 180 degrees Celsius for about 25-30 minutes or until golden brown and passes the toothpick test. In parallel, we prepare the white ganache cream. In a saucepan, small pieces of white chocolate are placed along with the whipping cream. This will melt over a water bath, ensuring that the water does not boil but is just warm to prevent the chocolate from burning. Once the chocolate has completely melted, the cream is left to cool for 2-3 hours, and then it is whipped with a mixer until it becomes airy and fluffy. Finally, vanilla essence is added for an irresistible aroma. For the whipped cream and jam cream, the gelatin is soaked in cold water for 10 minutes. Then, it is heated over steam or in the microwave to dissolve completely. In a separate bowl, the whipped cream is beaten until firm, after which the chosen jam and the melted gelatin are added, mixing gently until well combined. For decorating the cake, we use the leftover chocolate from Christmas. This is melted in the microwave, taking care not to burn it. A plastic bubble wrap is taken, and a long strip is cut, which will be used to create a spectacular decoration. A layer of melted chocolate is spread on the wrap and left to harden slightly, then applied to the cake previously covered with whipped cream. The cake is placed in the refrigerator to harden the chocolate, and then the plastic wrap is carefully removed. On top of the cake, another portion of chocolate, both white and brown, is melted, which will be poured onto a normal plastic sheet without bubbles. After it has cooled, it is cut into desired shapes, giving an artistic and appetizing look to the cake. This dessert will surely impress with its taste and refined presentation, being perfect for any special occasion.