Bohemian Cake
I usually make this cake when I crave something rich with chocolate or when I have a special reason to celebrate with family. I found the recipe from Gaby_d, I have tried it a few times, and it is just what you need if you want a dessert that looks good on the table, is quite classic, and has a hint of old-fashioned pastry. Quick info Total time: about 4 hours (including cooling the cream) Preparation time: 50 minutes (excluding cooling times) Baking time: 35 minutes Servings: 16 pieces (from a 20 x 28 cm tray) Difficulty: medium Type: cake with cream and glaze, suitable for special occasions Ingredients Base: 6 eggs 6 tablespoons sugar 6 heaping tablespoons white flour 3 tablespoons cocoa 3 tablespoons oil 3 tablespoons water 1 packet vanilla sugar 1 packet baking powder a pinch of salt Fondant: 300 g sugar 200 ml water 2 tablespoons honey 4 tablespoons bitter cocoa Cream: 200 g milk chocolate 2 tablespoons cocoa 300 ml sweetened liquid cream Syrup: 150 g sugar 200 ml water Decoration: 200 ml liquid cream 1 tablespoon cooking cream Preparation method 1. Preparing the base Break the eggs and separate the egg whites from the yolks. Put the yolks in a bowl and mix them with the oil and water until creamy. Whip the egg whites with a pinch of salt, then gradually add the sugar, continuing to mix until a stiff foam forms. Incorporate the yolks into the egg whites with a spatula. Mix the flour, baking powder, cocoa, and vanilla sugar, sift them over the mixture, and gently fold them in with upward motions, without over-mixing. Pour the mixture into a baking tray lined with parchment paper (20 x 28 cm). Level it and bake at 165°C for 35 minutes. Test with a toothpick. If it comes out clean, remove the base and let it cool completely in the tray. 2. Chocolate cream Put the liquid cream on low heat in a heavy-bottomed pot. When it starts to heat up and is almost boiling, turn off the heat and add the broken chocolate and the two tablespoons of cocoa. Mix well until the chocolate melts and you have a smooth cream. Let the cream cool, then put it in the fridge for 3 hours to firm up. 3. Syrup Put the sugar in a pan and let it caramelize over medium heat. When it turns amber, remove the pan from the heat, pour in the water (carefully, as it may splash), put it back on the heat, and stir until all the caramel dissolves. Let it cool completely. 4. Cocoa fondant Put the water and sugar in a pot and stir over heat until the sugar completely dissolves. From the moment it starts to boil, time it for 10 minutes. Add the honey and let it boil for another 7 minutes over low heat. Test with a spoon - if the drops placed on a saucer become firm and do not spread, turn off the heat. Incorporate the bitter cocoa and mix vigorously. Let it cool for 5 minutes, then continuously stir with a wooden spoon until the mixture thickens slightly and is creamy but still fluid. If it cools too much and thickens, it can be gently warmed over low heat while stirring. 5. Assembly Remove the cooled base from the tray and cut it into equal squares (about 16 pieces, depending on how big you want them). Soak each square with 1 tablespoon of syrup, without forcing the base. Gently reheat the fondant, just enough to make it fluid, and place a tablespoon on each square, spreading it evenly. Take the cream out of the fridge and whip it well until it becomes airy and fluffy. Use a piping bag (or a bag cut at the corner) to put the cream over each square, on top of the fondant. Whip the liquid cream with the cooking cream until firm and decorate each cake with a dollop of whipped cream. If there is any fondant left, gently heat it and draw a few fine lines for decoration. Put the cakes in the fridge for at least 1 hour before serving. Why I make this recipe often This cake has a balanced taste, it is not overly sweet, and it is suitable when I want a layered dessert but without complicated techniques. It cuts beautifully and remains just as good the next day. I use it quite often for birthdays or when I want to have something reliable for guests. Tips and variations Tips For the base, it is important not to incorporate the flour abruptly, so you do not lose the air from the egg whites. The fondant is easiest to work with when it is slightly warm. If it hardens, briefly heat it over low heat. If you want the glaze not to stick to the knife when cutting, use a knife quickly dipped in hot water. Substitutions Milk chocolate can be replaced with dark chocolate for a more intense flavor. The liquid cream for decoration can be replaced with plant-based cream, but the texture and taste differ slightly. Variations You can add rum to the syrup for an extra flavor. The cream can also be made with white chocolate, but you need to adjust the amount of cocoa (possibly omit it). If you do not have a piping bag, you can put the cream with a spoon. Serving ideas The cake is served cold, straight from the fridge. It can be cut into small squares for platters. It is suitable for events or family meals. Frequently asked questions 1. Why do I need to cool the cream for 3 hours? The cream needs time in the fridge to firm up enough to be whipped; otherwise, it will run and not sit well on the cake. 2. The base comes out too dry, what should I do? If the base seems dry, check the oven temperature and do not bake longer than necessary. The syrup helps it become softer, so do not skip this step. 3. Can I use unsweetened cream for the cream? Yes, but you need to add a little powdered sugar or to taste, because milk chocolate is not very sweet. 4. The fondant hardens too quickly, how do I make it fluid? Heat it over low heat and stir continuously; it will become fluid again. Do not leave it unattended on the heat, as it can burn. 5. Can I make the base a day in advance? Yes, the base can be made a day in advance and kept covered, at room temperature or in the fridge. Nutritional values Estimate for one serving out of 16: approx. 260 kcal Carbohydrates: 34 g Proteins: 4 g Fats: 11 g The values are approximate and depend on the type of chocolate and cream used. Storage and reheating The cake can be stored in the fridge, covered, for 2-3 days. The layers remain firm and cut well the next day. Freezing is not recommended, as the texture of the cream and fondant suffers. Reheating is not done; it is served cold directly from the fridge.
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