Chocolate Cake... with Joffre Base and Mascota Cream

Name: Chocolate Cake... with Joffre Base and Mascota Cream - Teona O.
Ingredients: Cream: 240 g butter; 80 g cocoa (I used chocolate and added more; about 200 g); 4 eggs; 8 tablespoons of sugar; rum essence; vanilla sugar (I didnt add it because I forgot); 40 g candied orange peels chopped finely; 40 g sour cherries from cherry liqueur (I used fewer and first washed them from the liqueur and drained them in a sieve... well; my half doesnt like alcohol); ground walnuts (I didnt add). Base: 100 g melted chocolate + 80 g butter + 80 g sugar + 2 egg yolks (add the first and mix; then add the next) + 1 tablespoon of flour + 2 egg whites whipped. Glaze: 150; 200 g of dark chocolate melted in a double boiler with butter/oil and if necessary a little milk (maximum 1 teaspoon).

Desert - Chocolate Cake... with Joffre Base and Mascota Cream by Teona O. - Recipia

To create a delicious and refined cake, we will start by preparing the two essential creams that will add an intense flavor and a velvety texture. In the first step, we take 240 grams of soft butter and place it in a large bowl. We add four tablespoons of sugar and cocoa, but for a special touch, I chose to use melted chocolate instead of cocoa, which will provide a decadent flavor. We mix these ingredients with the help of a mixer until we obtain a homogeneous and fluffy foam. Next, we take care of the second cream. In another bowl, we beat four whole eggs with a steam mixer, adding four tablespoons of sugar. This method will help create an airy foam that will rise beautifully during the beating. After the foam has cooled slightly, we combine the two creams, gently mixing to avoid losing air from the composition. Here we also add pieces of fresh oranges, pitted cherries, and optionally, chopped nuts, although I did not use nuts in my recipe. Then, we turn our attention to the base. We melt 100 grams of chocolate and 80 grams of butter together, letting them cool slightly. In another bowl, we mix 80 grams of sugar with two egg yolks, adding them one by one, mixing well after each addition. We add a tablespoon of flour to bind the ingredients, then fold in two beaten egg whites, being careful to keep our mixture airy. The base should not be too high, so we bake it in a cake pan with an approximate thickness of one finger. After the base has cooled, we cover it with the cold cream, leveling it evenly. It is important to let the cake cool in the freezer until we prepare the glaze. The glaze is gently poured at room temperature over the well-cooled cake, ensuring it spreads evenly across the surface. After completing this step, we let the cake cool to allow the glaze to set. This cake is a delight that combines the flavors of chocolate, fresh fruits, and a creamy texture, making it perfect for any special occasion. Enjoy it with your loved ones!

Ingredients

Cream: 240 g butter
80 g cocoa (I used chocolate and added more
about 200 g)
4 eggs
8 tablespoons of sugar
rum essence
vanilla sugar (I didnt add it because I forgot)
40 g candied orange peels chopped finely
40 g sour cherries from cherry liqueur (I used fewer and first washed them from the liqueur and drained them in a sieve... well
my half doesnt like alcohol)
ground walnuts (I didnt add). Base: 100 g melted chocolate + 80 g butter + 80 g sugar + 2 egg yolks (add the first and mix
then add the next) + 1 tablespoon of flour + 2 egg whites whipped. Glaze: 150
200 g of dark chocolate melted in a double boiler with butter/oil and if necessary a little milk (maximum 1 teaspoon).

Chocolate Cake... with Joffre Base and Mascota Cream

Ingredients

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