After Eight cake

Name: After Eight cake - Viorela P.
Ingredients: Base: 6 eggs; 6 tablespoons sugar; 1 tablespoon water; 1 tablespoon oil; 6 tablespoons flour; 2 tablespoons cocoa; 1 packet baking powder. Syrup: 4 tablespoons sugar; 150 ml water; mint or rum essence. Dark chocolate mousse: 180 g dark chocolate Primola; 150+150 ml liquid cream; 1/3 packet gelatin hydrated in water. White chocolate mousse with mint: 90 g white chocolate; 100+150 ml liquid cream; 2 tablespoons concentrated mint syrup; 2/3 packet gelatin hydrated. Chocolate ganache: 100 ml liquid cream; 90 g dark chocolate. Glaze: 180 g milk chocolate; 150 ml liquid cream.

Dessert - After Eight cake by Viorela P. - Recipia

The After Eight cake has three layers that are clearly felt in each slice: cocoa sponge, dark chocolate mousse, ganache, and white chocolate mousse with mint. The dark chocolate and mint syrup lead the flavor towards After Eight candies, while the soaked sponge keeps the cake moist. It is prepared in stages, as each layer needs to set slightly before the next one. Quick Info Total time: at least 2 hours and 35 minutes, excluding preparation and cooling time between stages Preparation time: not specified in the original recipe Baking time: 35 minutes Servings: 24 pieces Difficulty: medium Recipe type: chocolate cake, mousse, and mint flavor Ingredients For the sponge 6 eggs 6 tablespoons sugar 1 tablespoon water 1 tablespoon oil 6 tablespoons flour 2 tablespoons cocoa 1 packet baking powder For the syrup 4 tablespoons sugar 150 ml water mint or rum essence, to taste For the dark chocolate mousse 180 g dark chocolate 150 ml liquid cream, for melting the chocolate 150 ml liquid cream, for whipping 1/3 packet gelatin, hydrated in water For the ganache 90 g dark chocolate 100 ml liquid cream For the white chocolate mousse with mint 90 g white chocolate 100 ml liquid cream, for melting the chocolate 150 ml liquid cream, for whipping 2 tablespoons concentrated mint syrup 2/3 packet gelatin, hydrated For the glaze 180 g milk chocolate 150 ml liquid cream For decoration 100 ml liquid cream 1 teaspoon of the chocolate prepared for glazing Preparation Method 1. Prepare the sponge Separate the eggs. Whip the egg whites until stiff and set aside. In another bowl, combine the egg yolks with the sugar, water, and oil. Mix until the mixture lightens in color, increases in volume, and the sugar dissolves. Mix the flour with the cocoa and baking powder, then incorporate them into the yolk mixture. After adding the dry ingredients, stop using the mixer. Gently fold in the whipped egg whites with a spatula or spoon, from the bottom up. This way, the mixture remains airy. Pour the batter into a 20 x 30 cm baking pan lined with parchment paper. Bake the sponge for 35 minutes at a low temperature in the preheated oven. Let the sponge cool completely, then cut it into two equal sheets. 2. Prepare the syrup Place the water and sugar in a small saucepan and boil until the sugar dissolves. Turn off the heat and add the mint or rum essence. Let the syrup cool before using. 3. Place the first sheet Put the first sponge sheet on a platter and soak it with half of the syrup. Place the removable ring of the pan around the sponge. This will hold the cream layers until they set. 4. Prepare the dark chocolate mousse Break the dark chocolate into pieces and place it in a bowl with 150 ml of liquid cream. Set the bowl over a double boiler and stir until the chocolate melts and you achieve a smooth cream. Add the hydrated gelatin to the warm cream, then let the mixture cool slightly. It should not be cold, as the gelatin may start to set the cream. In a separate bowl, whip the other 150 ml of liquid cream. Gently fold the whipped cream into the chocolate cream. Spread the mousse over the soaked first sponge sheet and level it. Place the pan in the refrigerator while you prepare the next layer. 5. Prepare the chocolate ganache Place the broken dark chocolate and 100 ml of liquid cream in a bowl. Melt them over a double boiler, stirring until you achieve a smooth cream. Let the ganache cool slightly, so it is no longer hot, then pour it over the dark chocolate mousse. This layer will be more like a thin glaze, as the ganache is not whipped. Return the pan to the refrigerator until you prepare the white mint mousse. 6. Prepare the white chocolate mousse with mint Melt the white chocolate over a double boiler with 100 ml of liquid cream. Once the chocolate has melted, add the concentrated mint syrup and 2/3 of the hydrated gelatin. Let the cream cool slightly. In a separate bowl, whip the 150 ml of liquid cream and fold it into the white chocolate cream. Spread the white chocolate mousse with mint over the ganache layer and level the surface. 7. Place the second sponge Place the second sponge sheet on top and soak it with the remaining syrup. Let the cake chill in the refrigerator for at least 2 hours. After this time, remove the removable ring and cut the cake into 24 equal pieces. 8. Glaze and decorate For the glaze, melt the milk chocolate over a double boiler with the liquid cream. Stir until you achieve a smooth mixture. Place a tablespoon of glaze on each piece of cake. For decoration, whip the 100 ml of liquid cream and fold in a teaspoon of the chocolate used for glazing. Garnish each piece with whipped cream. Why I make the recipe often I love that the cake can be prepared in stages, without having to work on all components at the same time. The sponge can be baked and cooled beforehand, and the creams are added one by one. The flavor of dark chocolate with mint is well balanced by the white chocolate mousse, and portioning into 24 pieces makes it suitable for a gathering with multiple guests. Tips and variations Tips The sponge should be allowed to cool before cutting and assembling. If it is still warm, the sheets may break, and the mousse will soften. When folding in the egg whites or whipped cream, mix from the bottom up and do not use the mixer. The mixtures should remain as airy as possible. The cream in which you have added gelatin should only be slightly cooled, not cold. If it cools too much, the gelatin starts to set before the mousse is mixed with the cream. The ganache between the two mousses should be poured after it has cooled slightly. If it is hot, it may soften the mousse layer below. It is useful to keep the pan or removable ring around the cake until all layers are set. Substitutions For the syrup, you can use mint essence or rum essence, depending on the desired flavor. For a taste close to After Eight, mint essence is suitable. Variations The recipe can be kept exactly as it is, with dark chocolate mousse, ganache, and white chocolate mousse with mint. I would not remove the ganache layer, as it serves to separate the two mousses and brings a more intense chocolate flavor. Serving ideas Cut the cake after it has been in the refrigerator for at least 2 hours, so the layers are easier to portion. The glaze and whipped cream are added after cutting, so each piece has its own decoration. Frequently asked questions How long should the cake stay in the refrigerator? The minimum time mentioned in the recipe is 2 hours, after adding the second sponge. Before this interval, the cake should be kept in the refrigerator between the assembly stages, so that the mousses and ganache set. Can I pour the ganache immediately over the mousse? Yes, but the ganache should be allowed to cool slightly and not be hot. If it is too warm, it can affect the texture of the dark chocolate mousse. Why is the ganache not whipped? In this recipe, the ganache is used as a thin layer between the two mousses. The chocolate is melted with cream, cooled slightly, and poured directly over the mousse without being turned into an airy cream. What can I soak the sponge with? The syrup is made from water and sugar, and at the end, mint or rum essence is added. For this cake, the mint flavor pairs well with the white chocolate mousse. When is the glaze added? After the cake has been in the refrigerator for a minimum of 2 hours and has been cut into 24 pieces. A tablespoon of glaze is placed on each piece, and then it is decorated with whipped cream. Nutritional values The values are estimates and may vary depending on the type of chocolate, the cream used, and the amount of leftover glaze after decoration. For one piece out of 24: Calories: approximately 300-350 kcal Protein: approximately 5-6 g Carbohydrates: approximately 30-35 g Fats: approximately 18-22 g The cake contains a significant amount of sugar and fats from chocolate and cream. The values do not include any remaining quantities in the bowl after preparation and may differ based on the actual portion sizes. Storage and reheating Keep the cake in the refrigerator, in a covered container or on a protected platter, so that the mousse and cream do not absorb odors from the refrigerator. It is served cold. It is not a cake that is reheated. Only take out the desired portions from the refrigerator before serving. The glaze, mousses, and cream hold their shape better if the cake remains cold.

After Eight cake

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