Black Cake

Name: Black Cake - Alberta K.
Ingredients: 500 ml liquid cream 520 grams cocoa biscuits (I used petit beurre..130/package) 500 g butter 450 g milk chocolate 4 packets of gelatin 2 rum essences Glaze: 100 ml liquid cream

Dessert - Black Cake by Alberta K. - Recipia

Noir Cake - a decadent and refined delight If you are looking for a dessert that will impress on any occasion, the Noir Cake is definitely the perfect choice! This chocolate cake is a perfect combination of textures and flavors, featuring a crunchy cookie crust, a fine and creamy chocolate filling, all covered with a glossy glaze. Additionally, the caramel rose decoration adds a touch of elegance and a splash of originality. So, let's begin our culinary journey! Preparation time: 30 minutes Baking time: 0 minutes (chilling time in the fridge: at least 4 hours) Number of servings: 12 Ingredients: For the crust: - 520 grams cocoa cookies (or 130 grams of petit beurre package) - 500 grams butter (350 grams for the crust, 150 grams for the filling) For the filling: - 450 grams milk chocolate - 500 ml liquid cream - 4 sachets of gelatin - 2 rum essences For the glaze: - 150 grams milk chocolate - 100 ml liquid cream For decoration: - 3 bags of Sugus candies (in various colors) - toothpicks Preparation: Step 1: Preparing the crust Start by crushing the cookies. You can use a food processor to achieve a fine texture, or you can put the cookies in a bag and crush them with a rolling pin. Once you have fine crumbs, melt 350 grams of butter in a saucepan over low heat, being careful not to burn it. After the butter has melted, combine it with the crushed cookies and mix well. Step 2: Forming the base Line two molds, one loaf and one tart, with plastic wrap. Add the cookie and butter mixture, then press well with a spoon to form an even crust. This will provide stability to the cake and add a crunchy note. Place the molds in the fridge to firm up while you prepare the filling. Step 3: Preparing the filling In a saucepan, melt 450 grams of milk chocolate over low heat, stirring constantly to prevent sticking. Once the chocolate is completely melted, let it cool slightly. In a separate bowl, whip the liquid cream until it becomes firm. Add the 150 grams of butter and the rum essences to the cooled chocolate, mixing well. Step 4: Gelatin Place the 4 sachets of gelatin in 300 ml of cold water and let them hydrate for a few minutes. Then, place the mixture over a double boiler, stirring constantly until completely dissolved. Add the gelatin to the chocolate mixture and mix well to combine all the ingredients. Step 5: Assembling the cake Remove the molds from the fridge and pour the chocolate mixture over the cookie crust. Level the surface with a spatula and return the cake to the fridge for at least 4 hours, or ideally overnight, to set well. Step 6: The glaze To prepare the glaze, melt 150 grams of milk chocolate together with 100 ml of liquid cream. Mix well until you obtain a homogeneous composition. Remove the cake from the fridge and pour the glaze over it. Use a spatula to spread it evenly over the entire surface. Place the cake back in the fridge to set the glaze. Step 7: The caramel rose decoration To create the caramel roses, cut the candies in half and place each piece between two sheets of plastic wrap. With a rolling pin, press to obtain a thin petal. Repeat this process for all the candies until you finish making the petals. To form a rose, take a toothpick and wrap a petal around it. Continue to add petals, overlapping them, until you obtain a rich rose. Use green candies to create the leaves. Step 8: Final assembly Once the cake is completely cooled and the glaze has set, decorate it with the caramel roses. You can write messages with the candy or create a spider web of caramel to place on the cake. Be creative and add details that enhance the appearance of your cake. Useful tips: - Make sure all ingredients are at room temperature before starting the preparation. - If you want a less sweet cake, you can use dark chocolate instead of milk chocolate. - Instead of rum essence, you can experiment with other essences, such as vanilla or almond, to give a different flavor to the filling. - The cake can be stored in the fridge for up to a week, but it is so delicious that it might not last that long! Nutritional benefits: The Noir Cake, although decadent, can be enjoyed in moderation. The cream provides a source of calcium, while the milk chocolate offers antioxidants. The cookies contribute carbohydrates for energy. However, to maintain a balance, it is good to enjoy a slice from time to time. Pair this cake with a fragrant coffee or herbal tea for a perfect dessert at the end of the meal. Also, a scoop of vanilla ice cream can be the ideal accompaniment, bringing a pleasant contrast of temperatures. Frequently asked questions: 1. Can I use other types of cookies? Yes, you can experiment with digestive cookies or even gluten-free cookies if you want to make a gluten-free version. 2. Can I replace the gelatin? For a vegan version, you can use agar-agar, which is a gelling agent derived from algae. 3. Is this cake suitable for vegans? No, this recipe contains animal-derived ingredients. You can look for a vegan chocolate cake recipe that uses alternative ingredients. I invite you to try this Noir Cake recipe and enjoy every slice! It is a dessert that will surely bring smiles and appreciation from your loved ones. Enjoy your meal!

Black Cake

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