Layered chocolate cake, bicolor

Bicolor Cake with Layers and Chocolate - An Unforgettable Indulgence

If you are looking for a dessert that will impress and bring a smile to the faces of your loved ones, the bicolor cake with layers and chocolate is the perfect choice. This recipe combines the intense flavors of chocolate with the delicate texture of creams, resulting in a sophisticated yet easy-to-make dessert in the comfort of your own kitchen. I invite you to discover step by step how to prepare this delicacy!

Preparation Time: 20 minutes
Baking Time: 40 minutes
Total Time: 1 hour
Number of Servings: 12

Ingredients

For the Layers:
- 200 g milk chocolate
- 200 g butter
- 50 g sugar
- 200 ml milk
- 1 pinch of salt
- 1 teaspoon baking soda
- 1 teaspoon lemon juice
- 2 eggs
- 700 g flour (or as needed)

For the Cream:
- 200 g white chocolate
- 200 ml liquid cream
- 150 g starch
- 50 g flour
- 100 g sugar
- 1 pinch of salt
- 750 ml milk
- Vanilla essence

Detailed Instructions

Step 1: Preparing the Layers
Start by melting the milk chocolate and butter. Place them in a saucepan over low heat, along with the sugar and milk. Stir constantly until the chocolate and butter are completely melted and combined. It is essential not to let the mixture boil, just melt it. Once combined, let it cool.

Step 2: Preparing the Dough
In a large bowl, sift 300 g of flour. Add the salt, baking soda mixed with lemon juice, and eggs. Incorporate the cooled chocolate mixture and the rum essence. Mix the ingredients well, then gradually add the remaining flour until you obtain a smooth and non-sticky dough.

A useful trick is to add the flour gradually to control the consistency of the dough. When you have a dough that easily comes off your hands, divide it into five equal parts.

Step 3: Chilling the Dough
Wrap each portion of dough in plastic wrap and place them in the refrigerator for 30 minutes. This step is crucial for achieving tender and easy-to-roll layers.

Step 4: Baking the Layers
Preheat the oven to 180°C (about 350°F). Grease the bottom of a baking tray (dimensions 27/37 cm) with oil. Using a rolling pin, roll out the first portion of dough on a floured surface, then place it in the tray. Prick the sheet in several places with a fork to prevent air bubbles from forming during baking.

Bake the layer for 10-12 minutes until it becomes lightly golden. Repeat this process for the remaining layers, greasing the bottom of the tray with oil each time.

Step 5: Preparing the Cream
To prepare the cream, start by melting the white chocolate together with the liquid cream, stirring constantly. In another bowl, mix the starch, flour, sugar, and salt with a little cold milk. Then, bring the rest of the milk to a boil.

When the milk starts to boil, add the starch mixture and whisk well. Put everything back on the heat and stir continuously until the cream thickens. Finally, add the melted white chocolate and vanilla essence, mixing well.

Step 6: Assembling the Cake
On a baked layer, spread a generous layer of hot cream. Place another layer on top and press gently. Continue alternating between the cream layer and layers until you use all the ingredients. Finally, place a tray on top of the cake and press down with something heavy to flatten it. Let the cake cool overnight to firm up.

Step 7: Serving
The next day, you can dust the cake with powdered sugar and cut it into servings. It is a perfect dessert to be served with a fragrant coffee or fine tea. It is also an excellent choice for special occasions!

Practical Tips

- Choosing Chocolate: Use high-quality chocolate, as this will influence the final taste of the cake. Opt for chocolate with a high cocoa content for a more intense flavor.
- A Tip for Tender Layers: If you want your layers to be even more tender, you can add a little coconut milk to the dough.
- Customization: You can add chopped nuts or almonds to the white chocolate cream for added texture and flavor.

Nutritional Values (per serving)
- Calories: Approximately 360
- Fats: 20 g
- Carbohydrates: 40 g
- Proteins: 5 g

Frequently Asked Questions

1. Can the cake be frozen?
Yes, the cake can be frozen, but it is recommended to wrap it well in plastic wrap to prevent drying out.

2. Can I use another type of chocolate?
Of course! You can experiment with dark chocolate or fruit-flavored chocolate, depending on your preferences.

3. How can I make the cream less sweet?
You can reduce the amount of sugar in the cream or use white chocolate with a lower sugar content.

Conclusion
The bicolor cake with layers and chocolate is not only a delicious dessert but also a pleasant cooking experience. Whether you serve it for a special occasion or simply as a personal treat, you will bring joy and flavor in every bite. Try this recipe and let yourself be carried away by its flavors!