Lenten Bohemia

Post Bough – An Irresistible Delight

Who can resist a fluffy cake with an intense chocolate flavor? This Post Bough recipe will indulge your senses without compromising your diet. With a moist base and a fine chocolate cream, this dessert is perfect for any occasion. Whether you're celebrating an anniversary or simply want to treat yourself, this recipe is the ideal choice.

Useful Information:
- Preparation time: 15 minutes
- Baking time: 30 minutes
- Total time: 45 minutes
- Number of servings: 12

Ingredients

For the base:
- 430 g wheat flour
- 210 g granulated sugar
- 50 g pure cocoa
- 180 g walnut (130 g ground and 50 g crushed)
- 480 ml still water
- 2 teaspoons baking soda
- 1 tablespoon vinegar
- 90 ml sunflower oil
- 4 heaping tablespoons plum jam (about 330 g)

For the glaze:
- 100 g dark chocolate (50% cocoa)
- 2 tablespoons sunflower oil

For the chocolate cream:
- 100 g dark chocolate
- 140 ml vegetable cream

For decoration:
- 300 ml vegetable cream
- 50 g dark chocolate shavings

Preparing the Base

1. Preheating the oven: Start by preheating the oven to 190 degrees Celsius. This step is essential for achieving an even bake.

2. Mixing dry ingredients: In a large bowl, combine the wheat flour, granulated sugar, cocoa, and ground walnuts. Ensure the ingredients are well mixed to avoid lumps.

3. Incorporating wet ingredients: Using a whisk or spoon, gradually add the water and oil to the dry mixture. Mix until the composition becomes homogeneous.

4. Adding jam and baking soda: Incorporate the plum jam and the baking soda mixed with vinegar, stirring well to ensure an even distribution of these ingredients.

5. Baking: Pour the mixture into a baking tray (32 x 22 cm) lined with parchment paper. Place the tray in the preheated oven and bake for 30 minutes, or until a toothpick comes out clean.

6. Cooling: Remove the cake from the oven and let it cool in the tray. It is important not to remove it too early to avoid breaking.

Preparing the Glaze

1. Melting the chocolate: In a bowl over a double boiler, place the dark chocolate along with the oil. Stir constantly with a spoon until the chocolate is completely melted and homogeneous.

Preparing the Chocolate Cream

1. Heating the cream: In a non-stick saucepan, heat 100 ml of vegetable cream, making sure not to let it boil.

2. Adding chocolate: Turn off the heat and add the broken chocolate pieces. Let it sit for 2-3 minutes, then stir well. Make sure there are no large chocolate pieces left. If necessary, you can strain the cream for a smooth texture.

3. Cooling: Let the cream cool completely, ideally overnight in the refrigerator.

4. Mixing: Before assembling, whip the cream together with 40 ml of vegetable cream until fluffy.

Assembling the Cake

1. Cutting the base: Once the cake has completely cooled, cut it into squares or rectangles, depending on your preference.

2. Glazing: Use a spatula or spoon to glaze each piece of cake with the melted chocolate.

3. Decorating: Place the chocolate cream in a piping bag and decorate each cake with a generous layer of cream.

4. Final decoration: Finally, whip the sweetened vegetable cream until it increases in volume and becomes thick. Add a dollop of cream on top of each cake and sprinkle chocolate shavings for an appealing look.

Serving and Variations

Post Bough is ideal served alongside a cup of black coffee or flavored tea. You can experiment by varying the plum jam with other types of jams, such as raspberry or apricot, for a personalized touch. Also, instead of chocolate shavings, try sprinkling crushed nuts or coconut flakes for a different look and crunchy texture.

Nutritional Benefits

This cake is not only delicious but also healthier than many other desserts. Nuts provide healthy fats, protein, and fiber, while cocoa contains antioxidants that can benefit heart health. Additionally, using post ingredients makes this recipe suitable for a variety of diets.

Frequently Asked Questions

1. Can I replace the vegetable cream? Yes, you can use dairy cream or even mascarpone for a richer texture.

2. How can I make the cake less sweet? Reduce the amount of sugar in the base by 20-30 g and use chocolate with a higher cocoa content.

3. Can the cake be frozen? Yes, the cake can be frozen, but it is recommended to do so without the glaze. Decorate and glaze it after thawing.

4. What is the secret to achieving a perfectly fluffy base? Make sure not to overmix the composition after adding the wet ingredients to avoid excess gluten formation.

Personal Note

This Post Bough recipe has been transformed over the years; I have added and removed ingredients until I reached this perfect version. I fondly remember the moments when I prepared it for gatherings with friends, and how each bite was accompanied by smiles and stories. I encourage you to bring your own variations and enjoy every moment of the cooking process. Enjoy your meal!