Swiss chocolate cake with glaze of milk chocolate

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Ingredients cake bases:

180 g flour
1/2 tsp baking powder 3 c
1/4 tsp baking soda 1 c
1/2 tsp salt 3 c
4 eggs
180g granulated sugar
80 g of milk chocolate
1 tsp vanilla extract 5 mL
60 ml of water

Preparation:

Double Sift flour, baking powder, baking soda and salt.
Beat the eggs and gradually add sugar, beating until the mixture will increase in volume. Gently introduce the flour.
Melt the chocolate in a saucepan with the vanilla and water added to the dough. Put the dough into 3 greased form width of 23 cm or 24 cm, or divide the dough into even number of 3 parts baking turns into a 18-20 minutes at 180 C.
Totally cool.

Ingredients filling:

200 grams of red currant berries
50 g sugar
180 ml of 33% cream
50g caster sugar

Berries with sugar Boil about 7-10 minutes, stirring, remove from heat, whisk blender into a homogeneous mass, drain, cool.
Whip the cream, gradually adding the sifted powdered sugar until creamy.
Connect the resulting berry weight with whipped cream.

Ingredients for the glaze of milk chocolate:

120 grams of milk chocolate
125g butter
750 grams of powdered sugar
80 ml of milk
2 egg whites at room temperature
1/2 tsp vanilla extract 3 c

Preparation:

On low heat to dissolve the chocolate in a double boiler and butter. Remove from the heat, introduce the remaining ingredients one by one, whisking until the mixture is fluffy.

 

Tile milk (or bitter) chocolate
several almond nuts

With the help of a knife along the surface of the chocolate bars to remove the chips. Almonds grate.

Cake Collection:

Currant stuffing divided into two equal parts, between the fluff cakes, cake on top to pour glaze and fluff on the sides of the cake. On top decorate with chocolate shavings and grated nuts. Hide in the refrigerator overnight.

The cake should have a good soak, but next time, I decided to add to the glaze of powdered sugar less, it seems to me 500 grams should be sufficient, but who like sweeter, and all can be 750 grams.

Bon Appetit!

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