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I made this for my birthday and this cake all most took the life out of me, not that it's hard to make, but its taste was so out of this world. I'm sure if there was a god he would punish me for making something this good, nothing can be this good with out being a SIn.
And this is equal part chocolate, butter/cream and sugar, with some extra Gelnatine and eggs
And this is equal part chocolate, butter/cream and sugar, with some extra Gelnatine and eggs
Category Photography / Miscellaneous
Species Unspecified / Any
Size 720 x 405px
File Size 31.3 kB
opp, I left out a C :) you can find it here http://www.furaffinity.net/user/faccc/
All right for the chocolate base I used half of this Recipe
630 g Dark chocolate (I used Guanaja From Valhrona)
630 g Butter
630 g sugar
23 Egg yolks
23 Egg whites
You melt the butter and chocolate togeather, while you whisk the yolks and the suger fluffy, the mix the chcolate and yolks. After that you whisk the whites stable(You should be able to turn the bowl around without the whites falling out) and then you fold the withes into the mixture to make it lighter. Then you bake it at 160 degrees Celcius(That's 320 degrees Farenhait) for about 15 min. You want the base to firm yet still soft in the center, but you don't want it to stick to your knife.
Now put it into the frigde to cool of, you can't put on the next layer if it's hot.
For the middle layer the Recipe is. (Again I used halft the amount)
500 g cream (38% fat )
500 g Full fat milk (8% fat)
200 g Egg yolks
100 g Sugar
600 g Milk chocolate (I used Jivara Lait from Valrhona)
4 sheets of Gelentine
This layer is the hardest to make, so keep you head cool and you can do it to.
Boil the milk and the cream, while that is in the pot. Desolve the sugar in the Yolks. When your milk/cream is boiling mix it in the yolk/sugar. And then we need to heat it slowly to 82 degrees celcius(179F) We do this to thicken the cream mixture, stire gently so there's no lumps in there. When you take it off the heat add the soaked Gelentine in and let it melt. Not leave it to cool of, but not in the frigde. WE need the mixture to be around 35-40 degrees(95-104F). While that's cooling off we melt the Choclate in a waterbath(That IS the only way to melt chocolate)
When the choclate has melted and both masses are around the 25 degree mark then we need to add one liter of the cream mixture(This means that you'll throw out some of it. If you use it all then the mase wont thicken enough and your cake will be ruined). Now slowly pour the cream into the cholate to make a lovely middle layer of the cake.
Take the cake out and pour in the middle layer and put in the frigde for some hours or a day to harden. Now if you're really fancy you might want to add the last layer on top of this chocolate goodness.
The Recipe for that is.
140g Water
170 g sugar
90 g Cocoa powder
105 g cream (38% fat)
5 sheet of gelentine
Boil everthing up and add the genltine.. Now Only add a thin layer that just covers the middel layer. This taste really much.
Yeah thinks that pretty much it...
630 g Dark chocolate (I used Guanaja From Valhrona)
630 g Butter
630 g sugar
23 Egg yolks
23 Egg whites
You melt the butter and chocolate togeather, while you whisk the yolks and the suger fluffy, the mix the chcolate and yolks. After that you whisk the whites stable(You should be able to turn the bowl around without the whites falling out) and then you fold the withes into the mixture to make it lighter. Then you bake it at 160 degrees Celcius(That's 320 degrees Farenhait) for about 15 min. You want the base to firm yet still soft in the center, but you don't want it to stick to your knife.
Now put it into the frigde to cool of, you can't put on the next layer if it's hot.
For the middle layer the Recipe is. (Again I used halft the amount)
500 g cream (38% fat )
500 g Full fat milk (8% fat)
200 g Egg yolks
100 g Sugar
600 g Milk chocolate (I used Jivara Lait from Valrhona)
4 sheets of Gelentine
This layer is the hardest to make, so keep you head cool and you can do it to.
Boil the milk and the cream, while that is in the pot. Desolve the sugar in the Yolks. When your milk/cream is boiling mix it in the yolk/sugar. And then we need to heat it slowly to 82 degrees celcius(179F) We do this to thicken the cream mixture, stire gently so there's no lumps in there. When you take it off the heat add the soaked Gelentine in and let it melt. Not leave it to cool of, but not in the frigde. WE need the mixture to be around 35-40 degrees(95-104F). While that's cooling off we melt the Choclate in a waterbath(That IS the only way to melt chocolate)
When the choclate has melted and both masses are around the 25 degree mark then we need to add one liter of the cream mixture(This means that you'll throw out some of it. If you use it all then the mase wont thicken enough and your cake will be ruined). Now slowly pour the cream into the cholate to make a lovely middle layer of the cake.
Take the cake out and pour in the middle layer and put in the frigde for some hours or a day to harden. Now if you're really fancy you might want to add the last layer on top of this chocolate goodness.
The Recipe for that is.
140g Water
170 g sugar
90 g Cocoa powder
105 g cream (38% fat)
5 sheet of gelentine
Boil everthing up and add the genltine.. Now Only add a thin layer that just covers the middel layer. This taste really much.
Yeah thinks that pretty much it...
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