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Cheerful charming chocolate cake from the kitchens of
Charzek
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
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...
Allergy warning – recipe contains dairy & egg products
Cheerful charming chocolate cake from the kitchens of
Charzek******************************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
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...
******************************Allergy warning – recipe contains dairy & egg products
Category All / Tutorials
Species Unspecified / Any
Size 720 x 405px
File Size 31.3 kB
I ran it through my spell and grammer check (note: the Australian version) and hope that the following helps to solve any problems reading it. Hope this helps ps: I'm dyslectic so I didn't notice the spelling issues sorry about that.
And this is equal part chocolate, butter/cream and sugar, with some extra Gelatine and eggs
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 together, while you whisk the yolks and the sugar fluffy, the mix the chocolate and yolks.
After that you whisk the whites until stable (You should be able to turn the bowl around without the whites falling out) and then you fold the whites into the mixture to make it lighter.
Then you bake it at 160 degrees Celsius (That's 320 degrees Fahrenheit) for about 15 min.
You want the base to firm yet still soft in the centre, but you don't want it to stick to your knife.
Now put it into the fridge to cool off, you can't put on the next layer if it's hot.
For the middle layer the Recipe is. (Again I used half 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 Galantine
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.
Dissolve 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 Celsius (179F)
We do this to thicken the cream mixture, stir gently so there are no lumps in there. When you take it off the heat, add the soaked Gelatine in and let it melt. Not leave it to cool off, but not in the fridge.
WE need the mixture to be around 35-40 degrees (95-104F).
While that's cooling off we melt the Chocolate in a water-bath (That IS the only way to melt chocolate)
When the chocolate has melted and both masses are around the 25 degree mark then we need to add one litre of the cream mixture (This means that you'll throw out some of it. If you use it all then the mass won’t thicken enough and your cake will be ruined).
Now slowly pour the cream into the chocolate to make a lovely middle layer of the cake.
Take the cake out and pour in the middle layer and put in the fridge 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 galantine
Boil everything up and add the gantline... Now only add a thin layer that just covers the middle layer.
Please note the comment from emeraldvioxx just above yours as it may or may not be an important step.
And this is equal part chocolate, butter/cream and sugar, with some extra Gelatine and eggs
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 together, while you whisk the yolks and the sugar fluffy, the mix the chocolate and yolks.
After that you whisk the whites until stable (You should be able to turn the bowl around without the whites falling out) and then you fold the whites into the mixture to make it lighter.
Then you bake it at 160 degrees Celsius (That's 320 degrees Fahrenheit) for about 15 min.
You want the base to firm yet still soft in the centre, but you don't want it to stick to your knife.
Now put it into the fridge to cool off, you can't put on the next layer if it's hot.
For the middle layer the Recipe is. (Again I used half 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 Galantine
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.
Dissolve 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 Celsius (179F)
We do this to thicken the cream mixture, stir gently so there are no lumps in there. When you take it off the heat, add the soaked Gelatine in and let it melt. Not leave it to cool off, but not in the fridge.
WE need the mixture to be around 35-40 degrees (95-104F).
While that's cooling off we melt the Chocolate in a water-bath (That IS the only way to melt chocolate)
When the chocolate has melted and both masses are around the 25 degree mark then we need to add one litre of the cream mixture (This means that you'll throw out some of it. If you use it all then the mass won’t thicken enough and your cake will be ruined).
Now slowly pour the cream into the chocolate to make a lovely middle layer of the cake.
Take the cake out and pour in the middle layer and put in the fridge 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 galantine
Boil everything up and add the gantline... Now only add a thin layer that just covers the middle layer.
Please note the comment from emeraldvioxx just above yours as it may or may not be an important step.
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