Hello!Last Friday I was really busy preparing this great cake for Davide’s birthday. I worked all the morning and also for half afternoon, but now I can say that the result payed my efforts. I took some shots during the preparation, it would be nice to hear your comments about it… Here’s the recipe:
For the cake:
– 115 gr wheat flour;
– 100 gr sugar;
– 4 eggs;
– 100 gr butter;
– 175 gr dark chocolate;
– 10 gr baking powder for desserts;
FOR THE FILLING:
– 250 gr Nutella cream;
– 200 ml fresh cream to whip
For the butter cream:
– 250 gr powdered sugar
– 125 gr cold butter;
– 1-2 milk (or cream) teaspoon;
– vanilla (or almond) extract
– Sugar paste (yellow and orange) as needed;
First of all, put the chopped dark chocolate together with the butter in a bain-marie. Wait till the ingredients are completely liquefied. In the meanwhile, separate the egg yolks from the egg whites, sift the ingredients such as flour and sugar, then mix with a wooden spoon the egg yolks together with the sugar. Then add the liquefied chocolate and the butter and blend all the ingredient well.
After that, add the flour with the baking powder, little by little, and blend the mixture every time you add a small quantities of flour; finally, whip up the egg whites and add them to the mixture. Mix always bottom up, till you’ll obtain a soft and compact dough. Warm up the oven and cook the cake at 200 °C for 30 minutes. I choosed to make two different round baking tray (diameter 18 cm) to make a cake with two layers – but you could also cook the mixture all in one baking tray. (diameter 26 cm)
Until the cake is in the oven, you’ll start preparing the butter cream: this is the cream you’ll use to cover the cake. The preparation is really simple: cut the butter into cubes and put it in the mixer. Work the butter at maximum speed for 30 seconds. Then sift the powdered sugar (to avoid lumps) and add it to the butter, two spoon at a time, always using medium-high speed. From time to time, remove the sugar stucked on the borders of the mixer. When you have finished the sugar, you can add the vanilla extract. Work the mixture for a last time (5 minutes) till the cream will have a soft, light colour.
The cake in the meanwhile is ready: take it out from the oven and let it cool down on a grid. It’s time to decide which cream you’ll use for the filling; I choosed a nutella cream and I prepared fresh whipped cream. I assembled the cake with the two layers of stuffing, then I started to cover it with the butter cream: during this last step, pay attention to spread equally on the cake surface the butter cream, using one or two spatula.
Put the cake in the fridge for one hour, then take it out and start to decorate it with sugar paste and chocolate syrup as you prefere. When you finish, you can conserve the cake in the fridge for 2-3 days.
Happy Fiesta Friday and Happy Halloween to you all!Cris