Chocolate cake «Mocha-orange»

Chocolate cake «Mocha-orange»

INGREDIENTS

Decor (12 pieces)
marzipan
100 g

 


Amaretti cookies
130 grams
cream
5 tbsp. l.
chocolate white
180 g
orange peel
1 tsp.
Dough
eggs of chicken
5 pieces.
sugar
160 g
salt
1 pinch
Wheat flour
100 g
orange peel
1 tsp.
cocoa
50 grams
cream mocha
instant coffee
6 tbsp. l.
mascarpone
750g
powdered sugar
120 g
cocoa
50 grams
Impregnation
oranges
2 pcs.
liqueur Amaretto
2 tbsp. l.
Ganache
chocolate black bitter
100 g
cream
60 grams

STEP 1
I’ll start with the decoration. These marzipan candies in white chocolate can be prepared in advance and kept in the refrigerator on demand. So: put the cookies in a dense cellophane kulechek and break it into a large crumb. In my place, instead of amaretti, the Savoyardi and even the wafer cups for ice cream that have remained since the summer were used. So any cookie will do.

STEP 2
put the crumb in a bowl, add finely chopped or grated marzipan, zest of 1 small orange, sugar (you can miss), cream and 1 tbsp. l. liquor «Amaretto». Since I replaced amaretti with neutral savoyardi, I added a spoonful of Amaretto liquor for a more intense almond flavor.
STEP 3
Blind in a ball.

STEP 4
Wet hands rolled into balls in the size of a nut, put in the refrigerator for 30 minutes.

STEP 5
You will need a thermometer and a water bath. Chop the white chocolate. In a water bath, heat the chocolate to about 40 ° C, during which time it will melt. to get chocolate shine, you need to temper it. To do this, it should be cooled by stirring to 25 ° C, then again heated in a water bath to 28 ° C. This temperature is optimal for further work with it. So: cold candy dip in chocolate.

STEP 6
gently lay on the film and place in the refrigerator on demand.

STEP 7
We will borrow biscuit. We need 5 large eggs. Separate yolks from proteins. Whip the whites with a pinch of salt in a firm foam.

STEP 8
In a large bowl, place the yolks and add 5 tbsp. l. warm water. beat up to increase the mass in the volume many times and the consistency of the foam. Add the orange peel.

STEP 9
Now with constant whipping gradually add sugar. The cream brightens and will increase in volume even more. I tried to show on the photo its consistency.

STEP 10
Now you need to add protein in the dough portion by piece. Stir the spatula from top to bottom.

STEP 11
Here you will understand why we use a large bowl 🙂

STEP 12
Combine the flour with the cocoa powder and through a sieve in a few steps, put into the dough. gently mix the spatula movements from top to bottom, so that there are no unmixed areas of flour.

STEP 13
Preheat the oven to 190 ° C. Form the diameter of 22 cm lay out parchment. Pour out the dough, smooth and bake for 30-35 minutes before drying the stick.

STEP 14
the finished biscuit is separated from the parchment. I baked the day before and wrapped it in a food film. She cut the next day.

STEP 15
Impregnation and cream. With impregnation it’s easy: squeeze juice from oranges, mix with liqueur «Amaretto». Cream: stir instant coffee with 3 tbsp. l. hot water. combine in a bowl mascarpone with powdered sugar and cocoa. Powder and cocoa sift through a sieve. Mix with spatula. I reduced the amount of powdered sugar to 90 grams, cocoa to 20 grams, and coffee to 5 tablespoons. l.

STEP 16
Add coffee and beat until creamy consistency.

STEP 17
Cream.

STEP 18
assembly: biscuit cut into 3 cakes. I often read that a biscuit, that it is better cut, should be placed for a short time in the freezer. I have it always busy, but there is a department with 0 ° C, that’s where I put the biscuit.

STEP 19
Dish grease the cream (this is necessary so that the cake does not fidget). lay out the first cake (usually the top layer of the biscuit), soak with orange juice. The cream is divided into 4 parts. This is easy to do if you draw a cross in a bowl with a spatula. Lubricate with 1/4 of the cream. And so on.

STEP 20
Do not forget to permeate every cake.

STEP 21
third cake grease with cream and send the cake and the rest of the cream in the fridge for 1 hour. Cream is a lot, do not regret.

STEP 22
Leave the rest of the cream on the sides and straighten the top. Put in the refrigerator.

STEP 23
ganache: melt chocolate with cream in any of the ways you can, on a water bath. Lubricate the top of the cake with ganache.

STEP 24
While the ganache is not quite frozen, put the decor .


Hello! I — blogger, love of God and people. Food — it is certainly good and well, but we must remember that in front of us waiting for eternity and where we spend it, depends only on us!

Everyone in some sins, but the severity of this sin saved us JESUS CHRIST!

And if we repent of our sins and call upon his heart and Christ, we shall be saved from hell, which is prepared for the devil, but the devil does not want to go there himself and tempts people to sin. But God loves us, because he gave for us on the death of the most precious thing he had — his Son Jesus.

Pray a prayer: Heavenly Father! I ask you — I’m sorry, I repent of my sins, because I lived without you. Jesus Christ, come into my heart and be my Lord and Savior, make me be what You want me to. I thank thee that in eternity I will be with you! Amen.

To learn more… http://goo.gl/mKRRhm

http://www.kcm.org/about-us

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