Chocolate Cloud is a cake that not only tastes delicious, but also looks impressive. If you put them on the table, guests will start to suspect that you ordered them from a professional confectioner. There will be no problem with storing it, everyone will eat it to the last crumb.
If you are wondering what cake to bake for St. Andrew’s Day, think about Chocolate Cloud. This sweet dessert owes its name to the exceptional lightness given to it by two layers of mass. The sweetness of the chocolate will be broken by a bit of jam, preferably homemade. Your St. Andrew’s Day guests will be delighted with the spectacular appearance of the Chocolate Cloud, which will disappear from the plates in no time and become the hit of the evening.
The recipe for Chocolate Cloud requires baking a sponge cake and preparing two masses: chocolate and cream. Make sure all ingredients are fresh and of good quality.
Ingredients:
Ingredients for the sponge cake:
- 3 eggs,
- 120 g sugar,
- 80 g of flour,
- 1.5 tablespoons of cocoa,
- half a teaspoon of baking powder,
- a pinch of salt.
Ingredients for the chocolate mass:
- 500 ml whipping cream,
- 200 g of dark chocolate,
- a spoon of powdered sugar,
- 2 teaspoons of gelatin,
- 60 ml of water.
Ingredients for the cream mass:
- 500 ml whipping cream,
- 2 tablespoons of powdered sugar,
- 2 teaspoons of gelatin,
- 60 ml of water.
Additionally:
- 1/2 jar of cherry jam,
- 200 g of sponge cakes,
- milk for soaking sponge cakes,
- cocoa or grated chocolate for sprinkling.
Preparation method:
Start with the sponge cake. Separate the egg whites from the yolks, add a pinch of salt and beat until stiff. Then gradually add sugar and finally egg yolks, stirring constantly. Add sifted flour mixed with baking powder to the mass and mix everything gently. Pour the dough onto a 24×24 baking tray lined with baking paper and bake at 180 degrees for half an hour. Leave to cool.
Now it’s time for the chocolate mass. Melt the chocolate in a water bath and the gelatin in hot water. Set aside to cool. Whip the cream with powdered sugar, then add melted chocolate and gelatin.
Similarly, make the cream mass: dissolve the gelatin in hot water and set aside to cool, and beat the cream with sugar. At the end, add gelatin.
Spread the baked and cooled sponge cake with jam and pour the chocolate mixture over it. Place the sponge cakes previously soaked in milk on it and then spread the cream mixture on them. To decorate, sprinkle cocoa or grated chocolate on top. The Chocolate Cloud cake should be chilled in the refrigerator overnight.
Source: Terazgotuje.pl
