Velvet cake Chocolate Paradise. As good as wuzetka or Czarny Las

The Chocolate Paradise cake is a real treat for lovers of decadent sweets. Delicate, moist chocolate sponge cake combined with cream and halva cream creates an amazing composition of flavors that melts in your mouth. It completes the whole thing velvety dark chocolate icing decorated with eye-catching white chocolate swirls – this gives the dessert an elegant look. This delicious cake will delight you both on formal occasions and on a lazy afternoon with a cup of tea.

Ingredients:

Chocolate sponge cake:

• 100 g of butter,
• 100 g of dark chocolate,
• 6 eggs,
• 100 g cane sugar,
• 100 g of wheat flour,
• 1.5 teaspoons of baking powder,
• cream-halva cream,
• 250 ml whipping cream,
• 100 g halva,
• 250 g mascarpone serka,
• 1-2 tablespoons of powdered sugar – optional,
• a teaspoon of gelatin.

Icing:

• 200 g of dark chocolate,
• 80 ml whipping cream,
• approx. 50 g of white chocolate,
• chocolate pralines – to finish.

How to do it:

Before preparing the sponge cake, take all the ingredients out of the fridge so that they are at room temperature. Break the chocolate and place it in a metal bowl. Add soft butter and melt everything in a water bath, then set aside to cool slightly. Sift the flour and mix with baking powder. Beat whole eggs at high speed with the mixer, adding sugar in the meantime. Mix for approx. 15 minutes. Then reduce the mixer speed and pour in the melted butter and chocolate in a thin stream. Mix. Put the mixer aside and add the flour in batches, mixing gently with a spoon. Mix just until ingredients are combined.

Pour the dough into a square (approx. 22 cm) or round tin (approx. 24 cm), lined with baking paper. Place the baking tray with the dough in the oven preheated to 160°C and bake for 40-50 minutes. After baking, remove the cake from the oven, cool completely, remove from the tin and bake cut into three equal layers.

Prepare the mass. Dissolve gelatin with approximately 80 ml of boiling water and set aside to cool. Mix the mascarpone with the crushed halva. In a separate bowl, beat the heavy cream at high speed with the mixer. Add the whipped cream to the cheese-halva mixture in batches and mix gently. If necessary, add some powdered sugar. Finally, add the setting gelatin and mix until combined.

Assemble the dough. Spread half of the cream-halva cream onto the bottom layer of the chocolate sponge cake, then cover it with the second cake and spread the rest of the cream. Spread the mixture, cover with the last layer of sponge cake, press lightly and put the cake in the fridge for at least an hour.

After this time, prepare the icing. Melt the cream in a pot, but do not bring it to a boil. Place the chopped dark chocolate in a metal bowl and pour hot cream over it (leave 3-4 tablespoons of cream). Set aside for about a minute, then mix. Do the same with white chocolate. Pour a small amount of hot cream over it and mix after some time. Pour the dark icing on the cake and make small ornaments from white chocolate, using a toothpick to create spiral swirls. Decorate the top of the cake with pralines. Store the Chocolate Paradise cake in the refrigerator and always serve chilled.

Source: Terazgotuje.pl