Vienna chocolate cake It is a dessert with an extremely rich taste – velvet chocolate with a hint of coffee is broken with apricot jam. This is one of the best pastries for the upcoming Easter.
To make this recipe, prepare the following ingredients:
Cake:
- 200 g cukru,
- 120 g of dark chocolate 60%,
- 120 g of butter,
- 5 eggs in size L or XL,
- 60 g of wheat flour,
- 60 g of almond flour,
- 50 g of powder cocoa,
- 1.5 tablespoons of soluble coffee,
- ¼ teaspoon of salt.
Gear ratio:
- 50 ml of water,
- 50 g cukru,
- 200 g of apricot jam.
Icing:
- 200 g of dark chocolate 60%,
- 150 ml cream 36%,
- 1 tablespoon of butter.
Additionally:
- Whipped cream for decoration.
Prepare the cake.
Yolks separate from proteins.
Break the chocolate into smaller pieces and put in a heat -resistant bowl. Melt it in a water bath, stirring occasionally. Set aside to cool slightly.
Sift both types of flour, cocoa, coffee and salt into a bowl.
In a mixer bowl, shake the butter with 150 g of sugar to obtain a light and creamy consistency. Add one egg yolk, stirring well after each of them. Finally, pour in cooled chocolate and mix.
Beat the proteins rigidly for about 2 minutes, and then slowly pour the remaining 50 g of sugar and continue whipping until the mass is stiff again.
Add protein and flour alternately to the egg mass, after about 1/3 of each of them. Each time mix carefully with a wooden or silicone spatula.
Transfer the dough to a 20 cm diameter mold lined with baking paper. Put them in the oven preheated to 175 degrees Celsius and bake for 40-45 minutes or to a dry stick.
Remove and leave to cool completely before removing from the mold. Cut the dough into two tops.
Prepare a gear ratio.
Mix the water with sugar in a small saucepan. Bring the mixture to a boil, then slightly cool.
Add a spoonful of apricot jam and mix. Using a silicone brush, spread the syrup on the inside of both bottoms. Set aside for about 60 minutes so that the liquid is absorbed into the dough.
Brush the bottom bottom with apricot jam and cover it with an upper bottom.
Prepare the topping.
Place the pieces of chocolate and butter in a heat -resistant bowl.
In a separate pot, heat the cream to a high temperature, being careful not to boil it. Pour the chocolate with hot liquid and set aside for 5 minutes. After this time, mix the topping gently to make it uniform.
Pour the coating on top of the dough and spread it gently.
Put the Viennese chocolate cake in the fridge for at least 3 hours to completely freeze the topping. Serve cold.
Source: NowowoPuje.pl
