Cake Maria


The recipe is totally my invention. I liked the picture of a cake, unfortunately there was no recipe to it, but decided that I will make this for St.Valentine's Day. Came up with a very delicious cake. It's good to prepare a day before you will serve it. So you can enjoy the whole aroma of it.

For the cake:
2 eggs
2 tablespoons sugar
2 tablespoons cocoa
2 tablespoons starch
2 tablespoons flour
1 tablespoon hot water

For chocolate mousse:
1 package chocolate pudding for cooking (I used D-r Oetker pudding)
500 ml milk
5 tablespoons sugar
200g butter
100g castor sugar
100g black chocolate

For caramel praline:
1 tea cup sugar (around 200g)
200g roasted nuts
300m mascarpone
200 ml cream
50g castor sugar
11g gelatin

For the chocolate glaze:
200g milk chocolate
150g cream
50g butter

Heat the pan until sugar is dissolved and put caramelized nuts. Immediately transfer to a sheet of aluminum foil and coated with oil spreading. Leave it for few hours to get tight.
Separate the whites from the yolks. Mix the whites with hot water and beat to a hard snow. Add sugar and continue to beat. Add yolks and beat. Mixing corn starch, cocoa and flour and gently add them to egg mixture. Mix gently by hand in order not to spoil the whites foam. Take a baking pan of 24-26 centimeters, covered with baking parchment and bake at 180C about 10 minutes.Bake until a toothpick inserted in the center comes out clean. Spray with little rum once it’s cold.
Chocolate mousse cream preparation: according to the indication of the package. After this put in bowl with ice and mix until cool. leave the Butter to melt at room temperature and beat the cream with powder sugar. Spoon by spoon add cream in the butter and beat with mixer. Chip the chocolate in to pieces and let it melt in a water bath (I put in the Microwave oven at 450W for 40-50sek). Add chocolate to the cream and beat well. Spread over the cake and put in refrigerator for several hours to get tight.
During this time, prepare the praline. Dissolve gelatin with 2 tablespoon water and let it double the size, after heat it but not let to boil up. Cool. Grind praline in to powder (I put in the blender). Beat the cream until firm cold foam and add gelatin. Beat well. Mix the Mascarpone, add powder sugar and beat well. Finally add the praline and mix with the spoon. Spread the cream over the chocolate mousse and put back in the fridge to tight.
On the next day prepare glaze in a bowl of water bath, mixing pieces of chocolate, cream and butter. Mix until mixture becomes homogeneous. Spread over the cake and put the cake in the fridge to cool down. When it gets tight you can decorate it additionally.

Comments

  1. Ciao, Maria!
    Mi fa piacere di avere una lettrice bulgara!
    Immagino che, data la somiglianza delle nostre lingue ( il russo e il bulgaro), tu sai bene il russo. Se vuoi, ti lascio anche il link sul forum di cucina russo ( abbiamo altre ragazze bulgare noi!)
    http://www.carina-forum.com/carina/index.php
    In ogni caso, sei la benvenuta!
    Giulia

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  2. Ciao Rossa!
    Io ho fatto. So molto bene Carina e le sue deliziose ricette.

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  3. Hi Lydia, the pleasure is mine! Be my guest.

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  4. Wow this is wonderful !! Bye Lisa !

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  5. Thak you that you visited my blog, I read yours and this recipie I love it !

    ReplyDelete

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