Food & Recipes

Amazing Chocolate Cake by Andy Chef with Patissier Cream

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Chocolate cake from Andy Chef and cream "Patisser" with bergamot is quite simple to prepare, in order to bake and collect this amazing dessert it will take only 1.5 hours. I advise you to prepare a cake on the eve of the holiday so that he spends the night in the refrigerator, then the next day it will be even tastier. For cooking, choose fatty dairy products - milk, cream and butter, as well as high-quality wheat flour and cocoa. Good products make delicious desserts that even a novice confectioner can cook.

Amazing Chocolate Cake by Andy Chef with Patissier Cream
  • Cooking time: 1 hour 30 minutes
  • Servings Per Container: 10

Ingredients for chocolate cake from Andy Chef with Patissier cream

For cream "Patisser" with bergamot:

  • 500 ml of 20% cream;
  • 2 chicken eggs;
  • 110 g of granulated sugar;
  • 2 tablespoons of starch;
  • 100 g butter;
  • 2 tea bags with bergamot;
  • 3-4 boxes of cardamom;
  • 2 cloves;
  • 2 peas of allspice;
  • 1 pinch of cinnamon;
  • vanillin or vanilla extract.

For chocolate biscuit:

  • 235 g of wheat flour;
  • 60 g of cocoa;
  • 1 teaspoon of soda;
  • 260 g of granulated sugar;
  • 2 eggs;
  • 250 ml of milk;
  • 70 g butter;
  • 1 tablespoon of wine vinegar;
  • salt.

A method of making an amazing chocolate cake from Andy Chef with cream "Patisser"

Let's start with the chocolate cake cream so that it can cool completely. Pour granulated sugar into a stewpan, break fresh chicken eggs.

For cream, pour sugar into the stewpan, break the chicken eggs

Mix sugar and eggs with a whisk, add vanillin or a few drops of vanilla extract.

Pour half the cream, mix.

Pour starch (potato or corn), whisk with a whisk so that there are no lumps of starch.

Mix sugar and eggs with a whisk, add vanillin Pour half the cream and mix Pour starch and whisk with a whisk.

In the other stewpan, pour the remaining cream, put tea bags with bergamot.

Add cardamom boxes crushed with pestle, clove buds, allspice peas and a pinch of ground cinnamon. Bring the cream to a boil, boil for 2-3 minutes, remove from heat, leave for 5 minutes.

We filter the cream with spices in the first stewpan, mix with a whisk.

Pour the remaining cream into another stewpan, put the tea bags with bergamot Add spices. Bring the cream to a boil, boil for 2-3 minutes and remove from heat We filter the cream with spices in the first stewpan, mix

Return the stewpan to the stove, stir, heat the cream until thickened.

Into the hot cream we introduce the diced butter, mix thoroughly, cool to room temperature.

The cooled Patissier cream for our chocolate cake is beaten with a mixer until splendid.

Heat the cream until thickened Into the hot cream we introduce the diced butter, mix and cool Pasteier, cooled cream, whisk until splendid

Making a chocolate biscuit. Pour wheat flour, a teaspoon of baking soda, cocoa powder and granulated sugar into a deep bowl, mix the dry ingredients, make a recess in the center. We break the eggs into the recess, pour the cold milk, add the melted butter, knead the dough. When the dough is ready, pour the wine vinegar, mix again.

You can use a food processor to prepare this dough - just load all the ingredients into the bowl and mix properly.

Making Chocolate Biscuit Dough

We cover the detachable mold with a diameter of 20 centimeters with baking paper, lay out the dough for the chocolate cake.

Put the dough in the form

We cook in the oven heated to 155 degrees for 50-60 minutes, check the readiness with a wooden lance.

Bake a chocolate biscuit

Cut the cooled biscuit into 3 parts, grease each cake generously with Patissiere cream, sprinkle cocoa powder on top.

Lubricate the cakes with Patissier cream, sprinkle cocoa powder on top

For a few hours or at night we remove the chocolate cake from Andy Chef in the refrigerator.

Chocolate cake from Andy Chef is ready

Bon Appetit!

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