Monday, January 26, 2009

Little Bro Birthday Cake

This cake is irresistible, yes, I know it's not right for me to say it, but it is the truth. I don't remember where the recipe came from, I apologize. I have it written down in my cook notebook. Surely I got it out of some cook magazine from a friend ...

This bomb is a chocolate cake filled with two layers: dark chocolate mousse and white chocolate mousse. Can you possible desire more?

To fully enjoy it, it's mandatory to forget about calories. Say what? Calories? What's that! Don't know. Let your inhibitions go, and then you'll get the full taste of it.

Besides, it allows variations. Next time we bake it, I will be using an sponge cake, very moist.Yummi! I'm already salivating, just like Pavlov's dog...

Little Bro Birthday Cake
For lots of people and a 26 cm cake pan

Ingredients:

Chocolate Cake

  • 225 gr. dark chocolate
  • 4 eggs
  • 2 tablespoon sugar
  • 100 gr. butter
  • 100 gr. flour
  • 1 teaspoon baking powder
  • 250 ml. water
  • 50 gr. sugar
  • 95 ml rum

  • Dark Mousse
  • 350 gr. dark chocolate
  • 50 gr. butter
  • 300 gr. whipping cream
  • 2 tablespoons rum (optional, I didn't use it)

  • White Mousse
  • 350 gr. white chocolate
  • 50 gr. butter
  • 300 gr. whipping cream


  • To Garnish

  • 100 gr. dark chocolate, o half white, half dark chocolate
  • podwered sugar to dust


Method


Cake
  1. Melt chocolate (I do it in the microwave) and let it cool.
  2. Beat egg whites, when they star to become firm, add one tablespoon sugar. Keep beating, you have to have kind of a meringue.
  3. Cream butter with the other tablespoon sugar.
  4. Add the egg yolks, one at a time.
  5. It's time for the chocolate to blend in.
  6. MIx flour and baking powder and add it to the mixture.
  7. Finally add the meringue, this is always the final step. Do it with round movements, so the air doesn't come out.
  8. Cook at 180ÂșC in a pre-heated oven for 30 min. Let cool.
  9. Cut it in three slices (good luck).
  10. Brush each slice with the syrup (that you've previously cooked: water and sugar for 5 min.)


  11. Dark Mousse
  12. Melt butter and chocolate together.
  13. Whipp the cream, not to hard. Stir in 1/3 of the chocolate.
  14. Mix rest of the chocolate with the brandy. This is optional and you can take the liquor that you best like, as well. Join both creams and put it in the fridge.


  15. White Mousse
  16. Same as the dark mousse, without the liquor.

    Assembly
  17. Put the top slice of the cake facing down in the cake pan you used to bake it.
  18. Spread the dark mousse
  19. Put the central slice on the dark mousse.
  20. Now spread the white mousse.
  21. Put the last cake slice, the bottom slice, on top of everything.
  22. Let it cool in the fidge a couple of hours. Before serving, let the cake rest at room temperature at least two hours.
  23. To decorate, melt the chocolate and pour it on the kitchen counter.
  24. Spread it and let it set. It doesn't have to become completely hard.
  25. With a knife, scrape the chocolate to make curls.Arrange them on the cake and dust with some powedered sugar, if you feel like it. Enjoy!

0 comments: