Easter is fast approaching and, for the occasion, I am proposing a cake today for chocolate lovers. It consists of a vanilla molly cake and chocolate ganache, all surrounded by chocolate fingers and decorated with chocolate eggs. It's a fairly simple and easy cake to make, but the result was indulgent and delicious.
Day 1 in the morning, prepare the molly cake. Preheat the oven to 150°C, fan mode. Line a 20 cm diameter and 10 cm high cake pan with lightly greased parchment paper.
In a large bowl, mix the eggs with the sugar and vanilla extract for several minutes to achieve a fluffy mixture that will lighten in color and triple in volume. In another bowl, sift the flour with the baking powder. Mix. Add the flour to the eggs in three portions and gently fold in with a spatula to incorporate.
Separately, whip the very cold cream until it holds its shape but remains soft. Gently fold the whipped cream into the rest of the mixture using a spatula. Pour the mixture into the mold, smooth the surface, and tap the mold slightly against the countertop to release any air bubbles.
Bake for 1 hour and 10 minutes or until the cake is golden brown and a toothpick comes out clean. Let it cool slightly, then gently unmold onto a wire rack and allow to cool completely at room temperature.
While it cools, prepare the syrup. Bring the water and sugar to a boil. Off the heat, add the vanilla and mix. Let cool.
Prepare the chocolate ganache. Melt the broken chocolate into small pieces with the butter in the microwave in 20-30 second intervals. Stir to achieve a smooth mixture.
In a small saucepan, add the cream and honey and bring to a boil. Do not let the cream boil! Pour the hot cream-honey mixture over the chocolate in three batches, mixing well each time to incorporate. Cover directly with plastic wrap and place in the refrigerator for 1.5 hours. After this time, take the ganache out of the refrigerator and blend for a few minutes. It will change color (lighten) and become fluffier.
Day 1 in the afternoon, assemble the cake. Cut the cake horizontally into 3 equal parts. Place the first layer on the plate and soak it with 1/3 of the syrup using a brush. I put the top part of the cake at the bottom and finish with the bottom layer, which is very flat. In a mixing bowl, divide the cream into 3 parts, keeping one part slightly larger than the other two for the top and sides of the cake (30%-30%-40%). Spread the first layer with 1/3 (about 30%) of the cream using a spatula. Place the second layer on top and do the same: 1/3 of the syrup + 1/3 of the cream (30%).
Cover the cake with the last cookie and soak it with syrup. With the remaining cream, cover the surface and the edges of the cake. Break the chocolate bars in half to make double pieces. Arrange them standing around the edge of the cake, pressing to make them stick. Finally, wrap the cake with a ribbon or string to hold them in place. Decorate with chocolate eggs.
To finish, refrigerate until serving (all night for me).
0 servings
10
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