Chocolate sweets

An easy and quick recipe, it reminds me of chocolate "Charlotte"

Vovoi has a lot of sweets and candy style recipe in her cookbook.

But this is more a cake than a sweet, they are easily sliced and eatable by hands though.

It doesn't need to be cooked.

Biscuits have a rhum syrup in them, the inside is a chocolate mousse.

Alcool is pretty strong, it's not a recipe for children ;)

The cake has to be made the day before

For 6 to 8 people

   You will need :   

 4.2 oz of solft lady finger (120gr) 

4.2 oz of dark chocolate (120gr)

3.2 oz of butter (90gr)

3 eggs

For the syrup

2.1 oz of sugar (60gr) de sucre

- 12 squares, I think it's a bit too much -

- I've put only ten,1.8oz (50gr) - 

3tbsp of rhum

2.4 fl oz.

1 large pan or dish, 3inch hight

Make the chocolate mousse

Separe yolks and eggwhites, keep your eggwhites with a pinch of salt in the fridge.

Put the chocolate in a casserole on low heat, make it melt with 1tbsp of water

When the chocolate is half-melted, add the butter,

Let it melt at low heat, stirring until smooth and homogeneous

When it's the right consistency (as on the picture), pour it in a bowl and add the yolks one by one

Stir well after each one

Beat the eggwhites until stiff and add them to that mix

- but cutting, rising, not squeezing them, use a spatula -

If you want to put a frosting, keep some of the chocolate cream before adding the eggwhites.

Making the syrup

Melt the sugar with the water in a casserole on low heat

It takes approximatively 7 minutes, then add the rhum

Stir it and pour it in a plate with edges

Put the soft lady fingers in it

-  3 to 4 seconds on each side -

Place one layer of biscuits, then a layer of mousse, another layer of biscuit

Depending on your dish/mold, display them as you want

I made it in a silicone mold, it allowd me to turn it out easily

The frosting

 Vovoi says to frost it with the chocolate cream you have kept (before adding the eggwhites), use a spatula or a flat tool to cover your cake with it

Enjoy :) 

Murder in Menlo Park

It's Halloween !

For this theme, a bloody cake :)

"Biscuit pour gateau au chocolat" Vovoi©

I had planned on doing this cake for Halloween, the biscuit is a soft lady fingers kind of recipe

Multi-layer cake with a chocolate cream, but it could be with many different fillings.

It was my first try and it made us think about how to enhance it.

I've chosen this shape to stab it, but it can be flatter and have any shape you want.

   You will need :    

for the biscuit

3 eggs

8oz of sugar (225gr)

7.1oz of flour (200gr)

2.4 fl oz of water (7cL)

for the chocolate cream

3.5 oz of chocolate (100gr)

0.35 oz of butter (10gr)

1.7 fl oz of milk (5cL)

for the exterior

the rest of the chocolate cream

1.7 fl oz of water (5cL)

- or milk -

0.7 oz of grated unsweetened chocolate (20 gr)

- for topping -

for the homemade raspberrie coulis, sauce

7,1 oz of frozen raspberries (200gr)

1tbsp of sugar

1/2 tsp of vanilla extract

2.4 fl oz of water (7cL)

Making the biscuit the day before:

Separe the eggwhites and the yolks, reserve the eggwhites in the fridge with a pinch of salt,

Mix the yolks with the sugar to obtain a clear homogeneous cream,

mix for 5 minutes at least with a wooden spoon

- as shown on the picture -

Turn on the oven at 300°C

Add the flour, stir and incorporate the water

- to soften the dough -

Beat the eggwhites until stiff, incorporate them in 3 times

Cooking the biscuit

Pour in a buttered mold and let it cook for 50 minutes to 70 minutes,

check the cooking by inserting a clean and smooth knife in it, it must come out clean

Turn off the oven, let the cake inside until cooled down

Home made raspberrie sauce

Put in a small casserole the raspberries with the sugar for 3 minutes at medium heat, stir it

then lower the heat for 7 minutes, stir in the water in 3 times 

- after 2 minutes, 5 minutes et 8 minutes -

Mix it with a blender if it's not smooth enough,

Filter it by squeezing the pulp to remove the pips

Set aside in the fridge

The day after, build the cake

Do the chocolate cream by putting in a casserole the chocolate with the butter
and the milk at medium heat for 2 minutes, and then at low heat for 5 more minutes

When it's smooth and homogeneous, set aside and let it cool down in the casserole.

Cut your cake by layers of 0.4 inch thick with a big knife

Give it the shape you want, put between the layers the chocolate cream 

or what you have decided to put in it

- buttercream, custard, jam or nutella ? -

Once your cake has all its layers, do the frosting

Warm up the rest of the chocolate cream by adding the 5cL of water left

- to liquify it a bit - 

Pour in a bowl and let it cool down in the fridge for 30 minutes

Use a spatula or a flat instrument to spread it on the outside of the cake

Top it with grated unsweetened chocolate

You can eat it right away with the raspberrie sauce, or put it in the fridge

You can conserve it pretty well

-----------------------------------

Suggestions

Pour some liquor or syrup on the biscuit while assembling the cake

Alternate fruits layers and chocolate layers instead of full chocolate

-----------------------------------