Cake Count's Ruins 🏰
🍰Chocolate biscuit:
90 ml milk (3 fl.oz)
90 g butter (3.2 oz, 82%)
90 g sugar (3.2 oz)
90 g flour (3.2 oz)
150 g eggs (3 eggs)
120 g dark chocolate (4.2 oz, 50-70%)
20 g cocoa powder (0.7 oz)
4 g baking powder (1 tsp.)
🍰 Prepare the sponge cake.
1. Turn on the oven to 350F with convection.
2. Combine and melt chocolate, milk and butter.
3. Beat the eggs and sugar until fluffy and frothy.
4. Combine the beaten eggs with the melted chocolate, butter and milk and stir to combine.
5. Combine flour, cocoa powder and baking powder, add through a sieve to the liquid part. Gently mix in.
6. Place the dough in a 20cm baking dish, and leave to bake in a preheated oven for 30-35 minutes.
7. Allow the finished biscuit to cool.
🍰 Swiss meringue:
60 g protein (2 pcs).
60 g sugar (2 oz)
60 g powdered sugar (2 oz)
🍰Prepare Swiss meringue.
1. Combine all the ingredients in a bowl, stir, put on a steam bath and with constant stirring over low heat, warm until the sugar is completely dissolved.
2. Turn oven to 360F with convection.
3. Whisk the meringue until the peaks are firm.
4. Transfer to a piping bag with a 15 mm round nozzle and pipe onto parchment.
5. Send to bake for 40-60 minutes.
🍰 Butter custard:
300 ml milk (10 fl.oz)
15 g cornstarch (0.5 oz)
15 g flour (0.5 oz)
40 g egg yolks (2 eggs)
20 g sugar (0.7 oz)
200 g condensed boiled milk (7 oz)
200 g butter (7 oz, 82% softened)
🍰 Prepare the cream.
1. Heat the milk until steaming.
2. Rub the yolks with the sugar, add the flour and cornstarch, mix.
3. Combine some of the milk with the egg mixture, stir, return to the saucepan and with constant stirring bring to a boil. Allow to simmer for 30-60 seconds.
4. Transfer the base for the cream to a bowl, cover with cling film, and put it in the refrigerator for 30 minutes.
5. Combine the cooled base with the condensed milk, stir.
6. Beat the butter and combine with the base.
7. Transfer 2/3 to a bowl and 1/3 to a pastry bag.
🍰 Assemble the cake.
1. Take the biscuit out of the mold, cut lengthwise into 2 pieces.
2. Place the bottom cake on a plate, cut the top one into 2x2 cm cubes.
3. Place the cubes into a bowl with the cream and mix.
4. Arrange the cubes on the biscuit cake mixed with the meringue, in a pyramidal shape.
5. Fill the voids with cream from the bag.
6. Sprinkle crushed walnuts on top.
7. Place the cake in the refrigerator for several hours.
8. Pour melted chocolate on top of the cake.