Cake "New Year's Stump" - an unusual chocolate cream with a dense melting consistency ideally complements a moist biscuit. A small piece of cake is enough to saturate
Instead of a cake, you can make a roll.
You can use another cream: whipped ganache, custard, cream cheese, etc.
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The video is not in Russian, but you can turn on subtitles.
Store the cake in the refrigerator, warm it at room temperature for an hour before serving.
100 g - 395 kcal
Cake height - 7 cm
Diameter - 16 cm
Baking tray 27 × 36 cm
Ingredients:
Biscuit
Eggs - 4 pieces (190-200 g without shell)
Sugar - 90 g
Vanilla sugar - 10 g
Flour - 110 g
Milk - 40 g
Vegetable oil - 35 g
Salt - a pinch
Decor
Tempered
Bitter chocolate 72-80% cocoa products - 100 g
Cocoa butter - 10 g optional
Cream
Black chocolate 56% cocoa products - 150 g
Milk chocolate - 150 g
Vegetable oil - 80 g
Milk - 90 g
Impregnation syrup
Orange juice - 50 g
Sugar - 50 g
Orange liqueur - 25 g optional
Bring the juice and sugar to a boil and completely dissolve the sugar, cool and add the liquor.
Decor
1. Prepare a sheet of non-stick paper folded 50-60 cm.
2. Apply tempered dark chocolate in two stripes on half of the paper. I will leave links to methods of tempering chocolate under the video.
3. Spread the chocolate into strips 3 mm thick, cover with a second piece of paper and press down. Using a cardboard foil tube, roll the paper into a roll and leave at room temperature or in the refrigerator until the chocolate has completely solidified.
Cream
1. For the cream I use black and milk chocolate in equal proportions, milk chocolate can be replaced with white.
2. Add milk, choose the fattest, odorless vegetable oil.
3. Place the bowl on a steam bath, boiling water should not touch the bottom.
4. While stirring to melt the chocolate, the mass should become homogeneous.
5. Cool at room temperature. Cover the bowl with plastic wrap and refrigerate for at least 2 hours.
6. Beat the cream slightly to make it lighter and more fluffy.
Biscuit
All ingredients for the biscuit must be at the same room temperature!
1. Combine tasteless and odorless vegetable oil with milk, stir.
2. Add a pinch of salt, vanilla sugar and regular sugar to eggs at room temperature.
3. Stir at the minimum mixer speed. Increase the speed to maximum and beat the eggs for 5-7 minutes, until a distinct trace remains on the surface, which does not disappear for 10-15 seconds.
4. Add a few tablespoons of the egg mass to the butter-milk mixture and mix until smooth. Return to beaten eggs and stir with a spatula.
5. Add the sifted flour in two steps, stirring gently with a spatula from top to bottom.
Do not stir the mass for a long time, otherwise, the biscuit will turn out to be rubber.
6. Spread the dough over a baking sheet lined with non-stick paper.
7. Bake in an oven preheated to 190 ° C on a medium level, without convection, for 10-12 minutes.
8. In the finished biscuit, the pressure hole disappears immediately.
9. Turn over, remove paper and cool completely.
10. Trim the edges of the biscuit and cut into 4 strips, I got strips 7 cm wide.
Assembly
1. Soak the biscuit with syrup
2. Apply 4/5 of the cream, spread evenly. On the edge of the first strip, make a "tubercle" of cream.
3. Fold the first strip into a roll starting from the "tubercle", dock with the second cut and continue to shape the cake.
4. Place vertically on a platter and add remaining strips. Press well.
5. Top with cream to make a relief in the form of a tree cut pattern. Cover the sides with the remaining cream. The cake turned out to be 16 cm in diameter.
6. Unfold the chocolate paper. Attach the plates to the side. For white streaks on chocolate, I added 10 g of cocoa butter while tempering.
Remove the decor parts protruding above the cake.
7. The cake can be consumed immediately. Decorate as desired and sprinkle with a thin layer of powdered sugar.
Note!
The baking time may differ from the one stated in the video, focus on your oven, and also take into account the material from which the form is made.