chocolate cake recipe, classic French pastry, that will make you fly to Paris

chocolate cake recipe, classic French pastry, that will make you fly to Paris

We will begin preparing our frostingTo do this, soak the gelatin in cold water for 10 minutes. Mix all the ingredients except the gelatin in a pot and boil the mixture for a minute, stirring gently with a whisk. Add the drained gelatin and reserve overnight in the fridge.

To make the cake, put the whole eggs, the powdered almonds and the icing sugar in a bowl. We assemble with an electric mixer or with some rods. Meanwhile, in another bowl, beat the egg whites with the sugar until they form stiff peaks. We also melt the butter and reserve.

With the help of a silicone spatula, mix a quarter of the whipped egg whites with the first preparation, then add the sifted flour and cocoa, the rest of the whipped egg whites and the liquid butter. Spread on a baking tray lined with baking paper and bake for 8 minutes at 220 degrees Celsius.

For the buttercream: We mount the egg whites in a bowl of an electric mixer and then in a saucepan we put the water and the sugar and cook it until 117 degrees centigrade. Add this syrup to the egg whites and mix everything with a whisk until the temperature drops to about 25 degrees. Add the butter little by little, beating constantly until you get a creamy mixture. We add the coffee extract at the end.

For the chocolate ganache: In a saucepan, boil the cream and milk. Pour over the chocolate chopped into small pieces. Mix with a spatula and add the butter at room temperature little by little. We beat with a hand shake to integrate the ingredients.

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for the coffee bath: We mix the hot coffee with the soluble coffee and the sugar.

For assembling the dessert: Cut the cake into three equal parts. Brush the first layer of sponge cake with the coffee syrup. Spread a first layer of chocolate ganache. We put another layer of sponge cake, bathe it again in coffee syrup. We spread half of buttercream. Another final layer of soaked sponge cake, again we spread the rest of the layer of buttercream and let it cool in the fridge for 1 hour.

Heat the glaze until 37 degrees in the microwave or in a water bath, pour the glaze over the cake and let it solidify again for 30 minutes in the fridge. We cut the edges of the cake to even it out and to show its layers, and we enjoy this classic of French pastry.