It is amazing that with so few ingredients you can make such a glorious sweet. It is a lucky jelly-mousse-chocolate pudding that is prepared in a flash and whose production process could not be simpler. You just have to heat the ingredients, make sure they are well integrated and wait for it to take shape to be able to enjoy it.
It is possible that you have seen this beauty on RRSS, where for years she has been rocking under the curious name of Japanese chocolate cake. And I say curious because its origin is uncertain. There are no references that place it in the country of the rising sun, although it may be that trembling and suave texture, which has led to its name.
In addition to how easy it is to prepare and how delicious it is, this cake spreads a lot. With the quantities indicated below, dessert can be served to eight or ten diners. It is quite satiating, even for those of us who always leave room for sweets.
We start by chopping the chocolate and mixing the cocoa with four tablespoons of hot water, stirring well to dilute. We gotta get some dough homogeneous and without lumps. We also hydrate the neutral gelatin, mixing it in a bowl with 80 ml of cold water and letting it rest.
In a saucepan, heat the liquid whipping cream, the whole milk, the condensed milk and the sugar. It doesn’t have to boil, you just have to keep the mixture warm. Add the chopped chocolate and cocoa paste and stir with a few rods until all the ingredients are well incorporated.
We remove the saucepan from the fire and add the hydrated gelatin, which will have changed its texture and will be very dense. We continue stirring with the rods so that the gelatin is completely diluted and is well integrated. This is the most important step, so don’t stop pampering the mix.
Now all that remains is to pass the mixture through a fine mesh strainer -in case there are any lumps- and let it cool down about 15-20 minutes before passing it to a mold well lined with parchment paper. We wait for it to cool down before taking the mold to the fridge and letting it take shape for about 12 hours.
The best thing is to make this cake One day to another, so we make sure that its consistency, when unmolding, is adequate. At the time of serving the cake we only have to sprinkle the surface with cocoa powder and ready to take to the table.
Zenker Plum Cake Mold, Half Moon, 32 x 12.5 x 5 cm, Black Color, Chromed Steel with Non-Stick Coating, 1 Unit
With what to accompany the Japanese chocolate cake
you can serve this japanese chocolate cake As a dessert, accompanied by red fruits and a bit of Chantilly cream if what you are looking for is to give it an extra touch of sophistication. Although by itself it is enough to dazzle the most greedy palates. Of course, an after-dinner coffee is fabulous. They make a good marriage.
In DAP | The best 76 recipes with chocolate from Directo al Paladar
In DAP | Brazilian brigadeiros: the sweetest snack in Brazil