Chocolate roll cake

Ingredients:

• 5.30 OZ (150 grams) flour
• 5.30 OZ (150 grams) potato starch.
• 3 eggs
• 5.30 OZ (150 grams) sugar
• 1 teaspoon of vanilla extract
• ½ teaspoon of baking powder
• 7 OZ (200 grams) of dark chocolate
• 8.80 OZ (250 grams) gr. whipping cream

Cover:

• 5.2 OZ (150 grams) dark chocolate
• 2.8 OZ (80 gams) white chocolate
• 2.8 OZ (80 gams) of butter

Time: 45 min
Oven: 350 ° F

Whip eggs with sugar with the mixer until creamy frothy.
Add the starch and flour slowly, the dough should be smooth enough, if it was too hard to add one or two tablespoons of milk.
Add the vanilla and baking powder.
Cover with wax paper a rectangular  baking sheet  (about 11 x 17 inch )
Spread the mix evenly.

Bake at 350 ° F for 15/20 minutes, must just browning.
Remove from oven and roll up on itself, leaving the wax paper, tie with kitchen string on a roll.
Let cool and cliffs  the dark chocolate in a double boiler.
Whip cream and add chocolate and mix ¾
Unroll the roll, gently remove the wax paper, turn the mixture and fill with chocolate.
If you wish you can fill with custard.
Prepare the frosting dark chocolate melting it in a double saucepan with butter, cover half of the roll with the icing.
Put the icing advanced heat in a double boiler and add the white chocolate, so you get streaks, once well mixed pour on the remaining cake.
If time is short you can use the icing ready.
Let stand in refrigerator at least one hour.

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Sweet tress with chocolate

Ingredients:

• 5,30 oz of manitoba flour
• 5,30 oz of flour 00
• 0,30 oz of butter at room temperature
• ½ packet of active dry yeast or ½ cube of the fresh
• 2,80 oz of sugar
• 1 egg yolk
• 1/2 cup of milk
• 1 teaspoon of vanilla extract
• 1 pinch of salt
•  7.05 oz of chocolate

15 min for the dough
8/12 hours + 1 hour rising
cooking time: 20 minutes
oven temperature: 356 °F (180 °C)

 

Put a cup of milk in a bow or in a mixer. Then add egg yolk, butter, salt, sugar and give a first kneaded. Add the two types of flour, vanilla and lastly the baking powder, or the fresh one crumbled. Knead vigorously, if using a mixer. The dough should be soft but not sticky, a bit like pizza dough. If necessary, add flour or milk.

At this point formed a ball and let rest in the bowl next to a cup filled halfway with water. Cover with foil and let in the oven turned off for 8/12 hours. I usually let the mixture stand overnight.

Your dough is ready! Must be at least doubled, but also depends on the temperature!

Give it a punch to activate the yeast and then cut into 3 part and  lay each one on a floor and work them with a rolling pin to form a sheet of about ½ cm.

Put into the chocolate breaked into bits, close like a string, brush the final stretch with water (but not too much) and seal it. Repeat with all the part of dough. 

 Interweave and let stand for 1 hour.

Bake in center of oven at 356 °F for about 20 minutes near a small saucepan with a water.

Let cool and sprinkle with 2 tablespoons of sugar dissolved in 1 tablespoon hot water.

 

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Mud cake

Ingredients:

Mud cake with cherries

• 2.82 OZ (80 grams) +  3.53 OZ (100 grams) dark chocolate
• 2.82 OZ (80 grams) of butter
• 7.05 OZ (200 grams) of sugar
• 8.82 OZ (250 ml) of milk
• 10.58 OZ (300 grams) of flour
• 3.53 OZ (100 grams) potato starch
• 1.76 OZ (50 grams) cocoa powder
• 2 eggs
• 2 tablespoon of baking powder
• tablespoons of rum.
• Some cherries
• 1.76 OZ (50 grams) of white chocolate

Oven: 350° F
Time: 1 hour

Mix in double saucepan the dark chocolate with butter, sugar and milk.
In a bowl, pour the mixture and add the flour with potato starch and cocoa powder, stirring with a whisk.
Add 2 eggs, one at a time and the baking powder.
Grease a cake tin with zipper, pour the mixture and bake at 350 ° F in the oven for 45 minutes, taking care, after the first 20 minutes to cover it with a sheet of wax paper .
Check the cake with a toothpick, which should come out perfectly dry and out of the oven to cool on a wire rack.
Frosting with 100 gr. melted chocolate in a double boiler with two tablespoons of rum.
Decorate with candied cherries and 50 grams of melted white chocolate in a double boiler poured into a pocket with spout end.

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Two chocolates sweet

This is a very simple cake taken from a French dessert book that was given to me  from Corsica this summer.

Ingredients:

For the base:

• 250 gr. puffed rice
• 50 gr. dark chocolate
• 50 gr. of butter

For the cream:

• 150 gr. whipping cream sweetened
• 140 gr. dark chocolate
• 140 gr. white chocolate
• 2 sheets of gelatine or two teaspoons of agar agar

Melt the butter and the 50 gr. dark chocolate in a double boiler, once melted add the puffed rice and mix gently.
Take a pan and cover it with wax paper, put the mixture leveling them well with a spoon and place in refrigerator for half an hour.
Soak the gelatine leaves in cold water.
Meanwhile, prepare the cream by whipping the cream  and dividing it into two bowls.
Melt separately, always in a double boiler, white chocolate and dark chocolate.
Add the squeezed gelatine, a sheet in the white chocolate  and a sheet in the dark one. If you prefer agar agar add one teaspoon for each and mix well.
Let cool and add half of the whipped cream in a dark chocolate and half in the white one.
Mix well with a spoon and alternate on the basis of puffed rice, without removing it from the mold, a strip of white chocolate and one of dark chocolate.
Once you have covered everything with a knife cut the cream in the opposite direction to the lines so as to create the effect of "wave".
Place in refrigerator for at least three hours.
Remove from the pan, remove the parchment paper or foil and place on a serving dish.

Recipe taken from: Nadjette Guidoum "Gȃteaux magiques" Marabout, 2007
Thanks to Elisa, Gianluca, Elia and Giovanni!!!!

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