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The broken chocolate melts together with the butter over low heat. Then mix until the composition becomes creamy. Add the sugar and mix until well incorporated and melted. Then follow the eggs one by one, mixing well after each one. At the end we incorporate flour mixed with cocoa, baking powder and orange powder.
The obtained composition is poured into a tray (20 cm in diameter) lined with baking paper and put in the oven over medium heat for about 40 minutes. Remove the baking tray from a grill and leave to cool.
For white chocolate ganache cream:
The broken chocolate is mixed with the whipped cream and put on low heat. Bring the composition to the boil, set aside and mix well. Leave to cool, then refrigerate for a few hours, preferably overnight.
The sugar is caramelized in a saucepan. When it has become golden and liquid, set it aside and pour the liquid cream (watch out for steam!) Put it back on the fire and stir continuously until the caramel melts and the composition begins to thicken, at which point we add the butter. Boil for a few more minutes until the caramel reaches the consistency of sour cream. Remove from the heat and leave to cool.
Beat the cream cheese with the soft butter with the mixer until the cream becomes fluffy. Add powdered sugar, vanilla sugar and cinnamon and beat a little more until smooth. Let it cool until it hardens.
Melt the chocolate, butter and whipping cream, stirring constantly, until the composition becomes homogeneous. Leave to cool.
The baked and cooled top is cut into 3 parts.
We put the first countertop on the plate. Pour half of the white chocolate cream, then put the caramel and cover with the other half of the cream. Put the second countertop, half the amount of cream cheese, dark chocolate cream and the rest of the cream cheese. Cover with the last part of the countertop.
Beat the whipped cream together with the 2 sachets of vanilla sugar until it becomes fluffy. If necessary, add a whipped cream hardener.
Cover the cake in a thin layer of whipped cream and refrigerate until the chocolate is ready.
Grate the chocolate with a serrated knife, then mix with the chocolate balls. Cover the cake with grated chocolate and refrigerate until ready to serve.