Amazing Chocolate Cake by Andy Chef with Patissier Cream
Andy Chef's chocolate cake and Patissier cream with bergamot are quite simple to prepare, in order to bake and collect this amazing dessert it will take only 1.5 hours. I advise you to make a cake on the eve of the holiday so that he spends the night in the refrigerator, then the next day it will be even tastier. For cooking, choose fatty dairy products - milk, cream and butter, as well as high-quality wheat flour and cocoa. Good products make delicious desserts that even a novice confectioner can cook.
- Time for preparing: 1 hour 30 minutes
- Servings Per Container: 10
Ingredients for chocolate cake from Andy Chef with Patissier cream
For cream "Patissier" with bergamot:
- 500 ml of 20% cream;
- 2 chicken eggs;
- 110 g of granulated sugar;
- 2 tablespoons of starch;
- 100 g butter;
- 2 tea bags with bergamot;
- 3-4 boxes of cardamom;
- 2 cloves;
- 2 peas of allspice;
- 1 pinch of cinnamon;
- vanillin or vanilla extract.
For chocolate biscuit:
- 235 g of wheat flour;
- 60 g of cocoa;
- 1 teaspoon of soda;
- 260 g of granulated sugar;
- 2 eggs;
- 250 ml of milk;
- 70 g of butter;
- 1 tablespoon of wine vinegar;
The way to prepare an amazing chocolate cake from Andy Chef with cream "Patissier"
Let's start with the chocolate cake cream so that it can cool completely. Pour granulated sugar into a stewpan, break fresh chicken eggs.
Mix sugar and eggs with a whisk, add vanillin or a few drops of vanilla extract.
Pour half the cream, mix.
Pour starch (potato or corn), whisk with a whisk so that there are no lumps of starch.
In the other stewpan, pour the remaining cream, put tea bags with bergamot.
Add the cardamom boxes crushed by the pestle, clove buds, allspice peas and a pinch of ground cinnamon. Bring the cream to a boil, boil for 2-3 minutes, remove from heat, leave for 5 minutes.
We filter the cream with spices in the first stewpan, mix with a whisk.
Return the stewpan to the stove, stir, heat the cream until thickened.
Into the hot cream we introduce the diced butter, mix thoroughly, cool to room temperature.
The cooled Patissier cream for our chocolate cake is beaten with a mixer until splendid.
Making a chocolate biscuit. Pour wheat flour, a teaspoon of baking soda, cocoa powder and granulated sugar into a deep bowl, mix the dry ingredients, make a recess in the center. We break the eggs into the recess, pour the cold milk, add the melted butter, knead the dough. When the dough is ready, pour the wine vinegar, mix again.
You can use a food processor to prepare this dough - just load all the ingredients into the bowl and mix properly.
We cover the detachable form with a diameter of 20 centimeters with baking paper, lay out the dough for the chocolate cake.
We cook in the oven heated to 155 degrees for 50-60 minutes, check the readiness with a wooden lance.
Cut the cooled biscuit into 3 parts, grease each cake with plenty of Patissiere cream, sprinkle cocoa powder on top.
For a few hours or at night, we remove the chocolate cake from Andy Chef in the refrigerator.
Enjoy your meal!