Chocolate cake with chocolate cream and violette

2_18377 CHOCOLATE CAKE with CHOCOLATE CREAM and CANDIED VIOLETS preparation: 30 minutes cooking time: 40 minutes: 60 minutes INGREDIENTS for 8 people: 150 g flour ' 00 ', 50 g of starch potatoes, 300 g butter, 300 g of icing sugar, 60 g of bitter cocoa, 4 eggs, a small glass of Brandy, a sachet of baking powder, butter and flour for the baking pan, 100 g dark chocolate, 3 tablespoons milk, 40 g granulated sugar, 30 g candied violets, salt.

Remove the butter from the refrigerator and split it in pieces.

Put them in a large bowl and keep at room temperature until they are slightly softened (10 minutes).

Add the sugar and beat with wooden spoon until a smooth cream and puffed up.

A second place Bowl on scale, move 200 butter cream, calculating the tare and keep them in the fridge.

Grease and flour a baking sheet of 24 cm in diameter with hinge opening edge, shaking off the excess flour.

Heat the oven to 180° Sift flour, potato flour, cocoa, baking powder and salt into a third Bowl.

Stir the eggs, one at a time, the remaining butter cream, mounting with the electric mixer.

Add the mixture of flour and cocoa and brandy, alternating and continuing to mount with the whisk until all ingredients are well blended.

Pour the mixture into the baking pan.

Adjust the speed rather low, whip and incorporate the eggs to the cream or butter gets hot too and can melt.

Bake the bread pan and bake the cake for 40 minutes.

Check the firing, introducing in the cake a wooden skewer.

If it's cooked well, the skewer should come out dry.

Remove the Pan from the oven.

Release the hinge edge and remove.

Invert the cake on the grill and remove the bottom of the pan.

As you cool the cake, chop the chocolate with the knife on the cutting board and put the pieces in the pan with the milk.

Melt the chocolate sweet flame, stirring with wooden spoon.

Remove the Bowl from the fridge with the remaining butter cream.

Let them go down to the wire, declined but not curdled, banging with the electric mixer.

Let it come down along the walls of the Bowl so that the butter melt in direct contact with chocolate.

Cover the bottom of the cake (which is more regular and flat surface) with chocolate cream, forming of waves with a spatula or spoon.

Decorate the rim of the waves with the candied violets and granulated sugar.

Keep in refrigerator 60 minutes and serve.

Change the appearance of the cake, inventandovi other decorations.

With CREAM: prepare the cake as is shown in the main recipe without the chocolate cream (cake only used 200 g of sugar and 200 g of butter).

And remove from pan and refrigerate.

Decorate the bottom with 200 g of whipped cream, spray it down to very thick ribbons and trying to cover the entire surface.

Sprinkle a tablespoon of cocoa on the tassels of cream, letting it fall through a mesh strainer.

Keep in the refrigerator until serving.

ALLEGRA with SMARTIES: prepare the cake, substituting the brandy an equal amount of milk.

Put the cake and let it cool.

Spennellatela on the surface (inverted bottom) with 3 tablespoons apricot jam heated few minutes sweet focus, to make it smooth.

Complete with 150 g of Smarties of various colors.

So decorated, the cake is also suitable for children.

DECORATIVE, with BIGNE ': let cool the cake, prepared as is shown in the main recipe.

Prepare the chocolate cream, following the instructions on the next page.

Stuffed with cream 80 g small cream puffs ready.

Cut each beignets a shell, fill with cream and replace the cover in its place.

Cover with the cream puffs the surface of the cake (upside down), after brush with 3 tablespoons apricot jam Go down on thin threads of caramel cream puffs ready.

Keep in refrigerator at least one hour before serving.

The suitable wine: accompanied by a red wine, sweet and aromatic, as Barolo Chinato.