A unique chocolate soufflé cake with profiteroles will delight all chocolate lovers. The taste of this cake is beyond words - it is incredibly delicate and harmonious! Profiteroles with caramel cream give it a special sophistication. This cake also has a stunningly beautiful cut and look.
This cake will be a great birthday present. It will decorate any festive table and delight all guests.
To prepare such a chocolate cake with profiteroles, you need to try hard. After all, we will make all the components of the cake, from biscuit to salted caramel, ourselves. I recommend dividing the preparation of the cake into stages. You can prepare a biscuit and profiteroles in advance. Then prepare the mousse and collect the cake.
It is also very important for this recipe to have a thermometer.
If you want to surprise and please your family and friends, then prepare such a gorgeous soufflé cake with profiteroles. Such a dessert will not leave anyone indifferent!
Ingredients:
Chocolate biscuit:
- eggs - 2 pcs.
- flour - 50 g
- sugar - 40 g
- cocoa - 10 g
Impregnation syrup:
- sugar - 25 g
- water - 25 g
Profiteroles:
- eggs - 4 pcs.
- water - 225 g
- flour - 135 g
- butter - 125 g
- salt - a pinch
Caramel cream:
- salted caramel - 250 g
- butter - 150 g
Chocolate soufflé on Italian merengue:
- sugar - 450 g
- butter - 225 g
- water - 195 g
- protein - 162 g
- condensed milk - 150 g
- cocoa - 40 g
- citric acid - 2 g
- gelatin - 30 g
- water - 150 g
Chocolate glaze:
- dark chocolate - 70 g
- cream - 35 g
Decoration:
- raspberries - 50 g
- blueberries - 50 g
Step by step recipe
Cooking a chocolate biscuit
1. Let's start making the cake by baking a chocolate sponge cake. Divide two eggs into white and yolk. Beat the whites gradually adding 40 g of sugar. Beat until firm peaks.
2. Add the yolks to the whipped whites. Beat again.
3. Add cocoa to flour and mix. Pour the dry mixture into a sieve.
4. Add the sifted cocoa flour to the beaten eggs in 2 sets. I mix with a mixer briefly and at the lowest speed so that the dough does not fall off. You can also do this with a spatula or spoon.
5. Put the finished dough in a baking ring. The diameter of my ring is 18 cm.
Bake the sponge cake in the oven preheated to 180 degrees. Bake the biscuit for about 25 minutes.
Cooking syrup for impregnation
6. While the biscuit is baking, we will cook the syrup to soak it.
Pour water into a saucepan and add sugar. We put on fire and after boiling, cook for another 1-2 minutes and remove from heat.
Leave the finished syrup to cool.
Cooking profiteroles
7. Now we make profiteroles.
Put 125 g of butter in a saucepan, pour 225 ml of water and add a pinch of salt. We are waiting for the mixture to boil.
8. Without removing the mixture from the heat, pour 135 g of flour. At the same time, we constantly stir with a spoon.
You need to knead the dough until it gathers into a lump and becomes homogeneous. At the same time, a thin crust forms at the bottom of the pan.
9. Remove the saucepan from heat and let the dough cool for about 1-2 minutes. Now add 4 eggs one by one to the dough. After each, mix the dough until smooth.
10. Transfer the finished dough into a pastry bag with an asterisk attachment. Place the dough on a baking sheet covered with parchment paper. The diameter of the profiteroles is 2.5-3 cm.
11. We set the profiteroles to bake in the oven preheated to 200 degrees. for about 25 minutes.
We immediately remove the finished profiteroles from the parchment paper and let them cool.
Cooking caramel cream
12. Now let's make a cream for the profiteroles filling. Put the softened butter in a bowl and beat until white.
13. Add room temperature salted caramel to the butter. Beat the cream until smooth.
How to make salted caramel can be found at the link CREAM SALT CARAMEL
14. We transfer the cream into a pastry bag with a round nozzle. We fill each of the profiteroles with cream.
Cooking a chocolate soufflé
15. Now let's make a chocolate soufflé for the cake.
Pour 30 g of gelatin with 150 ml of cold boiled water. Be sure to mix and set aside until the gelatin swells.
16. Prepare the chocolate-butter mixture in a separate bowl. To do this, put 225 g of butter at room temperature, 150 g of condensed milk and 40 g of cocoa in a bowl. Beat everything with a mixer until smooth and leave on the table at room temperature.
17. Now let's prepare an Italian meringue.
Pour 450 g of sugar into a saucepan, pour 195 ml of water and add citric acid. We put the syrup on medium heat.
While the syrup is cooking, pour 162 g of proteins into the mixer bowl. We begin to beat the whites when the temperature of the syrup reaches about 105 degrees.
18. Boil the syrup to a temperature of 118 degrees. and by this time the whites should already be beaten.
If the whites beat earlier, stop the mixer and continue beating when the syrup temperature reaches 118 degrees.
19. Pour the finished syrup in a thin stream into the whipped egg whites at a low speed. Then we increase the speed and beat until the cream cools down to 40-45 degrees.
20. While the cream is whipping, heat the swollen gelatin over low heat, constantly stirring until it is liquid. In no case should gelatin be heated to temperatures above 80 degrees.
21. Pour the melted gelatin into the cooled meringue, without stopping whipping. Beat until the cream cools down to a temperature of 35-40 degrees.
22. Continuing to beat, add 1 tbsp. l. chocolate-butter mixture. The soufflé is ready.
We fold the cake
23. Now let's start assembling the cake.
We take a form with a diameter of 20 cm. In order to increase the height of the mold, we put an acetate film in it. Or, like me, a cut open plastic folder.
Pour about a third of the finished soufflé into the prepared form. We put it in the freezer for 15 minutes until it solidifies completely.
24. The chocolate soufflé is completely frozen. Now we spread the stuffed profiteroles on it in one layer. We leave some of the profiteroles to decorate the cake.
Pour the profiteroles with the remaining soufflé.
25. Take the biscuit out of the mold and cut off the top crust. Soak the biscuit well with sugar syrup.
26. Place the biscuit with the soaked side down on the soufflé. We melt the cake in the soufflé. We put the cake in the refrigerator for at least 6-8 hours, and preferably overnight.
27. Take out the frozen cake from the mold. Put a stand on the top of the cake and turn it over.
Cooking chocolate icing
28. Now let's start decorating the cake. Making chocolate icing.
Add cream to the chocolate broken into pieces. We drown in the microwave in pulses for 10 seconds, while stirring the glaze after each heating. Do not overheat the chocolate as it can curl up.
Decorating the cake
29. Put the chocolate icing in a culinary bag. Cut off the tip of the bag and make chocolate drips on the cake.
30. Pour the remaining icing on top of the cake.
We put those profiteroles that we have left on top of the cake.
31. We form a pea from profiteroles. It remains only to decorate the cake with raspberries and blueberries.
The cake turned out to be very delicate with a rich chocolate aroma, and small profiteroles with salted caramel cream give this cake a unique look and bright taste. Everything in this cake is so harmonious and tasty that having tasted it once, you will never forget this taste.
Video recipe
The recipe is taken from my culinary site. gotovimop.com