I suggest making Whoopi Pai chocolate cakes.
The cakes are made of soft biscuits, joined together by a delicate cream, and are incredibly tasty with a rich chocolate flavor.
First, let's prepare the biscuit dough.
I have all products for dough and cream at room temperature.
Prepare a dry mixture, combine together
- 140 grams or 4 with a slide of Art. tablespoons of wheat flour
- 30 grams or 3 tbsp. cocoa spoons
- 5 grams or 1 full tsp. a spoonful of baking powder
- 1 gram or 1/4 tsp tablespoons of salt
We mix.
- Put 80 grams of soft butter in a bowl
- Add 100 grams or 5 tbsp. tablespoons of sugar
Beat until creamy.
- Add one egg
Beat well.
- Add 40 grams of milk
Stir until smooth.
- Sifting, add the previously prepared dry mixture
Stir at minimum speed of the mixer, not for long, as soon as the dough is sufficiently homogeneous.
The dough is quite thick.
We collect the dough from the walls, mix, level.
Cover the dough with cling film and put it in the freezer for half an hour. In half an hour, the dough will harden a little, and it will be easier to roll balls out of it.
While the dough is solidifying, prepare the cream
Today I will prepare the cream from weighed fresh kefir. I weighed it in advance, poured kefir into cheesecloth folded in 4 layers and left it hanging in the refrigerator overnight.
The result is a tasty, slightly sour cream-like mass, similar to something between thick sour cream and soft cottage cheese.
From one liter of kefir, 300 grams of thick sour cream is obtained, in which there is literally a spoon, I don’t know what to call this product.
Add 17 grams or 1 heaped tablespoon of sifted cocoa to 120 grams of weighed kefir.
Stir until smooth.
Weighted kefir, you can safely replace with thick fat sour cream, or weighed 20-25% sour cream, or cream cheese. Weighted kefir makes a very tasty and at the same time lighter cream.
- Combine together 70 grams of soft butter and 70 grams or 3.5 tbsp. tablespoons of powdered sugar
Beat well together, at maximum speed of the mixer, for about 4 minutes.
The whipped butter should be light and fluffy.
- Add to butter mixed with cocoa, weighed kefir (or sour cream, or cream cheese, depending on what you will cook with)
Beat until smooth.
The result is a smooth, delicate, airy cream.
We put the cream in a pastry bag or food bag, and put it in the refrigerator. And we ourselves will bake biscuits.
Preheat the oven to 180 degrees.
We take out the dough from the freezer, grease our hands well with vegetable oil.
We make a ball about 3 cm in diameter.
We collect the dough with a teaspoon, press it in the palms into a lump, and roll the ball.
Put it on a baking sheet covered with a silicone mat or parchment paper.
This is how we form all the biscuits.
We spread them at a distance from each other, since when baking they will increase in size.
We bake in an oven preheated to 180 degrees for about 8-10 minutes. Baking time depends on your oven and the size of the biscuit.
We take out the finished biscuits from the oven.
They are soft when pressed. We check with a wooden skewer, it should come out dry.
We shift the biscuits to cool on the wire rack.
All the biscuits will not fit on one baking sheet, so I bake them one at a time.
From this amount of test, I got 26 halves.
We put the cooled biscuits in pairs, we select the same halves.
Cover one half with cream.
If you do not have a pastry bag, then you can simply spread the cream on the biscuit with a spoon.
And close it with the second half.
We put the cakes in an airtight container, at a distance from each other, and put them in the refrigerator to soak well, I usually put them away at night.
We will cover the finished cakes with icing, this is not necessary, but I like icing more.
Heat 50 grams of cream with a fat content of 30–35% in a microwave oven or in a water bath until hot.
Fill 50 grams of chocolate with 50% cocoa with hot cream.
Pour so that the chocolate is completely covered with cream.
Wait a couple of minutes for the chocolate to melt, and mix everything well with a whisk until smooth.
Instead of icing cream, you can use 25 grams of milk and 25 grams of butter.
Let the glaze cool slightly and cover the cake caps with glaze.
We take the cake for the bottom biscuit and dip it in the icing with a hat.
Turn over and spread on a silicone mat or parchment paper.
So we glaze all the cakes. We give the icing on the cakes to freeze.
The remaining icing from the bowl, I pour into a small food bag, make a small cut, and when the icing on the cakes has dried, I draw a mesh on top.
Let the glaze solidify completely, transfer the cakes to a plate and serve.
The cakes are lush, tender, with juicy cream and soft icing.
Very tasty, I advise you to cook them.
You can watch a step-by-step video recipe in my video below
Ingredients designed for 13 pcs. Whoopi pie chocolate cakes
Chocolate biscuit
1 PC. - chicken egg / net weight 60 grams, not in principle +/– 10 grams /
100g - sugar (5 tbsp. spoons)
40 grams - milk
80 gram - butter
140 gram - wheat flour (4 with a slide of st. spoons)
30 grams - cocoa (3 tbsp. spoons)
5 grams - baking powder for dough (1 full tsp. the spoon)
1 gram - salt (1/4 tsp. spoons)
Cream
120 grams - weighed kefir (500 grams) / can be replaced with thick sour cream or Mascarpone cream cheese
70 grams - butter
70 grams - icing sugar (3.5 tbsp. spoons)
17 grams - cocoa (1 with a slide of Art. the spoon)
Glaze
50 grams - dark chocolate with 50% cocoa content
50 grams - cream 30-35% (you can replace 25 grams of milk + 25 grams of butter)
I also recommend taking a look at the page with these recipes.
Chocolate cake Black Prince. Preparing as easy as shelling pears
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