Hello everyone! My name is Natalia, and I am glad to welcome you on my channel Tasty Simple Fast
Today I want to invite you to cook a delicious, soft, chocolate-chocolate cake.
We don't need an oven today, the cake is prepared without baking.
A mixer is also not required, we will not beat anything.
We will make the cream from white and dark chocolate, for the layer we will use crackers and peanuts.
Let's cook
For the layer we need
- 250 grams of crackers
- 180 grams roasted peanuts, chopped
Place the first row of cookies on a plate.
I form a 17 by 17 centimeters square.
Install a detachable mold with acetate film.
If there is no detachable form, then the cake can be prepared in a deep form, according to the principle of Tiramisu dessert.
You can watch a step-by-step video recipe in my video below
Let's prepare the cream
- Pour 3 eggs into the pan
- We pour in 260 grams or 13 tbsp. tablespoons without top sugar
Stir until smooth.
- 60 grams or 3 tbsp. pour spoons without the top of wheat flour with 150 grams of milk
Stir so that there are no lumps.
In total, we need 750 grams or ml of milk.
Pour milk and flour into the egg mixture, stir until smooth.
Next, pour in the remaining milk.
Stir until smooth and cook on the stove.
Cook over medium heat, stirring constantly with a spatula.
When the mass begins to thicken, we change the spatula to a whisk, make the fire minimal, and constantly stirring, bring the mass to a boil.
Boil the boiled mass over low heat for about 1-2 minutes, and remove from heat.
Add 100 grams of cold butter to the hot custard base. For convenience, I cut it into pieces.
Stir to completely dissolve the oil.
Add cold oil to lower the temperature of the custard base.
Next, pour half of the custard base into 100 grams of chopped dark chocolate with a cocoa content of 50%.
If you are weighing on a scale, this is +/- 640 grams.
Stir until smooth.
I pour the remaining custard base into another bowl, I do this so that the custard base cools down a little. And add 100 grams of chopped white chocolate to it.
Stir until smooth.
When we add white chocolate, the custard base should not be hotter than 60 degrees.
4 tbsp. tablespoons of dark chocolate cream, immediately set aside, to level the sides of the cake.
Cover with cling film and put in the refrigerator.
Let's form a cake
- Cover the first row of cookies with 1/3 of the dark chocolate cream
- Sprinkle with 60 grams of chopped roasted peanuts
- Spread the next 1/3 of the dark chocolate cream on the peanuts
- Put one layer of cookies on the cream
- Cover the cookies with the remaining dark chocolate cream
- Sprinkle the cream with 60 grams of chopped roasted peanuts
- Spread 1/3 of the white chocolate cream on the peanuts
- Put one layer of cookies on the cream, and repeat the layers
Before cooking, you do not need to cool the cream, cover the cookies and peanuts with warm cream.
I don't saturate the cookies separately, since the cream is still warm, and the cookies soften and soak well from the cream.
In total we succeed
- 4 rows of cookies
- 3 rows with peanuts
- 3 rows with dark chocolate cream
- 3 rows with white chocolate cream
Lay out the cookies with the last layer
Putting the cake in the fridge and preparing the icing
50 grams or ml of milk and 50 grams of butter
It should be heated in a microwave oven or in a water bath until hot. The oil should completely dissolve.
Pour 100 grams of chopped dark chocolate with a cocoa content of 50% into hot milk with butter.
Pour so that the chocolate is completely covered with milk.
Let's wait a couple of minutes for the chocolate to melt.
And mix everything well with a whisk until smooth.
The glaze is ready. Fill the cake with icing.
We put the cake in the refrigerator to soak and stabilize for 5-6 hours, I usually put it away at night.
We release the finished cake from the form and film.
- Cover the sides of the cake with the previously set aside cream
- And sprinkle with chopped peanuts
To 10 grams of chocolate, I added a couple of drops of vegetable oil.
Melt the chocolate in the microwave, knead it so that the chocolate and butter combine.
Make a small cut in a bag and decorate the edge of the cake with chocolate.
Ingredients designed for cake size 17 x 17 cm, height 7 cm, weight 2100 grams.
In 1 tablespoon without top 20 grams of flour, with top - 30 grams.
In 1 tablespoon without top, 20 grams of sugar, with top - 25 grams.
Interlayer
250 grams crackers
180 grams chopped roasted peanuts
Cream
750 grams (ml) milk
3 eggs
260 gram (13 Art. tablespoons without top) sugar
60 grams (3 tbsp. tablespoons without top) wheat flour
100g butter
100g dark chocolate with cocoa content 50%
100g white chocolate
Glaze
100g dark chocolate with cocoa content 50%
50 grams (ml) milk
50 grams butter
Decoration
100g chopped roasted peanuts
10 grams dark chocolate with cocoa content 50%
A couple of dropsb vegetable oil