Who has not heard of Belgian chocolate? This name evokes the most positive associations among all who have tried it at least once. Chocolate made in Belgium is of the highest quality, amazing aroma, rich bitter taste.
Real gourmets can go even further - try a cake with your favorite chocolate flavor! This dessert is very popular. And not in vain, because he will not leave indifferent those who love sweets. "Belgian Chocolate" is a cake named after the beloved delicacy of the same name. You will have to tinker with its preparation, you cannot call this recipe super simple ... But believe me, the result deserves it. Try to make the cake "Belgian Chocolate" and it will forever take its rightful place in your culinary treasury.
Dish features
Perhaps the main feature of this dessert is its chocolate taste and smell. Compared to other desserts, this ingredient is actually very much here. Therefore, the color, smell and fabulous taste have a very pronounced chocolate mood. This is what the Belgian Chocolate Cake is famous for . Its recipe really contains a significant amount of chocolate.
Perhaps this recipe can help out those who want to get an excellent result, but at the same time they are not distinguished by outstanding artistic skill. Do not shine with the ability to make pastries? So Belgian Chocolate is the cake for you. Just take the chocolate cakes and spread them with chocolate cream. What could be more beautiful than this amazing combination? And if you want to go even further, sprinkle the cream with chocolate chips as well - your dessert will turn into a real masterpiece.
Seriously speaking, this cake is actually great even for the most solemn celebration.
Belgian and not so
A bar of chocolate made in Belgium costs a lot. The difference in price compared to the local one is 3-3.5 times. And if you carefully read the composition, you can make sure that it contains the following ingredients:
- cocoa oil;
- cocoa beans;
- emulsifier (lecithin);
- sugar.
There is also milk in dairy. Some varieties contain vanilla sugar and all kinds of additives. But what certainly is not in Belgian chocolate is synthetic flavors, dyes, preservatives.
And if you take a bar of good chocolate from a local producer from the shelf, you can read the same composition on it. So think about which one to buy for the cake? Can you afford the original from Belgium? Great, take it. Would you like to save? Choose local chocolate with a good composition. Cake "Belgian cake", the recipe of which involves the use of sweets made in Europe, can be baked with domestic ones. If chocolates differ in taste, a real gourmet can determine this. But baking and any heat treatment minimize the difference.
Essential Products
"Belgian Chocolate" - a cake that consists of soaked biscuit cakes, glaze and ganache. If desired, it can be decorated with small sweets, grated crumbs, blots of white or milk chocolate.
To make a cake, we need such ingredients.
Sponge cakes :
- flour - 178 g;
- sugar - 167 g;
- Cocoa - 52 g;
- baking powder - 2 tsp;
- fat cream - 408 ml;
- zest of half an orange;
- eggs - 4 pcs. (large).
For ganache:
- fat cream - 610 ml;
- chocolate - 455 g.
For glaze:
- fat cream - 200 ml;
- instant coffee - 2 tbsp. spoons with a slide;
- powdered sugar - 2 tbsp. spoons;
- dark chocolate - 305 g;
- corn syrup - 35 ml.
For impregnation:
- sugar syrup - 185 ml;
- orange liquor - 20 ml.
From the specified amount you get a fairly large cake "Belgian Chocolate". The recipe can be recounted as needed. The main thing is to maintain proportions.
Cooking
Cakes must be prepared in advance so that they have time to cool and soak. For cooking, whip the cream until stable peaks. Beat the whites separately, adding sugar to them. We connect both parts, add the zest. Gently, so as not to fall, add a mixture of loose ingredients, knead, pour into molds, send to the oven to bake.
Ganache is prepared like this. Pour broken pieces of tiles with hot cream, knead until completely homogeneous. We smear Belgian chocolate cake with ganache, between cakes and on top. We leave for impregnation for one more night.
In a similar way to prepare the icing. Broken chocolate and other products are added to the hot cream. We leave iced cake in the refrigerator for at least an hour. "Belgian Chocolate" - a cake that should be well soaked and infused.
Serving and serving
So our Belgian chocolate holiday cake is ready. Photos of the dessert will help to see how beautiful he is. And to emphasize this beauty, of course, we will choose the right dishes. It will look beneficial on snow-white, cream, light blue or pale green saucers. You can also experiment with transparent ones.
A good varietal tea with bergamot, jasmine, flower additives, dried berries is usually served with such a cake. Green will do.
If the holiday format implies the presence of alcoholic beverages, pick up a good dessert wine or fruity "Sangria."