There are a lot of all kinds of amazingly delicious desserts in the world. Nobody will refuse such delicacies, because they can be sugary-sweet, honey and fruit. Cake "Diabella" is slightly different from the usual dessert on cake with the addition of something tasty.
Who made the Diabella cake?
Italy. This sunny country has given the world a lot of famous people. They are virtuosos in many areas: cars and music, cinema and cooking. Here is Luka Montersino, for example, a sorcerer in the world of Italian desserts. His exquisite culinary creations are famous throughout Europe. They seem to be filled with the Italian sun - light and airy.
A distinctive feature of the work of Luca Montersino is that he does not just prepare desserts, but healthy sweets. The famous culinary specialist was born in 1973 in Piedmont, in the city of Turin. Since childhood, the boy was fond of baking. And already at a young age he excelled many famous Italian culinary experts in terms of skill.
At the age of 29, Luca Montersino becomes director of the Institute of Culinary Istituto Superiore Arti Culinarie Etoile. A professional chef was honored with this honor precisely for his desire to make desserts not only tasty, but also healthy. The first bakery, opened by Luca Montersino, was called Golosi di salute, which in Italian means "goodies for health."
Health Treats - A Unique Concept
Diabella cake, like all the goodies invented by Luca Montersino, is prepared only from natural products. Many desserts developed by eminent culinary are designed for people who are allergic to gluten or celiac disease. Unfortunately, a huge number of people face similar problems.
Diabella cake does not belong to gluten-free desserts, but in its recipe there are only useful ingredients, without any chemical additives, which makes this delicacy amazingly tasty and undoubtedly safe.
"Goodies for health" - the motto of the world famous master of desserts. Institutions with this name are opening in many countries of Europe, not counting Italy. Recipes sometimes seem very complicated, but master Luca Montersino believes that there is nothing easier than creating culinary masterpieces. He explains in an understandable and accessible language how to cook this or that delicacy, how to combine the components and mix them correctly. The master’s books, unfortunately, have not yet been translated into Russian, but many of his culinary masterpieces are already very popular among ordinary housewives of our country.
Mousse cake "Diabella" - a complicated delicacy according to a simple recipe
To begin with, it’s worth understanding the main ingredients. Diabella is a cake whose recipe was developed by Luca Montersino. Thinking of making this dessert, you should immediately learn that the final result will depend on the quality of the starting products, on the exact observance of the recipe, on the zeal of the cook. So, the cake "Diabella" from Luke Montersino consists of three components:
- chocolate biscuit;
- chocolate ganache;
- Bavarian cream with white chocolate and hazelnuts.
Some beginners get scared from just the names. For example, ganache is a word that is familiar only to professional chefs, and for an ordinary housewife it means little. But it turns out that everything is not so scary. Ganache is a cream of chocolate and cream. It is used as a filling for sweets and to create sweet desserts.
Bavaria is a country with a fairly simple cuisine, and therefore the Bavarian cream of chocolate and nuts is nothing special. Well, the word "mousse" means a steady whipped foam of sweets - jam, berries, chocolate.
So there’s nothing wrong with the recipe for a mousse cake with the beautiful name “Diabella”. You can safely take on its preparation.
Chocolate Sponge Cake by Luke Montersino
As already mentioned, the key to success is accurate adherence to the recipe. Well, if the recipe indicates 147 grams of the product, it is better to take it in this quantity. But, I think, for home creativity in the kitchen, you can slightly simplify the requirements.
So, for chocolate biscuit you will need:
- 160 g of egg whites. They can be weighed on a kitchen scale, or you can navigate something like this - in one standard chicken egg, approximately 30 grams of protein. About 5 egg whites are needed per serving of biscuit dough.
- 110 g of egg yolks. Based on the principle that one egg contains 22 grams of yolk, 5 egg yolks will be required.
- 150 g of sugar. Sugar is better to take smaller, so it will dissolve faster.
- 150 g of natural butter. No margarine!
- 180 g of premium wheat flour - it is beautiful, white, it makes delicious pastries.
- 60 g of real chocolate. Only bitter, with a cocoa content of at least 55%, and best of all 70%. Milk chocolate is not suitable for this recipe.
- 30 g of vegetable oil - necessarily odorless, refined, deodorized, of high quality.
- 20 g of cocoa powder, also real, and not a cocoa drink for children.
- 10 g of baking powder or ordinary soda to give the biscuit more splendor.
We take out the oil from the refrigerator and let it melt a little. We turn on the oven so that it has time to warm up to 180 degrees - this is the optimal temperature for baking a biscuit. Break 5 chicken eggs and gently separate the proteins and yolks, without mixing them together in any case!
In a water bath we put a bowl where we place the chocolate and vegetable oil broken into pieces. Stirring, melt the mass and leave to cool slightly to room temperature.
Beat half the sugar with butter. Beat the yolks a little, so that they become homogeneous, and pour into the sugar-butter foam. Then add the already cooled chocolate mixture there. Everything is mixed with a spatula from bottom to top until a homogeneous mass is obtained. Whisk the egg whites and the second half of the norm of granulated sugar until a lush, stable foam is obtained.
Sift flour, cocoa and baking powder into a large bowl. This simple procedure will saturate the flour with air, and the dough will be even more magnificent. In addition, unnecessary lumps will be removed from flour and cocoa. Now, gently, without whipping, but only stirring, we combine the flour mixture with a mass of chocolate and a foam of protein. The movements for mixing the biscuit dough should be confident, but not fussy - the mass needs to be mixed, not beaten. When the dough becomes homogeneous, you can shift it into a prepared form lined with baking paper.
The biscuit is baked in a preheated oven for 25-30 minutes. Its readiness can be checked with a thin wooden stick. The baked biscuit must be removed from the oven and set to cool.
How to cook ganache and bavarian cream?
The delicious Diabella mousse cake, the recipe of which is not as scary as it seems at first glance, contains two unusual ingredients - ganache and Bavarian chocolate cream with nuts. They are prepared simply.
To prepare ganache, you need to take 90 g of dark chocolate and 330 g of fatty 30-35% cream. Chocolate must be melted, 220 g of cream warmed, and 110 g - cool. Pour half the warmed cream into hot melted chocolate and mix to obtain a homogeneous mass. Then add the second half of warm cream and mix again. Cool the mass and pour in cold cream, mix everything thoroughly again and refrigerate for at least 4 hours. When the mixture cools down, it should be beaten with a mixer at low speed - so it becomes airy.
Bavarian cream of white chocolate and hazelnuts is prepared as follows:
- Grind 90 g of hazelnuts into a powder and dilute with thick sugar syrup to make a hazelnut paste.
- Gelatin is soaked in cold water according to the instructions on the package.
- 5 egg yolks need to be beaten with 40 g of granulated sugar until a homogeneous mass is obtained.
- Boil 300 ml of milk and, while stirring, pour a thin stream into the sugar-egg mass.
- On low heat, heat the mixture to a temperature of 85 degrees (you need to stir constantly).
- In a hot mass, add white chocolate broken into small pieces.
- Give the mixture time to cool.
- Then you need to squeeze the gelatin, introduce it into a warm mixture and mix thoroughly.
- Add hazelnut paste and beat lightly.
How to assemble a culinary masterpiece?
The Diabella cake is going like this:
- The biscuit is cut into 2 parts. One part must be laid in a removable form, the second - cut into small cubes.
- The cream is laid out on the biscuit cake using a pastry bag (you need to leave a little).
- Then you need to distribute the biscuit cubes (leave a little to decorate the cake) on top, pour everything with a ganache, and then cover with the rest of the cream.
- Smooth the cream with a spatula, garnish with biscuit cubes and nuts on top.
- We remove the cake in the refrigerator for the night.
- Now you just need to remove the form - the cake can be served to the table.
This dessert looks original. Yes, and your guests will enjoy the treat. Enjoy your meal!