domenica 25 dicembre 2011

divine chocolate cake with coffee cream

I could not think of any either title for this post: the image of the tempered chocolate dripping from the bowl on the sponge cake, is one of those images that well represent the deepest and ancestral desire, which binds us to the chocolate as a substance that releases endorphines and produces multiple visions like in a dream. Just like here.

Divine sounds perfect. None not even the most recalcitrant to the sweet can remain indifferent to this heavenly vision, chocolaty, liquid but consistent, scented like a dream; delicate as the snow that melt on our tongue and permeates everything. From the taste buds to amygdala the step is short, because chocolate is emotion.

Here is the recipe!

Prepare the sponge cake, let cool and divide it into 2 halves. Prepare the filling, that you can use also as frosting:  put all the ingredients in a bowl and stir well with a wooden spoon or with a blender at low speed; you must obtain a dense and velvety cream.
Stuff the inside of the sponge cake with coffee cream.  Meanwhile tempere the chocolate and pour it upon reaching 31 ° over the entire cake and let cool. Decorate as desired. 

*In his book paul.a.young also explains the ways of manually tempering chocolate, here I report the one that for method and time is faster and easier (you should not pour the chocolate on the working plan). You have to stir solid chocolate into molten chocolate to "inoculate" in it crystals. 
Take 2/3 of the total chocolate, melt it in a double boiler or microwave until it reaches the temperature of 55° (this is the correct temperature to melt the fats, the sugars and the crystals crystals contained in the chocolate). If you melt chocolate on a double boiler, the bowl should not touch the water but must be suspended and the water should never boil. If you melt the chocolate in a microwave put it at the highest temperature for 25-30 seconds, stir it gently and put it again in the microwave so as to control the temperature each time. When the chocolate is at 55° pour the remaining chocolate and stir vigorously until it will be completely melted and wait until the temperature reaches. 27°-28°. The chocolate must be then gently warmed to working temperature, 31°-32°.

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