There are times when chocolate is even better, if only smelled. It 's like a pleasure you only imagine; you absorb it only through the sense of smell. This is when you make a chocolate cake: the kitchen is filled with bowls in a water bath with the melting chocolate, that spreads through the house its unique fragrance. Spreading the glossy and smooth consistency of the chocolate on the surface of the cake is like a massage.
I added some red Himalayan salt, as taught paul.a.young, salt balances the sugars of chocolate. And since in this case I also used milk chocolate I put a few grains more. You choose your preferred salt.
It 'sa recipe by Alastair Hendy, that I found recently in the magazine Marie Claire lifestyle, here is the original without my changes.
This cake has no flour, so if you make sure to use gluten-free chocolate, you can offer it to intolerants to gluten.
Serves 8-10 people
60 g of raisins
3-4 tablespoons of rum
450 g of dark chocolate (I used dark chocolate and milk chocolate of good quality)
1 teaspoon red Himalayan salt
450 g of mascarpone
100 g of butter
200 g of sugar
for the chocolate icing
150 g of dark chocolate
40 g of butter
2 tablespoons brown sugar syrup
50 g of white chocolate for the writing
Put the raisins in the rum to soak for half an hour. In a thick-bottomed pan, melt at low heat, the two chocolates, mascarpone and butter with salt, always stirring with a spatula. It will become a smooth and velvety texture. Just like that. Let it cool.
Whip the eggs with the sugar for 5 minutes. So with a spatula, add the chocolate and stir gently. Add the raisins in the rum and stir. Pour the mixture into a square pan buttered and lined with parchment paper. Bake at 180° degrees for 50-60 minutes. Cool the cake in the pan. Then unmold it with parchment paper and lay down on a wire rack. Prepare the ganache by melting the butter in a double boiler with chocolate (the water should never boil or touch the bowl of chocolate) then add the syrup *. It will shine.
Spread the ganache over the cake and slowly let it down along the edges. I have not trimmed the edges with a knife because it came out regular. While it solidifies a bit melt the white chocolate in a double boiler and let it cool so that it has a thick consistency for writing. Pour into a pastry bag and ... let the fun begin. I highly recommend for the word you nees need a small hole.
Have you smelled enough?
* To prepare the syrup: simmer 100 ml of water with 3 tablespoons of brown sugar for about 15 minutes.
Have s nice week