Ganache chocolate cake

Long time …no see…

Oh well… I am back to blogging later than I came back to backing because I simply missed my dear blogs…

So the example of this post will be the exquisite ganache , or chocolate filling I know and love that I enjoy using as a filling for birthday cakes and decoration.

It works as glaze, as toping as decoration... meaning you can do with it …anything.

The beauty of it is that it can fit any taste…bitter, sweet, milky, flavored…etc.

So I will example the use by a cake recipe , I do often and have fun doing it.

My chocolate fans, friends and customers love that they can pick a nuance of the chocolate taste and get in return a creamy cake with personality.


So here goes:
Ganache cake

Standard recipe: 10 slices

Sponge cake, yellow or black , or marble :

5 eggs
5 spoons of sugar
5 spoons of flour (regular)
1 baking powder (2 tsp)
2 spoons of vegetable oil (sunflower)

(for the black cake, substitute one spoon of flour with 2 spoons of dark cocoa)
(for the marble just a teaspoon of cocoa mixed with a spoon of water , add to the mixture and marble it with a fork)

Method:

Sponge cake :

Beat de egg whites until stiff ,add the sugar, keep beating until very stiff . Add the egg yolks mixing gently, the oil and the flour mixed with baking powder.Preheat the oven at medium heat. Grease and line with baking paper a tray. Bake 20-25 min or until the toothpick test. Cool down. Cut in three layers.



Filling and decoration:

1 kg of chocolate (milk, bitter…whatever you like)
800 ml liquid cream
(flavors: rum, brandy, vanilla, nuts, almonds, orange peal, chopped dry fruit, jelly…etc)

Heat the cream close to boiling point (you can use the microwave).Break the chocolate into small pieces (I grounded it) and add it to the hot cream. Mix very well until it resembles a chocolate sauce. Cool at room temperature for 15 min , than in the fridge for 30-40 min, beating from time to time.

When the mixture had reached a creamy consistence remove from the fridge and take out a quantity that you consider it will be enough for glaze and decoration ( I take 1/3).
Add the flavors to the rest.

Start filling the cake from the bottom layer.
Glaze it and dress it up. You can use, decorating tips, fondant figures, fruit…practically anything can turn a glorious recipe in a fabulous cake.

Enjoy.

Tortul lui Stanca

si

Stanca

Inapoi dupa o pauza lunga

M-am intors la blogging mult timp dup ace m-am intors la facut prajitura …si asta doar pentru ca mi-a fost dor de blogurile mele…si am fost certata de prieteni ca nu le mai dau idei de prajituri.
Acest post va fi despre minunata ganache, crema de ciocolata pe care o prefer pentru umplerea toturilor dar si pentru decorat.

Functioneaza ca si glazura, decoratiuni si practic poti face cu ea …exact ce vrei.Partea frumoasa e ca se potriveste pe orice fel de gust, amaruie, cu lapte, cu arome…etc…
Deci o sa postez exemplul unui tort pe care il fac des si care e foarte usor de facut.
Fanii ciocolatei, prietenii si clientii adora ca pot alege gustul tortului si ca primesc un tort cremos , aromat si personalizat.

Tort Ganache

Reteta standard: 10 felii

Blat de tort alb, marmorat sau negru:
5 oua,
5 linguri de zahar,
5 linguri de faina (obisnuita)
1 paf de copt (2 lingurite)
2 linguri de ulei vegetal.

(pentru tortul negru se inlocuieste 1 lingura de faina cu 2 linguri de cacao neagra)
(pentru tortul de marmura se pune o lingurita de cacao in putina apa si se adauga la compozitia alba marmorand cu furculita)

Preparare:
Se bat albusurile spuma ,se adauga zaharul si se bate in continuare pana se tine. Se adauga galbenusurile ,amestecand usor uleiul si pe rand faina amestecata in prealabil cu praful de copt.

Se coace la foc mediu pe treapta din mijloc 25-30 de minute sau pana la testul scobitorii

Crema Ganache:
1 kg of ciocolata (voi decideti aroma)
800 ml fiscal lichida ( merge si vegetala…sincer nu conteaza de care folositi)
(arome: rom, coniac, vanilie, nuci, migdale, coaja de portocala, fructe confiate, gem de fructe…etc)
Frisca se incalzeste la punctul de fierbere. Ciocolata taiata marunt se adauga in frisca fierbinte si se amesteca pana la omogenizare si se raceste la temperatura camerei 15 min, si in frigider 30-40 min, amestecand periodic .
Cand a atins o consitenta cremoasa se scoate din frigider si se scoate cam ¾ pentru umplutura si se adauga aromele. Restul ramane pentru glazura.



Se umple tortul si de decoreaza…

Tort OPERA / OPERA cake

Am citit mult pe internet si nu numai, despre faimosul Tort Opera celebra creatie a lui Louis Clichy.
M-a impresionat istoria lui plina de fantezie si lumina ,povestea retetei nascuta din visul unui cofetar care a trait cu pasiunea pentru savanta combinatie de migdale ,ciocolata si cafea.
Acest tort elegant mi-a depasit orice asteptare.Ma asteptam la o reteta complicata, elaborata si dupa ingrediente ,foarte dulce si astfel tipic frantuzeasca.
Surpriza!!!
A mers extreme de repede, e foarte usor de facut, nu a creat probleme deosebite si s-a terminat urgent in ropote de aplauze gustative.

Tort Opera
Ingredientele
Blat:
7 oua mari
7 linguri de zahar
6 linguri de faina
1 praf de copt
200 gr migdale macinate (se pot folosi alune sau nuci-precizare pentru prietena mea, Gabitza)
25 gr de unt topit si racit

Crema de cafea:
1 ou
200 gr de zahar
300 gr de unt moale
2 lingurite de cafea instant
1 lingurite de apa

Crema ganache:
200 gr ciocolata amaruie
150 ml de frisca (eu am folosit vegetala –Maestro)
1 fiola esenta de rom (Dr. Oetker sau Ruff)

Glazura:
100 de grame ciocolata
80 ml de frisca

Preparare :

Blat:
Se bat albusurile spuma cu mixerul electric pana se tine, se adauga zaharul si se bate in continuare pana spuma e teapana. Se adauga galbenusurile amestecand usor cu un tel in forma de para(nu se bate!!!) .
Se amesteca faina, cu migdalele macinate si praful de copt si se adauga lingura cu lingura la compozitia de oua.Se adauga untul topit si racit amestecand usor.
Se unge si tapeteaza o tava pentru copt sau o forma de tort(forma clasica e dreptunghiulara asa ca eu am folosit tava).
Se toarna compozitia in tava si se coace 20 – 25 de minute la foc mediu in lerul preincalzit,sau pana trece proba scobitorii (vezi postarile anterioare).

Crema de cafea:
Se amesteca ouale cu zaharul in bain-marie aproximativ 10-15 minute .Compozitia devine o crema groasa si consistenta cu tendinta de uscare pe margini.
Cafeaua se amesteca cu apa pana la dizolvare.Se adauga la crema de oua si se mai amesteca 5 minute .
Se raceste.
Se spumeaza untul si se adauga crema de oua treptat ,cu lingurita ,amestecand bine dupa fiecare adaugare.

Crema ganache:
Frisca se incalzeste pe foc sau la microunde pana la punctual de fierbere.
Ciocolata se rupe in bucati mici, (eu am tocat-o) si se adauga in frisca fierbinte impreuna cu esenta de rom.
Se amesteca pana la omogenizare si se raceste.

Asamblare:
Blatul racit se taie pe 3 nivele.
Pe primul nivel se pune ¾ din crema de cafea.
Pe al doilea crema ganache.
Ultimul nivel se unge cu restul de crema de cafea.

Glazura:
Se infierbanta frisca la fel ca la ganache si se adauga ciocolata.Se amesteca pana la omogenizare si se continua amestecarea pana este rece.

Se glaseaza tortul si se da la frigider.
Se poate taia de indata ce se intareste glazura.

Tip: Atentie la temperatura glazurii deoarece risca sa “fuga de pe stratul de crema”
Tortul se decoreaza cu numele lui scris cu crema de unt pe un colt.Se pot adauga la decorare note musicale, foita comestibila de aur(asta asa pentru effect deosebit).



Un tort minunat ,foarte elegant potrivit pentru sarbatori, asta ca se apopie cu pasi repezi Pastele.


Nu mai spun cat de potrivit este pentru cafea....

Opera cake

I read a lot on the internet and not only there, about the notorious Opera cake, the famous creation of Louis Clichy.

I was impressed of it’s fantastic and bright history,the story of the recipe born from the dream of a maestro baker who lived with the passion for the savant combination of almonds, chocolate and coffee.

This elegant cake surpassed everything I was expecting from it. I was on guard for a complicated recipe, elaborated, and after the ingredients list extremely sweet and typically French.
Surprise!!!
It went quickly, very easy to make, no special problems, and was speedily finished in culinary ovations.

Joconde(almond sponge cake):

7 large eggs
7 spoon of white sugar
6 spoons of flour
1 unit baking powder (2 tsp)
200 gr gounded almonds (other kind nuts can be used)
25 gr melted an cooled butter

Coffee buttecream:

1 egg
200 gr sugar
300 gr butter soften
2 tsp instant coffee
1 tsp water

Ganache:
200 gr bittersweet chocolate
150 ml cream (I used vegetal –Maestro)
1 vile rum essence -1 tsp (Dr. Oetker or Ruff)

Glaze:
100 gr chocolate
80 ml cream

Method:

Joconde:
Beat the egg whites with the electric mixer until stiff, add the sugar and keep beating until very stiff. Fold in, gently; the egg yolks (do not beat).
Mix flour, almonds and baking powder and add spoon by spoon at the egg mixture. Add the melted butter and mix very gently.
Grease the tray or cake pan (the classical shape is rectangular so I used the tray)
Preheat the oven on the middle temperature. Pour the batter in the tray (I used baking paper and I strongly recommend it). Bake 20 – 25 minutes or until that toothpick tests ok. (See the previous posts)

Coffee butter cream:
Mix the egg and sugar in bain-marie for 10-15 min. The mixture will become thick with the tendency to become dry on the edges.
Mix the coffee with water until dissolved. Add it to the egg mixture and mix for another 5 min.
Let it cool completely.
Cream the butter and add the egg cream by teaspoon mixing well after each addition.

Ganache:
Heat the cream close to boiling point (you can use the microwave).
Break the chocolate into small pieces (I grounded it) and add it to the hot cream. Mix very well until it resembles a chocolate sauce. Cool at room temperature.

Assembly:
Cut the sponge cake on 3 layers.
Put ¾ of the coffee butter cream on the bottom layer.
Put the ganache on the middle layer.
Spread the left butter cream on the top layer.

Glaze:
Heat the cream like you did at ganache and add the chocolate. Mix well until smooth and continue mixing until cool.
Glaze the cake and refrigerate.
The glaze hardens very quickly and you can cut the cake after the glaze is dry.

Tip: Be careful at the glaze temperature .There is a risk it will “run “.
Decorate the cake with its name written with butter cream on a corner. You can draw musical notes, and put eatable gold (this for a special effect)

A wonderful cake, perfect for Holydays,since Easter is so close.

I won't say how well does it go with coffee...