Chocolate cake with cream puffs

How was your Christmas? I hope it was filled with good food and spent with people you love the most. This year I was the dessert maker for Christmas dinner and lunch. I took the job very seriously and here I am showing you one of the two cakes. I know I am a bit late for posting Christmas desserts, but since this cake can be made for other occasions as well, the delay is not a big deal. If you are still looking for a nice dessert for New Year’s Eve for example, this would work great. 

Chocolate cake with cream puffs-6
Kako ste se imeli za Božič? Upam, da ste bili v krogu najdražjih in uživali v dobri hrani. Letos sem bila jaz odgovorna za pripavo sladice, tako za božično večerjo, kot za božično kosilo. Nalogo sem vzela zelo resno in tukaj lahko vidite eno izmed pripravljenih (in precej hitro pojedenih) tort. Vem, da je malce pozno za objavo recepta za božično sladico, a nič zato. To torto lahko pripravite tudi za kakšno drugo priložnost in, če še vedno iščete ideje za silvestrsko sladico, bo ta kot nalašč za vas.

Chocolate cake with cream puffs-7
The idea to put cream puffs on the cake is not my own, I don’t know where I saw it for the first time, but it’s been years ago when I was scrolling through Pinterest. This cake looks elaborate, but it is quite simple to make. I prepared the cream puffs the day before and the next day just baked the cake and made the filling which does not take much time. To save more time you can use instant pudding mix instead of making pastry cream from scratch to fill up the puffs. 

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Ideja, da na torto naložim profiterole, ni moja. Ne spomnim se več, kje sem jo prvič videla, je pa bilo pred leti na Pinterestu. Ta torta izgleda dodelano ampak je v resnici priprava precej enostavna. Profiterole lahko pripravimo dan vnaprej in naslednji dan spečemo biskvit in naredimo kremo. Če želimo prihraniti na času, lahko namesto slaščičarske kreme, za profiterole uporabimo vanilijev puding.

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This cake is delicious, the base is made from chocolate sponge cake covered with chocolate cream and on top we have creamy cream puffs covered in more chocolate. If you plan to make it, be ready to put your guilt aside and indulge in this chocolate heaven.

Enjoy the goodies!

Chocolate cake with cream puffs
Serves 10
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Prep Time
1 hr 20 min
Cook Time
40 min
Total Time
2 hr
Prep Time
1 hr 20 min
Cook Time
40 min
Total Time
2 hr
For the chocolate sponge cake
  1. 4 eggs
  2. 150 g (2/3 cup) sugar
  3. 1 packet (1 tbsp) vanilla sugar
  4. 150 g (1 1/4 cup loosely packed) all purpose flour
  5. 1/2 tsp baking powder
  6. 2 tbsp cocoa powder
For the chocolate cream
  1. 250 ml (1 cup) whole cream
  2. 150 g (5,3 ounces) white chocolate
  3. 1 tbsp cocoa powder
For the pastry cream
  1. 3,3 dl (1 1/3 cup) whole milk
  2. 1 vanilla pod (cut lengthwise)
  3. 4 egg yolks
  4. 80 g (1/3 cup) caster sugar
  5. 30 g (1/4 cup) corn starch
  6. 30 g (1/3 stick) of butter
For the puffs
  1. 80ml (1/3 cup) water
  2. 40g butter, at room temperature, cubed
  3. 50g (1/3 cup) plain flour, sifted
  4. 2 eggs, at room temperature
  5. 200 g (7 ounces) dark chocolate
  6. 2 tbsp sunflower oil
Sponge
  1. Preheat the oven to 180°C (360°F) and butter a 27 cm (10 inch) springform pan.
  2. Separate the eggs.
  3. Beat the egg whites until firm peaks form.
  4. Continue beating and slowly add the sugar (spoon by spoon).
  5. Add the egg yolks one by one.
  6. Add the flour, baking powder and cocoa powder and mix until just combined. Don't overmix otherwise the sponge wil colapse.
  7. Bake for 20 min until firm. To test for doneness insert a wooden toothpick in the middle and it should come out clean.
Chocolate cream
  1. Beat the cream until firm.
  2. Melt the chocolate in a double boiler.
  3. Pour the chocolate in the cream and mix until just combined.
  4. Add the cocoa powder and mix until combined.
Pastry cream
  1. Pour the milk in a deep skillet, add the vanilla pod and bring to boil.
  2. In a bowl beat the egg yolks with sugar and corn starch to get a smooth cream.
  3. Remove the vanilla pod and add 1/3 of warm milk spoon per spoon in the egg yolk mixture while mixing to prevent curdling the eggs.
  4. Pour the egg mixture through a strainer to the rest of the milk.
  5. Cook the cream while mixing until it begins to thicken, the cream is done when it's pudding-like consistency.
  6. Add the butter and mix until incorporated.
  7. Pour the cream in a shallow pan and cover with plastic foil (to prevent a crust from forming).
  8. Chill the cream in the refrigerator until it's completely cool.
Puffs (profiteroles)
  1. Make the choux pastry. Place water and butter and cook until butter melts and mixture just comes to the boil.
  2. Add the flour to the liquid and mix with a wooden spoon until well combined. Cook over low heat until the mixture forms a ball and does not stick to the side of the skillet.
  3. Set aside to cool slightly. Whisk in one egg at a time and beat with a wooden spoon until the mixture just falls from the spoon but still holds its shape.
  4. Preheat oven to 200°C.Line a baking sheet with baking paper.
  5. Spoon big teaspoonsful of the mixture onto baking sheet, about 3 cm (1,5 inch) apart. Use a wet finger to smooth out the surface of the dough.
  6. Bake in preheated oven for 25 minutes, until the profiteroles are puffed and golden.
  7. Remove from oven and cool the profiteroles on a wire rack.
  8. Using a small knife, pierce the base of each profiterole.
  9. Using a piping bag fill each profiterole with the pastry cream.
  10. Melt the dark chocolate in double boiler and mix in the oil.
  11. Pour the chocolate over the profiteroles.
Assembly
  1. Cut the sponge cake in half.
  2. Spread half of the chocolate cream over one half and cover with the other.
  3. Spread remaining chocolate cream on top of the layered cake.
  4. Place the cream puffs on top of the cake.
Oh the Goodies http://ohthegoodies.com/
Chocolate cake with cream puffs-2
Ta torta je slastna, podlaga je narejena iz čokoladnega biskvita premazanega s čokoladno kremo, na vrhu pa imamo kremaste profiterole prelite s čokolado. Če načrtujete pripravo te torte, postavite krivdo nekam daleč stran in brez sramu uživajte v tem čokoladnem grehu.

Uživajte v dobrotah!

Čokoladna torta s profiteroli
Serves 10
Write a review
Print
Prep Time
1 hr 20 min
Cook Time
40 min
Total Time
2 hr
Prep Time
1 hr 20 min
Cook Time
40 min
Total Time
2 hr
Ingredients
  1. Biskvit
  2. 4 jajci
  3. 150 g sladkorja
  4. Zavojček vanilijevega sladkorja.
  5. 150 g bele moke
  6. 1/2 čajne žličke pecilnega praška.
  7. 2 žlici kakava v prahu
Čokoladna krema
  1. 250 ml smetane za stepanje
  2. 150 g bele čokolade
  3. 1 žlica kakava v prahu
Slaščičarska krema
  1. 3,3 dl polnomastnega mleka
  2. Strok vanilije (prerezan vzdolž)
  3. 4 rumenjaki
  4. 80 g sladkorja
  5. 30 g koruznega škroba
  6. 30 g masla
Profiteroli
  1. 80 ml vode
  2. 40 g masla
  3. 50 g bele moke
  4. 2 jajci
  5. 200 g črne čokolade
  6. 2 žlici sončničnega olja
Instructions
  1. Biskvit
  2. Pečico segrejemo na 180°C, namastimo okrogel model za torte premera 20 cm.
  3. Ločimo beljake od rumenjakov.
  4. Beljake stepemo v čvrst sneg.
  5. Po žlicah dodajamo sladkor.
  6. Vmešamo rumenjake enega po enega.
  7. Dodamo moko, pecilni prašek in kakav prahu ter nežno vmešamo. Pazimo, da ne mešamo preveč, saj bo sicer biskvit zbit.
  8. Pečemo 20 min, da se zlato rjavo obarva. Biskvit je pečen, ko zobotrebec vstavljen v sredino pride ven čist.
Čokoladna krema
  1. Smetano stepemo.
  2. Čokolado stopimo nad vodno kopeljo.
  3. Čokolado počasi vmešamo v smetano.
  4. Vmešamo kakav v prahu.
Slaščičarska krema
  1. Mleko s strokom vanilije v globoki kozici zavremo.
  2. V skledi zmešamo rumenjake s sladkorjem in koruznim škrobom, da dobimo gladko kremo.
  3. Odstranimo strok vanilije in tretjino mleka po žlicah med mešanjem dodamo jajčni zmesi (počasi, da rumenjaki ne zakrknejo).
  4. Jajčno zmes skozi cedilo vlijemo v preostalo mleko.
  5. Kremo kuhamo, dokler se ta ne zgosti (pripravljena je, ko je podobna pudingu).
  6. Vmešamo maslo.
  7. Kremo prelijemo v plitvo posodo in jo prekrijemo s prozorno folijo (da se ne naredi skorjica).
  8. Kremo postavimo v hladilnik dokler se ta ne ohladi.
Profiteroli
  1. Naredimo paljeno testo. Na kuhalnik pristavimo kozico, v katero damo vodo in maslo ter počakamo, da zavre.
  2. V krop stresemo presejano moko in s kuhalnico močno mešamo tako dolgo, da se testo loči od kuhalnice in posode.
  3. Kozico odstavimo in počakamo, da se testo nekoliko ohladi.
  4. Pečico segrejemo na 200°C.
  5. Jajca drugo za drugim vmešamo v ohlajeno testo. Testo z leseno kuhalnico dobro zmešamo, da postane gladko.
  6. Pekač obložimo s papirjem za peko. Z žlico na pekač naredimo približno 15 profiterolov. Z mokrim prstom zgladimo površino profiterolov.
  7. Profiterole pečemo 20 min oziroma toliko časa, da se zlato rjavo obarvajo.
  8. Pečene profiterole vzamemo iz pečice in jih na rešetki ohladimo.
  9. Z nožem naredimo luknjo v dno profiterola.
  10. Z brizgalno vrečko profiterole napolnimo s slaščičarsko kremo.
  11. Nad vodno kopeljo stopimo čokolado in vmešamo olje.
  12. Profiterole oblijemo s čokoladnim prelivom.
Sestava
  1. Biskvit prerežemo na pol.
  2. Polovico čokoladne kreme namažemo na eno polovico in prekrijemo z drugo polovico biskvita.
  3. Preostalo kremo premažemo po vrhu torte.
  4. Na torto postavimo profiterole.
Oh the Goodies http://ohthegoodies.com/

 

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