Rosa Cooking

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Chocolate ring with Canache cream

An interesting and delicate cake. The guests get a WOW effect.

Preparation steps

  • ONE DAY BEFORE
  • For white canache:
  • Chop the chocolate, boil the whipped cream, remove from the heat and put the chopped chocolate and mix everything until it is combined. Finally add the soft butter and stir. Cover with foil and refrigerate overnight.
  • Make dark canache with the same procedure as white canache.
  • FOR DOUGH
  • Whisk eggs with sugar and vanilla. Add flour, baking powder and cocoa and mix lightly. Place in a greased pan and bake for about 30 minutes at 180 ° C. Cool the dough.
  • Take the cooled biscuit out of the mold and carefully cut off the top (because the cake is soft and not thick). The lower part of the biscuit with a small spoon, the dough hollow out the picture and make as one channel to make everything even. Put back in the mold 1 2. Set the crumbled biscuit aside.
  • Remove both chocolate masses from the fridge 1 hour before filling. First whisk the white mass, then the dark mass as if you were whipping whipped cream. Stop stirring when you notice that the mass is firm enough because otherwise the mass will expand.
  • Put one part of the whipped white chocolate mass in the hollowed out biscuit and divide it evenly. Place the dark chocolate mass in one syringe and divide evenly over the middle Figure1, Figure2. Leave the cake in the freezer for a few minutes to compress the mass (not freeze) and finally cover it with a rest of the white chocolate pictures.
  • Sprinkle the top with a little rum, cover over the cake and leave in the fridge for a couple of hours. Turn the cake out of the mold and decorate with white and dark chocolate
  • done
  • piece1
  • piece2
  • recipe for the rest of the biscuit

Tags

cake chocolate choxa especially sunday sweets

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