In partnership with the ciders of Val de Rance I offer you to celebrate Easter a nice dessert.
It is easy to make and delicious to taste accompanied by a bottle of Perle de Cidre from Val de Rance.
Here I chose a raw cider, made with a blend of apples including the famous Guillevic. It is a fine, light and refined cider ... very small light and fruity bubbles, we loved its slightly precious side and its elegance here. To accompany this chocolate dessert it was perfect but we also tried it as an aperitif and it also won all the votes!
Naked cake with 2 chocolates
For 14 people
2 20 cm diameter mussels
Preparation: 1 hour
Cooking: 30 mins
Sponge cake:
300 g sugar
6 eggs
200 g flour
80 g bitter Van Houten chocolate
1 teaspoon baking powder
20 cl of neutral oil
10 cl of fresh cream
Syrup:
130 g sugar
100 g of water
1 tablespoon Rum
White chocolate mousse :
40 cl of fresh cream 30% fat
250 g chopped white chocolate
Frosting:
10 cl fresh cream 30% fat
80 g chopped dark chocolate
Chocolate eggs
Naked cake with 2 chocolates
Prepare the syrup by heating the sugar and water in a saucepan, stop as soon as it boils, allow to cool and add the Rum, set aside.
Preheat the oven to 160 ° C.
Oil and flour 2 mussels 20 cm in diameter.
In the bowl of your food processor with the whisk, place the sugar and eggs and whisk until the mixture whitens and doubles in volume.
In another bowl mix the flour with the bitter chocolate and baking powder, sift everything.
Add the flour mixture to the 1st preparation, spoon by spoon, whisking always, alternating with the liquids.
Pour the preparation into the molds (600 g per mold) and bake for 30 minutes (depending on the power of your oven).
Check the cooking of the sponge cake by planting a knife in the center, the blade must come out dry, otherwise prolong the cooking a little.
Take out the sponge cakes, let them stand for 10 minutes then unmold them on a rack, let cool.
Prepare the white chocolate mousse by placing the chopped chocolate in a large glass bowl. Melt 2 or 3 x 1 minute in the microwave, mixing between each session.
Pour the cold cream into the bowl of the food processor and whisk until it becomes frothy, then add the melted and warm white chocolate while continuing to whisk. When the consistency is frothy, stop the robot, set aside.
With a large serrated knife (a bread knife) remove the curved side of the sponge cake then cut them in 2 to obtain 4 flat discs of the same thickness.
Place the first disc on the serving dish, soak the syrup then spread 1 cm of white chocolate mousse over it, cover with a second disc, the syrup and 1 cm of white chocolate… and so on.
Mask the cake with foam, smooth it well and place it in the fridge for 1 hour.
Place the rest of the foam in a pastry bag fitted with a fluted socket.
Put the crème fraîche in a saucepan and the dark chocolate in a large bowl. When the crème fraîche is boiling, pour it over the chocolate and mix until the ganache becomes homogeneous (mayonnaise style).
Pour the ganache in a freezer bag, cut a small corner, place it around the top of the naked cake to form the drips. Place the rest at the top and spread with a spatula.
Form 6 rosettes with the remaining white chocolate mousse and plant a chocolate egg in it.
Keep cool, you can give free rein to your imagination for decoration ...
This dessert can be prepared the day before, it will only get better!
It is easy to make and delicious to taste accompanied by a bottle of Perle de Cidre from Val de Rance.
Here I chose a raw cider, made with a blend of apples including the famous Guillevic. It is a fine, light and refined cider ... very small light and fruity bubbles, we loved its slightly precious side and its elegance here. To accompany this chocolate dessert it was perfect but we also tried it as an aperitif and it also won all the votes!
Naked cake with 2 chocolates
For 14 people
2 20 cm diameter mussels
Preparation: 1 hour
Cooking: 30 mins
Sponge cake:
300 g sugar
6 eggs
200 g flour
80 g bitter Van Houten chocolate
1 teaspoon baking powder
20 cl of neutral oil
10 cl of fresh cream
Syrup:
130 g sugar
100 g of water
1 tablespoon Rum
White chocolate mousse :
40 cl of fresh cream 30% fat
250 g chopped white chocolate
Frosting:
10 cl fresh cream 30% fat
80 g chopped dark chocolate
Chocolate eggs
Naked cake with 2 chocolates
Prepare the syrup by heating the sugar and water in a saucepan, stop as soon as it boils, allow to cool and add the Rum, set aside.
Preheat the oven to 160 ° C.
Oil and flour 2 mussels 20 cm in diameter.
In the bowl of your food processor with the whisk, place the sugar and eggs and whisk until the mixture whitens and doubles in volume.
In another bowl mix the flour with the bitter chocolate and baking powder, sift everything.
Add the flour mixture to the 1st preparation, spoon by spoon, whisking always, alternating with the liquids.
Pour the preparation into the molds (600 g per mold) and bake for 30 minutes (depending on the power of your oven).
Check the cooking of the sponge cake by planting a knife in the center, the blade must come out dry, otherwise prolong the cooking a little.
Take out the sponge cakes, let them stand for 10 minutes then unmold them on a rack, let cool.
Prepare the white chocolate mousse by placing the chopped chocolate in a large glass bowl. Melt 2 or 3 x 1 minute in the microwave, mixing between each session.
Pour the cold cream into the bowl of the food processor and whisk until it becomes frothy, then add the melted and warm white chocolate while continuing to whisk. When the consistency is frothy, stop the robot, set aside.
With a large serrated knife (a bread knife) remove the curved side of the sponge cake then cut them in 2 to obtain 4 flat discs of the same thickness.
Place the first disc on the serving dish, soak the syrup then spread 1 cm of white chocolate mousse over it, cover with a second disc, the syrup and 1 cm of white chocolate… and so on.
Mask the cake with foam, smooth it well and place it in the fridge for 1 hour.
Place the rest of the foam in a pastry bag fitted with a fluted socket.
Put the crème fraîche in a saucepan and the dark chocolate in a large bowl. When the crème fraîche is boiling, pour it over the chocolate and mix until the ganache becomes homogeneous (mayonnaise style).
Pour the ganache in a freezer bag, cut a small corner, place it around the top of the naked cake to form the drips. Place the rest at the top and spread with a spatula.
Form 6 rosettes with the remaining white chocolate mousse and plant a chocolate egg in it.
Keep cool, you can give free rein to your imagination for decoration ...
This dessert can be prepared the day before, it will only get better!