Frozen Chocolate Cake

TÜRKÇE İÇİN TIKLAYIN
PER ITALIANO

And here is the first recipe of 2012! Let's make a sweet start to the New Year! :)

As you can understand from the photo I prepared this cake for our New Year's Eve party. It was so delicious. Frankly I'd be delicious too if I was added so much chocolate! ;)

This cake can be kept in the freezer for 1 month.


Ingredients:
Cake:
100g blanched almonds
500g bitter chocolate, broken into pieces
150g butter, in pieces
5 eggs
40g sugar
40g flour

Chocolate Cream:
150g milk chocolate, broken into pieces
250g sour cream

Additionaly - optionally;
50-100g white chocolate
50-100g bitter chocolate

Preparation:



DAY 1:

• Grease a 22cm cake tin and cover with baking paper.
• Place almonds in TM Bowl. Toast for 4 minutes at 100ºC on Soft Speed.
• Grind for 10 seconds on Speed 7. Continue for another 5 seconds if needed. Set aside.

• Chop chocolate and butter for 7 seconds on Speed 7 by speeding up gradually. Scrape down the sides of TM Bowl.
• Melt for 3 minutes at 50ºC on Speed 2-3.
• Scrape down the sides of TM Bowl and continue for another 3 minutes at 50ºC on Speed 2-3.
• Add grinded almonds and mix for 10 seconds on Speed 3-4. Transfer into a deep bowl.

• Wash and wipe TM Bowl without losing time.
• Place eggs and sugar, mix for 2 minutes at 37ºC on Speed 4.
• Sift in flour. Mix first for 10 seconds on Speed 3 and then for another 10 seconds on Speed 4.
• Add egg mixture into chocolate mixture. Mix them well with a spatula.

• Transfer into cake tin. Bake for 25-30 minutes in preheated oven at 180ºC.

• Remove it from oven, let it cool.

• Cover with plastic film and put into freezer overnight.

DAY 2:

• Chop milk chocolate for 7 seconds on Speed 7, scrape down the sides of TM Bowl.
• Melt for 3 minutes at 50ºC on Speed 2-3.
• Add sour cream. Mix for 30 seconds on Speed 3-4.
• Transfer it into another bowl, let the mixture cool and thicken a bit.
• Spread chocolate cream over the frozen cake. Put it back into freezer.

To decorate;

• Chop bitter chocolate for 7 seconds on Speed 7. Scrape down the sides of TM Bowl. Melt for 3-4 minutes at 50ºC on Speed 2-3. Transfer into a paper cone and decorate the cake as you wish.
• For the figures, pipe melted chocolate onto baking paper according to desired shape and let cool. When firmed, remove gently from the baking paper. You need to be very careful, they get broken very easily.
• The same way chop white chocolate for 7 seconds on Speed 7. Scrape down the sides of TM Bowl. Melt for 3-4 minutes at 50ºC on Speed 2-3. Transfer into a paper cone and decorate the cake as you wish.
• Keep the cake in the freezer.
• Remove it from the freezer and let it wait for a while at room temperature before you serve so that you could slice easily.

Afiyet olsun...
Enjoy...

Adapted with a few modifications from the recipe titled as "Torta Gelata" in the book called "Pazzi per il Cioccolato".