Chocolate chocolate under chocolate
8 servings
120 minutes
Chocolate chocolate under chocolate is the true embodiment of chocolate delight. This dessert, rooted in European culinary traditions, impresses with its rich flavor and texture. The airy biscuit soaked in coffee and kefir aroma pairs perfectly with the silky chocolate ganache enhanced by cognac and citrus notes. The history of such chocolate cakes begins in France, where exquisite desserts were created for royal feasts. This cake is not just a treat but a true work of art, where each layer harmoniously reveals the taste and aroma of cocoa. It is perfect for both cozy family tea times and festive events, impressing guests with its depth and luxury. The key is to give it enough time in the fridge to become truly rich and unforgettable.
1
Preheat the oven to 180 degrees. Grease two pans with oil.
- Clarified butter (ghee): 0.5 glass
2
Mix sugar, flour, cocoa, kefir, baking soda, and salt.
- Sugar: 2 glasss
- Wheat flour: 2 glasss
- Cocoa powder: 1 glass
- Kefir: 1 glass
- Baking soda reacted with acid: 1.5 teaspoon
- Salt: pinch
3
Add eggs, softened butter, and vanillin.
- Chicken egg: 2 pieces
- Clarified butter (ghee): 0.5 glass
- Vanilla sugar: 1 tablespoon
4
Mix for a couple of minutes on low speed. Pour in hot coffee and mix again.
- Ground coffee: 200 g
5
Pour into molds and bake for 35 minutes (a toothpick inserted in the center of the pie should come out clean).
- Wheat flour: 2 glasss
6
Melt chocolate with cream, stirring constantly. Add cognac, orange zest, and juice. Cook until thickened. Pour over the cake and refrigerate for 4-5 hours.
- Dark chocolate: 100 g
- Heavy cream 35% fat: 80 ml
- Cognac (brandy): 2 g
- Orange zest: 1 tablespoon
- Orange juice: 3 tablespoons
