Carambo Cake (round mold with a diameter of 24):
For the chocolate base:
150 grams of dark chocolate
1/2 cup rapeseed oil
1/2 cup of sugar (100 grams)
3 large eggs
1/2 cup potato flour (70 grams)
1 tablespoon of cocoa
1/2 teaspoon of baking powder
For the cream:
500 ml of Shamenet 38 % cream
1/2 cup of milk (125 ml)
1 packet of instant vanilla pudding (80 grams)
4 tablespoons of sugar
For the chocolate coating:
150 grams of dark chocolate
200 ml of soft cream
Preparation:
Preheat the oven to 170 degrees.
Butter a round mold well and place it on a baking tray.
Start with the chocolate base: place the dark chocolate and oil in a bowl, melt in the microwave in 30-second bursts until completely melted.
Add the sugar and eggs to the melted chocolate, beat well.
Add the potato flour, cocoa and baking powder, beat well until everything is mixed.
Pour the batter into a well-greased pan and bake for 20 to 25 minutes or until a toothpick inserted comes out with moist crumbs.
Remove from the oven to cool completely.
Continue with the cream: place the cream, milk, vanilla pudding and sugar in the mixing bowl, whisk until you obtain a soft and unstable whipped cream (if the whipped cream is stable it will be difficult to flatten it in the mold).
Pour the whipped cream into the mold with the chocolate base and spread it with the back of a spoon.
Refrigerate the cake for two hours or freeze it.
Prepare the chocolate coating: place the dark chocolate and cream in a bowl, melt in the microwave in 30-second bursts until completely melted, whisk well.
When the cake has cooled in the refrigerator, pour the hot ganache over it and refrigerate again until it sets, at least two hours.
Remove from the mold and place on a serving plate. The cake should be stored in the refrigerator.
Note: To facilitate removal, it is recommended to freeze the cake approximately one hour in advance.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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