I don't call this confectionery "Negro Head" because it offends me, but I'm using it just once so you can understand which chocolate I'm talking about!
For this cake, you'll need a brownie, crumble topping, a batter, whipped cream, and mascarpone. I made one large cake and two small ones for my dad who is in lockdown due to the virus.
For the Brownie:
Ingredients
200 grams of dark chocolate
3/4 cup of oil
4 large eggs
A cup of sugar
200 grams of flour
Instructions
Preheat the oven to 180 degrees.
Grease a 23x23cm square dish.
In a large microwave-safe bowl, break the chocolate into pieces and melt it.
Microwave for one minute, mix until smooth, if lumps remain, microwave for another 30 seconds.
Now add the oil to the bowl of melted chocolate and mix well and quickly with an electric whisk.
Now add the eggs – one egg at a time, whisking the batter very quickly (it is important to whisk quickly so that the eggs do not harden).
Add the sugar and continue whisking vigorously until everything is well mixed.
Add the flour separately by hand and mix gently. .
Pour the brownie batter into a lightly greased pan that will serve as the base for the cake. .
Bake the cake in a hot oven for 25 to 35 minutes.
The brownies are ready when a toothpick inserted into the center of the cake comes out clean.
Remove from the oven and let cool for 5 minutes.
Chantilly and mascarpone mixture:
Ingredients :
500g of mascarpone
500g of fresh cream 38 %
2 tablespoons of icing sugar
4 tablespoons of vanilla pudding
Mix everything together in a mixer and place in a piping bag to cool.
Assembling the cake:
Place in a mold of your choice, your brownie cut according to the shape of the mold.
Place a 1/2 cm layer of cream, then place the Crumbo on the cake.
Cover with cream, flatten, and freeze.
Meanwhile, prepare the chocolate coating with 200g of chocolate and 250g of liquid whipping cream which you will have heated, then add the chocolate squares and mix off the heat and your ganache will be ready.
Once the ganache has cooled, you can coat the frozen cake and put it back in the freezer.
Defrost your cake 5 hours before eating. .
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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