Hello foodies! It's Sunday so it's time to sweeten up the end of the weekend! I hope you already had a snack because this recipe is going to be a really tasty one! 😋
This is actually the richest cake in ingredients I ever made because I usually prefer to follow recipes that don't involve a lot of ingredients, but the first time when I cooked this one was on a New Year's Eve and then on a friend's birthday. It's been 2 years since I last prepared it, but while on Friday it was my boyfriend's birthday, I thought it was a pretty good excuse to surprise him with this cake. Fair enough, right? 😀
- 250g biscuits
- 40g butter OR 2Tbs of cocoa
- 400ml whipped cream (35% fat)
- 200g dark chocolate (45% cocoa)
- 200g milk chocolate
- 25g vanilla sugar OR powdered sugar
- 50ml cognac OR rum
- 50ml milk
- 500g profiterole
- coconut powder or any other decorations
The first thing first, was to create the base of the cake which you can keep simple by using a wafer sheet and skip to the next section of the article.
But since I like to feel a different taste on each level of the cake, I decided to create this one by crumbling 250g of biscuits and then add two Tbs of cocoa in a bowl of water until we have a cream rather than a very liquid composition. If you are not a fan of cocoa, then you can consider melting 40g of butter, but in any of the two cases, you will need to add these to the crumbled biscuits and mix until you get some sort of dough that can be more or less crunchy depending on your preferences.
 |  |
|---|
Click on the images to see them in full resolution
As soon as you obtain the dough, you can start adding it to the cake pan where it would be better to attach first a baking sheet to avoid the basis becoming too sticky. On top of the dough I added another layer of biscuits just to make everything richer in taste, but this step is optional.
Now the most important step is creating the cream which is also the phase you can begin with if you prefer having the base of the cake composed of a wafer sheet.
The first thing you have to take care of is to create the whipped cream which should be taken out of the fridge (the colder the better) and not used at the room's temperature.
As soon as you add it to the bowl, mix it on high speed for one minute, then add the 25g vanilla sugar OR powdered sugar in its composition and mix until you obtain a foamy cream. When it's done, leave it in the fridge until you make the 2nd part of the cream.
 |  |
|---|
Click on the images to see them in full resolution
The next step is melting down the 200g of dark chocolate with 45% cocoa and 200g of milk chocolate using the bain-marie method. Be careful to use the exact amount of chocolate I used and a bar of chocolate with no less than 45% of cocoa because if you don't respect these, the cream won't solidify and may also separate from the whipped cream.
As soon as you melt down the chocolate, add the rum essence or alcohol to it, then mix until you obtain a cheesy composition. When this happens, add 50ml of liquid which can be either milk, water, coffee, whipped cream, or even more alcohol. Personally, I used milk.
 |  |
|---|
Click on the images to see them in full resolution
As soon as you add the liquid, you will observe that a creamy chocolate will be formed to which you can add more crumbled biscuits or even whole walnuts, but this is an optional step. After this, you can mix the chocolate with the whipped cream but do it slowly with a spatula and not with a mixing machine as I did because the whipped cream will cut and remain just a creamy composition, not also foamy as it should. 😞
 |  |
|---|
Click on the images to see them in full resolution
Then all that it's left is to assemble the cake which is always the most fun step for me because I can set free my creativity! 😀
Anyway, the profiteroles I got were 2 packs each of 250g so I added half of the cream on the basis of the cake, then a pack of profiteroles, then half of the composition left, the other pack of profiteroles and then the final remains of the cream. If the whipped cream wouldn't cut then all the profiteroles would be hidden by this one, but since this happened to me, they remained on the surface. It's funny that I cooked this two times before and never happened to me to get the cream cut, but hey, at least I got a tasty cake! Oh, and don't forget to leave the cake in the fridge for at least 4 hours before serving it to have a well-composed structure. I usually leave it over the night to make sure everything is ok.
For the decoration part, I am usually adding flakes of white chocolate but since I thought this is already sweet enough, I used some coconut powder this time which made the small balls of profiterole be more hidden and well arranged.
Again another thing that I usually do when I bake this cake is to add cognac instead of rum essence which gives a really interesting taste to the whole recipe, but since it was a birthday cake for my boyfriend and he will have guests coming with the car, it would be sad not to eat a slice of cake because of the alcohol from its composition.
Anyway, I'm happy that after so many ingredients used and time spent in the kitchen I managed to save the recipe and obtain a really tasty and nice-looking cake that was eaten in no time because it's so different from any other cakes you will eat.
What is your favourite dessert that has alcohol in its composition?
Preparing + cooking time: 60 mins
Don't forget to check out the rest of my posts too, from travelling to gaming, from photography to film reviews and more! ❤️
FIND ME ON:
↪ Blog: http://gabrielastravels.wordpress.com/
↪ Fiverr: https://www.fiverr.com/gabrielatv/
↪ Discord: GabrielaTravels#0104
↪ Facebook: https://www.facebook.com/gabrielaistraveling/
↪ YouTube: https://www.youtube.com/gabiivdesign
↪ Instagram: https://www.instagram.com/GabrielaTravels/
↪ Twitter: https://twitter.com/GabrielaTravels
↪ Patreon: https://www.patreon.com/GabrielaTravels