"Belgian Chocolate" - cake for gourmets and sweet tooth

Who has not heard of Belgian chocolate? This name evokes the most positive associations among all who have ever tried it. The chocolate produced in Belgium is distinguished by the highest quality, stunning aroma, saturated with a bitter taste.

Real gourmets can go even further - try the cake with your favorite chocolate taste! This dessert is very popular. And not for nothing, because he will not leave indifferent those who love sweet. "Belgian Chocolate" - a cake, named after the eponymous favorite beloved. With its preparation you have to tinker, you can not call this recipe super-simple ... But believe me, the result deserves it. Try to make a cake "Belgian Chocolate" and it will forever take its rightful place in your culinary treasury.

Features of the dish

Perhaps, the main feature of this dessert is its chocolate taste and smell. In comparison with other desserts, there is actually a lot of this ingredient here. Therefore, the color, and the smell, and stunning taste have a very pronounced chocolate mood. This is the cake "Belgian Chocolate". The recipe for it really contains a considerable amount of chocolate.

Perhaps this recipe can help those who want to get an excellent result, but it does not differ outstanding artistry. Do not shine with the ability to make cakes? Hence, "Belgian Chocolate" - a cake for you. Just take the chocolate cakes and spread them with chocolate cream. What could be more beautiful than this amazing combination? And if you want to go even further, sprinkle the cream with chocolate chips too - your dessert will turn into a real masterpiece.

Seriously, this cake is actually very suitable even for the most solemn holiday.

Belgian and not very

A lot of chocolate bars are produced in Belgium. The difference in price compared to the local - in 3-3.5 times. And if you carefully read the composition, you can be sure that it contains such ingredients:

• cocoa butter;
• Cocoa beans;
• Emulsifier (lecithin);
• sugar.

In milk there is also milk. Some varieties contain vanilla sugar and all kinds of additives. But what certainly is not present in Belgian chocolate is synthetic flavors, dyes, preservatives.

And if you take from the shelf a good chocolate bar from a local manufacturer, you can read the same composition on it. So think what to buy for the cake? Can you afford the original from Belgium? Great, take it. Do you want to save money? Choose a local chocolate with a good composition. Cake "Belgian cake", the recipe of which involves the use of sweets produced in Europe, you can bake with domestic ones. If the chocolates differ to taste, a real gourmet can determine it. But baking and any heat treatment minimizes the difference.

Required Products

"Belgian Chocolate" - a cake that consists of impregnated biscuit cakes, glaze and ganache. If desired, it can be decorated with small sweets, grated crumbs, blots of white or milk chocolate.

To make a cake, we need these ingredients.

Biscuit cakes :

• Flour - 178 g;
• Sugar 167 g;
• Cocoa - 52 g;
• Baking powder - 2 tsp;
• Fatty cream - 408 ml;
• Half a peel of orange;
• Eggs - 4 pcs. (Large).

For ganache:

• Fatty cream - 610 ml;
• Chocolate - 455 g.

For glaze:

• Fatty cream - 200 ml;
• Instant coffee - 2 tbsp. Spoons with a slide;
• Powdered sugar - 2 tbsp. Spoons;
• Bitter chocolate - 305 g;
• Corn syrup - 35 ml.

For impregnation:

• Sugar syrup - 185 ml;
• Orange liqueur - 20 ml.

Of this amount will be a fairly large cake "Belgian chocolate." The recipe can be recalculated depending on the need. The main thing is to keep the proportions.

Preparation

Cakes should be prepared in advance, so that they have time to cool and soak. For the preparation, whip the cream until firm peaks. Separately, whisk the proteins, adding sugar to them. We connect both parts, add the zest. Gently, so as not to opal, add a mixture of loose ingredients, mix, dispense into forms, send to the oven to bake.

Ganache is preparing so. Broken pieces of tiles filled with hot cream, kneaded to complete homogeneity. Cake "Belgian chocolate" promazyvaem ganash, between the cakes and from above. We leave for impregnation for one more night.

Similarly, the glaze is prepared. In hot cream is added broken chocolate and other products. The cake smeared with icing is left in the refrigerator for at least an hour. "Belgian Chocolate" - a cake that must soak up and steep.

Filing and laying

So our festive cake "Belgian Chocolate" is ready. A photo of a dessert will help to make sure how beautiful it is. And to emphasize this beauty, of course, we will choose suitable dishes. It will be advantageous to look at snow-white, cream, light-blue or tender-green saucers. You can experiment with transparent ones.

To such a cake is usually served a good varietal tea with bergamot, jasmine, flower additives, dried berries. Will fit and green.

If the format of the holiday involves the presence of alcoholic beverages, pick a good dessert wine or a fruit "Sangria".