{Momofuku Chocolate Chip Cake} – Tort Momofuku cu picaturi de ciocolata

Momofuku Chocolate Chip Cake

Once Momofuku, always Momofuku! This seems to be the case with my love for Christina Tosi’s recipes. Every single of her cakes are tantalizing in every possible way. All those gorgeous layers, those luscious sponge cakes and icings, all the different textures and colors are inspiring. Oh did I mention the great, addictive taste?!

Momofuku Chocolate Chip Cake

I’ve pretty much started a journey of trying out all of Christina’s cakes and even expanded my view to cookies or pies as well. You can check out some of the recipes I tried in the past here: Momofuku Apple Pie Cake, Raspberry Lemonade Cake or Momofuku Cornflake Cookies. They’ve all been a proper culinary experience and the recipe themsevles have been a challenge as well. Although once you get used with the workload and organize your time efficiently, these recipes tend to get easier and easier!

I chose this Momofuku Chocolate Chip Cake this time for many reasons, one of the most important ones being the flavor combination. Christina Tosi doesn’t shy away from trying mixes of flavors that at first sound a bit opposites. And she surely caught my attention by mixing passion fruit with chocolate and coffee. It’s a combo that I would have never thought of and yet one that I enjoyed quite a lot!

Momofuku Chocolate Chip Cake

Momofuku Chocolate Chip Cake
 
This Momofuku Chocolate Cip Cake is a delight to bake and even more to eat!
Author:
Serves:: 1 16cm round cake
Ingredients:
Chocolate chip sponge cake:
  • 115 butter, softened
  • 250g white sugar
  • 60g brown sugar
  • 3 eggs
  • 110ml buttermilk, room temperature
  • 75ml vegetable oil
  • 10ml vanilla extract
  • 185g all-purpose flour
  • 4g baking powder
  • 4g salt
  • 150g mini chocolate chips
Passion fruit curd:
  • 100ml passion fruit juice
  • 65g white sugar
  • 2 eggs
  • 2g salt
  • 2g gelatin + 10ml water
  • 170g butter, softened
Dark chocolate crumbs:
  • 105g all-purpose flour
  • 5g cornstarch
  • 2g salt
  • 100g white sugar
  • 65g cocoa powder
  • 85g butter, melted
Coffee buttercream:
  • 115g butter, softened
  • 40g powdered sugar
  • 2g instant coffee
  • 1g salt
  • 40ml milk, room temperature
You will also need:
  • 60ml passion fruit juice
Directions:
Chocolate chip sponge cake:
  1. Sift the flour, baking powder and salt.
  2. Mix the butter and sugars in a bowl for 5 minutes until fluffy and light.
  3. Stir in the eggs, one by one, mixing well after each addition.
  4. Pour the buttermilk in a steady stream - you are trying to force this liquid into a stable fat mixture so it's crucial to add it gradually.
  5. Stream in the oil and vanilla as well and mix for 3-4 minutes until light and double in volume.
  6. Add the dry ingredients and mix briefly just until incorporated.
  7. Pour the batter in a 25x35cm cake pan lined with baking paper. Top with mini chocolate chips.
  8. Bake in the preheated oven at 350F for 30-35 minutes or until golden brown.
  9. Allow to cool in the pan then cut two equal 16cm round discs, reserving the leftovers to build up the third disc.
Passion fruit curd:
  1. Bloom the gelatin in cold water.
  2. Combine the passion fruit juice and sugar in a bowl and mix well until the sugar is melted.
  3. Stir in the eggs and mix well then pour the mixture into a saucepan.
  4. Place over low heat and cook until it reaches 82C.
  5. Remove from heat and stir in the gelatin.Allow to cool to 40C and add the butter, all at once.
  6. Mix with a hand blender until smooth and creamy.
  7. Refrigerate until needed.
Dark chocolate crumbs:
  1. Sift the flour, cornstarch, salt and cocoa powder in a bowl.
  2. Add the sugar and mix well then pour in the butter.
  3. Mix well until grainy.
  4. Spread the crumbs in a baking tray lined with parchment paper.
  5. Bake in the preheated oven at 350F for 20-25 minutes or until fragrant.
Coffee buttercream:
  1. Mix the butter with powdered sugar in a bowl for 5 minutes until fluffy and creamy.
  2. Combine the coffee, salt and milk in a bowl.
  3. Stream the coffee mixture into the buttercream and mix well.
To assemble the cake:
  1. Line a 16cm cake ring with acetate sheets.
  2. Build the first layer of sponge cake using the cake leftovers.
  3. Brush the cake with passion fruit juice then spread ½ of the passion fruit curd over the cake.
  4. Top with ⅓ of the chocolate crumbs, followed by ⅓ of the coffee buttercream.
  5. Place a disc of cake on top then continue with passion fruit juice, curd, crumbs and buttercream.
  6. Finish with a layer of sponge cake, syrup and coffee buttercream.
  7. Top with a few crumbs as decor and refrigerate.

Tort Momofuku cu picaturi de ciocolataROMANIAN

Am adunat o intreaga colectie de torturi Momofuku pe acest blog – sigur, nu la fel de mare pe cat sper eu – insa voi continua sa adaug retete de acest gen nu doar pentru ca am observat ca si voua va plac, ci si pentru ca torturile pe care le obtineti sunt iesite din comun. Ori unul din scopurile declarate ale acestui blog este exact asta – sa va faca pe voi, si pe mine chiar, sa iesiti din zona de comfort si sa intelegeti ca un tort poate fi si simplu, dar si complex, insa intotdeauna are gust si ingrediente de calitate.

Christina Tosi este in opinia mea o deschizatoare de drumuri pe partea de torturi naked de acest gen. Ea e cea care a venit cu ideea, cea care a pus in aplicare aceste retete pentru prima oara, cea care le promoveaza. Nu pot zice ca o admir in mod special pentru tehnica (ii am pe Herme si Antonio Bachour pentru asta), ci mai degraba pentru ideile ei traznite, combinatiile de arome inedite, contrastele de texturi si culori. Torturile Momofuku sunt usor de recunoscut si nu, nu sunt torturi nefinisate, ci torturi atent lucrate in care accentul cade mai mult pe gust si experienta papilelor gustative si mai putin pe aspect. Desi recunosc ca si aspectul imi place – au acel ceva care te intriga si inevitabil ajungi sa si gusti!

Tort Momofuku cu picaturi de ciocolata

Retetele Momofuku sunt recunoscute pentru complexitatea lor, dar va spun un secret – cu cat fac mai des, cu atat mi se pare din ce in ce mai usor. Cu putina organizare, o astfel de reteta poate fi facuta in cateva ore, incluzand, desigur, si timpii de asteptare de racire a blatului su inchegare a cremei.

Tort Momofuku cu picaturi de ciocolata
 
Author:
Serves:: 1 tort de 16cm diametru
Ingredients:
Blat cu picaturi de ciocolata:
  • 115g unt, temperatura camerei
  • 250g zahar alb
  • 60g zahar brun
  • 3 oua
  • 110ml lapte batut, temperatura camerei
  • 75ml ulei vegetal
  • 10ml extract vanilie
  • 185g faina alba
  • 4g praf de copt
  • 4g sare
  • 150g mini picaturi de ciocolata neagra
Curd de fructul pasiunii:
  • 100ml suc de fructul pasiunii
  • 65g zahar alb
  • 2 oua
  • 2g sare
  • 2g gelatina + 10ml apa rece
  • 170g unt, temperature camerei
Firimituri de ciocolata:
  • 105g faina alba
  • 5g amidon
  • 2g sare
  • 100g zahar alb
  • 65g cacao neagra
  • 85g unt, topit
Crema de unt cu cafea:
  • 115g unt, temperature camerei
  • 40g zahar pudra
  • 2g cafea instant
  • 1g sare
  • 40ml lapte, temperature camerei
Veti mai avea nevoie si de 60ml suc de fructul pasiunii pentru insiropat
Directions:
Blat cu picaturi de ciocolata:
  1. Cerneti faina, praful de copt sis area.
  2. Mixati untul cu cele doua tipuri de zahar intr-un bol pentru 5 minute pana devine cremos si deschis la culoare.
  3. Adaugati ouale, unul cate unul, mixand bine dupa fiecare.
  4. Turnati laptele batut in fir subtire, cu grija, pentru a nu taia compozitia.
  5. Adaugati si uleiul si vanilia in fir la fel de subtire, mixand cateva minute pana obtineti un amestec deschis la culoare.
  6. Adaugati ingredientele uscate si mixati scurt doar pana la incorporare.
  7. Turnati aluatul intr-o tava de 35x25cm si presarati deasupra picaturile de ciocolata.
  8. Coaceti in cuptorul preincalzit la 180C pentru 30-35 minute sau pana blatul devine auriu.
  9. Lasati sa se raceasca in tava apoi decupati doua discuri de 16 cm.
  10. Pastrati resturile de blat pentru a forma al treilea disc de blat.
Curd de fructul pasiunii:
  1. Hidratati gelatina in apa rece.
  2. Combinati sucul de fructul pasiunii cu zaharul intr-un bol si amestecati cu un tel pana zaharul se topeste complet.
  3. Adaugati ouale si amestecati pana la omogenizare.
  4. Turnati amestecul intr-un vas si puneti pe foc mic.
  5. Gatiti pana atinge 82C si devine gros.
  6. Luati de pe foc si adaugati gelatina apoi lasati sa se raceasca la 40C.
  7. Adaugati untul, tot o data, si omogenizati cu un blender de mana pana obtineti un curd cremos, fin.
  8. Dati la rece pana aveti nevoie de el.
Firimituri de ciocolata:
  1. Cerneti faina, amidonul, sarea si cacaoa intr-un bol. Adaugati zaharul si amestecati bine, apoi incorporati untul topit.
  2. Amestecati pana se formeaza firimituri mai mici si mai mari.
  3. Intindeti amestecul intr-o tava tapetata cu hartie de copt si coaceti pentru 20-25 minute pana devin usor crocante si aromate.
  4. Lasati sa se raceasca in tava, apoi alegeti deoparte cele mai mari firimituri pentru décor. Impartiti restul de firimituri in doua parti egale.
Crema de unt cu cafea:
  1. Mixati untul cu zaharul pudra intr-un bol pentru 5 minute sau pana devine cremos si fin.
  2. Intr-un bol micut, combinati laptele, sarea si cafeaua.
  3. Turnati amestecul de cafea peste crema de unt, in fir subtire, putin cate putin, mixand pana la omogenizarea completa.
  4. Impartiti crema de unt in 3 parti egale.
Pentru a asambla tortul:
  1. Tapetati un inel de 16cm cu folie de acetat.
  2. Formati un disc de blat din resturile ramase mai sus.
  3. Folosind o pensula, insiropati usor blatul cu suc de fructul pasiunii.
  4. Puneti deasupra ½ din curdul de fructul pasiunii, urmat de ½ din firimituri si ⅓ din crema de unt.
  5. Continuati cu alt disc de blat – apasati-l usor pentru a-l forta sa adere la straturile precedente, apoi continuati cu suc de fructul pasiunii, curd, firimituri si crema de unt din nou.
  6. Stratul final este compus din blat, suc de fructul pasiunii si crema de unt.
  7. Decorati cu firimiturile date deoparte si dati tortul la rece cateva ore.
  8. Sa aveti pofta!

Tort Momofuku

{Matcha Fraisier} – Fraisier cu ceai verde

matcha fraisier

Fraisier is a cake that needs no introduction! It’s delicate look, its amazing and fresh taste, it’s gorgeous colors – everything recommends it for a summer dessert! Especially since in the summer we find all these gorgeous berries easier than any other season!

I’ve avoided this cake for far too long and when I finally made it, I realized how easy and how versatile it can be. Add vanilla, add kirsch, add rhum or matcha, add citrus zest or star anise and end up with a whole different dessert. You can even play around with the fruits, using raspberries instead. Or even better, add chocolate to the sponge cake and cream and transform its final taste completely!

But I just had some matcha powder and wanted to use it in a cake where it won’t lose itself. After giving it a thought, I ended up choosing Fraisier just because its flavors are so delicate that they allow the addition of another one. This matcha Fraisier has an intense matcha sponge cake, a refreshing lime and mandarin mousseline cream and a vanilla flavored toasted meringue on top.

It really is a simple, yet delicious dessert, one that screams summer with all its elements, one that tastes divine and it is inspiring!

matcha fraisier

5.0 from 1 reviews
Matcha Fraisier
 
Author:
Ingredients:
Matcha sponge cake:
  • 4 eggs
  • 40ml vegetable oil
  • 1 teaspoon vanilla extract
  • 100g white sugar
  • 80g all-purpose flour, sifted
  • 20g cornstarch
  • 1 tablespoon matcha powder
  • 1 pinch salt
  • 1 drop green food coloring (optional)
Citrus Mousseline cream:
  • 300ml whole milk
  • 2 lime rinds
  • 2 mandarin rinds
  • 3 egg yolks
  • 100g white sugar
  • 30g cornstarch
  • 1 pinch salt
  • 20g butter
  • 4g gelatin + 20ml cold water
  • 200ml heavy cream, whipped
  • 1 teaspoon vanilla extract
Citrus syrup:
  • 80g white sugar
  • 120ml water
  • 1 lime rind
  • 1 mandarin rind
Swiss meringue:
  • 2 egg whites
  • 100g white sugar
  • 1 pinch salt
  • 1 teaspoon vanilla extract
You will also need about 1½ pounds fresh strawberries
Directions:
Matcha sponge cake:
  1. Sift the flour with salt and matcha powder, as well as cornstarch.
  2. Separate de eggs.
  3. Mix the egg yolks with the oil in a small bowl. Ad the vanilla and mix well.
  4. In a different bowl, whip the whites until fluffy. Add the sugar, gradually, and mix until the meringue is stiff and glossy.
  5. Stir in the egg yolk mixture and mix with a spatula. If you're using food coloring, add it now.
  6. Fold in the sifted flour, in three or four addition, mixing gently with a spatula until incorporated.
  7. Spoon the batter in a 8-inch round cake pan and bake in the preheated oven at 350F for about 25 minutes or until golden brown and it passes the toothpick test.
  8. Allow the cake to cool down in the pan then cut in half to obtain two discs of sponge cake.
Cistrus Mousseline cream:
  1. Bring the milk to a boil in a saucepan and add the lime and mandarin rind. Remove off heat and infuse for 10 minutes then remove and discard the citrus rinds.
  2. Place the milk back on heat.
  3. Bloom the gelatin in cold water.
  4. Mix the egg yolks with sugar until creamy then add the cornstarch and salt and mix well.
  5. Pour the hot milk slowly over this mixture then place back on heat and cook for a few minutes until thickened.
  6. Remove from heat and stir in the butter, then add the gelatin.
  7. Cover with plastic wrap and refrigerate a few hours.
  8. When completely chilled and set, mix the cream to soften it then stir in the whipped cream and vanilla.
Citrus syrup:
  1. Combine all the ingredients in a saucepan and cook for 2-3 minutes.
  2. Strain and cool before use.
To assemble the cake:
  1. Place a disc of sponge cake in a cake ring lined with acetate sheet.
  2. Brush it with citrus syrup then cover with a layer of freshly halved strawberries - on the outter rim of the ring.
  3. Spoon a few tablespoons of mousseline cream in the center to hold the strawberries in place.
  4. Continue adding strawberries until the center is packed as well.
  5. Top with mousseline cream.
  6. Cover with the remaining disc of sponge cake and brush with syrup again.
  7. Place in the fridge for a few hours.
Swiss meringue:
  1. Combine the whites with sugar in a bowl and place over a hot water bath.
  2. Cook, stirring all the time, until the mixture reaches 65C.
  3. Remove from heat and whip for 7-10 minutes until glossy and stiff.
  4. Add the vanilla then pipe the meringue over the cake.
  5. Toast with blowtorch and decorate with strawberries and mint leaves.
  6. Serve the cake chilled!

matcha fraisierROMANIAN

Fraisier, desi e un tort cu traditie si foarte cunoscut in randurile cofetarilor francezi, la noi a devenit cunoscut abia dupa renumitul episod Bake Off. Ceea ce nu e un lucru rau, ba dimpotriva! Era cazul ca si cofetaria sa primeasca un suflu nou si sa devina trend si alte prajituri in afara de pandispan cu fructe si savarine. Nu ca ar fi ceva rau in asta, dar exista un moment in care parca ajungi la o saturatie de care vrei sa scapi cat mai repede. Mai ales prin prisma faptului ca in cofetarie posibilitatile sunt nenumarate pornind chiar de la aceleasi ingrediente. Exista o varietate atat de mare incat rutina nu isi are rostul!

Retea de astazi are la baza celebrul Fraisier, insa nu m-am putut abtine sa nu-l modific putin. Asa ca am adaugat pudra de ceai verde – matcha – in blat si coaja de citrice in crema, decorandu-l cu un nor pufos, usor vanilat, de bezea elvetiana. E un tort de sezon, racoros si racoritor in acelasi timp, asa ca profitati acum de capsunele ori chiar zmeura pe care o mai gasiti prin piete 😉

5.0 from 1 reviews
Fraisier cu ceai verde
 
Author:
Ingredients:
Blat cu pudra de ceai verde:
  • 4 oua
  • 40ml ulei vegetal
  • 1 lingurita extract de vanilie
  • 100g zahar alb
  • 80g faina alba
  • 20g amidon
  • 1 lingura pudra de ceai verde – matcha
  • 1 praf de sare
  • 1 picatura colorant verde (optional)
Crema Mousseline cu citrice:
  • 300ml lapte
  • 2 bucati coaja de lime
  • 2 bucati coaja de mandarina
  • 3 galbenusuri
  • 100g zahar alb
  • 1 praf de sare
  • 30g amidon
  • 20g unt
  • 4g gelatina + 20ml apa rece
  • 1 lingurita extract de vanilie
  • 200ml smantana pentru frisca, bine batuta
Sirop de citrice:
  • 80g zahar alb
  • 120m apa
  • 1 bucata coaja de lime
  • 1 bucata coaja de mandarina
Bezea elvetiana:
  • 2 albusuri
  • 100g zahar alb
  • 1 praf de sare
  • 1 lingurita extract de vanilie
Veti mai avea nevoie de aproximativ ½kg capsune proaspete, curatate si taiate pe jumatate
Directions:
Blat cu pudra de ceai verde:
  1. Cerneti faina cu sarea, pudra de ceai si amidonul.
  2. Separati ouale. Amestecati galbenusurile cu uleiul si vanilia.
  3. Mixati albusurile pana devin spumoase. Adaugati zaharul, treptat si mixati pana obtineti o bezea ferma si lucioasa. Daca folositi colorant, acum e momentul sa il adaugati.
  4. Incorporati galbenusurile apoi adaugati treptat faina si amestecati usor cu o spatula.
  5. Turnati aluatul intr-o tava de 18-20cm diametru si coaceti I cuptorul preincalzit la 180C pentru aproximativ 25 minute sau pana trece testul scobitorii.
  6. Lasati sa se raceasca in tava apoi taiati blatul in jumatate, obtinand doua discuri egale.
Crema Mousseline cu citrice:
  1. Incalziti laptele intr-un vas. Adaugati coaja de citrice si luati de pe foc. Lasati sa infuzeze 10 minute apoi scoateti coaja si puneti din nou pe foc.
  2. Hidratati gelatina in apa rece.
  3. Intr-un bol, mixati galbenusurile cu zaharul si sareaapoi adaugati amidonul si amestecati bine.
  4. Turnati in fir subtire laptele peste galbenusuri apoi puneti iar pe foc.
  5. Gatiti pana se ingroase bine.
  6. Luati de pe foc si adaugati untul, apoi gelatina.
  7. Acoperiti cu folie si lasati sa se raceasca complet.
  8. Mixati crema cu vanilia pana redevine cremoasa.
  9. Incorporati smantana batuta.
Sirop de citrice:
  1. Combinati ingredientele intr-un bol si gatiti 2-3 minute pe foc mic/mediu.
  2. Scoateti coaja de citrice si lasati sa se raceasca complet.
Pentru a asambla tortul:
  1. Montati un disc de blat intr-un inel de tort tapetat cu folie de acetat.
  2. Insiropati usor blatul cu o pensula inmuiata in sirop.
  3. Asezati jumatati de capsune pe margine blatului astfel incat taietura sa fie expusa spre marginea tortului.
  4. Puneti cateva linguri de crema in centru pentru a fixa capsunele la locul lor, apoi continuati sa puneti capsune pana umpleti inclusive centrul.
  5. Acoperiti cu restul de crema apoi asezati deasupra al doilea disc de blat.
  6. Insiropati usor si dati la rece cateva ore.
Bezea elvetiana:
  1. Combinati ingredientele intr-un bol si puneti pe baie de aburi.
  2. Gatiti pana atinge 65C apoi luati de pe foc si mixati cateva minute pana obtineti o bezea ferma si lucioasa.
  3. Acoperiti tortul cu bezea si caramelizati usor cu o torta.
  4. Decorati cu fructe si frunzulite de menta.

 

matcha fraisier

{Gateau au Chocolat} – Cyril Lignac

chocolate mascarpone cake

I’m not always up for exquisite, complex, layered entremets, although I do love a challenge. But my sweet tooth is restless and I’m always looking for recipes that are interesting and defy the techniques I already know. And this is exactly what happened with this cake. I knew from the very first glance on the recipe that I was going to make it. Just the fact that it used mascarpone cheese as a base instead of butter was reason enough to bake it – I love the Italian cheese and I really pictured this cake delicate and delicious due to the addition of mascarpone. And to be fair, it didn’t disappoint me!

This gateau au chocolat is made after a recipe of Cyril Lignac, who is, for those of you who may not know him, the owner and chef of the gourmet restaurant Le Quinzieme (1 Michelin star) and the pastry shop La Patisserie Cyril Lignac, amongst other locations in Paris, together with Cuisine Attitude, his own cooking and pastry school. He is also a TV presenter for culinary programs and writer for over 40 cook books. He is quite a name in the industry, isn’t he?! His desserts always look stunning and his recipes are impressive.

To make it easier for you, I’ve made a short video of this cake – check it out below and don’t forget to subscribe!


{Gateau au Chocolat} - Cyril Lignac
 
Author:
Ingredients:
Cake:
  • 200g dark chocolate, melted and chilled
  • 250g mascarpone cheese, room temperature
  • 4 eggs, room temperature
  • 75g powdered sugar
  • 40g flour
  • ½ teaspoon salt
Glaze:
  • 80g dark chocolate
  • 80ml heavy cream
Directions:
Cake:
  1. Mix the mascarpone cheese for a few minutes until creamy and smooth.
  2. Add the dark chocolate and mix well then stir in the eggs, one by one.
  3. Stir in the sugar and mix well then fold in the flour and salt.
  4. Spoon the batter into a 20x20cm square pan.
  5. Level the batter and bake in the preheated oven at 350F - 180C for about 20 minutes until well risen and set.
  6. Allow to cool completely then transfer on a platter.
Glaze:
  1. Bring the cream to a boil in a saucepan.
  2. Pour the cream over the chocolate then let it set for a few minutes.
  3. Mix well until smooth and shiny.
  4. Pour the glaze over the cake and level it well.
  5. Place the cake in the fridge for at least 1 hour before cutting into small cubes.
  6. Serve with ice cream, whipped cream or fresh fruits.

chocolate mascarpone cakeROMANIAN

Sunt in continua cautare de retete interesante, usor iesite din comun, usor de facut si cu rezultate delicioase. Nu am timp mereu pentru torturi stratificate si cateodata nici dispozitia necesara. Si atunci ma intorc spre prajituri simple, precum aceasta reteta a lui Cyril Lignac, care cu doar cateva ingrediente reuseste sa obtina o prajitura ciocolatoasa, delicioasa!

Cyril Lignac e un cunoscut chef francez, proprietar al mai multor restaurante si cofetarii frantuzesti, detinator al unei stele Michelin. E recunoscut nu doar pentru restaurantele sale, ci si pentru emisiunile TV pe care le prezinta, precum si pentru cele peste 40 de carti de bucate pe care le-a scris sau ajutat a scrie pana in prezent. Aceste informatii au fost un fel de asigurare ca reteta de mai jos va da rezultatele scontate si impulsul de care mai era nevoie pentru a o incerca.

Si pentru a va convinge si pe voi, m-am hotarat sa fac si un scurt video in care sa va arat cap-coada cum se face aceasta prajitura. Si nu uitati sa va Abonati! 🙂


Prajitura cu ciocolata - Cyril Lignac
 
Author:
Ingredients:
Prajitura:
  • 200g ciocolata, topita si racita
  • 250g mascarpone, temperatura camerei
  • 4 oua, temperatura camerei
  • 75g zahar pudra
  • 40g faina alba, cernuta
  • ½ lingurita sare
Glazura:
  • 80g ciocolata neagra
  • 80ml smantana pentru frisca
Directions:
Prajitura:
  1. Mixati mascarpone pana devine cremos, cateva minute.
  2. Adaugati ciocolata topita si mixati 1-2 minute.
  3. Incorporati ouale, unul cate unul, mixand bine dupa fiecare.
  4. Adaugati zaharul pudra si mixati bine.
  5. Incorporati faina si sarea, apoi turnati aluatul intr-o tava patrata de 20x20cm.
  6. Coaceti in cuptorul preincalzit la 180C pentru 20 minute.
  7. Lasati sa se raceasca apoi transferati pe un platou.
Glazura:
  1. Incalziti smantana intr-un vas , apoi turnati-o peste ciocolata.
  2. Lasati cateva minute deoparte apoi amestecati bine cu o lingura sau spatula pana devine cremoasa si lucioasa.
  3. Turnati glazura peste prajitura si nivelati bine.
  4. Dati la rece aproximativ o ora inainte de a taia in cuburi mici.
  5. Serviti cu inghetata, smantana bine batuta si fructe.

chocolate mascarpone cake

 

{Chocolate Kalamansi Entremet}

chocolate kalamansi entremetChocolate, kalamansi, ginger then again chocolate, textures and an elegant design is probably the best way to summerize this entremet. My love for these layered, classic cakes is no secret. There’s an entire section and category on the blog dedicated to them – they are probably the most beautiful and delicious cakes you can consider making. The beautiful layering, the interesting tastes and textures, everything is well thought and planned, sketched out and well organized. Sure, creating every layer is time consuming, not to mention the waiting time, but the final result is well worth the work. You do get this amazing satisfaction feeling at the end of it all. Although the surprise is the inside of the cake – when you cut into it, that’s when the beauty reveals and your work is showcased. Because these cakes focus first of all on taste and texture and then on design, keeping the latter to a minimum, keeping it elegant, evergreen!

chocolate kalamansi entremet

 

This cake started as a burning desire to calm myself down after a long time without actually baking something, without planning a cake, without sketching, reading, imagining, dreaming. I felt drained out so I needed something to set my world to its right pace – baking is therapeutic to me, planning and organizing my work space as well so this felt like the right thing to do.

The flavors of this chocolate kalamansi entremet were an easy pick – chocolate for its richness, kalamansi to cut right into the flavor of the chocolate and tone it down, ginger to support kalamansi and give the whole cake a kick to remember. The final cake was well balanced I’d say – my family loved it, although they seem to like fresh cakes lately rather than rich, fudgy ones.

chocolate kalamansi entremet

5.0 from 4 reviews
Chocolate Kalamansi Entremet
 
Chocolate, kalamansi and ginger are the three main flavors of this entremet.
Author:
Serves:: 1 20/22cm cake
Ingredients:
Sable Breton:
  • 40g egg yolk
  • 55g white sugar
  • ½ teaspoon vanilla extract
  • 60g butter, softened
  • 2g salt
  • 90g all-purpos flour, sifted
  • 5g baking powder
Kalamansi curd:
  • 100ml kalamansi juice
  • 100g whole egga
  • 70g white sugar
  • 2g gelatin + 10ml cold water
  • 70g butter, room temperature
Flourless chocolate sponge cake:
  • 95g egg white
  • 2g salt
  • 35g white sugar
  • 95g dark chocolate 75%
  • 20g butter
  • 20g egg yolk
Ginger ganache:
  • 70g dark chocolate 60%
  • 70ml heavy cream
  • 15g white sugar
  • ¼ teaspoon ground ginger
  • 15g butter
Chocolate croustillant:
  • 40g dark chocolate 60%, melted
  • 15ml vegetable oil
  • 50g paillete feuilletine
Chocolate mousse:
  • 170ml whole milk
  • 100g egg yolk
  • 30g white sugar
  • 2g salt
  • 3g gelatin + 15ml cold water
  • 180g dark chocolate 60%, melted
  • 250ml heavy cream, whipped
Chocolate glaze:
  • 200ml heavy cream
  • 160g dark chocolate 60%
  • 2g gelatin + 10ml cold water
Directions:
Sable Breton:
  1. Mix the egg yolk with sugar andvanilla for 4-5 minutes until pale.
  2. Stir in the butter and mix well then add the flour, salt and baking powder and mix into a paste.
  3. Place the paste between two sheets of baking paper then roll it into a 0.5cm thick sheet.
  4. Place in the freezer for 10 minutes then cut out an 18cm disc using a metal cake ring – keep the cake rind around the sable disc as it helps with the baking.
  5. Remove the excess dough and bake the sable Breton in the preheated oven at 350F for 15-17 minutes until golden brown and slightly crisp.
  6. Allow to cool in the pan then place the baked sable dough in a cake ring lined with acetate sheets.
  7. Place aside.
Kalamansi curd:
  1. Bloom the gelatin in cold water.
  2. Heat the kalamansi juice in a saucepan.
  3. In a bowl, mix the sugar and eggs until pale. Pour gradually the hot kalamansi juice and mix well then return the mixture back on heat and cook until it reaches 82C.
  4. Remove from heat and stir in the gelatin.
  5. Allow to cool to 40C then add the butter and emulsify with a hand blender. Place aside until needed.
Flourless chocolate sponge cake:
  1. Melt the chocolate with the butter in a bowl over a hot water bath. Remove off heat and allow to cool down slightly then stir in the egg yolk.
  2. Mix the egg whites with the salt until fluffy then gradually stir in the sugar and mix until glossy and firm.
  3. Incorporate the meringue into the melted chocolate mixture then pour the batter in an 18cm pan lined with baking paper.
  4. Bake in the preheated oven at 350F for 15 minutes then allow to cool completely.
Ginger ganache:
  1. Heat the cream, ginger and sugar in a saucepan until the boiling point.
  2. Pour the cream over the chocolate and mix until smooth and creamy.
  3. Pour the ganache over the sable Breton in the cake ring and place in the fridge.
Chocolate croustillant:
  1. Mix the melted chocolate with oil then stir in the paillete feuilletine.
  2. Spread the mixture in an 18cm diameter pan and place in the freezer to set.
  3. Once set, arrange the croustillant over the ganache then pour the kalamansi curd over it. Finish with the final layer – the flourless chocolate sponge cake.
  4. Place these layers in the freezer for a few hours.
Chocolate mousse:
  1. Bloom the gelatin in cold water.
  2. Heat the milk in a small pot.
  3. Mix the egg yolks with sugar and salt for 2-3 minutes. Pour in the hot milk, mixing all the time, then transfer the mixture back on low heat.
  4. Cook until it reaches 82C then remove from heat and stir in the gelatin.
  5. Pour the mixture over the chocolate and mix until smooth.
  6. Allow to come to room temperatures then fold in the whipped cream.
  7. Prepare a 20 or 22cm diameter cake ring by lining it with acetate sheets.
  8. Remove the frozen layers from the fridge and place them in the center of the 20/22cm cake ring.
  9. Pour the chocolate mousse around those layers then cover them with mousse.
  10. Be careful as the mousse might spill at the bottom of the cake ring if it’s not properly sealed.
  11. Place the cake in the freezer for a few hours.
Chocolate glaze:
  1. Bloom the gelatin in cold water.
  2. Heat the cream in a saucepan.
  3. Remove from heat and stir in gelatin. Mix well then pour over the chocolate and mix well.
  4. Allow to cool down slightly.
  5. Remove the cake from the freezer and place it on a cooling rack.
  6. Evenly pour the glaze over the cake and allow to set.
  7. Decorate with chocolate or fresh fruits.

chocolate kalamansi entremet

{Entremet cu ciocolata si kalamansi}

entremet green sugar

Cei mai bine de doi ani (doi ani deja?!) de blogging m-au pus fata in fata cu multe provocari in ceea ce priveste bucataria ori cofetaria. A inceput cu Adi si al lui internship (apropo, s-a deschis un post de intern asa ca eu zic sa va inscrieti!) si a continuat cu o multime de concursuri si campanii, fie pentru prajituri sanatoase, fie pentru deserturi fara gluten ori fara zahar. Putin neasteptat pentru un blogger la inceput de drum, fiecare dintre aceste experiente m-a ajutat sa cresc enorm, sa invat mai multe despre limitele blogging-ului, despre limitele oamenilor cu care lucrez ori interactionez, despre preferintele lor si ale mele, despre ingrediente si inlocuitori, despre tehnici de gatit/prajiturit si despre fotografie. Fiecare astfel de provocare a fost un castig enorm din toate punctele de vedere!

entremet green sugar

Cu Green Sugar am mai lucrat si in trecut la retete precum poate cel mai bun tort vegan facut vreodata. De aceasta data insa tema a fost mult mai permisiva, astfel incat mi-am permis sa merg spre un desert mult mai complex, un entremet adica unul dintre torturile acelea stratificate, elegante pe care le visez zi si noapte si a caror realizare reprezinta o lectie de cofetarie in sine. Acest entremet cu ciocolata si kalamansi a pornit de la ideea folosirii pudrei Green Sugar intr-un mod cat mai eficient si delicios. M-am orientat spre o ciocolata de foarte buna calitate, neagra, intre 60 si 75% cacao si am plusat cu arome intense de kalamansi si note subtile de ghimbir.

entremet green sugar

Kalamansi, despre care v-am mai povestit aici, e un fruct foarte interesant pe care il iubesc tot mai mult. Aroma lui e inconfundabila si foarte usor de pus in valoare in orice desert. De fapt, e atat de gustos incat nu e nevoie sa construiesti o intreaga poveste in jurul lui, vorbeste de la sine. Din pacate la noi nu se gaseste sau se gaseste foarte rar, insa surse sigure (multumesc Anda Calinici) spun ca poate fi inlocuit cu o parte suc de mandarina, 2 parti suc de lime, plus coaja de la cele doua fructe.

entremet green sugar

Indulcit cu Green Sugar, e greu sa-ti dai seama ca zaharul lipseste cu desavarsire din aceasta reteta. Acest inlocuitor de zahar s-a comportat excelent in toate situatiile la care l-am supus: blat usor crocant, ganache, curd si mousse, gelatina ori smantana pentru frisca. Singura nemultumire e faptul ca nu a iesit glazura oglinda. Planificasem pentru acest tort o glazura lucioasa a carei reteta contine o cantitate generoasa de zahar (cu un scop de altfel.. zaharul formeaza cu apa un sirop gros, lucru pe care Green Sugar nu il face si probabil niciun alt indulcitor oricum) – instinctul imi spunea ca nu va merge, dar pasiunea pentru astfel de experimente imi zicea sa merg mai departe. Asa ca am facut glazura folosind Green Sugar, insa rezultatul a fost mai mult un jeleu decat o glazura fina, lucioasa, cremoasa. Asa ca am schimbat planul in ultimul moment, alegand un ganache din ciocolata 60%, convinsa fiind ca acesta nu da gres niciodata. Ramane sa mai experimentez cu glazurile lucioase folosind GS.

5.0 from 3 reviews
Entremet cu ciocolata si kalamansi
 
Desi primeaza gustul de ciocolata, nici kalamansi si nici ghimbirul nu sunt arome de neglijat in acest tort elegant si cu mult mai putine calorii decat te-ai fi asteptat, dat fiind faptul ca fiecare strat este indulcit cu Green Sugar - singurul indulcitor de pe piata care nu altereaza gustul prajiturilor!
Author:
Ingredients:
Sable Breton:
  • 40g galbenus
  • 55g Green Sugar
  • ½ lingurita extract de vanilie
  • 60g unt, temperatura camerei
  • 2g sare
  • 90g faina alba, cernuta
  • 5g praf de copt
Curd de kalamansi:
  • 100ml suc de kalamansi
  • 100g oua intregi
  • 70g Green Sugar
  • 2g gelatina + 10ml apa rece
  • 70g unt, temperatura camerei
Blat cu ciocolata fara faina:
  • 95g albus
  • 2g sare
  • 35g Green Sugar
  • 95g ciocolata neagra 75%
  • 20g unt
  • 20g galbenus
Ganache cu ghimbir:
  • 70g ciocolata neagra 60%
  • 70g smantana pentru frisca
  • 15g Green Sugar
  • ¼ lingurita ghimbir
  • 15g unt
Crocant cu ciocolata:
  • 40g ciocolata neagra 60%, topita
  • 15ml ulei vegetal neutru
  • 50g paillete feuilletine
Mousse de ciocolata:
  • 170ml lapte integral
  • 100g galbenus
  • 30g Green Sugar
  • 2g sare
  • 3g gelatina + 15ml apa rece
  • 180g ciocolata 60%, topita
  • 250g smantana pentru frisca, batuta
Ganache pentru glazura:
  • 200ml smantana pentru frisca
  • 160g ciocolata neagra 60%
  • 2g gelatina + 10ml apa rece
Directions:
Sable Breton:
  1. Mixati galbenusul cu Green Sugar si vanilie 4-5 minute pana devin albicioase.
  2. Adaugati untul si mixati bine apoi incorporati faina cernuta cu sarea si praful de copt.
  3. Puneti aluatul obtinut intre doua hartii de copt si intindeti o foaie de 0.5cm grosime.
  4. Congelati 10 minute apoi decupati un cerc de 18cm, pastrand forma cu care ati decupat in jurul blatului.
  5. Inlaturati excesul de aluat si coaceti blatul in cuptorul preincalzit la 180C pentru 15-17 minute pana devine auriu.
  6. Lasati sa se raceasca in tava, apoi montati-l intr-o forma de 18cm tapetata cu folie de acetat. Dati deoparte.
Curd de kalamansi:
  1. Hidratati gelatina in apa rece.
  2. Incalziti sucul de kalamansi intr-un vas.
  3. Intr-un bol, amestecati zaharul cu ouale pana devin albicioase. Turnati usor sucul fierbinte apoi puneti iar pe foc si gatiti pe foc mic pana atinge 82C.
  4. Luati de pe foc, adaugati gelatina si lasati sa se raceasca pana la 40C.
  5. In acest moment, transferati amestecul intr-un vas inalt si adaugati untul. Amestecati cu un blender de mana pana la omogenizarea completa.
Blat cu ciocolata fara faina:
  1. Topiti ciocolata cu untul intr-un bol. Luati de pe baie de aburi si lasati sa se racoreasca apoi incorporati galbenusul.
  2. Mixati albusurile cu sarea pana devin spumoase. Adaugati treptat Green Sugar si continuati sa mixati 2-3 minute pana obtineti o spuma ferma.
  3. Incorporati bezeaua obtinuta in ciocolata topita.
  4. Turnati amestecul intr-o forma de 18cm si coaceti in cuptorul preincalzit la 180C pentru 15-20 minute sau pana se coace uniform.
Ganache cu ghimbir:
  1. Incalziti smantana, Green Sugar si ghimbirul intr-un vas.
  2. Luati de pe foc si adaugati ciocolata.
  3. Amestecati usor pana la omogenizare apoi incoporati untul.
  4. Turnati ganache-ul peste salbe Breton deja montat in forma de tort si dati la rece.
Crocant de ciocolata:
  1. Amestecati ciocolata topita cu uleiul, apoi incorporati paillete feuilletine.
  2. Puneti amestecul peste ganache-ul cu ghimbir in strat uniform si dati la congelator 10 minute.
  3. Turnati peste crocant curdul de kalamansi facut mai devreme, apoi puneti deasupra blatul cu ciocolata fara faina si dati totul la congelator cateva ore bune.
Mousse de ciocolata:
  1. Hidratati gelatina in apa rece.
  2. Incalziti laptele intr-un vas.
  3. Mixati galbenusurile cu Green Sugar si sare pentru 2-3 minute. Turnati laptele fierbinte apoi intoarceti iar pe foc si gatiti la foc domol pana atinge 82C sau se ingroase usor.
  4. Luati de pe foc si adaugati gelatina apoi turnati peste ciocolata.
  5. Amestecati pana la omogenizare. Lasati amestecul sa vina la temperature camerei apoi adaugati smantana batuta.
  6. Pragatiti un inel de tort de 20 sau 22 cm, tapetandu-l cu folie de acetat.
  7. Scoateti componentele deja congelate si asezati-le in centrul inelului de tort, pe un support/platou.
  8. Turnati de jur imprejur mousse de ciocolata, apoi nivelati bine si deasupra.
  9. Aveti grija la acest pas – sigilati bine marginile inelului de tort cu folie daca e nevoie astfel riscati sa vi se scurga mousse-ul pe sub inel unde nu face contact perfect cu suportul de tort.
  10. Dati la congelator cateva ore bune.
Ganache pentru glazura:
  1. Hidratati gelatina in apa rece.
  2. Incalziti smantana intr-un vas.
  3. Luati de pe foc si turnati peste ciocolata.
  4. Amestecati pana la omogenizare apoi adaugati gelatina topita.
  5. Lasati sa ajunga la 35-37C inainte de a o folosi.
Pentru a finisa tortul:
  1. Scoateti tortul din congelator si inlaturati inelul de tort plus folia.
  2. Asezati tortul pe un gratar si turnati deasupra glazura, acoperindu-l cat mai uniform.
  3. Decorate dupa dorinta cu ciocolata sau fructe ori felii de citrice confiate.
  4. Sa aveti pofta!

iced tea

Si pentru ca provocarea includea si o bautura, m-am orientat spre ceea ce vara nu-mi lipseste din casa: iced tea. Ceai verde, fructe, Green Sugar si cuburi de gheata, de altceva nu ai nevoie!

5.0 from 3 reviews
Iced Tea - Bautura de vara
 
Author:
Ingredients:
  • 1 cana cu apa fierbinte
  • 1 plic ceai verde
  • cateva capsune, feliate
  • 2-3 frunze de menta
  • 1 felie de lamaie/lime
  • Green Sugar dupa gust
Directions:
  1. Infuzati ceaiul in apa fierbinte 5 minute apoi lasati sa se raceasca.
  2. Indulciti dupa gust apoi adaugati restul ingredientelor.
  3. Serviti rece!

Gasiti in aceasta postare si alte variante ale acestei bauturi extrem de usor de facut. E chiar pacat sa o cumparati cand facuta in casa e mult mai gustoasa si sanatoasa!

entremet green sugar-1-11b_opt