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

 

Print

Author: Olguta - Pastry Workshop

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.

Wordpress Recipe Plugin by EasyRecipe

3.5.3208

ROMANIAN

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

 

Print

Author: Olguta - Pastry Workshop

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.

Wordpress Recipe Plugin by EasyRecipe

3.5.3208