Chocolate

This recipe comes from Ettore Cioccia, who I call "my master" because I've followed several recipes from his blog Bavette and they all turn out amazing. On top of that, I had the luck of attending a pastry course he gave in Madrid and I couldn't have enjoyed it more. So if you feel like making a delicious dessert and spending a good while in the kitchen putting together different components, you can pick any of Ettore's recipes and you'll be guaranteed success. Today I'm sharing my version of his chocolate and mango-passion fruit roll cakes. The only thing I did differently from his recipe was the pionono sponge, since I used the one from another pastry great: Osvaldo Gross.

Ingredients

For the dark chocolate ganache

• 100 g (3.5 oz) heavy cream (30-35% fat)
• 100 g (3.5 oz) chocolate (66% cocoa)
• 210 g (7.4 oz / about 1 cup) cold heavy cream

For the pionono-style sponge

• 5 eggs
• 50 g (1.75 oz / about 1/4 cup) sugar
• 50 g (1.75 oz / about 1/3 cup) flour
• A pinch of salt
• One tablespoon of honey (about 25 g / 0.9 oz)

For the exotic jam

• 265 g (9.3 oz) mango purée
• 85 g (3 oz) passion fruit purée
• 70 g (2.5 oz / about 1/3 cup) granulated sugar
• 13 g (0.5 oz) pectin

For the Ferrero Rocher glaze

• 250 g (8.8 oz) chocolate (60% cocoa)
• 50 g (1.75 oz / about 1/4 cup) sunflower oil
• 70 g (2.5 oz / about 1/2 cup) granulated almonds

Method

Dark chocolate ganache

1. In a small saucepan, bring 100 g (3.5 oz) of cream to a boil. Pour the boiling cream over the chocolate (which we've previously melted in the microwave) in two or three additions, mixing well after each one.
2. Then add the cold cream and mix until everything is well combined. Cover with cling film pressed against the surface and chill in the fridge for at least 4 hours.

For the pionono-style sponge

1. Preheat the oven to 190ºC – 200ºC (375ºF – 390ºF).
2. Put the eggs into the bowl of your stand mixer along with the sugar, salt, and honey, and whisk until you reach what's called "ribbon stage" (this is when you can lift a spoonful of batter and drizzle it over the rest, drawing lines on the surface that don't disappear right away). Since it takes a good while, it's best to use a stand mixer.
3. Sift the flour and fold it in with the mixer at minimum speed. Bump the speed up to maximum for a few seconds.
4. Using a spatula, fold everything together with gentle, sweeping motions.
5. Prepare the oven tray with parchment paper greased with butter or margarine.
6. Pour the batter onto the prepared tray and spread it out so the surface is level (we want a thin sponge, about 4-5 mm / 1/6 inch thick).
7. Bake for 8 to 10 minutes until the surface is golden and the bottom is too — you can check by lifting it with the help of the paper (carefully, so you don't burn yourself).

For the exotic jam

1. Mix the sugar with the pectin.
2. Gently heat both fruit purées together to about 40ºC (105ºF) and add the sugar-pectin mixture. Bring to a boil for a few seconds.
3. Remove from the heat and transfer the purée to a clean bowl.
4. Let it cool to 36ºC (97ºF), stirring frequently.
5. Finally, spread a thin, even layer of the jam over the sponge sheet. Chill in the fridge until the jam firms up a little.

For the Ferrero Rocher glaze

1. Melt the chocolate to about 50ºC (120ºF) in the microwave.
2. Stir in the sunflower oil and mix well.
3. Add the granulated almonds and mix again so they're evenly distributed.
4. Let the coating cool down to 35ºC (95ºF).

Assembling the dessert

1. With electric beaters, whip a little more than half of the chocolate ganache and keep the rest in the fridge. At medium speed, whip just until you get a creamy texture.
2. Spread a thin, even layer of ganache over the jam we placed on the sponge. Let it firm up in the fridge.
3. Cut the sponge — with its layers of jam and ganache — into strips. I made mine 5 cm (2 inches) wide.
4. Roll up each strip with the filling on the inside, being careful not to tear the sponge.
5. Freeze the rolls for about 10-15 minutes (or you can leave them in the freezer until you need them if you've prepared the recipe ahead).
6. Take the rolls out of the freezer and dip each one into the chocolate coating we prepared, going about halfway up.
7. Whip the rest of the ganache with electric beaters at medium speed until you get a medium-firm consistency.
8. Using a piping bag fitted with a star tip, pipe little chocolate roses on top of each roll. You can decorate with cocoa nibs.
9. Let them temper a bit and enjoy.

PiC tips

• Even though I followed the exact proportions, my jam didn't set as much as I'd have liked (no idea why), so if you see it's too runny, you can add a bit more pectin (that's the ingredient that gels it). I'd also suggest not using all of the jam you make — pay attention to the thickness and aim for a thin layer over the sponge base.
• In his recipe, Ettore Cioccia makes 4 large roll cakes; I preferred bite-sized portions — or rather, two- or three-bite ones ;-). You can adjust this however you like when you cut the sponge.

Esta receta es de Ettore Cioccia al que yo llamo «mi maestro» porque he seguido varias recetas de su blog Bavette y todas salen genial. Además tuve la suerte de asistir a un curso de pastelería que impartió en Madrid y no pude disfrutarlo más. Así que si tienes ganas de crear un postre delicioso y de pasarte un buen rato en la cocina preparando distintas elaboraciones, puedes elegir cualquiera de las recetas de Ettore y tendrás éxito aseguro. Hoy yo os muestro mi versión de sus rollitos de chocolate y mango-pasión. En este caso lo único que hice diferente de su receta fue la masa de piononos ya que utilicé la de otro grande de la pastelería: Osvaldo Gross.

Ingredientes

Para la ganache de chocolate negro

• 100 g nata para montar (con 30-35% de materia grasa)
• 100 g chocolate (66% de cacao)
• 210 g nata para montar fría

Para el bizcocho tipo pionono

• 5 huevos
• 50 g de azúcar
• 50 g de harina
• Una pizca de sal
• Una cucharada de miel (aprox. 25 g)

Para la mermelada exótica

• 265 g puré de mango
• 85 g puré de fruta de la pasión (maracuyá)
• 70 g azúcar granulado
• 13 g pectina

Para el glaseado Ferrero Rocher

• 250 g chocolate (60% de cacao)
• 50 g aceite de girasol
• 70 g almendra granulada

Elaboración

Ganache de chocolate negro

1. En un pequeño cazo, llevamos a ebullición 100 g de nata. Vertemos la nata hirviendo, sobre el chocolate derretido previamente en el microondas, en dos o tres veces, mezclando bien en cada adición.
2. Después, añadimos la nata fría y mezclamos también hasta que esté bien homogéneo. Cubrimos con papel film en contacto y reservamos en la nevera, mínimo 4 horas.

Para el bizcocho tipo pionono

1. Precalentamos el horno a 190 ºC – 200 ºC.
2. Ponemos los huevos junto con el azúcar, la sal y la miel en el vaso de nuestro robot de cocina y batimos con las varillas hasta obtener el llamado punto letra (esto es cuando al coger una cucharada de masa y verterla sobre el resto podemos dibujar unas líneas en la superficie sin que desaparezcan enseguida). Como es bastante tiempo, es preferible utilizar un robot de cocina.
3. Tamizamos la harina y con el robot de cocina a velocidad mínima la incorporamos. Subimos unos segundos la velocidad al máximo.
4. Con ayuda de una lengua integramos todo con movimientos envolventes.
5. Preparamos la bandeja del horno con un papel que engrasamos con mantequilla o margarina.
6. Volcamos la preparación sobre la bandeja preparada y extendemos para que quede nivelada la superficie (el bizcocho que queremos es delgado de unos 4-5 mm de grosor).
7. Horneamos entre 8 y 10 minutos hasta que esté dorada la superficie y también la base que podemos comprobar levantando con ayuda del papel (con cuidado de no quemarnos).

Para la mermelada exótica

1. Mezclamos el azúcar con la pectina.
2. Calentamos ligeramente los dos purés de fruta juntos a 40ºC aproximadamente y les añadimos la mezcla de azúcar y pectina. Llevamos a ebullición durante unos segundos.
3. Retiramos del fuego y pasamos el puré a un bol limpio.
4. Dejamos enfriar hasta los 36ºC removiendo frecuentemente.
5. Por último, extendemos una fina capa de la mermelada encima de la plancha de bizcocho de manera uniforme. Reservamos en la nevera hasta que la mermelada solidifique un poco.

Para el glaseado Ferrero Rocher

1. Derretimos el chocolate a unos 50º C en el microondas.
2. Incorporamos el aceite de girasol y mezclamos muy bien.
3. Añadimos la almendra granulada y mezclamos de nuevo para que se repartan bien las almendras.
4. Dejamos enfriar la cobertura hasta los 35ºC.

Montaje del postre

1. Batimos con varillas eléctricas un poco más de la mitad de la ganache de chocolate y reservamos el resto en la nevera. A velocidad media, batimos un poco hasta obtener una textura cremosa.
2. Extendemos una capa fina y uniforme de ganache encima de la mermelada que habíamos puesto en el bizcocho. Dejamos que endurezca en la nevera.
3. Cortamos en tiras el bizcocho con las capas de mermelada y ganache. Yo las hice en 5 cm de ancho.
4. Enrollamos cada tira con el relleno hacia dentro y con cuidado de que no se nos rompa el bizcocho.
5. Congelamos los rollitos unos 10-15 minutos (o podemos dejarlos en el congelador hasta que los vayamos a necesitar si hemos preparado la receta con antelación).
6. Sacamos los rollitos del congelador y los vamos sumergiendo en la cobertura de chocolate que habíamos preparado hasta más o menos la mitad de su altura.
7. Batimos el resto de ganache con varillas eléctricas a velocidad media hasta obtener una consistencia media.
8. Con una manga pastelera y una boquilla de estrella hacemos unas rosas de chocolate sobre cada rollito. Podemos decorar con grué de cacao.
9. Dejamos que se atempere un poco y a disfrutar.

Consejos PiC

• A pesar de seguir las proporciones exactas, la mermelada no me solidificó demasiado (desconozco el motivo) así que si ves que está muy líquida puedes añadir un poco más de pectina (es el elemento que hace que gelifique) y es recomendable que no utilices toda la cantidad que te sale. Fíjate en el grosor y que quede una capa fina sobre la base de bizcocho.
• Ettore Cioccia en su receta hace 4 roll cakes grandes, yo preferí hacer unidades más pequeñas de tipo bocado; o mejor dicho, de dos o tres bocados ;-). Tú puedes ajustarlo a lo que prefieras cuando hagas el corte del bizcocho.

Para empezar bien el fin de semana, las vacaciones, celebrar las fiestas madrileñas de la Paloma… cualquier excusa es buena para hacer este maravilloso y esponjoso bizcocho de cacao. Esta receta la saqué del blog de Alma Obregón y solo hice unas ligeras variaciones (Cesmm siempre me dice que soy incapaz de seguir una receta al pie de la letra… ¿Será verdad?). Al hacerse con cacao puro en vez de con chocolate me parece menos pesado y el sirope de encima resulta perfecto para los amantes del chocolate amargo y no empalagoso. Bundt cake son los bizcochos en forma de anillo con un agujero en medio. Aunque técnicamente solo son los de la marca Nordic Ware® se suelen llamar así a todos los que tienen esta forma. Si queréis conocer más sobre su historia e incluso cuándo se celebra su día internacional, podéis leerlo aquí.

¿Qué necesitamos?

• 125 g de mantequilla
• 2 huevos
• 250 ml de leche
• 360 g de azúcar blanco
• 60 g de cacao puro sin azúcar (yo uso de la marca Valor)
• 260 g de harina
• 1/2 cucharadita de bicarbonato sódico
• 1/2 cucharadita de levadura química (tipo Royal)
• 1 pizca de sal

Para el sirope:

• 40 g de cacao puro sin azúcar
• 3 cucharadas de azúcar blanco
• 1 cucharada de maicena
• 3 cucharadas de sirope de maíz
• 120 ml de leche

 ¿Cómo lo hacemos?

1. Precalentamos el horno a 180ºC.
2. Derretimos la mantequilla en el microondas y una vez derretida completamente, añadimos los huevos y la leche y mezclamos bien. Es preferible que la leche esté a temperatura ambiente para que la mantequilla no se solidifique formando grumitos (si sucede, tampoco es grave, seguirá estando igual de delicioso).
3. En otro bol mezclamos bien todos los ingredientes secos (harina tamizada, azúcar, bicarbonato, levadura y sal).
4. A continuación añadimos la mezcla líquida a la seca y removemos bien con unas varillas hasta que tengamos una mezcla homogénea y sin grumos. No es necesario utilizar una batidora, con las varillas de mano queda perfecto.
5. Vertemos la mezcla en el molde previamente engrasado (con un spray desmoldante o con mantequilla/margarina/aceite de girasol) y horneamos a 180ºC durante 45-50 minutos. Sabremos que está cocinado cuando al pinchar con una aguja de cocina, esta salga limpia.
6. Lo dejamos reposar durante 20 minutos mínimo dentro del molde mientras preparamos el sirope.
7. Para el sirope, mezclamos todos los ingredientes secos en un cazo pequeño y después añadimos el resto.
8. Lo calentamos a fuego bajo y removemos constantemente hasta que vaya espesando y adquiera la consistencia deseada.
9. Pasado el tiempo de reposo, desmoldamos el bizcocho y vertemos el sirope por encima. ¡A disfrutar!

Consejos:

– El sirope de maíz lo podéis encontrar fácilmente en las tiendas de repostería creativa que hay cada vez por más sitios. Uno de los más típicos es el de la marca Karo y es el que yo usé para esta receta.

– Por tentador que sea hincarle el diente nada más sacarlo del horno, es muy importante dejarlo reposar. De lo contrario, se os romperá el bizcocho. Así que, paciencia…

– El sirope que hemos hecho es mejor verterlo caliente para que escurra bien por las paredes del bizcocho ya que solidifica muy rápido (nunca se quedará duro del todo pero sí como una especie de crema gomosa).

To kick off the weekend, the holidays, celebrate Madrid's La Paloma festivities… any excuse is a good one to bake this wonderful, fluffy cocoa cake. I got this recipe from Alma Obregón's blog and only made a few small tweaks (Cesmm always tells me I'm incapable of following a recipe to the letter… could it be true?). Made with pure cocoa instead of chocolate, it feels lighter, and the syrup on top is perfect for those who love bitter, not-too-sweet chocolate. Bundt cakes are those ring-shaped cakes with a hole in the middle. Technically, only Nordic Ware® brand cakes are bundt cakes, but the name is generally used for any cake of this shape. If you want to learn more about its history and even when its international day is celebrated, you can read about it here.

What do we need?

• 125 g (4.4 oz / 1 stick + 1 tbsp) butter
• 2 eggs
• 250 ml (1 cup) milk
• 360 g (1¾ cups) white sugar
• 60 g (⅔ cup) unsweetened pure cocoa powder (I use the Valor brand)
• 260 g (2 cups) all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• 1 pinch of salt

For the syrup:

• 40 g (scant ½ cup) unsweetened pure cocoa powder
• 3 tablespoons white sugar
• 1 tablespoon cornstarch
• 3 tablespoons corn syrup
• 120 ml (½ cup) milk

How do we make it?

1. Preheat the oven to 180°C (350°F).
2. Melt the butter in the microwave and once fully melted, add the eggs and the milk and mix well. It's best if the milk is at room temperature so the butter doesn't solidify into little lumps (if it does, it's not a big deal, the cake will be just as delicious).
3. In another bowl, mix all the dry ingredients together (sifted flour, sugar, baking soda, baking powder, and salt).
4. Then add the wet mixture to the dry one and stir well with a whisk until you have a smooth, lump-free batter. You don't need to use an electric mixer, a hand whisk works perfectly.
5. Pour the batter into the previously greased pan (with a baking spray or with butter/margarine/sunflower oil) and bake at 180°C (350°F) for 45-50 minutes. You'll know it's done when a skewer inserted into the cake comes out clean.
6. Let it rest for at least 20 minutes inside the pan while you prepare the syrup.
7. For the syrup, mix all the dry ingredients in a small saucepan and then add the rest.
8. Heat over low heat and stir constantly until it thickens and reaches the desired consistency.
9. Once the resting time is up, unmold the cake and pour the syrup over the top. Enjoy!

Tips:

– You can easily find corn syrup in creative baking shops, which are popping up in more and more places. One of the most common brands is Karo, which is what I used for this recipe.

– As tempting as it is to dig in straight out of the oven, it's really important to let it rest. Otherwise, the cake will fall apart. So, patience…

– It's best to pour the syrup while it's still hot so it runs nicely down the sides of the cake, since it solidifies very quickly (it never goes completely hard, but it sets into a kind of gooey cream).

Even though putting the words ‘caramel’ and ‘salted’ together in the same phrase sounds weird, it’s a delicious combination that I tried for the first time thanks to French delicatessens. So as soon as I saw this recipe on La receta de la felicidad I couldn’t resist giving it a go, and I knew it’d be a guaranteed success. Even those weird beings who aren’t crazy about chocolate end up liking it, thanks to the crunchy bite of the crust and the creaminess of the filling. So what are you waiting for to try it?

What do we need?

For the special shortcrust pastry:

• 250 g (2 cups) all-purpose flour

• 30 g (1/4 cup) ground almonds

• 150 g (2/3 cup) butter

• 80 g (1/3 cup) sugar

• 1 egg

• 1 pinch of salt

• 1 pinch of powdered vanilla

For the salted caramel sauce:

• 70 g (1/3 cup) sugar

• 70 ml (1/3 cup) heavy cream

• 1 teaspoon butter

• a pinch of salt

For the chocolate cream:

• 500 ml (2 cups) heavy cream

• 350 g (12 oz) dark chocolate

For the whipped cream:

• 300 ml (1 1/4 cups) heavy whipping cream, very cold (at least 35% fat)

• 2 heaping tablespoons of powdered sugar

• Optional: cocoa powder for dusting on top

How do we make it?

• We start by preparing the crust. Mix the very cold butter, cut into small cubes, with the rest of the ingredients. You can use the dough attachment on your mixer or use a spoon and finish kneading by hand. It’ll come out crumbly and you’ll have to keep squeezing the butter with your hands to incorporate everything well, but don’t despair. Wrap in plastic wrap and chill in the fridge for half an hour.

• Meanwhile, prepare a 24 to 26 cm (9.5 to 10 in) springform tin by lightly greasing it and placing a sheet of baking paper on the bottom.

• Roll out the dough on a floured surface or between two sheets of baking paper or plastic wrap (so it doesn’t stick) until it’s about 3 mm (1/8 in) thick.

• Roll the dough onto the rolling pin and unroll it over the tin. Press it well into the tin, patching any gaps with bits of dough. Trim the edges by running the rolling pin over the top of the tin and pressing down.

• Put the tin with the dough in the fridge for 30 minutes.

• Preheat the oven to 180°C (355°F).

• Cover the bottom of the tart with baking paper and fill with dried chickpeas (just like when making quiches — this keeps the dough from rising in the oven). Bake the crust for about 25 minutes.

• Take it out and once it’s cooled, unmold and place on a plate or tray.

• Now we’ll prepare the salted caramel sauce. Have the cream and butter ready beforehand. Put the sugar in a saucepan over medium heat and wait without stirring until it turns into caramel (2 or 3 minutes). Once you have a golden caramel, lower the heat to minimum and add the butter, salt, and cream, stirring constantly until you get a smooth sauce. If any caramel lumps form, keep stirring vigorously over low-medium heat until they fully dissolve.

• Once it’s cooled a bit, pour the caramel over the tart base and put it in the fridge for half an hour.

• Next we make the chocolate cream. Bring the cream to a boil in a saucepan while you chop the chocolate. When it boils, remove from the heat and add the chopped chocolate. Let it sit for a few minutes and stir until you get a smooth cream. Once the chocolate cream has cooled a bit, pour it over the tart that you had reserved in the fridge and let it chill overnight.

• Finally, whip the cream. Beat the very cold cream with the sugar using a whisk until it reaches the desired consistency (be careful not to overdo it or it’ll turn into butter).

• Put the whipped cream into a piping bag with a round tip and pipe little mounds of cream over the tart. Using a sieve, dust with cocoa powder and keep in the fridge until ready to serve.

Tips:

• When whipping the cream you can use regular sugar, but store-bought powdered sugar will help keep the consistency longer since it usually contains a small amount of starch.

• If you don’t want to even turn on the oven, you can swap the shortcrust base for a cookie base. Crush digestive-type cookies, for example, and mix with melted butter. Cover the tin pressing down well so it’s nice and compact, let it chill before pouring the caramel and you’re done.

• If you don’t have a piping bag or tip, you can use a plastic bag (like a freezer bag) and snip a small hole in the corner.

[English version] CHOCOLATE AND SALTED CARAMEL TART* *

For the crust:

• *250 g all purpose flour *

• *30 g powdered almonds *

• *150 g butter, cold, cut into cubes *

• *80 g sugar *

• 1 egg

• 1 pinch of salt

• 1 pinch powdered vanilla

For the salted caramel sauce:

• *70 g sugar *

• *70 ml heavy cream *

• 1 teaspoon butter

• pinch of salt

For the chocolate cream:

• *500 ml heavy cream *

• *350 g dark chocolate *

For the whipped cream:

• 300 ml heavy cream, very cold (1 cup aprox)

• 2 tablespoons sugar

• Optional: unsweetened cocoa powder for dusting

* *

• Prepare the crust. Whizz all the ingredients in a food processor to a dough and finish by hand until getting a homogeneous dough. Wrap the dough and chill for 30 minutes. Roll out the pastry and line a deep 24-26 cm tart tin with it; patch any holes if crumbly. Cover and chill for at least 30 minutes.

• Preheat oven to 180 ºC. Prick the tart shell all over with a fork or use baking beans and bake about 25 minutes.

• Transfer to a rack and let cool.

• Prepare the caramel sauce. Place sugar a small saucepan and bring to a boil over medium heat. Look for the caramel to turn a rich amber colour, then lower the heat and whisk in butter and cream (the mixture will bubble up, so be careful!). Pour caramel into cooled tart shell and let cool slightly; refrigerate 1/2 hour.

• Prepare the chocolate cream. Chop the chocolate. Bring heavy cream to boil in a small saucepan over medium heat. Put chocolate into a medium bowl and pour in the hot cream. Let sit for a few minutes, then stir until smooth. Pour ganache evenly over tart and refrigerate 24 hours .

• Before serving, prepare the whipped cream. In a bowl, using an electric mixer, beat the cream with the sugar until firm. Pipe the whipped cream on top of the pie and dust with some cocoa powdered if desired.

Tips:**- If you use confectioners’ sugar when whipping the cream, you’ll get a firmer cream.

- If you don’t want even to switch on the oven you can prepare the crust with biscuits. Just smash the biscuits and mix with melted butter. Cover the tart mold with it, pressing well with your fingers.Refrigerate before pouring the caramel sauce.

- If you don’t have piping bag, you can use a plastic bag instead.

Aunque juntar las palabras ‘caramelo’ y ‘salado’ en la misma frase suene extraño, es una combinación deliciosa que probé por primera vez gracias a las delicatessen francesas. Por eso en cuanto vi esta receta en La receta de la felicidad no pude resistirme a probarla y sabía que sería un éxito asegurado. Incluso a aquellos seres extraños a los que no les apasiona el chocolate, les gusta por el toque crujiente de la base y la cremosidad del relleno. Así que no sé a qué estáis esperando para probarla.

¿Qué necesitamos?

Para la masa quebrada especial:

• 250 g de harina

• 30 g de almendra molida

• 150 g de mantequilla

• 80 g de azúcar

• 1 huevo

• 1 pizca de sal

• 1 pizca de vainilla en polvo

Para la salsa de caramelo salado:

• 70 g de azúcar

• 70 ml de nata

• una cucharadita de mantequilla

• una pizca de sal

Para la crema de chocolate:

• 500 ml de nata

• 350 g de chocolate negro

Para la nata montada:

• 300 ml de nata para montar muy fría (mínimo 35% de MG)

• 2 cucharas colmadas de azúcar glas

• Opcional: cacao en polvo para espolvorear por encima

¿Cómo lo hacemos?

• Comenzamos preparando la base. Mezclamos la mantequilla muy fría cortada en cuadraditos con el resto de los ingredientes. Podemos utilizar un accesorio amasador de la batidora o utilizar una cuchara y terminamos de amasar con las manos. Se nos quedará desmigajado y tendremos que ir estrujando la mantequilla con las manos para poder incorporarlo bien pero no hay que desesperar. Envolvemos en film transparente y dejamos en la nevera media hora.

• Mientras, preparamos un molde desmontable de 24 a 26 cm engrasándolo ligeramente y colocando una hoja de papel de hornear en la base.

• Extendemos la masa con el rodillo sobre una superficie enharinada o entre dos papeles de hornear o film transparente (para que no se nos pegue) hasta dejarla de un grosor de 3 mm aproximadamente.

• Enrollamos la masa sobre el rodillo y la vamos desenrollando sobre el molde. La colocamos presionando bien sobre el molde, cubriendo los huecos que pudieran quedar con trozos de masa. Eliminamos los bordes pasando el rodillo por encima del molde y presionando.

• Metemos el molde con la masa 30 minutos en la nevera.

• Precalentamos el horno a 180 º C.

• Cubrimos el fondo de la tarta con papel de horno y rellenamos con garbanzos crudos (igual que cuando preparamos las quiches, esto es para que la masa no suba en el horno). Cocemos la base de nuestra tarta en el horno durante unos 25 minutos.

• Sacamos y cuando esté fría, desmoldamos y ponemos sobre un plato o bandeja.

• Ahora vamos a preparar la salsa de caramelo salado. Preparamos de antemano la nata y la mantequilla necesarias. Ponemos el azúcar en un cazo a fuego medio y esperamos sin mover a que se convierta en caramelo (2 ó 3 minutos). Cuando tengamos un caramelo dorado, bajamos el fuego al mínimo y  agregamos  la mantequilla, la sal y la nata removiendo constantemente hasta obtener una salsa homogénea. Si se nos ha hecho algún grumo de caramelo seguimos removiendo con energía a fuego bajo-medio hasta que se deshaga del todo.

• Cuando se haya enfriado un poco, vertemos el caramelo sobre la base de la tarta y lo dejamos en la nevera media hora.

• Seguimos preparando la crema de chocolate. Para ello, ponemos a hervir la nata en un cazo mientras que troceamos el chocolate. Cuando hierva, retiramos del fuego y agregamos el chocolate troceado. Dejamos reposar unos minutos y removemos hasta lograr una crema homogénea. Cuando la crema de chocolate se haya enfriado un poco, la vertemos sobre nuestra tarta que teníamos reservada en el frigorífico y la dejamos enfriar de un día para otro.

• Por último, montamos la nata. Para ello, batimos con un batidor de varillas la nata muy fría con el azúcar hasta que tenga la consistencia deseada (cuidado con pasarnos o se convertirá en mantequilla).

• Ponemos la nata en una manga con boquilla redonda y vamos depositando montoncitos de nata sobre la tarta. Con ayuda de un colador, espolvoreamos con cacao en polvo y reservamos en el frigorífico hasta el momento de servir.

Consejos:

• Al montar la nata podéis utilizar azúcar normal pero el azúcar glas comprada ayudará a mantener la consistencia durante más tiempo ya que suele contener una pequeña cantidad de almidón.

• Si no queréis encender ni siquiera el horno, podéis sustituir la base de masa quebrada por una base hecha con galletas. Para ello triturad galletas tipo digestive, por ejemplo, y mezclad con mantequilla derretida. Cubrid el molde presionando bien para que quede bien compacto, dejad enfriar antes de echar el caramelo y listo.

• Si no tenéis manga pastelera ni boquilla, podéis utilizar una bolsa (por ejemplo, las de congelar) haciéndole un pequeño corte en la punta.

[English version] CHOCOLATE AND SALTED CARAMEL TART* *

For the crust:

• *250 g all purpose flour *

• *30 g powdered almonds *

• *150 g butter, cold, cut into cubes *

• *80 g sugar *

• 1 egg

• 1 pinch of salt

• 1 pinch powdered vanilla

For the salted caramel sauce:

• *70 g sugar *

• *70 ml heavy cream *

• 1 teaspoon butter

• pinch of salt

For the chocolate cream:

• *500 ml heavy cream *

• *350 g dark chocolate *

For the whipped cream:

• 300 ml heavy cream, very cold (1 cup aprox)

• 2 tablespoons sugar

• Optional: unsweetened cocoa powder for dusting

* *

• Prepare the crust. Whizz all the ingredients in a food processor to a dough and finish by hand until getting a homogeneous dough. Wrap the dough and chill for 30 minutes. Roll out the pastry and line a deep 24-26 cm tart tin with it; patch any holes if crumbly. Cover and chill for at least 30 minutes.

• Preheat oven to 180 ºC. Prick the tart shell all over with a fork or use baking beans and bake about 25 minutes.

• Transfer to a rack and let cool.

• Prepare the caramel sauce. Place sugar a small saucepan and bring to a boil over medium heat. Look for the caramel to turn a rich amber colour, then lower the heat and whisk in butter and cream (the mixture will bubble up, so be careful!). Pour caramel into cooled tart shell and let cool slightly; refrigerate 1/2 hour.

• Prepare the chocolate cream. Chop the chocolate. Bring heavy cream to boil in a small saucepan over medium heat. Put chocolate into a medium bowl and pour in the hot cream. Let sit for a few minutes, then stir until smooth. Pour ganache evenly over tart and refrigerate 24 hours .

• Before serving, prepare the whipped cream. In a bowl, using an electric mixer, beat the cream with the sugar until firm. Pipe the whipped cream on top of the pie and dust with some cocoa powdered if desired.

Tips:**- If you use confectioners’ sugar when whipping the cream, you’ll get a firmer cream.

- If you don’t want even to switch on the oven you can prepare the crust with biscuits. Just smash the biscuits and mix with melted butter. Cover the tart mold with it, pressing well with your fingers.Refrigerate before pouring the caramel sauce.

- If you don’t have piping bag, you can use a plastic bag instead.

* *

Tal vez el aspecto no es el de una Oreo comercial pero el sabor es, sencillamente, increíble. En este caso, casi me atrevería a decir que es incluso mejor que el de las originales. Puede parecer un poco laborioso pero os aseguro que ni la masa ni la crema son complicadas de hacer, así que os aconsejo que os pongáis ya mismo a hacerlas.

¿Qué necesitamos?

Para las galletas:

• 230 g mantequilla

• 150 g azúcar

• 1 cucharada de esencia de vainilla

• 200 g de cobertura de chocolate

• 1 huevo

• 210 g harina

• 90 g cacao en polvo

• 1 cucharadita de sal

• 1/2 cucharada de levadura

Para la crema:

• 110 g mantequilla

• 200 g azúcar glas

• 1 cucharadita de esencia de vainilla

• 1 cucharada de leche

• 1 pizca de sal

¿Cómo lo hacemos?

• Batimos la mantequilla con el azúcar hasta obtener una crema.

• Añadimos el chocolate fundido y la esencia de vainilla. Añadimos el huevo y removemos bien.

• En un cuenco aparte mezclamos el cacao con la harina, la levadura y la sal.

• Echamos la mezcla de harina sobre la mezcla anterior de chocolate y unimos bien. Si es necesario, con las manos.

• Hacemos un cilindro con la masa y lo envolvemos en film transparente.

• Lo dejamos reposar en la nevera un par de horas.

• Lo sacamos, le quitamos el film y cortamos en lonchas de medio centímetro aproximadamente.

• Horneamos sobe una bandeja con papel de horno durante 12 minutos a 180ºC.

• Dejamos enfriar y reservamos.

• Para la crema batimos la mantequilla con el azúcar.

• Luego le añadimos la leche, la vainilla y la pizca de sal.

• Batimos bien hasta tener una crema homogénea.

• Montamos nuestras galletas Oreo utilizando dos galletas y un poquito de crema en el centro para unirlas. Cogemos una galleta, ponemos un poco de relleno y con la otra aplastamos para que se extienda bien.

Consejos:

• Para el chocolate también podéis utilizar una mezcla de chocolate de cobertura y chocolate negro del 70% de cacao. Esto es en función de gustos porque hay gente a la que no le gusta un sabor tan amargo.

• Si cortáis las galletas de esta manera os quedarán un poco “rústicas”, es decir algo desiguales y más artesanales. Si preferis podéis estirar la masa con rodillo (poniéndola entre dos plásticos o dos papeles de horno), dejarla enfriar así en la nevera y luego cortarla con los cortantes de galletas como cuando hacemos galletas de mantequilla. Quedarán más uniformes y “perfectas”.

• Al hornear estas galletas tenéis que tener cuidado para que no se os quemen ya que al ser casi negras, el color no os ayudará a saber cuándo están cocidas. Así que no queda otra que estar bien pendientes.

La receta la saqué de estos dos increíbles blogs: El Monstruo de las Galletas y Seasaltwithfood.   [English version] HOMEMADE OREO COOKIES* *Ingredients: For the cookies:

• 230 g butter,

• 150g granulated Sugar

• 1 tsp Pure Vanilla Extract

• *200g semisweet Chocolate *

• 1 egg

• 210g Unbleached All-Purpose Flour

• 90g Dutch-Processed Cocoa Powder

• 1 tsp salt

• 1/2 tsp Baking Soda

For the cream filling:

• 110 g unsalted butter, at room temperature

• 200 g Confectioners’ Sugar

• 1 tsp Pure Vanilla Extract

• 1 Tbsp Milk

• Pinch Salt

• * In a medium bowl, whisk together the butter and granulated sugar until well combined. Whisk in the vanilla and chocolate. Add the egg and whisk until thoroughly incorporated.*

• In another medium bowl, stir together the flour, cocoa powder, salt, and baking soda until well mixed. Using a wooden spoon or a fork, stir the flour mixture into the chocolate mixture. You may find it easier to switch to mixing it with your hands until the dough comes together.

• *Transfer the dough to a 15-inch square sheet of parchment or waxed paper. Using your hands, shape the dough into a log about 10 inches long and 2 to 2 1/2 inches in diameter. Place the log at the edge of the paper and roll the paper around the log. With the log fully encased in paper, roll it into a smoother log no more than 2 1/2 inches in diameter. Refrigerate for at least 2 hours or until firm. *

• Position a rack in the center of the oven and preheat the oven to 180°C. Butter a baking sheet or line it with parchment paper.

• *Slice the dough log into 1/4-inch-thick slices. Place the slices about 1 inch apart on the prepared baking sheet.Bake for 12 minutes, or until the cookies are firm to the touch. *

• * Using a stand mixer fitted with the paddle attachment or a handheld mixer or even a wooden spoon, beat the butter on low speed for about 30 seconds, or until completely smooth and soft.*

• *Add the confectioners’ sugar and vanilla and beat until the mixture is perfectly smooth. Add the milk and salt and beat until smooth. *

• To assemble the sandwich cookies: Scoop about 1 rounded tablespoon of the filling onto the flat side of 1 cookie. Top with a second cookie, flat side down, then press the cookies together to spread the filling toward the edges. Repeat with the remaining cookies.

 Tips: - You can use a mixture of different chocolates. I like using dark chocolate for desserts and bitter chocolate (70% cocoa). - You can use another method to shape your cookies. You can roll out the dough with the rolling pin. Place the dough between two plastic sheets or oven paper, roll it out and place in the fridge. Then use the cookie cutter to cut the shapes of your cookies. - When baking, be careful, because you can’t judge by colour given that the dough is almost black. So you’ll have to pay attention and avoid them to get burnt. 

Maybe they don’t look exactly like a store-bought Oreo, but the flavor is, simply, incredible. In this case, I’d almost dare to say it’s even better than the original. It might seem a little laborious, but I promise neither the dough nor the cream is hard to make, so I’d encourage you to get started right away.

What do we need?

For the cookies:

• 230 g (1 cup) butter

• 150 g (3/4 cup) sugar

• 1 tablespoon vanilla extract

• 200 g (7 oz) couverture chocolate

• 1 egg

• 210 g (1 2/3 cups) flour

• 90 g (3/4 cup) cocoa powder

• 1 teaspoon salt

• 1/2 tablespoon baking powder

For the cream:

• 110 g (1/2 cup) butter

• 200 g (1 2/3 cups) powdered sugar

• 1 teaspoon vanilla extract

• 1 tablespoon milk

• 1 pinch of salt

How do we make it?

• Beat the butter with the sugar until you get a creamy mixture.

• Add the melted chocolate and the vanilla extract. Add the egg and stir well.

• In a separate bowl, mix the cocoa with the flour, the baking powder, and the salt.

• Pour the flour mixture over the previous chocolate mixture and combine well. Use your hands if necessary.

• Shape the dough into a cylinder and wrap it in plastic wrap.

• Let it rest in the fridge for a couple of hours.

• Take it out, remove the plastic wrap, and slice it into pieces about half a centimeter (1/4 inch) thick.

• Bake on a tray lined with parchment paper for 12 minutes at 180°C (355°F).

• Let cool and set aside.

• For the cream, beat the butter with the sugar.

• Then add the milk, the vanilla, and the pinch of salt.

• Beat well until you have a smooth cream.

• Assemble your Oreo cookies using two cookies and a little cream in the middle to stick them together. Take one cookie, add a bit of filling, and press down with the other so the filling spreads nicely.

Tips:

• For the chocolate, you can also use a mix of couverture chocolate and 70% dark chocolate. It’s a matter of taste, since some people don’t like such a bitter flavor.

• If you cut the cookies this way, they’ll come out a bit “rustic” — meaning slightly uneven and more handmade-looking. If you prefer, you can roll out the dough with a rolling pin (placing it between two plastic sheets or two pieces of parchment paper), let it cool that way in the fridge, and then cut it with cookie cutters like when making butter cookies. They’ll come out more uniform and “perfect”.

• When baking these cookies, you have to be careful not to burn them, because since they’re almost black, the color won’t help you tell when they’re done. So there’s nothing to do but keep a close eye on them.

I got the recipe from these two amazing blogs: El Monstruo de las Galletas and Seasaltwithfood. [English version] HOMEMADE OREO COOKIES* *Ingredients: For the cookies:

• 230 g butter,

• 150g granulated Sugar

• 1 tsp Pure Vanilla Extract

• *200g semisweet Chocolate *

• 1 egg

• 210g Unbleached All-Purpose Flour

• 90g Dutch-Processed Cocoa Powder

• 1 tsp salt

• 1/2 tsp Baking Soda

For the cream filling:

• 110 g unsalted butter, at room temperature

• 200 g Confectioners’ Sugar

• 1 tsp Pure Vanilla Extract

• 1 Tbsp Milk

• Pinch Salt

• • In a medium bowl, whisk together the butter and granulated sugar until well combined. Whisk in the vanilla and chocolate. Add the egg and whisk until thoroughly incorporated.*

• In another medium bowl, stir together the flour, cocoa powder, salt, and baking soda until well mixed. Using a wooden spoon or a fork, stir the flour mixture into the chocolate mixture. You may find it easier to switch to mixing it with your hands until the dough comes together.

• *Transfer the dough to a 15-inch square sheet of parchment or waxed paper. Using your hands, shape the dough into a log about 10 inches long and 2 to 2 1/2 inches in diameter. Place the log at the edge of the paper and roll the paper around the log. With the log fully encased in paper, roll it into a smoother log no more than 2 1/2 inches in diameter. Refrigerate for at least 2 hours or until firm. *

• Position a rack in the center of the oven and preheat the oven to 180°C. Butter a baking sheet or line it with parchment paper.

• *Slice the dough log into 1/4-inch-thick slices. Place the slices about 1 inch apart on the prepared baking sheet.Bake for 12 minutes, or until the cookies are firm to the touch. *

• • Using a stand mixer fitted with the paddle attachment or a handheld mixer or even a wooden spoon, beat the butter on low speed for about 30 seconds, or until completely smooth and soft.*

• *Add the confectioners’ sugar and vanilla and beat until the mixture is perfectly smooth. Add the milk and salt and beat until smooth. *

• To assemble the sandwich cookies: Scoop about 1 rounded tablespoon of the filling onto the flat side of 1 cookie. Top with a second cookie, flat side down, then press the cookies together to spread the filling toward the edges. Repeat with the remaining cookies.

Tips: - You can use a mixture of different chocolates. I like using dark chocolate for desserts and bitter chocolate (70% cocoa). - You can use another method to shape your cookies. You can roll out the dough with the rolling pin. Place the dough between two plastic sheets or oven paper, roll it out and place in the fridge. Then use the cookie cutter to cut the shapes of your cookies. - When baking, be careful, because you can’t judge by colour given that the dough is almost black. So you’ll have to pay attention and avoid them to get burnt.

Comments

zordor (2013-03-12 01:25:14):

What do you mean you’d “dare to say” the flavor is better than the original? It’s infinitely better than the originals, no question whatsoever. I’ve been lucky enough to try this recipe and I have to say without a doubt these are among the best cookies I’ve ever eaten in my life! They’re absolutely amazing!

Esther (2013-03-16 15:46:02):

Hi Pics&Cakes,

I want to make the cookies but I have an existential question: how do I make or where do I get the couverture chocolate? I have Valor drinking chocolate at home, not sure if that works.

Thanks so much!

EPS

Palstelera (2013-03-16 16:14:26):

The important thing is that it’s dark chocolate, not milk. It can be the so-called fondant chocolate, dessert chocolate, or couverture. Almost any of those would work. I don’t really like drinking chocolate for these recipes because the flavor isn’t as intense, in my opinion. Hope that helped.

Esther (2013-03-16 18:29:22):

It helped a ton, yes! In a little bit I’m getting to work… Thanks so much

Palstelera (2013-06-29 13:22:37):

We’re so glad you made them and especially that you liked them. Answering your questions: if they came out a bit soft, it’s true that a little more time in the oven would have made them harder. That said, you did the right thing because since it’s a dark dough it’s hard to tell when they’re at their perfect point and when they’re starting to burn, and I think it’s better to enjoy a soft cookie than a scorched one. :-) In any case, I’m sure they’ll come out perfect the second time. As for the vanilla in the dough… Oops! I forgot to include it so I have to fix the recipe (thanks!). In principle, it goes in along with the chocolate. Lastly, your question about the mixer. Mine is a regular mixer, the kind with detachable beaters. You could even mix it by hand, but with the mixer you save time and effort and you also get a smoother, fluffier mixture.

Hugs and thanks for following us. :-D

setitapili (2013-06-29 09:09:40):

Hi!!! I wanted to write to you to tell you how the cookies turned out… Simply delicious! I took them to work and everyone was blown away… But I had a couple of problems. The cookie part came out a bit soft, maybe a little more time in the oven would have helped, but I didn’t want to leave them too long because they harden a bit more when they cool. Another problem was that I didn’t know they grew in the oven, so they came out a bit big. And one question: the vanilla for the cookie, when do you add it? I didn’t see it in the recipe so I added it in the last step. Another question: I beat the cream with a whisk, but the dough with a regular mixer. Did I do it right? Conclusion: the cookies are amazing!! They’re my first cookies and everyone asked me for the recipe!!! You can be sure I’ll be making them again!!! Spectacular!!!

Palstelera (2013-06-23 01:15:59):

I think I’m late with the answer… but cocoa powder is also easy to find, in any supermarket. I usually use the Valor brand, which is unsweetened. And as for the milk, any kind works. I used semi-skimmed because that’s what I had, and it came out perfect. Let us know how it goes. :-)

setitapili (2013-06-22 09:52:57):

Hi!!! I’m going to get started in the cookie world and this afternoon I want to make this recipe, but I have a couple of questions:

• what cocoa powder could I use for the dough? The couverture is easier because they sell it as is, but powder, no idea… Another question, for the cream you use a tablespoon of milk, what type of milk? Sure they’re silly questions, but I hope you’ll let me know… I’ll let you know how it went!! Thanks!!!

We’ve had this recipe pending for a few days now, but since in the meantime we published our Whole Kitchen challenges, it had to be pushed back to this week. And well, what better week for a birthday cake… :-D I made the recipe following exactly the one @SandeeA did at La Receta de la Felicidad. So all credit for the explanation this time goes to her. My personal touch was just the little sugar bear.

What do we need?

For the sponge cake (to make a tall cake, we’ll need to bake two sponges like this one, so double the quantities):

• 250 g (about 1 cup + 2 tbsp) butter, room temperature

• 250 g (1 ¼ cups) sugar

• 4 eggs

• 225 g (1 ¾ cups) all-purpose flour

• 25 g (about 3 tbsp) cornstarch

• half a packet of Royal-style baking powder (8 g, about 2 tsp)

For the chocolate buttercream:

• 750 g (about 1 ⅔ lb) melting chocolate

• 375 g (about 1 ⅔ cups) butter, room temperature

• 100 g (about ¾ cup) powdered sugar

How do we make it?

• Preheat the oven to 180 ºC (355 ºF).

• Prepare a cake pan by greasing it with butter and dusting it lightly with flour.

• In a large bowl, using a whisk or a spoon, mix the butter and sugar well until you get a smooth, creamy mixture.

• Add the eggs one at a time, not adding the next one until the previous one is fully incorporated.

• Add the flour, cornstarch, and baking powder and mix with a spatula or spoon until everything is well combined.

• Pour the batter into the prepared pan, spreading it evenly.

• Bake for 25-30 minutes at 180 ºC (355 ºF).

• Take it out of the oven and wait a few minutes before unmolding.

• Repeat these steps to make a second sponge cake just like the first one. (If you have two identical pans, you can make all the batter at once and divide it between both pans.)

• Slice each sponge into two layers, trying to make them as even as possible.

• Next, we start preparing the chocolate buttercream. First, we’ll melt the chocolate.

• Chop it up and place it in a microwave-safe bowl. Heat it in 30-second intervals, stirring each time, until the chocolate is fully liquid. Let it cool for a few minutes.

• Meanwhile, in another large bowl, beat the butter and sugar at top speed with a whisk until you get a fluffy, pale, smooth mixture (about 5 minutes).

• Check that the chocolate you melted earlier has cooled down, and add it to the butter mixture. Beat a bit more until fully combined, and then move on to filling and decorating the cake.

• Place the first sponge layer — the least perfect of the ones you made — on the plate you’ll be serving on, covered with some strips of parchment paper or printer paper, so it doesn’t get stained and you can pull them out easily afterwards.

• Place a couple of spoonfuls of filling on this sponge layer and spread it evenly — it’s fine if some spills over the sides.

• Place another sponge layer on top, pressing down gently and making sure it’s well aligned with the layer below. Add another two spoonfuls of filling and proceed as before.

• Continue the same way with the rest of the layers. On top, place the most perfect sponge, with the bottom side facing up (it’s always the prettiest). If you don’t want the sponge layers to shift, since we’re about to cover and decorate the cake, you can stick a skewer down through the center of the cake, which you’ll remove once you’re done decorating.

• Cover the cake with a first, very thin layer of chocolate buttercream — this is just to set things in place and hide any imperfections in the sponge layers.

• Leave the chocolate cake in the fridge for 15 minutes so this layer firms up.

• Using a piping bag fitted with a medium-sized round tip, pipe dots of buttercream onto the cake, forming a vertical line (4 dots, in my case).

• Place a spatula on top of each dot and slide it to the right in a single motion (or to the left if you’re left-handed). Wipe the spatula clean and continue doing the same with the rest of the dots, remembering to always wipe the spatula between strokes.

• Each time you finish a row of dots, grab the piping bag, create a new line of dots, and repeat the pattern across the whole cake. The spot where you finish the last row of petals will have some imperfections, and that should be the “back” of your cake.

• If you’re not going to eat it the same day, store the chocolate cake preferably outside the fridge so the chocolate buttercream stays creamy, since the fridge tends to harden it.

Tips:

• To decorate it, you can make a stencil out of a sheet of paper, cutting out the number of years the birthday person is turning, and dust it with powdered sugar.

• I made this sugar bear out of modeling paste to crown the cake. I’ll do a tutorial soon so you can see how easy it is.

[English version] PETALS CAKE* *Ingredients:

• *250 g butter, room temperature *

• *250 g sugar *

• 4 eggs

• *225 g all purpose flour *

• *25 g corstarch *

• *8 g baking powder *

For the chocolate buttercream:

• 750 g dark chocolate, melted

• *375 g butter, room temperature *

• *100 g confectioners’ sugar *

• Preheat oven to 180ºC

• Prepare a cake pan (butter and flour the bottom and the sides of the pan).

• In a large bowl, place butter and sugar, and mix well.

• Add eggs one by one.

• Add flour, cornstarch and baking powder, and beat until combined.

• Pour batter into pan and bake for 25 minutes.

• Leave the cake in its pan on a wire rack for 10 minutes and then turn out to cool.

• Repeat the whole process to make another similar cake.

• Now we are going to prepare the chocolate buttercream.

• Using and electric mixer, cream butter and sugar, until light and fluffy (about 5 minutes). Add melted chocolate, that shall be cool, and mix well. Now the buttercream is ready to use.

• Fill the cake layers with chocolate buttercream, and then frost it with a thin layer of buttercream.

• Place the cake in the fridge for 15 minutes to set.

• Place the remaining chocolate buttercream on a piping bag fitted with a medium sized round tip.

• Create a row of dots (vertical), as shown on the pictures.

• Using a spatula, spread every dot to the right, in one motion (or to the left if you are left-handed). Clean the spatula between every swipe.

• Once you have spread one row of dots, add another row of dots and repeat the pattern until the whole cake is covered with “petals”.

• If you are not going to eat the cake on the same day, please avoid keeping it in the fridge if possible, so that the chocolate buttercream remains creamy.

Tips:

• You can create a template showing the number of the age that the special person is turning and then sprinkle with confectioners’ sugar.

• On the top, I placed this sugar bear made by myself. Soon I will post a tutorial about how to make it with gum paste.

Teníamos pendiente publicar esta receta ya hace algunos días pero como entre medias publicamos nuestros retos de Whole Kitchen, ha quedado obligatoriamente pospuesta a esta semana. Y bueno, qué mejor semana para una tarta de cumpleaños… :-D La receta la hice siguiendo exactamente la que hizo @SandeeA en La Receta de la Felicidad. Así que todo mérito en la explicación esta vez se lo debemos a ella. Mi toque particular sólo fue el osito de azúcar.

¿Qué necesitamos?

Para el bizcocho (para hacer una tarta alta, necesitaremos hacer dos bizcochos como éste, así que duplicad las cantidades):

• 250 g mantequilla, a temperatura ambiente

• 250 g azúcar

• 4 huevos

• 225 g harina normal

• 25 g Maizena

• medio sobre de levadura química tipo Royal (8 g)

Para la crema de chocolate:

• 750 g de chocolate para fundir

• 375 g de mantequilla a temperatura ambiente

• 100 g de azúcar glass

¿Cómo lo hacemos?

• Precalentamos el horno a 180 ºC

• Preparamos un molde engrasándolo con mantequilla, y enharinándolo ligeramente.

• En un bol amplio, con un batidor de varillas o con una cuchara, mezclamos bien la mantequilla con el azúcar, hasta obtener una mezcla homogénea y cremosa.

• Añadimos los huevos de uno en uno, sin agregar el siguiente hasta que el anterior esté perfectamente integrado.

• Añadimos la harina, la maizena y la levadura química y mezclamos con una espátula o cuchara, hasta que estén todos los ingrediente bien integrados.

• Vertemos la mezcla en el molde que hemos preparado, distribuyéndola uniformemente.

• Horneamos 25-30 minutos a 180º C.

• Sacamos del horno, y esperamos unos minutos antes de desmoldar.

• Repetimos estos pasos para hacer otro bizcocho igual. (Si tenéis dos moldes iguales podéis hacer toda la mezcla a la vez y repartirla entre los dos moldes).

• Dividimos cada bizcocho en dos capas tratando de hacerlas lo más rectas posibles.

• A continuación, comenzamos a preparar la crema de chocolate. Para ello, en primer lugar fundiremos el chocolate.

• Lo troceamos y lo ponemos en un bol apto para microondas. Vamos programando de 30 en 30 segundos, removiendo de cada vez, hasta que el chocolate esté totalmente líquido. Dejamos enfriar unos minutos.

• Mientras, en otro bol amplio, vamos batiendo la mantequilla con el azúcar a máxima velocidad con un batidor de varillas, hasta que obtengamos una masa esponjosa, blanquecina, y homogénea (unos 5 minutos)

• Comprobamos que el chocolate que hemos fundido anteriormete esté ya frío, y lo agregamos a la crema de mantequilla. Batimos un poco más hasta integrarlo completamente, y procedemos a rellenar y decorar la tarta

• Colocaremos el primer bizcocho, el menos perfecto de los que hayamos hecho, sobre el plato en el que vayamos a servir, cubierto con algunos recortes de papel de hornear o folios, para que no se manche y podamos retirarlos después con facilidad.

• Colocamos sobre esta capa de bizcocho un par de cucharadas de relleno, y distribuimos uniformemente, no pasa nada porque se salga por los lados.

• Ponemos otra capa de bizcocho encima, presionando ligeramente, y asegurándonos de que está bien alineado con el bizcocho inferior. Agregamos otras dos cucharadas de relleno, y procedemos igual que anteriormente.

• Seguimos igual con el resto de capas. Arriba del todo colocamos el bizcocho que nos haya quedado más perfecto, con la parte de abajo hacia arriba (siempre es la más bonita). Si no queremos que se muevan las capas de bizcocho ya que a continuación vamos a cubrir y decorar la tarta, podemos usar una brocheta clavada en el centro de la tarta, que retiraremos cuando hayamos terminado de decorar.

• Cubrimos nuestra tarta con una primera capa de crema de chocolate, muy fina, que servirá únicamente para fijar, y que se oculten las imperfecciones de las capas de bizcocho.

• Dejamos la tarta de chocolate 15 minutos en el frigorífico, para que se solidifique esta capa.

• Con una manga pastelera con boquilla redonda, de tamaño mediano, vamos depositando botones de crema en la tarta, formando una línea vertical (de 4 botones, en mi caso).

• Colocamos una espátula sobre cada montoncito, y la deslizamos hacia la derecha, en un solo movimiento (o hacia la izquierda si sois zurdos). Limpiamos la espátula, y continuamos haciendo lo mismo con el resto de montoncitos, recordando limpiar siempre la espátula entre pasada y pasada.

• Cada vez que terminemos con una fila de puntos, cogemos la manga, creamos una nueva línea de puntos, y repetimos el patrón a lo largo de toda la tarta. El punto donde finalicemos la última fila de pétalos quedará con imperfecciones, y deberá ser la “trasera” de nuestra tarta.

• Si no la vamos a consumir en el día, conservamos la tarta de chocolate preferiblemente fuera del frigorífico, para que la crema de chocolate siga estando cremosa, ya que en el frigo tiende a endurecerse.

Consejos:

• Para decorarla podéis hacer una plantilla con un folio, recortando el número de años que cumple el homenajeado y espolvorearla con azúcar glas.

• Yo hice este oso de azúcar con pasta de modelar para coronar la tarta. Próximamente haré algún tutorial para que veáis lo fácil que es.

[English version]  PETALS CAKE* *Ingredients:

• *250 g butter, room temperature *

• *250 g sugar *

• 4 eggs

• *225 g all purpose flour *

• *25 g corstarch *

• *8 g baking powder *

For the chocolate buttercream:

• 750 g dark chocolate, melted

• *375 g butter, room temperature *

• *100 g confectioners’ sugar *

* *

• Preheat oven to 180ºC

• Prepare a cake pan (butter and flour the bottom and the sides of the pan).

• In a large bowl, place butter and sugar, and mix well.

• Add eggs one by one.

• Add flour, cornstarch and baking powder, and beat until combined.

• Pour batter into pan and bake for 25 minutes.

• Leave the cake in its pan on a wire rack for 10 minutes and then turn out to cool.

• Repeat the whole process to make another similar cake.

• Now we are going to prepare the chocolate buttercream.

• Using and electric mixer, cream butter and sugar, until light and fluffy (about 5 minutes). Add melted chocolate, that shall be cool, and mix well. Now the buttercream is ready to use.

• Fill the cake layers with chocolate buttercream, and then frost it with a thin layer of buttercream.

• Place the cake in the fridge for 15 minutes to set.

• Place the remaining chocolate buttercream on a piping bag fitted with a medium sized round tip.

• Create a row of dots (vertical), as shown on the pictures.

• Using a spatula, spread every dot to the right, in one motion (or to the left if you are left-handed). Clean the spatula between every swipe.

• Once you have spread one row of dots, add another row of dots and repeat the pattern until the whole cake is covered with “petals”.

• If you are not going to eat the cake on the same day, please avoid keeping it in the fridge if possible, so that the chocolate buttercream remains creamy.

Tips:

• You can create a template showing the number of the age that the special person is turning and then sprinkle with confectioners’ sugar.

• On the top, I placed this sugar bear made by myself. Soon I will post a tutorial about how to make it with gum paste.