Chocolate Candy Cake (Candy Cake) is a festive mood for the whole evening, share with your mate warmed up falling in love with feelings on Valentine’s Day. This cake looks like resembles a candy from a set of chocolates, hence it and got its name. This deliciously delicious dessert will serve excellent treat and will especially please with its original taste. Cocoa here gives the cake a pleasant bitterness that is sweetened a layer of caramel cream, and milk chocolate ganache объединяет вместе все вкусы. 
Time: 4hour. 55 minutes Difficulty: easy Servings: 10 – 12 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Chocolate cake
- 110 gr. butter, melted and slightly chilled, plus some more to lubricate the mold
- 1 tbsp. premium flour, plus some more to sprinkle forms
- 1 tbsp. granulated sugar
- 1/2 tbsp. cocoa powder
- 1 tsp drinking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tbsp. yogurt, room temperature
- 1 large egg, room temperature
- 1 tsp vanilla extract
Caramel cream
- 3/4 Art. Sahara
- 1/2 tbsp. room temperature fat cream
- 1/2 tsp salt
- 1 and 1/4 tsp gelatin without additives (about half of one seven gram bag)
- 115 gr. cream cheese cream at room temperature
- 1/2 tbsp. sour cream at room temperature
Chocolate ganache
- 250 gr milk chocolate in drops or finely chop a tile milk chocolate
- 3/4 Art. fat cream
Recipes with similar ingredients: premium flour, cheese cottage cheese, caramel, milk chocolate, chocolate chips (granules), yogurt, cream, sour cream, eggs, gelatin
Recipe preparation:
- Preheat the oven to 170 ° C. Grease 2 square 20 cm baking dish with butter and line the bottom parchment paper. Grease parchment paper with butter and sprinkle with flour, shake off excess.
- In a large bowl, combine flour, sugar, cocoa powder, soda, baking powder and salt. In another bowl, mix the melted cream butter, yogurt, egg, vanilla and 1/2 tbsp. water. Add the resulting mass to a mixture of dry ingredients, mix well. Divide the dough between two forms, flatten the top.
- Bake, swapping shapes in the baking process, until while a toothpick stuck in the center of each cake during testing does not will come out clean, about 25 minutes.
- Let the cakes cool directly in the molds for 15 minutes, then turn them over to the wire rack installed on the baking sheet. Remove parchment paper and flip the cakes back. Give them cool completely.
- Preparation of caramel cream: heat 1/2 tbsp. sugar in a medium-high small non-stick pan the fire. Heat while stirring with a rubber shovel until caramel It will turn dark amber in about 4-5 minutes. Clean the pan from the heat and pour in the fat cream (the mixture will bubble). When the mass stop bubbling, add the remaining 1/4 tbsp. sugar and salt and mix until completely dissolved. Scrape caramel into a bowl food processor and let it cool completely.
- In a small bowl, mix gelatin with 1 tbsp. l cold water and let it swell for 5 minutes. Heat gelatin in microwave, stirring until it is completely melted, about 10 seconds. Add the gelatin mixture, cream cheese and sour cream in a food processor and mix everything into a homogeneous mass.
- Put the caramel cream in a bowl and put in the refrigerator, check every 5 minutes when the cream thickens enough for so that it can be smeared, from 5 to 15 minutes (but not let it harden too much). Before collecting the cake, beat the cream well to give it a light airiness. So u it will have a more pliable texture.
- Put one cake on the cake stand and pour in the center caramel cream, smooth it with a thick layer almost to the very edges. Put the second cake on top, aligning the cake directly above each other so that the cake does not roll on its side. Put the cake in the refrigerator for 1 hour.
- Meanwhile, prepare the chocolate ganache: in a small Bring the cream to a boil, then remove from fire. Add milk chocolate, gently shaking the stew, so that the chocolate is completely immersed in cream. Let stand in for 3 minutes without heating, so that all the chocolate melts. Then mix ganache until smooth and refrigerate until until it thickens (like mayonnaise) and it can be spread on the cake for about 15 minutes (do not let the ganache harden too much).
- Stir the ganache again and lay it on top of the cake, distributing it on the top and sides. Cool the cake until ganache hardens for at least 2 hours or all night.
