Chocolate Caramel Mint Cake impregnated

This simple-looking cake tastes like a huge peppermint candy. in dark chocolate icing, one of those that go into it composition. Peppermint pattie sweets are a thick mint filling coated with chocolate. The taste is very refreshing and harmonious. Chop sweets in small cubes, knead in chocolate dough, and each a piece of the finished cake will be filled with this bright freshness. Ready cover the cake with chocolate ganache. And to make the cake taste complete, serve it with mint syrup and chocolate-caramel the sauce. It is recommended to prepare these toppings in advance, so you simplify your work in the kitchen, and the taste of the real syrup will be much brighter.

Recipe author – Karen Barker (Durham, North Carolina) – winner of the prize “Best Confectioner” in one 999 and 2003, author cookbooks, co-owner of the restaurant

Time: 14hour. 15 minutes. Difficulty: medium Servings: 15 The recipes use volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Cake

• 400 gr. dark chocolate chopped
• 220 gr butter
• 1/4 Art. + 2 tbsp. l cream
• 6 eggs, separate the yolks from the proteins
• 1 tbsp. Sahara
• 1 tbsp. premium flour
• 0.5 tsp salt
• 2 tsp vanilla extract
• 1 tbsp. (170 gr.) Chopped into small cubes of mint sweets in chocolate glaze peppermint pattie

Ganache for topping

• 1 tbsp. cream
• 220 gr dark chocolate, finely chopped
• Whipped cream for serving

Chocolate Caramel Sauce

• 120 gr. butter
• 0.5 tbsp. brown sugar
• 1/3 Art. sifted cocoa
• 1 tbsp. cream
• A few grains of coarse salt
• 0.5 tsp vanilla extract

Peppermint impregnation

• 240 gr. Sahara
• 3/4 Art. water
• 2 tbsp. fresh mint leaves

Recipes with similar ingredients: premium flour, chocolate dark, cocoa, eggs, cream, caramel, mint

Recipe preparation:

1. Preheat the oven to 175 ° C. Butter Detachable shape with a diameter of 23-25 cm. and cover it with parchment paper. Grease the paper with butter and sprinkle with flour, shaking off surplus.
2. Bake the cake: in a water bath, melt the chocolate with butter and cream. Set aside. In the mixer bowl with nozzle beat egg yolks with sugar with a whisk until very thick and light weight (about 5 minutes). Add melted chocolate mix into egg yolks and mix thoroughly. Add flour, salt and vanilla and mix, scraping the mixture from the sides of the bowl. Transfer the dough into a large bowl and mix in pieces of mint sweets. The mixture will be quite thick.
3. In a clean bowl with a clean whisk, beat the egg whites until medium soft peaks. Lighten the dough by mixing in about one one third of egg whites. Then mix in the remaining proteins and pour the dough into prepared form.
4. Bake at 175 ° C for approximately 45-50 minutes. The top of the cake will be frozen, but at the edges they will only begin the smallest cracks form. Remove the cake from the oven and cool on a wire rack without taking it out of shape.
5. Cook ganache: in a pan with a thick bottom, heat cream without boiling a little. Add ground chocolate and over very low heat stir constantly until the mass will become homogeneous. Strain through a fine sieve into a bowl and cool, stirring occasionally until ganache thickens and becomes pasty (this can take several hours) .You can prepare ganache in advance for 3 days and store it in the refrigerator, and take it out of the refrigerator a few hours before use to bring to room temperature. You can also speed up the process. hardening ganache by putting it in an ice bath and gently stirring until thick; however, the resulting texture may not be so uniform and creamy.
6. Cover the cake with ganache: put the cooled cake upside down on a cardboard circle or serving dish. Remove the detachable form. Remove the paper. Using a pastry spatula gently spread the ganache over the part that is now the top part of the cake, to the brim. Align with a pastry trowel edges to give the cake a finished look. The cake will be ready for filing when ganache hardens.
7. Serve the cake at room temperature, decorating with whipped cream. Top it with chocolate-caramel sauce and mint impregnated.
   

   Chocolate Caramel Sauce

   Melt the butter in a medium-sized saucepan. Intervene sugar and cocoa. Then stir the cream with salt. Stirring often Bring to a moderate low heat to a boil. Cook on slow fire for 8-10 minutes until the sauce thickens. Remove from heat, add vanilla and strain through a fine sieve. Cool and serve the sauce. room temperature. The sauce can be prepared in advance for a week. It can also be frozen.

8. Peppermint syrup

   Combine sugar and water in a small saucepan and over medium heat. bring to a boil. Reduce heat and simmer for several minutes, until sugar will not dissolve completely. Remove from heat and completely cool. Set aside. Bring a small pot of water to a boil. Prepare a sieve and a bowl of ice water. Working fast put mint leaves in boiling water and blanch until completely wilted (about 10 Seconds). Drain the water immediately through a sieve and put the mint in ice water so that it does not lose color. Strain the mint again squeezing it to remove excess water. Put the mint leaves and half sugar syrup in a blender. Chop the mint while stopping blender several times to scrape off the syrup from the sides of the bowl. Add the remaining syrup and stir for 2 minutes. Overfill mix in a clean container and leave overnight, cover with room temperature. Strain the mixture through a fine sieve and discard the mint puree. Store syrup in the refrigerator for 2 weeks. Shake slightly before use. stir.