Ingredients
°1 tablespoon dark cocoa
°1/4 liter boiling water
°A c with a capacity of 190 ml contains soft butter
°1 L contains fine sugar
°4 eggs
°1 tsp vanilla
°2/3 liter bowl of all-purpose flour
°2 teaspoons baking soda
°1/2 teaspoon baking powder
°1/2 teaspoon of salt
bowl capacity
°1/4 liter contains milk
+caramel layer:
°1/4 L contains chop pecans
°1 L contains powder sugar
°1 L contains powder sugar
°170ml box heavy whipped cream
°A 130 mg dark corn syrup
°A c with a capacity of 190 ml soft butter
+ganache layer:
°1/4 L contains chop pecans
°Chocolate shavings or other decorations
cup capacity
°170ml box heavy whipped cream
+ice:
°Chocolate shavings or other decorations
bowl capacity
°1 liter contains powder sugar
°A cup with a 190ml contains soft butter
°A cup with a 60ml contains milk
°1 teaspoon dark cocoa
°1 teaspoon vanilla extract
+Filling:
+Chocolate
* Methods :
Dissolve cocoa in boiling water; In a bowl, cream the butter and sugar until soft and fluffy. Add the eggs one at a time, beating well after each addition. Beat in vanilla. Blending flour with baking soda, baking powder & salt. Add to the cream combination alternately with the curd and cocoa combination, beating well after each addition.
Pour into 3 greased and floured 9-inch pans. Bake at 350°C for about 20-25 minutes. Let cool 10 minutes before moving from pans to wire racks to cool completely.
For the caramel layer: nine inch line of foil. Grease the baking sheet with butter. Sprinkle with pecans. Put aside.
In a large, heavy-bottomed saucepan, combine the sugar, brown sugar, 130 liters of cream, corn syrup and butter. Bring mix to a boil on medium heat. Cook and stir until tender, about five minutes. generous. Bring the mixture to a boil over medium-low heat, stirring constantly. Cook, stirring, until sugar thermometer reads 238°C (tender ball stage), about 10 minutes.
Remove from the heat and quickly pour into the organized pan (no more scraping the pan).
For the ganache layer: place a sheet of aluminum foil in a nine-inch pie pan and brush this sheet with 1 teaspoon of butter. Sprinkle with pecans. Putting chocolate chips in bowl. In a saucepan, bring the cream to a boil. For the chocolate to whip to soften. Pour over the pecans.
To decorate: In microwave, soften unsweetened chocolate and chocolate chips; Stir until smooth. a little cold. In a large bowl, whisk together the sugar, butter, milk, cocoa, and vanilla until smooth. Stir in melted chocolate.
To recover the cake: Place a layer of cake on a serving platter. Remove the mold from the caramel and place it on top. Covering with another layer cake. Remove foil from ganache and place on top. Cover with the last layer of cake. Middle and side cake. Decorate as desired.
Enjoy !
