Chocolate cake with sweet eclair secret

Name: Chocolate cake with sweet eclair secret
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 12
Ingredients: 30 ml Milk; 7-10 Tbsp Salt; 17,5 g Butter; 50 g Flour; 1 Egg (Gr. M); baking paper; 7-10 Tbsp Piping bag with star nozzle; 7-10 Tbsp some + 75 g soft butter; 200 g + 200 g dark chocolate coating; 100 g + 100 g + 125 g whipped cream; 7-10 Tbsp Salt; 100 g + 75 g sugar; 3 Eggs (Gr. M); 75 g Flour; 2 TABLESPOONS Baking cocoa; 1 TEASPOON Baking Powder; 200 g Schmand; 250 g frozen raspberries; 2 sheets white gelatine; 1 package cream stiffener; 3 Disposable piping bag; 7-10 Tbsp with perforated nozzle; baking paper

AUTHOR
Brooke Calhoun

DIFFICULTY
not easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 12

30 ml Milk
7-10 Tbsp Salt
17,5 g Butter
50 g Flour
1 Egg (Gr. M)
baking paper
7-10 Tbsp Piping bag with star nozzle
7-10 Tbsp some + 75 g soft butter
200 g + 200 g dark chocolate coating
100 g + 100 g + 125 g whipped cream
7-10 Tbsp Salt
100 g + 75 g sugar
3 Eggs (Gr. M)
75 g Flour
2 TABLESPOONS Baking cocoa
1 TEASPOON Baking Powder
200 g Schmand
250 g frozen raspberries
2 sheets white gelatine
1 package cream stiffener
3 Disposable piping bag
7-10 Tbsp with perforated nozzle
baking paper

Directions

1
Grease the springform pan (20 cm Ø) the day before. Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). For the chocolate cake, chop 200 g chocolate coating. Boil up 100 g cream in a pot.
2
Pull off the stove. Melt the chopped chocolate coating in it while stirring. Cream 75 g soft butter, 1 pinch of salt and 100 g sugar. Stir in 3 eggs one after the other. Mix flour, cocoa and baking powder. First stir in chocolate cream, then flour mixture.
3
Spread the dough into the tin and bake in a hot oven for about 30 minutes.
4
The next day prepare the choux pastry. For this, heat milk and 30 ml water with 1 pinch of salt and butter until the butter has melted. Bring to the boil and remove from the stove. Add flour at once and mix with a wooden spoon.
5
Burn the choux pastry, but put the pot back on the stove. Stir over a low heat until the dough comes off the bottom of the pot as a lump and forms a white layer. Take the pot off the stove. Stir in the eggs one by one with a wooden spoon or the dough hooks of the mixer until the mixture is smooth and shiny.
6
Pour the dough into a piping bag with a large perforated spout. Line a baking tray with baking paper. Preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Approx. 14 small eclair tuffs (each approx. 3 cm Ø);
7
Bake in a hot oven for about 20 minutes. Take out and let cool down.
8
Remove the chocolate cake from the mould and cut in half horizontally. Place a cake ring around the lower cake base. Beat the sour cream and 75 g sugar with the whisk of the mixer until stiff and fill into a piping bag.
9
Cut the eclair tuffs horizontally, spray in sour cream. Place them next to each other on the chocolate base. Chop 200 g chocolate coating. Heat 100 g cream, remove from the heat. Melt the chocolate coating in it while stirring.
10
Leave to cool until the mixture is creamy, stirring frequently. Put about half of the chocolate cream into a piping bag. Use it to squirt out the cavities between the eclairs. Chill the cake for about 30 minutes.
11
Defrost the raspberries.
12
For the raspberry cream, soak gelatine in cold water. Puree the berries, pass through a sieve. Heat about half of the fruit pulp. Squeeze the gelatine and dissolve in the pulp. Stir in the remaining pulp, remove from the heat.
13
Whip 125 g cream until stiff, allowing the cream stiffener to trickle in. Fold the berry-gelatine mixture into the cream. Spread on the cake. Place the top chocolate cake layer on top. Chill for about 2 hours.
14
Heat the rest of the couverture cream in a water bath until it is spreadable. Loosen and remove the cake ring. Spread the chocolate cake with the chocolate glaze cream all around and chill for approx. 30 minutes.