By tradition, chocolate cake is decorated with fruit, glazed with chocolate, or cream. Recently, they have increasingly begun to use the so-called "confectionery velor" for this purpose - a light suspension sprayed from a spray bottle. She gives the cakes and pastries a finished and very appetizing look, but is not recommended if the cake is eaten by children under 3 years old.
Pick your recipe
You will need
- - Chocolate - 100 g;
- - Butter - 20 g;
- - confectionery molds;
- - parchment.
- Or
- - Sugar - 80 g;
- - milk - 30 ml;
- - butter - 20 g;
- - chocolate - 50 g;
- - hazelnuts - 50 g.
- Or
- - Butter - 200 g;
- - Condensed milk - 400 g;
- - Vanilla sugar - 3 g;
- - Milk chocolate - 50 g;
- - Dark chocolate - 50 g.
Instruction manual
1
Melt the chocolate for a pastry decor. This is best done through tempering - cooking in a water bath. If you melt the chocolate over a fire, it can be burned very easily, which will give the finished jewelry a bitter taste. Decide in advance which flowers or figures will be cast in chocolate. If use of molds is necessary - grease them with butter in advance. Also, butter can be added to chocolate, it will give the mass elasticity. If you decide to decorate the cake with all kinds of curls and other things - apply hot chocolate with an even layer on parchment paper, and then, when the mass has cooled slightly, twist it and fix it. After 3-7 minutes cut into strips, and after another 30-45 minutes. - carefully with a knife, remove the frozen, but not completely hardened chocolate curls. Similarly, you can cut out the details of flowers, plants, ornaments, etc.
2
Boil sugar in a small amount of milk, add butter and grated chocolate. Boil for 2-3 minutes. - get a great mixture for chocolate icing, which can also decorate the cake. Lubricate the top cake with it, evenly or in a certain order place on it peeled, fried and cooled kernels of hazelnuts, let it harden, and then pour on top the remaining mass for the glaze.
3
Beat butter with condensed milk. Divide the cream into three parts. In one, add a little vanilla sugar. In the rest - milk and bitter chocolate. Next, cover the top cake layer of the chocolate cake with cream of one color, and apply the pattern with the other two using a cooking syringe. If in your kitchen household there is no such device, you can replace it with a regular package, from which one corner is cut off. Use it to make small “heaps” of cream. And then with the help of a knife, spoon and fork, give them the shape of roses.
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