Sorry I don't have much time these days. In fact I did not cook anything since last weekend (I made 50 Gyoza but had no time to post something because I was departing to my next destination). Right now I made lots of journeys and there will be some more. I lived on restaurant food. Not that bad but I am quite exhausted. I am so glad it is weekend, I am home and I may ruin my own kitchen to my hearts content. A chocolate cake is perfect for a kitchen workout.
Right after the end of the easter holidays one does not like to eat leftover chocolate easter bunnies and eggs anymore. There are always some chocolates which did not taste as good as they should after eating them on and on for days. Most of the time I make good use out of them baking a cake – no wonder there also exists a family tradition about after x-mas chocolate cakes.
The tradition developed since my kid hated to eat chocolate (and still does) quite a lot but insisted on receiving chocolate easter bunnies, eggs and chocolate Santas as his friends. Don’t ask. Kids, whatever makes them happy.
My husband is still addicted to chocolate so I prepared a huge easter nest for him with all different kinds of chocolate candies and a big golden easter bunny. As usually there were some leftovers.
Slaughtered easter chocolates and cuverture:
- 250 g chocolate (dark prefered)
- 250 g poppy seed paste (store bought; some kind of sticky steamed poppy seeds, processed with sugar)
- 100 g butter, diced
- 6 egg yolks – beaten until soft peaks form
- 6 egg whites
- 150 g flour
- 12 g baking powder
- 1 pinch salt
- 2 shots rum
- 150 g fresh pineapple chopped
- 150 g jam sugar
- 1 small orange, juice and 1 teaspoon zest
- 2 tablespoons jam (apricot jelly jam)
- 250 g chocolate (too much, half will do)
- 70 g butter (too much, half will do)
Melt butter and chocolate at 36 degree C in a double boiler.
Mix egg yolks and poppy seed paste until fluffy and smooth add the melted chocolate and rum. Mix and add flour sieved together with baking powder, mix only a short time. Gently fold in the egg whites until somewhat combined. I did not use any additional sugar, the poppy seed paste is terrible sweet and the chocolate too.
Fill into a greased spring form (I took one made of silicone) and bake 35-40 min at 180 degree C or until a toothpick probe comes out nearly clean.
Let cool down on a rack. Cut into 3 layers. For cutting I used a thread not a knife! The cake is very tender and soft so a thin thread will do a better job than a knife.
Meanwhile blend pineapple chunks with a blender. Stir in orange juice, zests and jam sugar and boil for 3 minutes. We need a rather thickly jam, if the cold jam is too runny boil a few minutes longer.
Spread half of jam over the first layer, cover with the second layer, spread the rest of the jam, cover with the third layer. Heat the jelly in the microwave and brush top and sides of the cake with the liquid.
Melt chocolate and butter in a double boiler on very low heat: Chocolate temperature 36 degree C max. Cover the cake from all sides and the top with the glaze (let cool the chocolate down and reheat once before!)
I prepared too much glaze, so I made some chocolate candies - just an adult ganache in a small foil form
To nearly ½ of glaze (leftover) I added:
- 1 tablespoon cream
- 1 shot plum brandy
- 6 soft damszene plums, chopped (soaked in the shot above)
- 1 handful almond cookies (Amarettini) crumbled
Stir and fill in forms.
Mix 1 pinch brown sugar with 1 small pinch cinnamon and sprinkle in the middle. Set a small slice of damaszene plum on top.