Fantastic sweet satisfaction: chocolate explosion cake, with an excellent taste. The combination of dark, milk, and white chocolate creates a perfect balance of flavors, while the crunchy biscuit base adds a satisfying texture.
Ingredients:
- 10 oz (about 2 cups) cookies (such as graham crackers or any plain cookies)
- 2 cups thick yogurt
- 7 oz dark chocolate
- 7 oz milk chocolate
- 7 oz white chocolate
- Dried raisins (to taste)
- 2 1/2 cups heavy cream (divided)
For the Fondant:
- 10 oz marshmallow candy (about 1 bag)
- 2 1/2 cups powdered sugar (approximately)
Preparation:
- Base Layer:
Crush the cookies using a mixer, then mix them with the yogurt until smooth and uniform. Press this mixture into the base of a cake pan with a diameter no larger than 10 inches (26 cm), ensuring the sides can be removed later. - Dark Chocolate Layer:
Whip 1 cup (200 ml) of heavy cream until stiff. Melt the dark chocolate over a double boiler, and once melted, mix it with the whipped cream and dried raisins. Pour this mixture over the cookie base in the pan. Place the pan in the fridge for about 20 minutes to set. - Milk Chocolate Layer:
Whip another cup (200 ml) of heavy cream. Melt the milk chocolate over a double boiler, then add the whipped cream and mix. Pour this mixture over the dark chocolate layer and refrigerate for another 20 minutes. - White Chocolate Layer:
Repeat the same process with the white chocolate. Melt the white chocolate and mix it with whipped cream, then pour it over the milk chocolate layer. Let the cake chill in the fridge for at least 3 hours before decorating. - Fondant Decoration:
Prepare the fondant by melting the marshmallows and mixing them with powdered sugar. Use this fondant to decorate the top of the cake.
Marina Cake
Marina Cake is a rich, indulgent dessert made with layers of chocolate, nuts, and a creamy filling. This cake is perfect for special occasions or any time you’re craving something decadent. The combination of chocolate, butter, and walnuts creates a beautiful balance of flavors, while the sugared fruit topping adds a lovely decorative touch.
Ingredients:
- 10 large eggs
- 1 1/2 cups (360 grams) sugar
- 3 bars of chocolate (about 5 oz each)
- 1 1/2 cups (180 grams) ground walnuts
- 1 1/2 cups (180 grams) butter
- 1 vanilla bean or 2 teaspoons vanilla extract
- Sugared fruit for decoration
Instructions:
Chill:
Place the assembled cake in a cool place until ready to serve.
Cake Base:
Beat 8 egg yolks with 1 1/2 cups (180 grams) sugar until well combined and fluffy. Melt 2 bars of chocolate over a double boiler, then add the melted chocolate to the egg mixture. Finally, fold in 1 1/2 cups (180 grams) ground walnuts or 8 whipped egg whites (stiff peaks).
Pour the mixture into a well-greased cake pan and bake at a low temperature for about 45 minutes (or until a toothpick comes out clean). Once baked, let the cake cool overnight.
Filling:
The next day, prepare the filling: Beat 1 1/2 cups (180 grams) butter with 1 1/2 cups (180 grams) sugar and 1 vanilla bean (or 2 teaspoons vanilla extract) until smooth and fluffy. Melt 1 bar of chocolate and add it to the butter mixture, along with 2 whole eggs. Whisk everything together until well combined.
Assembling the Cake:
Slice the cooled cake into three layers. Spread the filling generously on each layer, both inside and on top. Sprinkle the top with ground walnuts and decorate with sugared fruit.
