Latest / GialloZafferano.com / Chocolate Paradiso Cake

Transcript

Chocolate Paradiso Cake · GialloZafferano.com

• 0:00
  Speaker 1: Chocolate Paradiso Cake is a soft, airy cocoa sponge filled
• 0:04
  Speaker 1: with simple whipped cream. The strong cocoa flavor and the
• 0:08
  Speaker 1: light cream stay in perfect balance in every slice. For
• 0:12
  Speaker 1: a 9.5-inch pan, about 10 servings, preparation time is about
• 0:17
  Speaker 1: 60 minutes, cooking time is about 25 minutes, plus about
• 0:21
  Speaker 1: 1 hour for cooling. Ingredients for the cake base. Type
• 0:26
  Speaker 1: 00 flour, 0.8 cup. 100 grams. Potato starch, 3 tablespoons,
• 0:33
  Speaker 1: 25 grams. Unsweetened cocoa powder, 4 tablespoons, 20 grams. Eggs, 7.8 ounces,
• 0:44
  Speaker 1: 220 grams, about 4 medium eggs at room temperature. Brown sugar,
• 0:49
  Speaker 1: 1 half cup, 120 grams. Fine salt, 1 pinch. Ingredients
• 0:57
  Speaker 1: for the filling. Fresh liquid cream, 1.7 cups, 400 grams,
• 1:03
  Speaker 1: well cold. Powdered sugar, 5.3 tablespoons, 40 grams. For decoration.
• 1:11
  Speaker 1: Powdered sugar, as needed. Let's get started. Start with the
• 1:17
  Speaker 1: cake base. Put the room temperature eggs and the brown
• 1:20
  Speaker 1: sugar into a large bowl. Use electric beaters and whisk
• 1:24
  Speaker 1: until the mixture becomes light, pale, and very frothy. This
• 1:29
  Speaker 1: takes several minutes and the volume increases a lot. In
• 1:33
  Speaker 1: another bowl, sift together the type 00 flour, the unsweetened
• 1:37
  Speaker 1: cocoa powder, and the potato starch. Make sure there are
• 1:40
  Speaker 1: no lumps. Gradually add the sifted dry ingredients into the
• 1:45
  Speaker 1: egg and sugar mixture. Use a whisk and fold them
• 1:48
  Speaker 1: in gently, with light movements from bottom to top. Keep
• 1:53
  Speaker 1: the batter airy and avoid deflating it. Add a pinch
• 1:56
  Speaker 1: of fine salt and mix very delicately. Butter and flour
• 2:00
  Speaker 1: a flared 9.5-inch, 24-centimeter pan. Pour the batter into the
• 2:06
  Speaker 1: pan and level the surface evenly. Place the pan in
• 2:10
  Speaker 1: a preheated conventional oven at 356 degrees Fahrenheit. Bake for
• 2:16
  Speaker 1: about 25 minutes. At the end of baking, take the
• 2:19
  Speaker 1: cake out of the oven and let it cool slightly
• 2:21
  Speaker 1: in the pan. Then remove it gently from the pan
• 2:25
  Speaker 1: and place it on a rack. Let it cool completely
• 2:28
  Speaker 1: for about one hour. The base must be completely cold
• 2:32
  Speaker 1: before cutting and filling. While the cake cools, prepare the
• 2:36
  Speaker 1: cream filling. Pour the cold fresh liquid cream into a
• 2:40
  Speaker 1: clean bowl. Begin whipping with electric beaters. After a short time,
• 2:46
  Speaker 1: add the powdered sugar. Continue whipping until the cream becomes
• 2:50
  Speaker 1: firm and holds its shape well. Transfer the whipped cream
• 2:54
  Speaker 1: into a piping bag fitted with a tip of about
• 2:56
  Speaker 1: 15 millimeters, around 5 eighths of an inch. Place the
• 3:01
  Speaker 1: piping bag in the refrigerator until the cake base is
• 3:03
  Speaker 1: completely cold. When the chocolate base is cold, cut it
• 3:08
  Speaker 1: horizontally in half to obtain two equal layers. Place the
• 3:12
  Speaker 1: bottom layer on a serving plate. Take the piping bag
• 3:16
  Speaker 1: from the refrigerator and pipe the whipped cream over the
• 3:18
  Speaker 1: entire surface of the bottom layer, creating an even, thick
• 3:22
  Speaker 1: layer of cream. Gently place the top half of the
• 3:25
  Speaker 1: cake back on, aligning the edges. If some cream comes
• 3:29
  Speaker 1: out along the sides, use a small spatula to level it.
• 3:33
  Speaker 1: Smooth the edge all around so the circumference looks regular
• 3:36
  Speaker 1: and neat. Dust the top of the chocolate paradiso cake
• 3:40
  Speaker 1: with powdered sugar as decoration. Keep the cake in the
• 3:44
  Speaker 1: refrigerator until serving time. Serve the cake well chilled and
• 3:49
  Speaker 1: store any leftovers in the refrigerator for up to two days.