Tarta de chocolate – Chocolate Cake

Click here for English versionTarta

Logo de tanto tempo sen actualizar o blogue, quixemos voltar pola porta grande: unha tarta de chocolate só apta para auténticos adictos e adictas!

Seis meses deron para moito e como en todas as casas, temos unhas cantas miserias que “bañar” en chocolate, pero preferimos celebrar este tempo outonal e chuvioso coas boas novas, entre elas, que en febreiro seremos papá e mamá de novo! Parte da culpa desta tarta de sábado tena o feito de que esta semana recollo os resultados da proba da diabete xestacional (e o medo a que me poñan a dieta de azucre é libre…)

Esta tarta é unha creación propia baseada noutra que vin nun blogue pero cuxo contido en manteiga e azucre era excesivo mesmo para nós. É doada de facer e o resultado é espectacular para alguén que goste do doce, incluso mellora ao día seguinte se se garda na neveira.

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Ingredientes

(Para 10 racións)

Biscoitos (fanse dous que logo se cortan á metade para ter catro pisos)
  • 1 taza de crema agría (máis abaixo explícase como facela). Pódese substituír por iogur.
  • 1/2 taza de cacao en pó (o que ven mesturado con azucre, paga a pena atopar un de boa calidade, nós empregamos unha marca de Comercio Xusto)
  • 2 ovos
  • 2 xemas de ovos
  • 1 culleradiña de extracto de vainilla (prescindible)
  • 2 tazas de fariña de repostería (nós empregamos fariña de espelta)
  • 1 culleradiña de lévedo químico
  • 1 culleradiña de bicarbonato sódico (substituíble por lévedo químico)
  • 1 chisco de sal
  • 1 taza de azucre (ou panela)
  • 200 gr. de manteiga

Crema de cobertura (e entre pisos):

  • 300 gr. de crema de queixo
  • 1 taza de cacao en pó (do que trae o azucre mesturado)
  • 1 cullerada de sirope ou mel
  • 1 taza de azucre
  • Entre 1/4 e 1/2 taza de leite enteira

Equipamento

  • Molde redondo de 24 cm de diámetro (mellor se son dous)
  • Espátulas/linguas de cociña para rebañar ben as cuncas

Elaboración

Para facer a crema agria (Sour cream en inglés)

Con dous días de antelación nunha xerriña engádese unha cullerada de zume de limón ou vinagre de viño branco a media taza de leite. Reméxese e déixase repousar 10 minutos. Pasado este tempo engádese media taza de nata de respostería. Déixase repousar un día fóra da neveira e logo pode aguantar como unha semana antes de ser empregado.

Biscoitos:

  1. Nunha cunca mestúrase a crema agria, o cacao, os ovos, as xemas e o extracto de vainilla e reméxese até obter unha mestura homoxénea.
  2. Noutra cunha ou no vaso dun robot de cociña, mestúranse xuntas a fariña, lévedo, bicarbonato, sal e o azucre. Finalmente engádese a manteiga e metade da mestura do paso 1 e reméxese até que os ingredientes estean húmidos.
  3. Seguemos a bater durante un par de minutos, engadimos o resto da mestura da cacao e batemos aínda máis.
  4. Divídese a mestura pola metade e forneamos dun en un se temos un só molde ou ben os dous xuntos en caso de ter dous moldes, a 180ºC durante 25 minutos (ollo que parece pouco pero leveda moito!)

Unha vez feitos, déixanse repousar no molde 10 minutos e logo sobre unha reixa arrefriar por completo antes de cortalos pola metade.

Para a crema de chocolate:

Nun robot de cociña ou a man, batemos a crema de queixo co extracto de vainilla. Progresivamente engadimos o cacao, mel e azucre até ter unha mestura homoxénea. En caso de que a consistencia sexa moi espesa, iremos engadindo culleradas de leite enteira e remexendo aos poucos até que estea ao noso gusto.

Montaxe:

  1. Unha vez estean os biscoitos fríos cortámolos pola metade cun coitelo de cortar o pan. Coidado que son crebadizos. Se rompen, que non cunda o pánico, temos a crema de chocolate a modo de pegamento.
  2. Imos montando piso – crema até montar os catro pisos, repartindo o remanente da crema por riba e os lados da tarta cando a teñamos montada.

English version

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Soooooo… it’s been a while! And what better way to come back than with a chocolate addict’s dream; chocolate cake covered in chocolate. Perhaps you are wondering why we’ve been away so long? Well, even if you’re not, I’ll tell you why anyway.

It transpires that as of February, we shall once again be “blessed” with the pitter-patter of tiny feet… well, more like mewling actually, as the walking doesn’t come until later, but you get what I mean. How does that affect the blog, you ask? Well, this pregnancy thing takes its toll, and María had been practically unable to look at food for quite a while. She as even put off by organic food; things really got bad when she suggested going to the McDonald’s drive-through! But, things are back to normal (normal for this household, at any rate), and so is the blog!

This cake is an adaptation of another that can be found here. Amazingly, the butter and sugar ratios were too high, even for us! It is pretty simple to make and tastes even better the next day fresh from the fridge.

Ingredients

(For 10 people… or fewer)

Sponge cakes (Make two, which are then cut in half, to make four layers)
  • 1 cup of sour cream. You can also use yoghurt.
  • 1/2 cup of cocoa powder (Get the type that already has sugar. We use a Fair Trade brand)
  • 2 eggs
  • 2 egg yolks
  • 1 teaspoon of vanilla extract (optional)
  • 2 cups of pastry flour (or spelt flour)
  • 1 teaspoon of baking powder
  • 1 teaspoon of sodium bicarbonate
  • a pinch of salt
  • 1 cup of sugar
  • 200 gr. butter

Chocolate covering (and for betwen layers):

  • 300 gr. cheese spread (philadelphia or similar… without extra flavours)
  • 1 cup of cocoa powder (with sugar, as before)
  • 1 table spoon of syrup or honey
  • 1 cup sugar
  • Between 1/4 and 1/2 cup of full-fat milk

Equipment

  • Round 24cm (12″) cake tin (if you have two, so much the better)
  • Spatulas

Method

To make sour cream (If you can’t buy it)

Two days before making the cake, add a tablespoon of lemon juice or white-wine vinagre to half a cup of milk. Stir and leave to stand for 10 minutes. Then add half a cup of full cream. Leave to stand at room temperature for a day. It will keep for a week.

Sponge cake:

  1. In a bowl, mix the sour cream, cocoa powder, eggs, egg yolks and vanilla extract and mix until it forms a smooth cream.
  2. In another bowl, or a kitchen robot, mix the flour, baking powder, bicarbonate, salt and sugar. Finally, add the butter and half the mixture from step one and mix until the ingredients are slightly damp.
  3. Keep beating for a couple of minutes, add the rest of the cocoa mixture and keep mixing.
  4. Divide the mixture in half and bake in the trays one at a time (if you only have one tin) or both together at 180º for 25 minutes (watch out. It doesn’t seem like a long time, but it rises pretty fast).

Once they are done, leave to cool in the tin for 10 minutes then remove from tin and leave to cool completely on a cooling rack before cutting in half horizontally.

To make the chocolate covering:

in a kitchen robot, or by hand, beat the soft cheese together with the vanilla extract. Gradually add the cocoa powder, honey and sugar until you have a smooth paste. If it is a little thick, add full-fat milk a tablespoon at a time and mix until you have the consistency you want.

Assembly:

  1. Once the sponge cakes are cold, cut them in half with a bread knife; carefully, as they are brittle. If they do break, use some of the chocolate cream as filler.
  2. Assemble by spreading chocolate cream over a sponge cake, then adding another sponge cake and spreading chocolate over it. Continue until all four sponge cakes have been layered one on top of the other. Once this has been done, cover the rest of the cake with the rest of the chocolate cream.

Serve and eat with a nice cup of tea; especially nice if it’s pouring with rain outside!

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