John Myers
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Baking: Chocolate Slices with Buttercream
The perfect baking: chocolate slices with buttercream recipe with a picture and simple step-by-step instructions.
The dough
- 250 g Butter
- 50 g Dark couverture
- 300 g Spelled flour type 630
- 200 g Sugar brown
- 4 piece Eggs (L)
- 2 teaspoon Food atron
- 1 pinch Salt
The buttercream
- 250 g Butter
- 200 g Powdered sugar
- 2 tablespoon Cocoa powder
- 1 piece Egg
- 1 teaspoon Vanilla concentrate from the tube
The topping
- 50 g Almond brittle
- 250 g Mascarpone
- 2 tablespoon Powdered sugar
- 8 piece Fresh strawberries
…..also
- Fat and crumbs for the mold
The dough
- Melt the butter with the crushed couverture in a saucepan
- Mix the flour with sugar, eggs, salt and baking soda. Add the butter / chocolate mixture and work everything into a heavy dough.
- Pour the dough into a greased and crumbled rectangular springform pan (35 x 23 cm) and bake in a preheated oven at 180 ° C for about 30 minutes. (Toothpick sample) After removing it from the mold, remove it and let it cool down.
The buttercream
- Mix room temperature butter with the other ingredients to a cream and make sure that no bits of butter are visible. Spread this cream evenly on the chocolate cake.
The finish
- Mark 16 pieces with a sharp knife.
- Mix the mascarpone with the powdered sugar, pour into a piping bag and place two swabs of the cream on each indicated piece. Sprinkle one swab with a little brittle almond and place half a strawberry on the other swab.
- Note 7: The brittle was made with almond flakes. Link to it: Stock: Almond brittle – simple. Unfortunately, I cannot offer a photo of the cut, because I had to deliver this cake in full.
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