Chocolate Cake – Eberhard Cake

Melt the chocolate over a warm water bath and then stir in the cocoa nibs, amaranth, coconut oil and chili flakes. Press the mixture into a 20 cm diameter cake ring and smooth it out. Put the bottom in the refrigerator.

Mix the egg whites with the salt and whip the egg whites until stiff. Slowly stir in the sugar and whip the egg whites for another 2-3 minutes.

Mix the softened butter with the powdered sugar and vanilla until creamy. Now add the egg yolks one after the other, each egg yolk for 1 minute at a time, until the mixture is smooth.

In the meantime, melt the chocolate and then add it to the egg yolk mixture. Sieve the flour and fold it in alternately with the milk and egg whites. Pour the dough into a 22 cm baking ring and bake the cake in a preheated oven at 160 ° C top / bottom heat for about 45-50 minutes. Then let it cool down completely. Cut 3 cake bases out of it.

Soak the gelatin in the water. Cut the ripe, peeled pears into small pieces and place them in a saucepan along with the sugar, thyme, lemon juice, and vinegar. Let the mixture boil briefly and simmer for about 2-3 minutes so that the pears become soft and the thyme releases its aroma. Puree the pears. Brush the pears with all of the liquid through a fine sieve to strain the pears and remove the thyme. Stir in the sultanas and also the swollen gelatin. Fill the mass into two deep plates (16 cm), which have been covered with cling film beforehand. Let them set completely in the freezer.

Soak the gelatin in the cold milk. Put the egg yolks, sugar, and cinnamon in a metal bowl. Place this over a boiling water bath and stir the mixture with a whisk for about 5 minutes. Take the bowl off the stove and stir the eggs cold for about 10 minutes.

In the meantime, whip the cream until stiff and put it in the fridge.

Dissolve the gelatin in a warm water bath, be careful not to boil it, otherwise it will lose its effectiveness. Now stir the gelatine into the egg mixture and fold in the cream.

Now place the first fruit insert with the dome up on the crunch base and pour the cinnamon mousse over it. Place the second cake base on top and put the cake in the refrigerator.

Melt the chocolate over a warm water bath. Whip the cream until stiff and refrigerate.

Mix the egg yolks, sugar and salt as you did with the first mousse for 5 minutes over a water bath and then beat them cold. Carefully stir the chocolate into the egg yolk mixture and fold in the cream.

Place the second fruit filler on the second cake base and fill the chocolate mousse over it. Cover the cake with the last cake base and cover and refrigerate for at least 3 hours.

Finely chop the couverture and melt two thirds of it over a warm but not boiling water bath. Then remove the couverture from the water bath and add the remaining third. This way, the couverture is kept at the perfect temperature and doesn't get a gray haze when it cools down.

Brush some mint leaves on the back with the dark couverture and put them in a cool place. Once set, the mint leaves can be removed.

Spread the white couverture thinly on baking paper. Use a cake comb to stroke the couverture so that grooves appear. Then use your fingers to draw a leaf shape into the couverture. Put this decoration in the fridge to set too.

Remove the cake from the cake ring. Sprinkle the top of the cake with cocoa.

Cut a strip of parchment paper a little larger and longer than the cake. Put some of the couverture on a spoon and distribute it in circular motions on the baking paper strip. Place the strip around the cake and let the chocolate coating set. Then remove the baking paper and cut away the remains with a scalpel or sharp knife. Use a brush to powder some gold powder to the bottom of the chocolate coating.

Beat the cream with the Sanapart until stiff and put it in a piping bag. Then splash 12 dots on the cake and decorate it with the homemade chocolate leaves.

Chocolate bowls can be made from the rest of the couverture. These are pretty bowls that you can fill with ice cream, fruit salad or other desserts. Place a teaspoon of the tempered couverture on baking paper and let the chocolate blob set. Dip the small, puffed-up balloons about halfway into the rest of the couverture and place them on one of the chocolate plates. Put the bowls in the cold. Use a needle to carefully prick the balloon at the top of the knot and remove it from the chocolate.