This is the first winning recipe of the Natura e Cucina contest in the Dessert category.
The double chocolate chantilly cake comes from the Golosi Pasticci page, and it consists of three layers of cream: one layer of white cream, one of chocolate cream, and for the topping, a final layer with the two creams alternated.
- Difficulty: Medium
- Cost: Inexpensive
- Preparation time: 1 Hour
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 2/3 cups whipping cream (vegetal)
- sponge cake
- 4 1/4 cups custard
- white chocolate
- dark chocolate
- maraschino syrup
- 1 1/4 cups all-purpose flour
- 3/4 cup sugar
- 4 eggs (room temperature)
- 1 1/2 tsp baking powder
- lemon zest (grated)
- 1 pinch salt
- 4 1/4 cups milk
- 4 egg yolks
- 1 1/4 cups sugar
- 2 packets vanillin
- 1 pinch salt
- lemon zest
- 3/4 cup cornstarch
Tools
- Mixer
- Springform Pan
- Piping Bag
- Tray
Preparation
Beat the eggs with the sugar until you obtain a light and frothy mixture.
Sift the flour gradually and add it to the mixture, then add the baking powder and other ingredients, mixing gently to combine everything.
Pour the batter into a previously buttered and floured pan.
Bake in a preheated oven at 350°F for about 30 minutes, until the cake is golden and well-cooked in the center.In a steel pan, beat the egg yolks with the sugar, salt, and lemon zest until you obtain a homogeneous mixture.
Add the sifted cornstarch and mix well.
Meanwhile, in another pan, bring the milk with the lemon peels to a semi-boil.
Slowly pour the hot milk into the egg mixture, removing the lemon peels first, and bring everything back to the stove.
Cook over low heat, stirring continuously, until the cream thickens.
Once ready, cover the cream with plastic wrap in contact and let it cool completely.When the custard is completely cold, work it with a whisk (also electric) until smooth and soft.
Gently add the cream, using a spatula, until you obtain a soft and fragrant mixture.
Divide the cream into two containers:
In one of the containers, the cream is ready to be poured directly into the piping bag.
In the other container, add the sifted cocoa powder, adjusting the quantity according to the desired taste and color intensity.
Then transfer the chocolate cream into the piping bag, ready to decorate the cake.Start assembling the cake!
Moisten each layer with the delicate and aromatic maraschino syrup or with a rum syrup, which pairs perfectly with chocolate.
Fill the first layer with plenty of white chantilly cream and sprinkle with white chocolate flakes.
Fill the second layer with chocolate chantilly cream and distribute dark chocolate flakes.
For the topping layer, alternate the two creams as shown in the photo, creating a harmonious and inviting effect.
Let the cake rest in the refrigerator for at least 3 hours before serving, allowing the flavors to blend perfectly.
Advice
I recommend visiting their Instagram page Golosi Pasticci and trying their recipe. Let us know how it turned out for you in the comments below.
Also see:
Natura e Cucina contest recipes: Savory and Sweet.
