Frozen Chocolate Cake (With Photo)

[farfallina]

Here comes the first recipe of 2012.
Let's make a sweet start to the New Year!

Happy New Year everyone.
I hope all your dreams come true.




Ingredients:
Cake:
100g blanched almonds
500g bitter chocolate, broken into pieces
150g butter, in pieces
5 eggs
40g sugar
40g flour

Chocolate Cream:
150g milk chocolate, broken into pieces
250g sour cream

Additionaly - optionally;
50-100g white chocolate
50-100g bitter chocolate


Preparation:

DAY 1:

    Grease a 22cm cake tin and cover with baking paper.
    Place almonds in TM Bowl. Toast for 4 minutes at 100ºC on Soft Speed.
    Grind for 10 seconds on Speed 7. Continue for another 5 seconds if needed. Set aside.

    Chop chocolate and butter for 7 seconds on Speed 7 by speeding up gradually. Scrape down the sides of TM Bowl.
    Melt for 3 minutes at 50ºC on Speed 2-3.
    Scrape down the sides of TM Bowl and continue for another 3 minutes at 50ºC on Speed 2-3.
    Add grinded almonds and mix for 10 seconds on Speed 3-4. Transfer into a deep bowl.

    Wash and wipe TM Bowl without losing time.
    Place eggs and sugar, mix for 2 minutes at 37ºC on Speed 4.
    Sift in flour. Mix first for 10 seconds on Speed 3 and then for another 10 seconds on Speed 4.
    Add egg mixture into chocolate mixture. Mix them well with a spatula.

    Transfer into cake tin. Bake for 25-30 minutes in preheated oven at 180ºC.

    Remove it from oven, let it cool.

    Cover with plastic film and put into freezer overnight.


DAY 2:

    Chop milk chocolate for 7 seconds on Speed 7, scrape down the sides of TM Bowl.
    Melt for 3 minutes at 50ºC on Speed 2-3.
    Add sour cream. Mix for 30 seconds on Speed 3-4.
    Transfer it into another bowl, let the mixture cool and thicken a bit.
    Spread chocolate cream over the frozen cake. Put it back into freezer.


To decorate;

    Chop bitter chocolate for 7 seconds on Speed 7. Scrape down the sides of TM Bowl. Melt for 3-4 minutes at 50ºC on Speed 2-3. Transfer into a paper cone and decorate the cake as you wish.
    For the figures, pipe melted chocolate onto baking paper according to desired shape and let cool. When firmed, remove gently from the baking paper. You need to be very careful, they get broken very easily.
    The same way chop white chocolate for 7 seconds on Speed 7. Scrape down the sides of TM Bowl. Melt for 3-4 minutes at 50ºC on Speed 2-3. Transfer into a paper cone and decorate the cake as you wish.
    Keep the cake in the freezer.
    Remove it from the freezer and let it wait for a while at room temperature before you serve so that you could slice easily.


Afiyet olsun...
Enjoy...


Adapted with a few modifications from the recipe titled as "Torta Gelata" in the book called "Pazzi per il Cioccolato".


Note: You can keep it in the freezer for 1 month


Photos: http://thermomixtarifdefterim.blogspot.com/2012/01/frozen-chocolate-cake.html

[cookie1]

This sounds nice. Now I need visitors so that I can make it.

[fundj&e]

cookie1 if and when you make it can you please take note of how long its takes for it to be at  room temperature

thanks in advance 

[cookie1]

Sure will. Not expecting to make it for a couple of weeks though. Hopefully having quiet time at home alone.

[farfallina]

I hope you and your guests enjoy it cookie
You can prepare it in advance as well since it could be kept 1 month in the freezer

Fundj, I couldn't count the minutes. We wanted to have it at midnight after fireworks
It was late when I took it out off the fridge and we had some older guests who were supposed to go back home to sleep
So we warmed a bit in microwave, I mean brought it to the right texture to be able to slice nicely
Next time I check better how long it would take
However it seems cookie will make it before I do so we are all ears cookie!

[fundj&e]

thanks farfallina for that info. what i was thinking of doing was to make the cake then slice it into portions and then freezing it, taking out just what i need 

[cookie1]

That's a good idea Uni.

[fundj&e]

i do the same with the cream cheese ice cream cake, it works well for me and so much easier for the restaurant