Our No.one Chef Patissier of Greece, Stelios Parliaros, produced a delicious, yet light chocolate cake which Maria would like to share with you. To give you a general idea, it is a brownie base with a sort of fresh cream ganache filling....
You will need:
Serves 16 pieces.
For the Brownie base:
- 200 gr good quality cooking chocolate 52 - 70% Cocoa (depending on your taste).
- 250 gr fresh unsalted butter.
- 190 gr castor sugar.
- 4 medium eggs.
- 120 gr all purpose flour.
- 250 gr crushed wall nuts.
For the Chocolate Cream Filling:
- 250 gr good quality cooking chocolate 52 - 70% Cocoa (depending on your taste).
- 250 gr full fat fresh milk.
- 500 gr 35% fresh cream.
Method for the base:
- Preheat your oven to 170 degrees C.
- Melt butter and chocolate in a small sauce pan and mix well to homogenize. Set aside to cool.
- In middle speed beat sugar and eggs till mixture is nearly white.
- Add the flour while sifting.
- Blend with wooden spoon or spatula.
- Blend in wall nuts.
- Pour half the batter in a 24 - 26 cm parchment paper lined bottom spring mold.
- Bake for 15 minutes.
- Take out from oven and let cool completely for at least 2 to 2½ hours.
Method for the Chocolate Cream Filling:
- Boil milk and add over kitchen chocolate pieces to melt, wait 2 to 3 minute then whisk to combine chocolate and milk together.
- Beat fresh cream till thickened then pour into chocolate / milk mixture.
- Mix well with a spatula.
- Make sure your spring mold opens with the sides free from the base. Shut close the spring mold again.
- Pour the chocolate cream mixture in the mold over the brownie base, flatten evenly, and refrigerate for at least 5 hours. For best results, refrigerate overnight.
Topping & Decorating:
- If you have a big thick slab of chocolate (professional type) at home, put it flat on a table, hold it against you and by holding a long, sharp knife with one hand and its tip from the other, scrape the surface of the chocolate towards you thus producing extra thin tubular sheets of chocolate.
- Sprinkle on top of the cake to decorate.
- If you don't have a thick slab of chocolate then use the normal rectangular ones (flat side up). Scrape as many scrapings as possible and scatter on the surface of the cake. towards you. The disadvantage with the normal chocolate is that it is thin an breaks easily.
Make brownie cookies with the other half of the brownie batter you need to:- Add some coarsely ground nuts.
- Spoon a small quantity onto cookie sheet 2 inches apart.
- Bake for 10 - 12 minutes at same temperature as before.
- Cool on cookie sheet for a few minutes.
- Transfer cookies onto a cooling rack. (Something with big openings and legs to cool cookies from up and from down).
Enjoy with no remorse!!