Karpatka chocolate cake with thermomix

Preparation of chocolate Karpatka cake with thermomix

CHOCOLATE DIPLOMATIC

1. We start with the cream, since it needs a few hours in the cold to then be able to assemble it.
2. Split the 80 grams of chocolate, heat the cream without letting it boil, pour over the chocolate, stir, cover and leave in the fridge for about 6/8 hours.
3. In that time, we will make the pastry. After those hours in the fridge, we place the butterfly on the blades, add the cream and sugar, and assemble at speed 3.5.
4. We reserve in fridge
5. Now we will make the pastry, all the ingredients in the glass, except for the vanilla and chocolate.
6. 7 minutes / 90° / speed 4
7. we add the essence and the melted chocolate,
8. 8 seconds / speed 9
9. We put aside a bowl, we cover the skin with film (in contact with the cream), so as not to generate a scab. When it cools, we take it to the fridge

CHOUX DOUGH

1. Water, milk, cubed butter, salt and sugar in a glass,
2. 5 minutes / 100° / speed 1
3. add the flour and cocoa, without putting the beaker,
4. 20 seconds / speed 4
5. Remove the glass from the machine so that the temperature drops a bit (10 min).
6. We put the glass in the machine again, and, in speed 5, we add the eggs one by one, until the first one is incorporated, we do not add the next one, then we program
7. 30 seconds / speed 5
8. We put baking paper on the base of the molds and sides with release spray, or failing that, with butter, we distribute the dough in the two molds, so that it is not uniform, but we will make a kind of swirls, simulating the Norwegian Fjords.
9. We bake, preheated oven to 190° / heat up and down.
10. About 25/30 min. Turn off and let cool on rack

CAKE ASSEMBLY

1. We put the gelatin to hydrate in cold water (6/8 min), we will have the pastry cream out of the fridge for about 2 hours to warm up. We put butterfly on blades, we are going to cream it (soften it),
2. 40 seconds / speed 4
3. Drain the gelatin and heat it for just a few seconds (just enough for it to melt), put in another bowl about 2 or 3 tablespoons of the creamed pastry maker, add the melted gelatin, stir until integrated. We pour it into the glass with the other cream,
4. 10 seconds / speed 4
5. We overturned a wide bowl. We take the truffle out of the fridge, we are adding it, little by little and with enveloping movements to the pastry maker.
6. We already have our chocolate diplomatic cream ready
7. We place a disc of the dough as the base, on the serving plate, place an adjustable ring or ring of a mold of the same circumference (20 cm), and inside, acetate or baking paper, pour the cream, reserving a little , smooth, and place the remaining disc of dough, but first, on the inside, fill the little holes with the reserved cream.
8. We turn it over and place it on the cake. We take to the fridge for about 6/8 hours, then unmold, sprinkle glass on the surface
9. THE ONLY LEFT IS TO ENJOY, GOOD APPRECIATION