Cocoa and chocolate cake recipe

Cocoa, one of the emblematic products of Ecuador, has multiple celebrations around the world, including that of this July 7 when its day is commemorated, celebrated by the International Organization of Cocoa Producers and the French Academy of Master Chocolatiers and Confectioners.

Cocoa is possibly one of the most appreciated raw materials in the world and its fame dates back hundreds of years when he took it to Europe, where he achieved great prominence by transforming it into the famous chocolate.

For those who did not know, cocoa originated in our country, since it is in our current Amazon region where the oldest traces of its existence have been found, so it is no coincidence that the best cocoa in the world, our famous fine aroma, be recognized as such and we are producers of more than 70% worldwideNor should we value our hybrid cocoas with CCN51 and its multiple varieties that have given much to the country for almost a century.

For many years I have been lucky enough to meet great cocoa farmers from whom I have learned about seeds, varieties, the cultivation process, harvesting, fermentation, drying, roasting, which together make the final product –the paste– have a personality and with which, as our friends from La Victoria say, a tailor-made suit is achieved for each chocolatier.

But cocoa is the raw material, the magic ingredient it becomes is chocolate, of which we are also proud to have some of the best bars in our country with multiple flavors and varieties, so in honor of this noble Ecuadorian product today we will have a spectacular cake all cocoa and chocolate

Triple chocolate cake, nibs and salted peanuts

cocoa cake

• 180 grams of sugar
• 6 eggs
• 160 grams of flour
• 20 grams of alkaline cocoa
• 3 grams of baking soda
• 5 grams of essence of cocoa liquor

Elaboration:

1. Beat the eggs with the sugar for about 5 minutes until the mixture emulsifies, adding the cocoa liquor slowly at the end.
2. Pass through a fine strainer the flour, cocoa and bicarbonate, mix them evenly.
3. Add to the beaten egg mixture slowly and envelopingly, taking care not to beat so that the mixture does not go down.
4. Grease a mold and line it with waxed paper, fill the biscuit mixture over it, bake at 160 to 170 degrees for 25 to 30 minutes.

chocolate syrup

• ¼ liter of water
• 120 grams of sugar
• 1 large stick of cinnamon
• An 80 gram bar of 75% chocolate
• 1 cup of rum

Elaboration:

1. Boil the water with the sugar and cinnamon to form a light syrup.
2. Once off the heat, add the chocolate in pieces and dissolve it with a whisk, add the rum at the end.

For the chocolate mousse

Swiss meringue

80 grams of egg whites

80 grams of sugar

for the ganache

• 120 55% chocolate
• 80 grams of milk cream
• 6 grams of unflavored gelatin
• 40 grams of water
• 250 grams of milk cream
• 80 grams of salted peanuts
• 40 grams of cocoa nibs

Elaboration:

1. Beat the sugar and egg whites in a double boiler until the sugar dissolves.
2. Then take the mixture to the blender until it reaches the point of snow and reserve.
3. Heat the milk cream and add the chocolate to form a thick creamy sauce (ganache).
4. Dissolve the gelatin in the water and reserve.
5. Beat the milk cream until it is slightly thick without reaching whipped cream.
6. to assemble the moussemix the gelatin with the meringue, then add the chocolate ganache and at the end the cream, incorporate everything until a thick and homogeneous mixture is obtained.
7. At the end, add the salted peanuts and the cocoa nibs, keep in the refrigerator.

For the final coverage: whipped cream to cover

• 200 grams of milk cream
• 20 grams of bitter cocoa

Chocolate covered (ganache)

• 250 grams of 55% chocolate
• 180 grams of milk cream

Elaboration:

1. Beat the cream with the bitter cocoa until a thick texture is achieved and it remains firm, whipped cream.
2. Melt the chocolate in a bain-marie, heat the milk and when it is lukewarm add to the chocolate, mix until a thick and creamy sauce is obtained, let it cool to approximately 30 degrees before using it.

final assembly:

1. Cut the biscuit into three layers.
2. Moisten each one with the syrup and let it rest.
3. Place the first layer in a mold, on top of it fill with the mousse of chocolate, then add another layer of biscuit, fill again with the moussecover with the last layer of biscuit and refrigerate.
4. Then place a layer of cream to cover, which is not too thick and is uniform, refrigerate for a few minutes so that it takes consistency.
5. At the end cover with the chocolate cover (ganache) in the form of a bath, if possible on a rack so that it covers the upper part of the edges, refrigerate for about 30 minutes and serve.