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Cake "A la CHOCO-PIE"

Author
Cookinero 27 Jan 2023
22450
Cake "A la CHOCO-PIE"

Hello! Cakes again today. Cakes unusual, in chocolate glaze. Very tasty, I recommend to try.

How to cook Cake "A la CHOCO-PIE"

Step 1

Cake "A la CHOCO-PIE"

Grind soft butter with powdered sugar and vanilla.

Step 2

Cake "A la CHOCO-PIE"

Pour half a cup of flour, knead.

Step 3

Cake "A la CHOCO-PIE"

Mix in the yolks.

Step 4

Cake "A la CHOCO-PIE"

Add milk.

Step 5

Cake "A la CHOCO-PIE"

Knead the dough with the remaining flour. Refrigerate for half an hour. Then form a sausage and divide it into equal parts.

Step 6

Cake "A la CHOCO-PIE"

Form round cakes. You can use molds. Bake in a hot oven for 15 minutes at 180 degrees.

Step 7

Cake "A la CHOCO-PIE"

Cool when ready.

Step 8

Cake "A la CHOCO-PIE"

Soak gelatin in water.

Step 9

Cake "A la CHOCO-PIE"

Beat egg whites, vanilla and icing sugar in a water bath to peaks. Dissolve the gelatin in a water bath (I heated it in the microwave) and pour it into the protein mass in a thin stream.

Step 10

Cake "A la CHOCO-PIE"

We form a cake. I formed again in molds. Lay out the cookies first.

Step 11

Cake "A la CHOCO-PIE"

Then lay out a layer of protein mass (about 1 tablespoon), immediately cover with another cookie on top.

Step 12

Cake "A la CHOCO-PIE"

You can do it without a form. We spread the cream on the cookies, let it grab a little and press the second cookie on top.

Step 13

Cake "A la CHOCO-PIE"

Put in the refrigerator for half an hour.

Step 14

Cake "A la CHOCO-PIE"

Melt the chocolate (I do it in the microwave), you can in a water bath. Coat the sides of the cake first, then the top. Remove for a while in the refrigerator.

Step 15

Cake "A la CHOCO-PIE"

Happy tea!

Cake "A la CHOCO-PIE" - FAQ About Ingredients, Baking Time and Storage

While butter provides the best flavor and texture, you can substitute with margarine. However, be aware that the cookie texture might be slightly different, potentially a bit softer.
These cakes are best enjoyed within 2-3 days. Store them in an airtight container in the refrigerator to maintain their freshness and prevent the protein filling from becoming soggy.
Yes, you can substitute the regular flour with a gluten-free all-purpose flour blend. Ensure the blend contains xanthan gum or a similar binder for the best results. Also, double-check that your baking powder is gluten-free.
Freezing is not recommended as the protein filling's texture may change upon thawing. The cookies might also become soggy. If you must freeze, do so before coating with chocolate, and consume shortly after thawing.
You can make your own powdered sugar by blending granulated sugar until it reaches a fine, powder-like consistency.
Tempering the chocolate before coating the cakes can help prevent cracking. You can also add a small amount of coconut oil or shortening to the melted chocolate to make it more pliable.
Absolutely! Feel free to experiment with other extracts like almond, peppermint, or even a coffee extract to add a unique twist to the flavor profile.
Aquafaba (the liquid from canned chickpeas) can be whipped into a meringue-like consistency and used as a vegan substitute for egg whites. Be sure to sweeten it adequately with powdered sugar.

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