Cake "A la CHOCO-PIE"

Name: Cake "A la CHOCO-PIE"
Total time: 1 h
Yield: 10
Cuisine: Homemade
Ingredients: flour - 2 tbsp.; plum oil - 120 g; egg yolk - 2 pcs.; milk - 2 tbsp. l.; vanillin - 2 g; egg white - 2 pcs.; instant gelatin - 1 tbsp. l.; milk chocolate - 2 bars; powdered sugar - 120 g in souffle, 100 g in dough; fat cream - 3 tbsp. l.

Cookinero 27 Jan 2023

23850

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

Grind soft butter with powdered sugar and vanilla.

Step 2

Pour half a cup of flour, knead.

Step 3

Mix in the yolks.

Step 4

Add milk.

Step 5

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

Step 6

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

Step 7

Cool when ready.

Step 8

Soak gelatin in water.

Step 9

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

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

Step 11

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

Step 12

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

Put in the refrigerator for half an hour.

Step 14

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

Happy tea!

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

Can I use margarine instead of butter for the cookies?

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.

How long will these 'Choco-Pie' cakes last, and how should I store them?

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.

Is there a way to make this recipe gluten-free?

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.

Can I freeze these 'Choco-Pie' cakes?

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.

What can I use if I don't have powdered sugar?

You can make your own powdered sugar by blending granulated sugar until it reaches a fine, powder-like consistency.

How can I prevent the chocolate from cracking when I refrigerate the coated cakes?

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.

Can I use different flavored extracts instead of vanilla?

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.

What is a good substitute for egg whites in the protein cream?

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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Cake "A la CHOCO-PIE"

How to cook Cake "A la CHOCO-PIE"

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

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