Birthday Chocolate Cake

INGREDIENTS

• 500 gr dark chocolate
• 350 gr butter
• 345 gr sugar
• 300 gr flour 00
• 250 gr white chocolate
• 3 gr jelly in sheets
• 18 eggs
• 3 drops lemon juice
• 2 tablespoons maraschino
• 200 milliliters fresh cream
• q.s. cigar waffles

Preparation

Preparing a spectacular birthday cake in the shape of confectionery is not so difficult! We show you here how to create it with your hands in a really simple way. Everything, in fact, revolves around an elementary secret: the only real difficult task is having to cut the desserts in half. Prepare a cake for each floor and you will be halfway through the work.

1) Break 12 eggs and separate the yolks from the whites. Melt 300 g of chopped dark chocolate in a bain-marie, add 300 g of butter, add it and then add the mix to the beaten egg yolks. Beat the egg whites with 300 g of granulated sugar and a pinch of salt and add them to the chocolate mixture. Finally, add the 300 g of sieved 00 flour.

2) Grease 2 molds of 26 and 18 cm and a high edge with butter. Transfer 1/3 of the mixture to the smaller pan and 2/3 of the mixture to the larger pan, level it with a spoon and bake at 180 ° C for 35-40 minutes. Remove the 2 chocolate cakes from the oven, let them cool for 10 minutes, then turn them on a wire rack and let them cool completely. Arrange them both on a serving dish lined with food film and cut the rounded part on the surface with a serrated knife to obtain flat surfaces. If you wish, you can also flavor them with a maraschino or coffee syrup.

3) Make the white chocolate mousse. Shell 2 eggs, separating the yolks from the whites. Whip the first in a bowl with 3 tablespoons of granulated sugar if it is very fine until they are frothy. Soak 3 g of gelatin in sheets in cold water for 10 minutes, drain it and squeeze it. Heat 2 tablespoons of Maraschino liqueur in a saucepan, add the gelatine and let it dissolve. Chop 250 g of white chocolate and let it melt in a bain-marie. Pour the liqueur gelatine over the melted chocolate, let it cool, then mix the cream of egg yolks. Whisk the 2 egg whites with 3 drops of lemon juice and incorporate them into the mixture, stirring from bottom to top. Then add 200 ml of fresh whipped cream. Pour the white chocolate mousse on the larger cake, smooth the surface and put it in the freezer for at least 2 hours to solidify.

4) Prepare the dark chocolate mousse. Cut 200 g of dark chocolate into small pieces and melt in a bain-marie. Add 40 g of soft butter into small pieces and let it melt, stirring. Break 4 eggs and separate the yolks from the whites, keeping the yolks in the half-shells. Add them, one at a time, to the chocolate cream, stirring; finally, incorporate the whipped egg whites. Pour the dark chocolate mousse onto the smaller cake and level the surface. Also, put this second cake in the freezer for at least 2 hours until it has hardened.

5) Turn out the large chocolate cake, removing the film and place the small chocolate cake on top. Decorated all around first the small, then the basic one, with cigarette wafer biscuits, standing upright, side by side. If the biscuits tended to fall, fix them with a drop of melted chocolate. Complete the dessert by decorating the top with the ball-shaped chocolates removed from their wraps. Put the cake in planes in the refrigerator for about twenty minutes, before placing the birthday candles in the center and bring it to the table.