Chocolate! Chocolate! Chocolate! Is there anything better than chocolate? Is there any better ingredient in the world to introduce our book? The answer to those questions will probably be a bold “No” for most people reading this text and I have to say that I agree with them – chocolate certainly is a universal mouth watering.
At first, I wanted to call this recipe: Variations on the Mimosa theme. But than I realize nobody not knowing the actual mimosa recipe would know what it meant. Then, I decided to call it by what it looks. A chocolate hill. Also, the cakes’ looks reminded me of views from Muswell Hill, in London, so the chocolate cake got its name partly from that connection.
This recipe was built on top of the famous Italian recipe torta Mimosa, which is not less mouth watering than chocolate hill and still is a delicious recipe for you to try on your spare time. It uses a lot of Chantilly cream and looks fabulous. Although looking like this recipe, chocolate hill is different from the Mimosa al cacao recipe yet tasting equally delicious to that.
The basis of this chocolate Hill recipe is a sponge cake that will undoubtedly take no time to prepare and will taste as good as the final product looks. – Besides that, it if you need another more compelling reason to try this recipe the fact that it is made of chocolate may be a strong incentive!
The making of this cake involves three steps, they are: the making of the cake, the making of the coating and the assembling. Although, at first look, the recipe may seems a little too complicated, the whole process, usually, must not take more than 90 minutes, but, you have to be warned that the cake may only last a few minutes on the hands of your guests and friends. So make sure you taste it before showing the cake to anyone else, otherwise you will risk not having the opportunity to tasting it at all.
6 medium eggs
200g of sugar
200g of all-purpose flour
200g of salted butter at room temperature
40g of potato starch or corn starch
50g of chocolate powder
300ml of double cream
250ml of fresh milk
2 egg yolks
50g of all-purpose flour
200g of sugar
1 tbsp of vanilla extract
1 tbsp of lemon zest
200g of double cream
16g of white sugar
Baking the Cakes
In a bowl beat the egg whites and egg yolks until the mixture is firm.
In another bowl, mix the butter with the sugar until you have a homogeneous mixture.
Mix the butter and sugar mixture with the beaten eggs, then add the potato starch, the flour and the chocolate powder and at last the baking powder.
Pour the mixture onto two greased baking tins and take to the oven at 190℃ for 35-45 minutes or until a toothpick inserted in the middle comes up clean.
Preparing the Custard
On a stove, using a large pan, mix the lemon zest the vanilla extract and milk, and bring them to the boiling point. Once it begins to boil, turn the heat off and with the help of a sieve filter the lemon zest out.
In a bowl, beat the eggs and egg yolks with the sugar. And with the help of a sieve add the flour. When the mixture becomes homogeneous add the warm filtered milk to it. Pour the remaining milk. On the stove, at a low temperature, boil the mixture over a low heat for 4 minutes while mixing it. Remove it from the heat and let it cool down before adding the whipped double cream.
Preparing the Whipped Cream for the cake sandwich
Beat the double cream and sugar in a bowl until it gains an ice cream like consistency, then take the mixture to the refrigerator while you prepare the custard.
Cut a slice of the cakes horizontally, if possible from the top layer, what will help to make the cakes even. You will end up creating four disks like cakes. Take one of the disks and cut both horizontal and parallel cuts creating a grid out of it, reserve the cubes for later.
Place one cake on the top of each other intercalated with a layer of Chantilly cream, custard and Blackcurrant jam. Once finished, coat the outside layer of the tower with the remaining custard.
Cover the tower with the cake cubes you prepared earlier and enjoy your cake.