Baron Cake – Baron Torta

Instructions

Make egg white and chocolate sponge cake.

1. Preheat oven to 390ºF/200ºC.
2. Draw circles 7,8 inches/20 cm in diameter on baking paper. We will be able to draw 2 for each sheet, but to bake them we will have to do it of 1 in 1 unless your trays are very wide.
3. Prepare 2-3 templates. If you wish you can make 5, although it is not necessary because we can reuse the first ones. Set aside.
4. Separate the egg whites from the yolks.
5. Cover the yolks with film and reserve at room temperature. If it is very hot, refrigerate them until the time of use.
6. In the bowl of the KitchenAid or of a stand mixer, pour the egg whites and whip with the whisk until the become foamy and frothy.
7. Start on low speed and we will gradually increase it, little by little and without reaching the maximum, while we add the sugar in batches.
8. Once we have the egg whites whipped, remove the whisk and place the flat beater. Add the cocoa powder and mix at the lowest speed until it has been distributed evenly. It will take a few seconds.
9. Stop the KA and add the ground almond. Mix again for a few seconds to distribute evenly.
10. Put the mixture in a piping bag.

Pipe and bake.

1. To prevent the ends of the paper from lifting or moving when you pipe the batter, place some small amounts of batter in the corners of the paper on the perforated tray. In this way the paper will remain fixed.
2. Remember to place the paper with the painted area downwards.
3. Cut the tip of the piping bag and pipe the batter. Make a circle following the pattern we have drawn. Then fill the interior trying to exert the same pressure at all times.
4. Smooth the surface with a spatula.
5. In total we need to make 4 discs. In my case I got 5, will depend on the pressure you exert when piping the batter.
6. Place in the oven for 9-10 minutes. We will observe that the surface grows in a non-uniform way. Don´t worry, it´s ok, after leaving the oven will be perfect.
7. Take it out of the oven and let it cool completely on a rack.
8. Repeat the process with the rest of the cake discs.
9. Be careful when removing the baking paper from the cake, it is very delicate.
10. If we are going to use them the next day, once they are completely cold, cover them with film and leave them at room temperature.

Make yolk and chocolate cream.

1. Place a half-full saucepan with water and heat until it starts to generate steam, but never reach boiling point.
2. Place a heat-resistant bowl over the saucepan and pour the yolks together with the sugar.
3. Cook in a water-bath stirring constantly until the mixture reaches 149ºF/65ºC. You will notice that the yolks turn whitish and thicken slightly.
4. Add the cocoa powder and mix with a whisk until it is completely integrated. Turn off the heat, but keep the bowl on top of the saucepan.
5. Heat the cream in a saucepan, but without boiling.
6. Add the chopped chocolate together with the hot cream and mix until a smooth and homogeneous mixture is obtained.
7. Pour the mixture into a glass container and let it cool down to room temperature. Once it has cooled, refrigerate for 3 hours.

Finish preparing the yolks and chocolate cream.

1. In the KA bowl add the butter and mix with the flat beater to soften it.
2. Change to the whisk and beat for 3-4 minutes at medium speed.
3. Stop, lower the butter from the whisk and the sides. Add a little amount of the chocolate mixture and whisk. Start at the lowest speed and increase until you reach the average speed. You will notice that the mixture is light brown and very creamy.
4. Continue adding, little by little, the chocolate mixture to the butter and beating very well after each addition.
5. Once we have integrated all the chocolate, whisk for 1-2 minutes at medium-high speed. You will notice that the texture of the cream is very smooth, creamy and aired.
6. Pour into a bowl, cover with film and refrigerate for 15 minutes.

Fill.

1. Each layer of filling contains 200 g of yolks and chocolate cream + the layer of jam. So we will separate 3 bowls with 200 g of cream and we will have 160-170 g to decorate the cake.
2. To give a rounded finish to the sponge cakes, since piping them will not have that luck, place a plate on the cake and cut the edges.
3. Place a disc to present the cake on a rotating support for cakes. Under the disc place a piece of non-slip so that it does not move.
4. Put a small amount of chocolate cream and place the first disc of sponge cake.
5. Place the chocolate cream, more or less half, and spread with the help of a spatula. Put the rest of quantity and spread again trying that it remains as smooth as possible.
6. On the creamy layer place a thin layer of raspberry jam, 3 tablespoons more or less. Spread carefully and delicately over the cream layer.
7. Place another disc of sponge cake and press lightly. Repeat the same process as the previous time and make this same step with all the layers.
8. Refrigerate the cake for 15 minutes.

Cover the cake.

1. Distribute the cream with a spatula on the top and sides. Remove the excess by using an edge smoother. This layer will help us to "collect" possible crumbs from the sponge cake that could come to the surface when we decorate it.
2. Refrigerate for 15 minutes so that the cream becomes a little firmer.
3. Remove from the fridge, spread another layer of cream by all the surface, smooth removing the excess and place in the fridge for 2 hours.
4. At this point, we can leave it refrigerated until the next day. In my case that's what I did.
5. Cover the rest of the cream with film and refrigerate.

Make the shiny chocolate coating.

1. In a bowl add the chopped chocolate together with the butter, set aside.
2. In a saucepan pour the cream and heat to medium low heat.
3. Remove from the heat and pour over the chocolate. Let it rest for 2-3 minutes and stir until a homogeneous and very bright mixture is obtained.

Cover.

1. Place the cake on a rack and, underneath it, a tray that collects the excess chocolate.
2. Lightly temper, in a water-bath, the chocolate coating in case it has cooled and pour over the cake.
3. Pass a spatula by the surface to remove the excess of chocolate and tap the cake lightly, taking it on the rack, to help to settle the cover.
4. Allow the excess to drain for a few minutes.
5. Using a spatula, remove the cake from the rack and move to a stand.

Decorate the cake.

1. With the help of a disc or plate, create a template to decorate the top of the cake. Cover the desired part and sprinkle the rest with cocoa powder.
2. Put the yolks and chocolate cream in a piping bag with a PME 13 tip. Decorate by piping around the inner edge of the cocoa powder design.
3. Place raspberries, we can fill the inside with raspberry jam and decorate with some red chard sprouts.
4. Sprinkle on the glossy glaze with edible ruby powder.
5. Serve.
   

Notes

• The sponge cakes are very thin, slightly thicker than a pancake. So don't worry if you notice that they are thinner than normal.
• This sponge cake does not need to be syrupy, it is very soft and juicy, as well as very fine.
• The yolk and chocolate cream needs a long process of preparation, plus hours of rest to cool and acquire the desired consistency. If you wish, you can make the cream before the sponge cakes and thus speed up the process.
  
• The yolk and chocolate cream loses its firmness as soon as it reaches 70º-71ºF/21º-22ºC, so we will have to refrigerate the cake in several moments to be able to work without problems. Bear this in mind also when you want to pipe the decoration.
• Before spreading the raspberry jam, I recommend you whisk it to lighten it and it is easier for you to spread it over the cream.
• The shiny chocolate coating is the same as the one I used to make the Sachertorte.
• The decoration is completely optional. In my case I decided to decorate it like this, but feel free to do it the way you like or feel comfortable.
• We can keep it refrigerated for 3 days from its assembly.
  

Archivado en

• Almonds
• Black Chocolate
• Breakfast
• Butter
• Raspberry