Chocolate Cake on Macaroon 

Among the many sweet variations of chocolate there are cakes: a temptation to discover and taste, with many different fillings, covering ganache, enriched with whipped cream, fruit, decorations, sugars and soft mousses. Today we will see together how to stuff a chocolate cake, what only the best recipes to prepare with dark chocolate and white chocolate, we will give you tips on how to stuff a cake to entice children even more * and how to bring to the table a spectacular birthday cake. The chocolate and cream birthday cake, for example, is among the best known and loved, and you can not fail to make it at least once in your life, especially for special occasions. Ready to go?

To fill a chocolate cake there are really many ideas, many different recipes that blend flavors that go well with chocolate. As we have already said, this special ingredient is the beating heart of many recipes, even the simplest, such as chocolate and berries mousse, whose realization consists of a few simple steps.

Whether it is summer or winter, whether you are alone or in company, with special friends or with your family, for every occasion there is the right recipe to discover and try. Tarts, covered and stuffed cakes, truffles, are just some of the delights that are made with this magical ingredient, even defined as "the food of the gods". There are many chocolate cake creams that you can use: chocolate ganache, hazelnut cream or gianduia cream. Depending on your preferences you can fill the preparation with a mixture based on dark chocolate, milk or to which hazelnut grains have been added.

Filling a cake with chocolate is a wonderful experience because not only the final result will repay you for the effort with a delicious and enveloping taste, but also the preparation of the cake will allow you to linger in a furtive taste of doughs, creams and garnishes.

With chocolate you can stuff a tart: a shortcrust shell, a filling composed of melted chocolate and cream, a garnish of fruit and mint and you're done. And you can't think of a chocolate cake without imagining a soft sponge cake, surrounded by a delicious ganache and stuffed with a velvety white chocolate cream that also comes in the form of white flakes for a decoration with an intense chromatic contrast, together with a chopped dried fruit.

In combination with chocolate you can also use jams and jams. What? Prepared, for example, a cocoa shortcrust pastry tart with a quick and easy recipe, and stuff it with a filling of chocolate cream and jam. Difficulty level? Absolutely minimal. To prepare the cake, put in a pot 300 ml of cream, 180 g of jam of your choice and bring to a boil over low heat; Out of the heat, add 230 g of chopped chocolate and 30 g of melted butter until the mixture has a soft and smooth consistency. Pour them over the cooked pastry shell and let cool. You can complete with a sauce prepared with 700 g of blackberries blended in a mixer with 1 teaspoon of lemon juice, 2 tablespoons of sugar and 1 tablespoon of Brandy. Strain the sauce through a strainer and use it to brush the blackberries with which you have decorated the tart.

And a chocolate donut, prepared with a simple and quick dough, is enriched with taste with a filling of mascarpone cream.

In the bowl of a planetary mixer whip 3 egg yolks with 250 g of sugar; add 250 g of flour 00; 120 ml of water; 120 ml of seed oil; 3 tablespoons of cocoa and 1 sachet of yeast. Pour everything into a donut mold and bake at 180°C.

Work 250 g of mascarpone with 1 tablespoon of icing sugar; Add 200 g of whipped cream until stiff and mix gently, from bottom to top so as not to disassemble it. Cut the donut and stuff it generously. Complete with a simple sprinkling of icing sugar and serve. To flavor the cream, you can add 1 cup of coffee while working the mascarpone.

You can use this cream to replace the diplomatic cream as a filling or to prepare the chocolate zeppole di San Giuseppe. To celebrate St. Joseph's Day, be inspired by the recipes of Italian gastronomy but leave some room for customization in the kitchen. Follow the process step by step, but fill the zeppole with chocolate cream. Finally, garnish with curls of fresh cream on which to place a black cherry in the center. But these are just some of the ideas to inspire you to fill your cakes that will never be too greedy.

Ingredients 

175 gr of cocoa shortbread

60 g melted butter

200 ml milk

300 ml fresh cream

200 gr of dark chocolate

30 gr of brown sugar

17 gr of cornstarch

40 ml whisky

2 egg yolks

cocoa

1 tablespoon icing sugar

Preparation

Put the coarsely chopped biscuits in the mixer with the melted butter and operate until the mixture is sandy. Distribute the crumbs on the bottom of an openable circle cake tin, crushing well with a spoon to compact the base. Put it in the refrigerator. Break up the chocolate and put it in a saucepan with milk and 125 ml of cream. Bring to a boil over low heat, stirring often. Turn off the heat when the chocolate mixture comes to a boil. In a bowl beat the egg yolks, sugar, cornstarch and whiskey, then pour the mixture into the saucepan with the chocolate. Turn on the dim and bring to a boil again, stirring constantly, and let the cream thicken for about 2 minutes from when it boils. Let it cool, then pour the mixture over the biscuit base. Let the cake cool for 1 hour at room temperature, then transfer it to the refrigerator overnight, or for at least 5/6 hours. At the time of serving, whip the remaining cream with 1 tablespoon of icing sugar and decorate the surface of the cake with a piping bag with the star nozzle. Sprinkle with cocoa and serve.