Triple Chocolate Cake using a Thermomix
Thermomix TM6, Thermomix TM5, Thermomix TM31
(5)
Preparation time
53 min
Total time
80 min
Servings
8
Calories / Serving
675 Cals
Difficulty
Average
Ah, the Neapolitan cake—a delightful testament to the culinary artistry of Naples! This majestic dessert layers rich dark chocolate and a velvety cream mixture that whispers sweet nothings to your taste buds. Legend has it that this cake was originally crafted by a baker who wanted to capture the essence of the Italian coastline in a single slice. With its gorgeous marbled texture and a hint of bitter cocoa, it’s no wonder this cake has won the hearts of many. Perfect for celebrations or a simple afternoon indulgence, the Neapolitan is like a sun-soaked day on the Amalfi Coast, wrapped in a beautiful slice of heaven!
Ingredients
- 4 g Egg
- 120 g Granulated sugar
- 120 g Flour t55
- 110 g Butter
- 350 g Dark chocolate
- 200 g Whipping cream
- 200 g Raspberry jam
Steps
Genoise Sponge
- Add 4 g of egg, 120 g of granulated sugar in the food processor bowl.
- Mix manual: 6:00min / 37°C / Speed 4.
- Add 120 g of flour t55, 40 g of butter in the food processor bowl.
- Mix manual: 4sec / 0°C / Speed 3.
- Transfer the content of the food processor bowl in a baking tray to be covered in baking paper before.
- Preheat the oven at 180°C.
- Cook in the oven at 180°C during 20min.
- Bake for 20-25 minutes or until golden.
- Setaside the preparation content on the baking tray let cool.
- Cut the Genoise Sponge into squares.
Dark Chocolate Cream
- Wash the food processor bowl.
- Add 200 g of dark chocolate in the food processor bowl.
- Mix chop: 10sec / 0°C / Speed 7.
- Add 200 g of whipping cream, 20 g of butter in the food processor bowl.
- Mix manual: 4:00min / 50°C / Speed 2.
- Mix manual: 5sec / 0°C / Speed 4.
- Setaside the preparation content in a bowl let cool.
Chocolate Glaze
- Wash the food processor bowl.
- Add 150 g of dark chocolate in the food processor bowl.
- Mix chop: 10sec / 0°C / Speed 7.
- Add 50 g of butter in the food processor bowl.
- Mix manual: 2:00min / 50°C / Speed 2.
- Mix manual: 5sec / 0°C / Speed 4.
- Setaside the preparation content in the bowl.
Assembly
- Place a square of Genoise Sponge on a serving plate.
- Spread 200 g of raspberry jam on the preparation content.
- Spread a layer of Dark Chocolate Cream over the Raspberry Jam.
- Repeat the layers: Genoise Sponge, Raspberry Jam, Dark Chocolate Cream.
- Pour the Chocolate Glaze over the assembled cake, ensuring it covers the entire surface.
- Let the glaze set before serving.
- Serve Cold.
