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Chocolate advocaat cake

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(Source: http://recipes-plus.co.uk/recipe/chocolate-advocaat-cake-3201)

Ingredients

10.6 oz dark chocolate, broken into pieces
6 eggs
0.44 cup caster sugar
1.4 cup plain flour
1 tsp baking powder
1 tbsp cocoa powder
1 packet gelatin, soaked in cold water
5 oz advocaat
27 oz whipping cream
1 tsp vanilla extract
1.8 oz white chocolate, broken into pieces

Instructions

Preheat the oven to 392 °F/356 °F fan/gas 6. Line a 15.4″ x 12.6″ baking tray with baking paper. Melt half the dark chocolate in a heatproof bowl set over a pan of simmering water.
Beat the eggs with the whisk of a mixer, gradually adding the sugar and a pinch of salt, for at least 5 mins, until creamy. Stir in the melted chocolate. Sift in the flour, baking powder and cocoa powder and fold in. Spoon into the baking tray and smooth out. Bake for 10 mins.
Lay a towel on the work surface and sprinkle with sugar. Turn out the cake on to the towel and peel off the baking paper. Allow to cool, then cut in half horizontally and place a cake frame around the bottom half.
Squeeze out the gelatine and dissolve in a saucepan over a low heat. Remove from the heat and stir in the Advocaat. Chill until the mixture starts to thicken. Whip 20 oz cream with the vanilla extract until forming stiff peaks. Fold in the Advocaat. Spoon over the bottom sponge and smooth out. Place the second sponge on top and press down. Chill for 2 hours.
Remove the frame from the cake and cut into 16 pieces. Heat 7 oz cream over a low heat, add the remaining dark chocolate and stir until melted. Spread over the cakes and allow to set.
Melt the white chocolate in a heatproof bowl over a pan of simmering water. Pour into a piping bag fitted with a small nozzle and pipe in a zigzag over the cakes. Allow to set. Decorate with orchid petals.

Comments

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Obormot — 12 January 2018, 15:54

I’ve made this recipe, now (scaled as noted in my earlier comment), and it was a total failure. The fault is 100% with the recipe.

The filling needs sugar; it is entirely lacking in flavor, otherwise.
The amount of advocaat in the filling is way too low; the flavor doesn’t come through at all. I’d start by doubling or even tripling the amount of advocaat.
The amount of gelatin needs to be at least doubled; with the specified amount, the filling simply doesn’t set.
The amount of vanilla in the filling needs to be at least tripled.
The basic approach of using a chocolate sponge cake for this is flawed, because a sponge cake is fundamentally incapable of carrying any serious chocolate flavor (due to the lack of fat). A devil’s food cake, a buttermilk chocolate cake, or some other form of chocolate cake with a good amount of fat in the batter, would be dramatically superior.

Obormot — 09 January 2018, 14:26

I've never made this recipe before. I also don't own a 15.4″ x 12.6″ baking tray (closest I've got is a 15″x10″), nor a cake frame. (What the heck is a cake frame, anyway? I mean, I can guess, but…)

Some (rough) calculations:

15.4 × 12.6 = 194 square inches
194 sq. in. ÷ 3 = 64.7 sq. in.
sqrt(64.7 sq. in. ÷ 3.1416) = 4.5″
4.5″ × 2 = 9″

That means that if I divide the recipe by 3, it should work in a 9″ round pan; and I have a springform of that size.

This means that I need:

10.6 ÷ 3 = 3.5 oz dark chocolate
6 ÷ 3 = 2 eggs
0.44 cup ÷ 3 = 0.15 cup = 1.75 tbsp caster sugar
1.4 cup ÷ 3 = 0.45 cup plain flour
1 tsp ÷ 3 = 1⁄3 tsp baking powder
1 tbsp ÷ 3 = 1 tsp cocoa powder
1 packet ÷ 3 = 1⁄2 tsp gelatin
5 oz ÷ 3 = 1.7 oz = 3 tbsp advocaat
27 oz ÷ 3 = 9 oz whipping cream
1 tsp ÷ 3 = 1⁄3 tsp vanilla extract
1.8 oz ÷ 3 = 0.6 oz white chocolate

Categories: Cake | Chocolate | Desserts with alcohol | Desserts