Chocolate Paradiso Cake
- Vegetarian
- Difficulty: Average
- Prep time: 60 min
- Cook time: 25 min
- Serving: 10
- Cost: Low
- Note più il tempo di raffreddamento (1 ora circa)
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PRESENTATION
Chocolate Paradiso Cake takes the featherlight crumb of a torta paradiso and pushes it somewhere richer. Bitter cocoa powder works through the batter to give the base a bold, decisive flavor, and a generous whipped cream filling answers it with something cool and uncomplicated — the contrast is the whole point, a deeply cocoa-scented crumb held in balance by the simplicity of plain whipped cream, nothing more.
Because the filling is whipped cream rather than a layered frosting or pastry cream, the Chocolate Torta Paradiso recipe comes together without fuss — and the lightness of it means the cocoa flavor stays front and center in every slice rather than getting buried under something heavier.
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INGREDIENTS
- for a 9.5-inch pan
- Type 00 flour 0.8 cup (100 g)
- Potato starch 3 tbsp (25 g)
- Unsweetened cocoa powder 4 tbsp (20 g)
- Eggs 7.8 oz (220 g) - about 4 medium eggs
- Brown sugar ½ cup (120 g)
- Fine salt 1 pinch
- for the filling
- Fresh liquid cream 1.7 cups (400 g)
- Powdered sugar 5.3 tbsp (40 g)
- for decoration
- Powdered sugar to taste
How to prepare Chocolate Paradiso Cake
To prepare the chocolate paradiso cake, put the eggs at room temperature and the brown sugar into a bowl 1. Beat everything with electric beaters 2 until you obtain a light, pale, and very frothy mixture 3.
Sift together the 00 flour 4, the unsweetened cocoa powder 5 and the potato starch 6 to remove any lumps.
Gradually fold the dry ingredients into the egg-and-sugar mixture, stirring gently with a whisk 7. Use light movements so as not to deflate the batter and to keep it airy 8. Add a pinch of salt. Butter and flour a flared 9.5-inch (34 cm) pan, then pour in the batter and spread it evenly 9. Bake the cake in a preheated conventional oven at 356°F for about 25 minutes.
When baking is complete, remove it from the oven 10 and let it cool slightly before taking it gently out of the pan. Let it cool completely for about 1 hour: the base must be cold before proceeding with the cutting and filling. At this point prepare the cream. Pour the cold heavy cream into a bowl and begin whipping with electric beaters 11; after a short while add the powdered sugar 12.
Continue whipping until you obtain a firm consistency 13. Transfer the whipped cream into a piping bag fitted with a 15 mm (about 5/8 in) tip and place it in the refrigerator. When the chocolate base is completely cold, cut it horizontally in half to obtain two layers 14 15.
Pipe the whipped cream onto the bottom half 16 17 using the piping bag, then gently place the top half of the cake back on 18.
Use a small spatula to level the cream that emerges around the circumference 19, so as to obtain a regular, smooth edge. Finish the chocolate paradiso cake with a dusting of powdered sugar 20. Refrigerate until ready to serve 21.