Piano Cake (recipe adapted from Coolinarika)...

25th April 2009

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Piano Cake
(recipe adapted from Coolinarika)

Biscuit:

6 eggs, 100 g sugar, 60 g ground walnuts, 30 g cocoa powder, 100 g flour, 12 g baking powder (one bag)

Beat eggs and sugar with a mixer until foamy and then carefully fold in mixture of walnuts, cocoa, flour and baking powder. Bake 2 26Ø biscuits in a spring form pan on 180°C for 12 minutes each.

Roll:

5 eggs, 100 g sugar, 1 Tbsp oil, 2 Tbsp hot water, 80 g flour, 12 g baking powder

Beat eggs and sugar with a mixer, and then stir in oil, water, flour and baking powder. Bake in a 40x32 cm baking pan on 180°C for about 15 minutes. After it’s baked roll it and wrap with a kitchen towel.

Roll cream:

150 g butter, 100 g dark chocolate, 150 g ground walnuts

Melt chocolate with 100 g butter. Beat the rest of the butter with a mixer and add walnuts. Leave in the fridge.

White cream for the biscuit:

80 g flour, 200 g sugar, 2 bags vanilla sugar, 750 ml milk, 200 g butter

Cook flour, sugar, milk and vanilla sugar on low heat until it thickness. Remove from heat and stir in butter. Let cool.

Chocolate glaze:

100 g dark chocolate, 20 g butter, 1 Tbsp water

Melt everything in a double boiler. Pour quickly over the cake.

Assembling: Place one biscuit on the bottom of a spring form pan and spread layer of white cream over. Cut 3 cm thick ribbons of roll and spread some roll cream on each, but not too thick. Place ribbons of roll like spiral. Spread one more layer of white cream and place the remaining biscuit on top. Let cool for about 1 hour in the fridge. Later, remove the ring and spread the remaining roll cream on sides and pour glaze on top.

(via palachinka)

The Chocolate Lover