Just to fall in love with: French silk cake with chocolate cream

Cake meets cream and heavenly chocolate mousse – if that doesn’t sound almost too good to be true! We reveal how to bake delicious French silk cake. Not that easy – but this pastry is really worth every effort, I promise!

Ingredients for 1 tart pan (22 cm diameter):

  • For the dough:
  • 160 grams of flour
  • 1/2 tsp salt
  • 125 g Butter, cold
  • 30 ml ice water
  • For the filling:
  • 1 cup whipped cream
  • 220 g chocolate, dark
  • 3 Eggs
  • 170 grams of sugar
  • 2 tbsp water
  • 1 vanilla, the pulp of it
  • 8 tablespoons butter, room temperature
  • For the topping:
  • 1 cup cream
  • 2 packets of vanilla sugar
  • Chocolate shavings, for decorating

Preparation time:

  • 90 minutes (plus 24 hours to cool down)

And this is how it’s done:

  1. The first step is to prepare the dough – this is best done the day before. Place the flour, salt and cold butter in a food processor fitted with a blade blade and mix together for 30 seconds until slightly crumbly. Switch the machine on again and pour in the ice water (caution, no ice cubes!) within 30 seconds. Don’t exceed 30 seconds!
  2. Press the dough flat and place between cling film on both sides. Leave the dough to cool in the fridge for half an hour, then roll out thinly on a floured work surface. Grease a tart tin and place the sheet of dough in it, overlapping the ends. Press the dough carefully into the mold and cut off the excess edge so that it has a round, slightly overlapping shape. Press the edge lightly with your fingers. Place baking paper on the mold and place the dry peas on top.
  3. Preheat the oven to 180 degrees, blind bake the dough on the middle shelf for 40 minutes. Remove the baking paper and peas and let the dough cool down.
  4. In the meantime, it’s time to prepare the filling. Place the heavy cream in a mixing bowl and use a hand mixer on medium speed to whip until fluffy. Set speed to medium-high and continue beating until creamy, about 4 minutes. Pour the cream into a bowl and refrigerate.
  5. Now melt the chocolate (microwave or water bath) – don’t forget to stir occasionally. Set aside for now.
  6. Next, whisk the eggs, sugar, and water in a heatproof bowl, then beat with a hand mixer for 5 minutes until a yellow, creamy mixture forms. Place bowl over water bath and heat mixture, stirring occasionally. Remove bowl from heat and beat on medium speed until fluffy and creamy. Let the cream cool down to room temperature. Now stir in the pulp of a vanilla pod until it is fully incorporated.
  7. Fold in the whipped cream until well combined. Now stir in the melted chocolate until the cream forms a uniform mass. Spread this on the cake and let everything rest in the fridge for 24 hours.
  8. The last step before serving: whip the whipped cream for the topping with the whisk attachment of the hand mixer and drizzle in the vanilla sugar until the cream is stiff. Spread the cream on the cake and garnish with grated chocolate. Complete!

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