Chocolate and Biscuit Cake with Praline Ganache (Mosaiko Tourta)

Method11 steps

1. 1

   Step 1: Soften the 250 g cream butter briefly in the microwave for about 30 seconds, checking so it becomes soft enough to whisk but does not melt.

   Uses 250 g butter, softened but not melted

2. 2

   Step 2: For the cognac path, take one-third of the selected 50–60 g cognac and reserve the remaining two-thirds for brushing. For the orange-juice (3 tbsp) path, omit cognac and use exactly 3 tbsp orange juice in the cream, keeping its additional brushing juice separate. Whisk the 200 g cream icing sugar, 80 g cocoa, vanilla (1 tsp) and 2 commercially pasteurized eggs with your chosen cream liquid, then whisk in the softened butter until smooth and creamy. The egg-containing cream is not cooked, so ordinary unpasteurized eggs must not be used.

   Uses 200 g icing sugar for the cocoa cream · 80 g cocoa powder · 1 tsp vanilla extract · 2 commercially pasteurized shell eggs for the uncooked cocoa cream · One-third of the selected 50–60 g cognac, only on the cognac path · 3 tbsp orange juice for the cocoa cream if using the orange-juice path instead of cognac · Softened cream butter

3. 3

   Step 3: Set a bottomless round cake ring on a serving tray so it can be lifted off after the cake chills.

4. 4

   Step 4: Layer some of the 450 g layering biscuits inside the ring, breaking pieces to fill gaps. On the cognac path brush the layers using the reserved two-thirds of that same cognac supply; on the orange-juice path use the separate brushing juice instead. Add a thin layer of prepared cocoa cream and smooth it out. Repeat with the same biscuit and cream supplies until all cream is used, finishing with a biscuit layer. If a softer cake is wanted, lightly sprinkle layers with the optional softening water; do not add the knife-dipping water.

   Uses 450 g Petit beurre biscuits for the cake layers · Prepared uncooked cocoa cream made with pasteurized eggs · Remaining two-thirds cognac for biscuit brushing, only on the cognac path · Additional orange juice for brushing biscuits if using the juice path; amount unspecified · Water for lightly sprinkling the layered biscuits if a softer cake is wanted; amount unspecified

5. 5

   Step 5: Put the 150 g ganache cream into a small pot and heat until it just boils and begins bubbling. Chop all the 200 g praline chocolate and place it in a heatproof bowl.

   Uses 150 g dairy cream for the ganache · 200 g dessert praline chocolate, chopped

6. 6

   Step 6: Pour the just-boiling ganache cream over the chopped praline chocolate and leave it undisturbed for 1 minute.

   Let hot cream soften chopped chocolate · 1 minUses Just-boiling ganache cream · Chopped praline chocolate

7. 7

   Step 7: Stir the hot cream and softened chocolate until the chocolate has melted and one smooth glossy ganache forms.

   Uses Chocolate softened by hot cream

8. 8

   Step 8: Pour only a very thin layer of the prepared ganache over the layered biscuit cake and smooth it to cover the top. Reserve the rest of this same ganache separately as the serving sauce; do not make a second full batch.

   Uses Layered biscuit-and-cocoa-cream cake · A thin topping portion of the single ganache supply

9. 9

   Step 9: Refrigerate the assembled cake for 1–2 hours, until firm enough to release and slice. Cover and refrigerate the reserved ganache promptly too, rather than leaving the dairy sauce at room temperature for the whole chill. Keep the cake refrigerated until serving.

   Chill cake until firm enough to release · 120 minUses Assembled ganache-topped biscuit cake · Reserved serving ganache after the thin topping portion

10. 10

    Step 10: When the cake is firm, carefully release and remove the cake ring. If it sticks, briefly warm only the outside of the ring with warm air, then lift it away while keeping the cake itself cold.

    Uses Firm chilled cake inside its ring

11. 11

    Step 11: If desired, decorate the chilled cake with the extra garnish biscuits, shaved garnishing chocolate and a dusting of extra icing sugar. Dip a sharp knife in the separate knife water and cut the cake into ten portions. Serve with some of the reserved ganache; gently warm that sauce to a pourable consistency if it has firmed in the refrigerator. The optional vanilla ice cream can be served alongside.

    Uses Released chilled biscuit cake · Additional Petit beurre biscuits for side decorations and top crumbs, optional; amount unspecified · Additional chocolate for shaving over the cake, optional; amount unspecified · Extra icing sugar for dusting the cake, optional; amount unspecified · Water for dipping the slicing knife; external cutting aid, not poured into the cake · Reserved chilled serving ganache from the same batch · Vanilla ice cream for serving alongside, optional; amount unspecified