{"id":16950,"date":"2020-02-14T15:36:00","date_gmt":"2020-02-14T15:36:00","guid":{"rendered":"https:\/\/petros-syrigos.com\/tourta-sokolatas-me-glaso-lefkis-sokolatas\/"},"modified":"2025-02-13T11:53:20","modified_gmt":"2025-02-13T11:53:20","slug":"chocolate-cake-with-white-chocolate-frosting","status":"publish","type":"post","link":"https:\/\/petros-syrigos.com\/en\/chocolate-cake-with-white-chocolate-frosting\/","title":{"rendered":"Chocolate cake with white chocolate frosting"},"content":{"rendered":"

A delicious chocolate cake that everyone will love!<\/p>

Ingredient<\/h4>

For the base:<\/strong><\/p>

  • 60g milk baking chocolate ION Patisserie<\/li>
  • 100g hazelnut praline<\/li>
  • 100g cookies of your choice<\/li> <\/ul>

    For the mousse:<\/strong><\/p>

    • 200ml of milk<\/li>
    • 400g classic baking chocolate ION patisserie rug<\/li>
    • 600ml 35% fat dairy cream<\/li> <\/ul>

      For the frosting:<\/strong><\/p>

      • 20g gelatine powder<\/li>
      • 120ml of ice water<\/li>
      • 300g sugar<\/li>
      • 200ml of condensed milk<\/li>
      • 150ml of water<\/li>
      • 350g white baking chocolate ION patisserie<\/li>
      • 1 tbsp confectionery color (red)<\/li> <\/ul> <\/div> <\/div>

        Execution<\/h4>

        For the base<\/strong><\/p>

        1. Break the milk baking chocolate ION Patisserie and the biscuits up into small pieces and put them in a bowl.<\/li>
        2. Add the hazelnut praline and stir until a uniform mixture is obtained.<\/li>
        3. Pour the mixture into a hoop<\/li> <\/ol>

          For the mousse<\/strong>:<\/strong><\/p>

          1. Put the milk in a saucepan to boil it and remove from the heat.<\/li>
          2. Add the classic baking chocolate ION Patisserie into the milk and mix until it melts.<\/li>
          3. In a bowl whisk the dairy cream until it becomes whipped cream.<\/li>
          4. With a spatula add the melted chocolate on the whipped cream gradually in order to keep the volume down.<\/li>
          5. Spread the mousse over the base we prepared and place the hoop in the freezer<\/li> <\/ol>

            For the glaze<\/strong>:<\/strong><\/p>

            1. In a bowl mix the ice water with the gelatine.<\/li>
            2. In a saucepan, put the sugar, water and condensed milk \u03c4\u03bf boil, on low to medium heat, stirring until the sugar has melted.<\/li>
            3. Remove the saucepan from the heat, add the gelatin mixture and mix well.<\/li>
            4. In a bowl, add finely chopped white baking chocolate ION Patisserie.<\/li>
            5. Add the mixture to the bowl with the gelatine and the condensed milk.<\/li>
            6. Leave it for 2 minutes and then beat with a rod blender to fluff up well.<\/li>
            7. Add the confectionery color and beat with the rod blender.<\/li>
            8. Remove the hoper from the freezer, warm it slightly around to remove the base and spread the frosting over.<\/li> <\/ol> <\/div> <\/div> ","protected":false},"excerpt":{"rendered":"

              A delicious chocolate cake that everyone will love! Ingredient For the base: 60g milk baking chocolate ION Patisserie 100g hazelnut praline 100g cookies of your choice For the mousse: 200ml of milk 400g classic baking chocolate ION patisserie rug 600ml 35% fat dairy cream For the frosting: 20g gelatine powder 120ml of ice water 300g […]<\/p>\n","protected":false},"author":1,"featured_media":24410,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[2822,2821,2854,2793],"tags":[],"class_list":["post-16950","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-birthday-cakes","category-chocolate","category-quick-recipes","category-video-en"],"acf":[],"_links":{"self":[{"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/posts\/16950","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/comments?post=16950"}],"version-history":[{"count":1,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/posts\/16950\/revisions"}],"predecessor-version":[{"id":16967,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/posts\/16950\/revisions\/16967"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/media\/24410"}],"wp:attachment":[{"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/media?parent=16950"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/categories?post=16950"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/tags?post=16950"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}