I’m finally posting here the amazing recipe for my ultimate macarons cake, recipe that I did with the occasion of my first article in the online romanian magazine “Revista Atelierul”. I hadn’t the chance to speak about this great recipe, which is my own combination of ones of my favorite ingredients : chocolate, forest fruits and macarons. I had a lot of kitchen adventures while baking and preparing this recipe, but finally the cake turn out amazing. So, now I’m posting the recipe in English, for all those who don’t speak Romanian, and were not able to read it here.
Moreover, I’m preparing great new spring recipes in collaboration with “Revista Atelierul”. New ideas will be soon even more deliciously photographed on this blog, because I’ll attend some great photography course for two months. So be prepared for a lot of epicure and fetish delightful food photography here.
– 200 g semi-sweet chocolate
– 115 g butter at room temperature
– 70 g flour
– 3 eggs
– 120 g crystal sugar
– 1/2 rum extract
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 100 g strawberries[/stextbox] [stextbox id=”custom”]Ingredients for the chocolate cream :
– 60 g sweet chocolate
– 30 g butter at room temperature
– 30 g sour cream[/stextbox]
Preheat the oven to 180°c. Melt on a water bath the chocolate and the butter. Stir from time to time to assure that the chocolate has melt. When totally melt, set aside.
Meanwhile mix the eggs with sugar, using an electric mixer. Then add the rum extract. Now you can mix the chocolate cream with the eggs. Pour the chocolate gradually into the eggs mix, stirring continuously. Stir well, then add the flour mix already with the baking powder. Mix well.
Pour the mixture into a round cake pan already coated with butter and flour. Bake it for 25-30 minutes. Don’t over bake it, otherwise the cake will be hard and not tender and soft. Cut the cake on half, the middle of the cake must be creamy. If desired, you can add some teaspoons of your favorite syrup over the cake, to make it even more soft. Between the two layers add the strawberries halved.
Prepare the chocolate cream. In a small saucepan, over medium, slowly melt the chocolate and the butter, then add the sour cream. Cool the cream for 30 minutes. Assemble the cake : put the first layer over the halved strawberries already added on the other layer and coat it with the chocolate cream. Decorate with strawberries and macarons and serve it with a glass of rosé wine.[/stextbox]