Piano Cake
Piano Cake - A Chocolate and Nut Delight
For lovers of sophisticated cakes, the 'Piano Cake' is a true culinary gem! This recipe combines fluffy layers with a fine cream, a delicious roll, and a decadent chocolate glaze. It's perfect for special occasions, but you can also enjoy it on ordinary days when you need a sweet treat to delight your taste buds. Let's embark together on the adventure of this spectacular cake!
Preparation Time
- Preparation time: 40 minutes
- Baking time: 30 minutes
- Total time: 70 minutes
- Number of servings: 12
Ingredients
For the Base:
- 5 eggs
- 80 g sugar
- 50 g ground nuts
- 24 g cocoa
- 80 g flour
- 8 g baking powder
For the Base Cream:
- 40 g cornstarch (or 50 g flour)
- 150 g sugar
- 2 packets of vanilla sugar
- 500 ml milk
- 100 g soft butter
For the Roll:
- 5 eggs
- 100 g sugar
- 1 teaspoon oil
- 2 tablespoons warm water
- 80 g flour
- 8 g baking powder
For the Roll Cream:
- 150 g butter
- 100 g dark chocolate
- 150 g ground nuts
For the Chocolate Glaze:
- 100 g dark chocolate
- 20 g butter
- 1 tablespoon water
Step by Step
1. Preparing the Base
We start with the base, which will be the foundation of this delicious cake.
- Beat the eggs with the sugar: In a large bowl, mix the 5 eggs with 80 g sugar until you achieve a stiff and fluffy foam. This step is essential to ensure an airy texture for the layers.
- Add the dry ingredients: In another bowl, combine 80 g flour, 24 g cocoa, 8 g baking powder, and 50 g ground nuts. Gently fold the dry ingredients into the egg mixture using a spatula.
- Bake the base: Divide the mixture into two round cake pans (d=25 cm), greased with butter and lined with parchment paper. Bake for about 25-30 minutes at 180°C. Check with a toothpick to see if they are baked.
2. Preparing the Roll
Now we focus on the delicious roll that will add an interesting texture to the cake.
- Beat the eggs: In a bowl, mix the 5 eggs with 100 g sugar until you achieve a consistent foam.
- Incorporate the oil and water: Add 1 teaspoon of oil and 2 tablespoons of warm water, mixing continuously.
- Add the dry ingredients: Sift 80 g flour and 8 g baking powder into the egg mixture and mix gently.
- Bake the roll: Pour the mixture into a larger tray (32x39 cm), greased and lined with parchment paper. Bake for 10-15 minutes at 180°C.
- Rolling: After baking, remove the roll from the tray, peel off the parchment paper, and place it on a towel sprinkled with sugar. Roll it immediately, allowing it to cool.
3. Preparing the Base Cream
The cream will add a touch of refinement to the cake.
- Prepare the cornstarch mixture: In a small bowl, mix 40 g cornstarch with 50 ml cold milk until completely dissolved.
- Heat the milk: In a saucepan, add the remaining 450 ml milk, 150 g sugar, and 2 packets of vanilla sugar. Heat over low heat until it comes to a boil, then add the cornstarch mixture, stirring continuously until thickened.
- Add the butter: Allow the cream to cool completely, then add 100 g soft butter, mixing until fluffy.
4. Preparing the Roll Cream
The nut cream will perfectly complement the roll.
- Melt the butter and chocolate: In a saucepan, melt 150 g butter with 100 g dark chocolate over low heat, stirring constantly.
- Add the nuts: Once the chocolate has melted, add 150 g ground nuts and mix well. Allow the cream to cool.
5. Assembling the Cake
Now that all components are ready, it's time to assemble the cake.
- The base layer: On a platter, place one layer of the base. Spread 1/3 of the base cream.
- Add the roll: Spread the roll with nut cream and cut it into 4 cm strips. Roll the first strip and place it over the base cream, then continue with the other strips, placing them around the first.
- The top layer: Cover the roll with another 1/3 of the base cream, then place the second layer of the base on top.
6. Preparing the Chocolate Glaze
The glaze is the detail that will transform the cake into a masterpiece.
- Melt the chocolate: In a saucepan, melt 100 g dark chocolate, 20 g butter, and 1 tablespoon of water over low heat, stirring constantly.
- Glazing the cake: Once cooled, pour the glaze over the cake and use the remaining glaze to decorate the cake, mixing it until fluffy.
7. Serving
Once the cake has completely cooled, it is ready to be served! Whether you choose to enjoy it plain or accompany it with a scoop of ice cream or a glass of sweet wine, the 'Piano Cake' will surely be a hit on your table.
Useful Tips
- Ingredient care: Make sure all ingredients are at room temperature to achieve a uniform mixture.
- Variations: You can experiment with different types of nuts or chocolate to customize the recipe according to your preferences.
- Storing the cake: If there is any cake left, you can keep it in the fridge in an airtight container, where it will stay fresh for a few days.
Nutritional Benefits
This cake is not only delicious but also offers nutritional benefits due to the nuts, which are rich in omega-3 fatty acids, proteins, and fiber. Additionally, dark chocolate is known for its antioxidant content.
Frequently Asked Questions
- Can the cake be frozen? Yes, you can freeze the cake, but it is recommended to wrap it well to prevent ice crystals from forming.
- Is a powerful mixer needed? A basic mixer is sufficient to achieve the desired result; just make sure to beat the eggs well to obtain an airy foam.
Enjoy this recipe that blends tradition with modern flavor and impress your guests with a refined dessert, 'Piano Cake'!
Base: we mix the eggs with sugar until frothy, add flour mixed with baking powder, cocoa, and ground nuts. We divide this mixture into 2 and bake 2 bases in a round cake pan (d=25 cm) or bake a single base, which we let cool after baking, then cut in half. Roll: we mix the eggs with sugar until stiff, add the oil, gradually add water, and finally the flour mixed with baking powder. We pour the mixture into a larger pan (d=32x39), greased with a little oil and lined with baking paper, and put it in the oven. We remove the roll from the parchment paper, place it on a towel sprinkled with sugar, and roll it in the towel. We leave it like this until it cools, and then we can use it. Cream for the base: we mix the cornstarch with 50 ml of cold milk until dissolved. In a small pot, we put the remaining 450 ml of milk with sugar and vanilla sugar over low heat and let it come to a boil, then we pour in the dissolved cornstarch in a thin stream. We stir until the mixture thickens, then let it cool. We beat the soft butter until fluffy, then gradually add a tablespoon of the completely cooled milk cream. We mix well. Cream for the roll: we melt the butter with chocolate over low heat, stirring constantly, without boiling! We remove from heat and mix with the ground nuts. We let the cream cool, then we spread it on the roll. After spreading the roll with nut cream, we cut strips of 4 cm. The first strip we roll and place over the cream we spread on a base. We take the other strips of roll and place them around the first strip. Chocolate glaze: we melt the chocolate with butter and water over low heat and spread it over the cake after it has cooled. I used this glaze: 250 g chocolate, 50 g butter, 200 ml whipped cream. I put all the ingredients in a small pot over low heat until melted, then set the pot aside and let it cool to room temperature. With half of the chocolate glaze, we cover the cake, and we whip the rest of the glaze and decorate the cake. Assembly: 1 round base - 1/3 cream for the base - roll with cream - 1/3 cream for the base - 1 base - chocolate glaze. With the remaining cream, we cover the edges of the cake. Super cake! :) It was enjoyed by everyone who tasted it :D
Ingredients: Base: 5 eggs, 80 g sugar, 50 g ground nuts, 24 g cocoa, 80 g flour, 8 g baking powder. Base cream: 40 g cornstarch (or 50 g flour), 150 g sugar, 2 packets of vanilla sugar, 500 ml milk, 100 g soft butter. Roll: 5 eggs, 100 g sugar, 1 tsp oil, 2 tbsp warm water, 80 g flour, 8 g baking powder. Roll cream: 150 g butter, 100 g dark chocolate, 150 g ground nuts. Chocolate glaze: 100 g dark chocolate, 20 g butter, 1 tbsp water.
Tags: chocolate cake
