Butterfly Cake

Butterfly Cake - An exquisite delight to delight your senses

Preparation time: 1 hour
Baking time: 40 minutes
Total time: 1 hour 40 minutes
Number of servings: 12

Who doesn't love a cake that's not only tasty but also spectacular? Butterfly Cake is a perfect choice for special occasions, but also for those times when you want to treat your family or friends with a special dessert. This recipe combines fluffy tops with delicate white and bittersweet chocolate creams, plus a glistening frosting that will draw all eyes. Let's get to work!

Short History

The Butterfly Cake is a creation that reflects not only culinary artistry, but also a desire to bring a touch of magic to every meal. Inspired by the delicate nature of butterflies, this cake becomes not only a delight for the taste buds, but also a true visual spectacle. Each layer of cake is an explosion of textures and flavors, and the unique combination of white and bittersweet chocolate will leave your mouth watering.

Ingredients

For the cake base:
- 15 eggs
- 500 g sugar
- 7 tablespoons oil
- 5 tablespoons starch
- 4 tablespoons cocoa
- 2 sachets baking powder
- 15 tablespoons flour
- Vanilla essence
- Essence of rum

White chocolate ganache cream:
- 400 g white chocolate
- 700 ml liquid cream
- 10 g gelatine

Bitter chocolate ganache cream:
- 400 g bitter chocolate
- 700 ml liquid cream

Frosting:
- 400 g bitter chocolate
- 200 ml liquid cream
- 100 g butter

For the butterfly:
- 5 eggs
- 100 g sugar
- 1 tablespoon starch
- 5 tablespoons flour
- 1 baking powder
- 2 tablespoons oil

For decoration:
- Whipped cream
- Colored coconut

Cake preparation

Step 1: Preparing the Batter
1. Start by separating the egg whites from the yolks. Beat the egg whites with a pinch of salt until stiff, marshmallow-like foam forms.
2. In another bowl, mix the yolks with the oil and vanilla essence. Add this mixture over the beaten egg whites and gently fold with a spatula.
3. Si sift the starch and flour together with the baking powder, then gradually fold them into the egg mixture. Divide the dough into three equal parts.
4. Add the vanilla essence to two of the two parts, and the rum and cocoa essence to the other. Mix gently until smooth.
5. Pour the mixture into baking paper-lined pans and bake at medium heat (180°C) for about 20 minutes, or until the blatters are browned and pass the toothpick test.

Step 2: White Chocolate Ganache Cream
1. Hydrate the gelatine in 3-4 tablespoons of cold water.
2. Break the white chocolate into chunks and melt it with 300 ml of whipped cream. Bring the mixture to the boiling point, then set aside and stir until the chocolate is completely melted.
3. Allow the mixture to cool slightly, then add the hydrated gelatine to the warm cream. Mix well until smooth.
4. Beat the remaining whipping cream and fold into the cooled chocolate mixture. Refrigerate the custard to set.

Step 3: Bitter Chocolate Ganache Cream
1. Proceed similarly to the white chocolate cream: break the bittersweet chocolate into pieces and melt it with 300 ml of whipped cream. Bring the mixture to the boiling point, then set aside.
2. Leave to cool, then add the rest of the whipped cream, blending until fluffy.

Step 4: Glaze
1. Melt the bittersweet chocolate with the 200 ml whipping cream and butter. Mix well to a smooth glaze and leave to cool.

Step 5: Prepare the butterflies
1. Separate the egg whites from the yolks and beat the egg whites with the sugar until stiff.
2. Mix the yolks with the oil, starch, flour and baking powder, then fold into the beaten egg whites.
3. Pour the mixture into a round baking pan lined with baking paper and bake over medium heat until golden brown.
4. Once baked, cut the pastry in half, then cut out the butterfly wing shapes, making sure each half is piped and filled with your favorite cream.

Assembly and Decorating
1. Place one pastry on a plate, add the white chocolate ganache cream, then place the second pastry on top.
2. Cover the cake with the bittersweet ganache cream and level well.
3. Pour the chocolate glaze over the cake and drizzle around the edges for a spectacular effect.
4. Decorate with whipped cream and colored coconut to add a splash of color.

Practical tips
- Make sure the chocolate you use is of the highest quality for a delicious taste.
- You can experiment with flavors by adding a little orange or mint essence to the custard.
- If you want a lighter cake, replace some of the cream with Greek yogurt.
- The cake can be served with a berry sauce or a scoop of ice cream to add a fresh touch.

Calories and Nutritional Benefits
Although not the easiest dessert, each serving of Butterfly Cake delivers a mix of carbohydrates, protein and healthy fats, thanks to the ingredients used. It's a source of energy that can be enjoyed in moderation.

Frequently Asked Questions
- Can I use a different type of chocolate? Yes, you can adjust the recipe by using milk chocolate or dark chocolate, depending on your preference.
- Is it possible to make the cake gluten-free? Of course! Replace the flour with a gluten-free version.
- How long can the cake be kept? The cake can be kept in the refrigerator for 3-4 days, but is best eaten fresh.

Butterfly Cake is more than just a dessert; it's a culinary experience that will leave fond memories. So put on your apron and get ready to delight your family and friends with this exquisite delight!

 Ingredients: * For the cake base: * 15 eggs * 500 g sugar * 7 tablespoons oil * 5 tablespoons starch * 4 tablespoons cocoa * 2 packets baking powder * 15 tablespoons flour * vanilla and rum essence * White chocolate ganache cream: * 400 g white chocolate * 700 ml liquid cream * 10 g gelatin * Dark chocolate ganache cream: * 400 g dark chocolate * 700 ml liquid cream * Glaze: * 400 g dark chocolate * 200 ml liquid cream * 100 g butter * For the butterfly: * 5 eggs * 100 g sugar * 1 tablespoon starch * 5 tablespoons flour * 1 baking powder * 2 tablespoons oil * For decoration: * whipped cream * colored coconut