After Eight Cake

 Ingredients: Base: 5 eggs, 8 tablespoons of sugar, 2 tablespoons of flour, 2 tablespoons of semolina, 2 tablespoons of cocoa, 1 teaspoon of baking powder, 1 tablespoon of honey, 3 tablespoons of milk, 7 tablespoons of oil, 1 packet of vanilla sugar, a pinch of salt. Cream: 700 ml of liquid cream, 200 g of white chocolate, 4 tablespoons of mint syrup. Glaze: 100 g of milk chocolate, 50 g of chocolate with 50% cocoa, 100 g of butter, 2 tablespoons of water, 4 tablespoons of oil. Decoration glaze: 100 g of milk chocolate, 50 g of chocolate with 50% cocoa, 100 g of butter, 3 tablespoons of liquid cream. Syrup: 150 ml of water, 3 tablespoons of mint syrup.

Batter: Start by separating the egg whites from the yolks, an essential step that will contribute to the fluffy texture of the batter. Whisk the yolks with the sugar until the mixture becomes a light cream. Then add the honey, milk and oil, stirring constantly to incorporate the ingredients. It's important to make sure all the ingredients are at room temperature to get an even batter. Finally, add in the flour, shortening, cocoa, cocoa and baking powder, all previously mixed to avoid clumps. In another bowl, beat the egg whites with a pinch of salt until stiff. Gently fold them into the yolk mixture using a spatula, using gentle folding motions to keep the air in the whites. Line a baking tray with baking paper and pour in the resulting mixture, smoothing the surface. Bake in the preheated oven at 180 degrees Celsius for about 30-35 minutes. Test with a toothpick to check that the pastry is completely baked.

Cream: To prepare the cream, we put the liquid cream on the heat in a saucepan, being careful not to let it boil. Once the cream starts to heat, add the chocolate broken into small pieces. Stir constantly to ensure the chocolate melts evenly. When the mixture almost reaches the boiling point, set it aside and homogenize. Leave the cream to cool, ideally in the fridge for a few hours or preferably overnight. Once cooled, blend the cream until smooth and add the mint syrup for extra flavor.

Glaze: In a separate pan, heat the butter, water and oil. Simmer until the butter melts completely, then set aside. Stir in the broken up chocolate, stirring constantly until completely melted and homogenized. Let the frosting come to room temperature.

Decorating frosting: proceed similarly to the main frosting, melting the butter and whipping cream, then adding the broken chocolate. This will be used for the decoration.

Syrup: Mix the water with the mint syrup to make a flavored insyrobat syrup.

Assembly: Place the pastry on a platter and generously drizzle with the mint syrup. Spread half of the chocolate cream, followed by the glaze. Let the cake chill until the frosting is completely set. Add the remaining cream and, using a knife dipped in hot water, cut the cake into cubes. Apply a teaspoon of the decorating icing to each cube and spread evenly. We reserve 2-3 tablespoons of the decor icing and put them in a kitchen syringe with a thin tip, with which we draw fine lines over the already hardened icing, giving the cake an elegant look. This is a recipe that combines textures and flavors, perfect for embellishing any festive meal.

 Tags:  eggs milk unt flour oil sugar honey chocolate cocoa cookies