Bljesak Kocke / Croatian Chocolate Cake with Dark and White Chocolate filling

Photos by Raquel Exposito

Bljesak kocke

Biskvit:

• 5 jaja
• 5 zlica secera
• 5 zlica brasna
• 3 zlice kakaa
• 1/2 vrecice praska za pecivo

Tamna krema:

• 300 g tamne cokolade
• 200 ml slatkog vrhnja
• 100 g maslaca, sobne temperature

Bijela krema:

• 300 g bijele cokolade
• 200 ml slatkog vrhnja
• 100 g maslaca, sobne temperature

I jos:

• 150 g petit keksa
• 200 ml mlijeka za natopiti keks
• 150 ml cokoladnog mlijeka za natopiti biskvit
• cca 250 g Nutelle
• 250 ml slatkog vrhnja

Izraditi bjelanjke sa polovicom secera a zumanjke sa ostatkom. Rucno pomijesati i dodati ostale prosijane sastojke. Peci 20 min na 180C, u 20*30 cm kalupu. Ohladiti, odstraniti papir za pecenje i vratiti u kalup. Natopiti cokoladnim mlijekom i premazati nutelom.

Za kremu, zagrijati vrhnje ( ne prokuhati)  i posuti preko izlomljene cokolade. Mijesati dok se cokolada ne otopi. Ohladiti na sobnoj temperaturi i dodati omeksali maslac. 

Isto ponoviti i sa drugom kremom.

Preko sloja nutele nanijeti bijelu kremu. Na to sloziti petit keks namocen u mlijeko i premazati tamnom kremom. Zavrsiti slojem tucenog vrhnja i ohladiti.

Sat vremena prije posluzivanja, ostaviti kolac na sobnoj temperaturi kako bi kreme omeksale.

Dobar tek!
Orginal recept. 

***

Croatian Chocolate Cake with 

Dark and White Chocolate filling

( 'Bljesak' Squares)

Sponge:

• 5 eggs
• 5 T sugar
• 5 T flour
• 3 T cocoa
• 1/2 sachet of baking powder

Dark chocolate filling:

• 300 g dark chocolate
• 200 ml heavy cream
• 100 g butter, room temperature

White chocolate filling:

• 300 g white chocolate
• 200 ml heavy cream
• 100 g butter, room temperature

More:

• 150g Petit Beurre biscuits
• 200 ml milk for dipping the cookies
• 150 ml chocolate milk for sprinkling the sponge
• aprox 250 g Nutella
• 250 g heavy cream

Mix half amount of sugar with egg whites and the other half with egg yolks. Combine with spatula and add sifted and combined dry ingredients. Bake for 20 min on 180C in a 20*30 cm cake pan. Let cool on a room temperature and remove the parchment paper. Place the cake back to the pan and sprinkle with chocolate milk. Spread Nutella.

For the filling, bring the cream to a heat ( do not boil ) and pour over the chopped chocolate. Stir until combined and cool on room temperature. Once cold, mix in butter ( room temperature). Repeat with both fillings. 

Spread the white chocolate filling over Nutella layer. Dip the cookies in milk and place in a layer over the filling. Spread the dark chocolate filling and whipped heavy cream. Place in a fridge over night. Since the butter in filling gets hard when cold, one hour before serving leave on room temperature. Sprinkle with nuts or shredded chocolate and serve.

Bon Appetite!

** find us on FACEBOOK **

A year ago:

Galette sa gljivama / Mushroom Galette