Cioccomimosa is the name of the Master Chocolatier proposal from the Perugina Chocolate School Alberto Farinelli designed for March 8th. Here is the recipe
There is an indissoluble link between the Women's day and the tradition of mimosa. When it comes to floral tributes, of course, but also when it comes to sweets to be brought to the table to celebrate March 8 properly. On the other hand, it is impossible to remain immune to the charm of the mimosa cake, the special creation based on cream and sponge cake created by a chef from Rieti – Adelmo Renzi – in the 1950s: but what would happen if the candid elegance of this dessert were completely distorted by aaddition of cocoa? To give the answer is the Master Chocolatier of the Perugina Chocolate School Alberto Farinelli, who for the upcoming Women's Day has decided to offer his very own Cioccomimosa.
It is, as it is easy to guess also from the name, of a variant of the classic recipe, which sees a cocoa sponge cake and a chantilly cream enhanced with dark chocolate. A 50% dark, to be precise, it can even reach 70% – as Maestro Farinelli recommends – to obtain an even more decisive taste. For the rest, the bath is also revised and corrected: in this case the Cioccomimosa plans to replace the traditional liqueur, usually cointreau with orange or limoncello, with a simple peach juice. Below the complete recipe, to try at home for a Women's Day with cocoa perfume.
Cioccomimosa
Ingredients
For the chocolate sponge cake:
10 eggs
300 g sugar
150 g flour
50 g potato starch
100 g Perugina bitter cocoa
A pinch of salt
½ vanilla bean
For the chocolate chantilly cream
500 g whole milk
100 g sugar
60 g rice starch
150 g Perugina GranBlocco Extra Dark 50%
40 g Perugina Bitter cocoa
6 yolks
½ vanilla bean
300 g fresh cream for desserts
For the wet
250 g peach juice
Sponge cake preparation
1. Separate the yolks from the whites, whip the yolks with half the sugar and vanilla until a well-aired consistency is obtained; whisk the egg whites with the remaining sugar and a pinch of salt.
2. Then join the two compounds.
3. Sift together the flour, the starch and the bitter cocoa Perugina, pour them into the mixture and mix gently with a spatula from the bottom upwards, trying not to disassemble.
4. Pour the mixture into two 22 cm diameter cake tins, previously buttered, and level with a spatula.
5. Bake in preheated oven at 180 ° for about 25 minutes.
6. Do the toothpick test before baking.
Cream preparation
1. Boil the milk with vanilla. In a large saucepan, pour the yolks with the sugar, rice starch and Perugina bitter cocoa sieved together, mix well, dilute the mixture by adding a few tablespoons of boiling milk.
2. Add all the boiling milk and cook over low heat, stirring until the cream thickens.
3. As soon as it is ready and boiling, pour the previously chopped 50% Extra Large Perugina GranBlocco in it, mix well until the chocolate has completely melted.
4. Let the chocolate cream cool in the refrigerator by covering with plastic wrap.
5. When the cream is very cold, whip the cream and add it mixing gently with a spatula.
Final preparation of the cake
1. Remove the bottom part of the sponge cake with a knife.
2. Cut the first sponge cake in half to make two discs.
3. The second sponge cake will be used for decoration.
4. Cut a part of the sponge cake, crumble it with your hands or pass it in a colander with large links, until you get a fine grain that you will set aside.
5. Take a cardboard disk slightly larger than the sponge cake, place the first disk on top and lightly wet it with the peach juice, pour a layer of chocolate cream, and with a spatula cover the whole base, cover with the second layer of sponge cake, wet again, cover with the cream the entire surface of the cake including sides. Finally, add the fine grain of sponge cake, previously prepared.
The tricks of the master
1. Allow the cream to cool very well before whipping, you can put it in the freezer for a few minutes together with the tub and whips with which it will be whipped.
2. For an even more intense chocolate taste, you can use Perugina GranBlocco Fondente Extra 70%.
3. If you want a cubed decoration, divide the sponge cake into three disks, then striped and finally diced and rounded with your hands, you will get so many cubes to be able to cover the surface of the cake.
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