To celebrate Women's Day you can go on the classic, but also prepare this traditional dessert in a tasty chocolate version
Do you want to prepare a special dessert on the occasion of Women's Day? Impossible not to think of Mimosa cake, characterized by a decoration with sponge cake that is so reminiscent of the yellow and round flowers of the homonymous plant. Over the years many variations have been added to the more classic recipe, made with sponge cake and custard, and among the most delicious there is undoubtedly that of Mimosa cake with chocolate: it can be done in two ways, with a cocoa sponge cake to be filled with classic custard or in an enhanced version with also the chocolate filling.
Sponge Cake With Chocolate
For a chocolate mimosa cake you must first prepare the base, with the Sponge Cake With Chocolate. Beat the six egg yolks with 150 grams of sugar, then add the egg whites. Add 60 grams of sifted flour, 80 of potato starch and 40 of cocoa, mixing gently. Grease and flour a baking dish with rather high edges, about 24 centimeters in diameter, then bake at 180 degrees for about 30 minutes. Once cooked, take out the sponge cake and let it cool, then turn it out and let it cool.
Chocolate custard
In the meantime, you can prepare the filling cream. In the classic Mimosa the custard must be put, but the filling of the chocolate mimosa cake can also be made with a chocolate cream. In this case, first you need to whip three egg yolks with 120 grams of sugar, then add 25 grams of flour and slowly 250 milliliters of hot milk. Put everything on low heat and stir, until the cream thickens. Finally, remove from the heat, add 50 grams of chopped dark chocolate and mix well. Let your mixture cool down, stirring occasionally to prevent the film from forming on the surface.
Mimosa chocolate cake, the recipe
When the sponge cake has cooled, cut it horizontally, obtaining a sort of lid: then form a recess emptying the base of the sponge cake to obtain the crumb that will serve as a cover for the dessert. Wet the sponge cake with the juice orange or with one syrup, to be made with water, sugar and liqueur. Fill the base of the sponge cake with your cream (pastry or chocolate), then close the cake with the previously cut cap. Cover everything with the advanced cream and with the sponge cake crumbs obtained by digging the base of the cake. Leave to rest in the fridge for a couple of hours before serving: decorate with a mimosa twig is fine for any variant.
