Halloween Bloody Cake
- Total time
- 1 h 5
- servings
- 6 servings
- Dish type
- Other
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Prep
25 min
Cook
40 min
Total time
1 h 5
Ingredients
Ingredients
- 360 g 360 g dark chocolate
- 360 g 360 g butter
- 360 g 360 g sugar
- 200 g 200 g flour
- 1 sachet 1 bags of yeast
- 12 12 eggs
- 40 cl 40 cl of whole liquid cream
- 350 g 350 g mascarpone
- 10 cl 10 cl grenadine syrup
- 4 c. à café 4 teaspoons of chocolate powder
- red food colouring
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This recipe is broken down into 8 components (béchamel, pastry, custard…). Select an allergen to see how to adapt it.
Method
- 1
For the cake, separate white from yellow.
- 2
Beat the yolks and sugar together, until bleached. Add flour with yeast.
- 3
Melting in a bath marries chocolate with butter.
- 4
Incorporate chocolate/butter mixture into preparation.
- 5
Put the whites in the electric drummer, add 1/3 to the preparation, mix to make the dough more supple and then gently 2 times the rest of the whites.
- 6
Separate and bake in two identical buttered and floured moulds at 180°C for 35/40 min.
- 7
For the cream, put the cream and the mascarpone in chantilly in the electric drummer.
- 8
Put a layer of cream between the two cakes. Fully cover with the rest of the cream. Reserve fresh and add a second layer. Smooth with a spatula.
- 9
Cool the time to icing.
- 10
For icing, pour the syrup into a container, add the chocolate powder. Once the perfect texture has been obtained, add the dye until the blood red color.
- 11
Make pourings on the cake for a scary effect guaranteed!
Source : marmiton
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