Giulio cake (Ernst Knam)
Daniela Lenzu
Time of realization: 3 hours
Degree of difficulty (1 to 5): 3
20 cm mold
Ingredients
Cocoa shortcrust pastry:
125 g of soft butter
125 g of granulated sugar
50 g of eggs (1 medium egg)
2 g salt
1 vanilla bean
5 g of baking powder
200 g of 00 flour
40 g of cocoa
Salty Mou:
100 g of granulated sugar
100 g of fresh liquid cream
90 g of soft butter
2 g fleur de sel (Maldon salt)
Dark Chocolate Ganache:
300 g of 60% dark chocolate
220 ml of fresh liquid cream
Procedure:
Cocoa shortcrust pastry:
Mix the soft butter with the sugar and vanilla in the planetary mixer fitted with a flat whisk. Once the ingredients have been blended, slowly combine the eggs, flour, cocoa, baking powder and salt. It only takes a few seconds to form a loaf to be wrapped in plastic wrap and let it rest in the refrigerator for 3 hours. After 3 hours, preheat the oven, 175 ° C ventilated, grease a steel ring or tart mold with a diameter of about 20 cm. Roll out the pastry into a disk about 2,5 mm thick and cut out the bottom, now roll out a strip of dough, cut out and line the inside of the ring. Place the pastry shell in the refrigerator for about 30 minutes. After 30 minutes, line the inside with a disc and a band of parchment paper and fill everything with legumes. Bake, (cooking in white), after 15 minutes take out the pastry, allow to cool briefly and remove the legumes and the paper. Continue cooking for another 5 minutes. Once cooked, turn it out gently, trim the edges with a sharp knife and leave to cool.
Salty Mou:
Pour the sugar, a little at a time, into a steel saucepan with high sides, leave to caramelize (honey color). Once you have obtained a blond caramel, add the boiling cream, heated separately, a little at a time and reduce for 5 minutes over medium heat (it must reach a temperature of 110 ° C), stir continuously with a whisk. During this phase the caramel begins to foam and level up, pay attention to the vapors. Remove the saucepan from the heat and mix in the previously softened butter and fleur de sel.
Dark Chocolate Ganache:
Bring the cream to a boil, add the chopped chocolate, mix with a whisk until all the ingredients are well emulsified. Let it rest at room temperature.
Assembly:
Fill the pastry shell halfway with the salty toffee and leave to harden for about an hour in the freezer. Then pour the ganache over the first layer of caramel.
Put everything back to cool in the refrigerator for another hour.
Decorate as desired.
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