{"id":13041,"date":"2021-05-02T12:34:54","date_gmt":"2021-05-02T12:34:54","guid":{"rendered":"https:\/\/www.ukrgate.com\/eng\/?p=13041"},"modified":"2021-05-02T12:45:12","modified_gmt":"2021-05-02T12:45:12","slug":"brioche-easter-cake-recipe-with-chocolate-filling","status":"publish","type":"post","link":"https:\/\/www.ukrgate.com\/eng\/?p=13041","title":{"rendered":"Brioche Easter Cake Recipe with Chocolate Filling"},"content":{"rendered":"\n

If you have decided to please your loved <\/a>ones with an unusual, beautiful, and very tasty Easter cake this Easter, then this recipe is for you.<\/p>\n\n\n\n

Kyiv. Ukraine. Ukraine Gate – May 2, 2021 \u2013 Kitchen<\/strong><\/p>\n\n\n\n

The chef of the Kommuna Kitchen restaurant at the Bobritsa Dacha country hotel, Pavlo Djacek, shared a simple recipe for Easter cake with chocolate filling and Italian meringue. Paul also revealed a secret in its preparation.<\/p>\n\n\n\n

Brioche is a French buttery pastry based on yeast dough, which contains a lot of butter. Easter cake from this dough is fragrant, with a delicate texture, and very tasty.<\/p>\n\n\n\n

Ingredients: (6 strips<\/strong>)<\/strong><\/strong><\/p>\n\n\n\n

durum wheat flour – 700 g<\/p>\n\n\n\n

butter – 340 g<\/p>\n\n\n\n

sugar – 120 g<\/p>\n\n\n\n

salt – 8 g<\/p>\n\n\n\n

eggs – 8 pcs.<\/p>\n\n\n\n

dry yeast – 11 g<\/p>\n\n\n\n

milk – 30 g<\/p>\n\n\n\n

For the filling<\/strong>:<\/strong><\/strong><\/p>\n\n\n\n

cream 30% – 300 g<\/p>\n\n\n\n

dark chocolate 70% – 300 g<\/p>\n\n\n\n

For the Italian meringue<\/strong>:<\/strong><\/strong><\/p>\n\n\n\n

sugar – 225 g<\/p>\n\n\n\n

water – 60 g<\/p>\n\n\n\n

chicken proteins – 4 pcs.<\/p>\n\n\n\n

nuts – 30 g<\/p>\n\n\n\n

Preparation<\/strong>:<\/strong><\/strong><\/p>\n\n\n\n

1. Dry yeast is filled with warm milk (30 \u00b0 C).<\/p>\n\n\n\n

2. Make a slide of flour, add eggs, salt, sugar, yeast with milk, and melted butter. Mix everything well. The liquid mass should turn out.<\/p>\n\n\n\n

3. Transfer the mash to a bowl and cover with cling film or a towel. Put in a warm place.<\/p>\n\n\n\n

4. When the dough is a little suitable, you need to knead it once. The growth of the yeast depends on the temperature in the room and the quality of the yeast. This can usually take 1-3 hours.<\/p>\n\n\n\n

5. Then cover the dough with cling film and leave for another hour.<\/p>\n\n\n\n

6. Take paper baking tins. Divide the dough into 6 equal parts (you will get about 250 g) and spread them. The molds do not need to be lubricated with anything.<\/p>\n\n\n\n

7. Put the forms in a warm place so that they fit. When the dough reaches the level of the form or begins to come out of it, then we put it on baking.<\/p>\n\n\n\n

8. Grease the top of the strips with egg.<\/p>\n\n\n\n

9. Bake Easter cakes at a temperature of 165 degrees for 30 minutes.<\/p>\n\n\n\n

10. After removing the strips from the oven, let them rest for 4-6 hours at room temperature.<\/p>\n\n\n\n

Preparation of stuffing<\/strong><\/p>\n\n\n\n

1. In a bowl put dark chocolate and cream. Melt it in a water bath.<\/p>\n\n\n\n

2. Whisk our sauce with a mixer to a loose creamy texture.<\/p>\n\n\n\n

The secret of Easter cakes<\/strong><\/p>\n\n\n\n

1. Cut a small hole in the paste <\/a>from above with a diameter of 7 cm.<\/p>\n\n\n\n

2. Get the core from there to the bottom. The bottom of the strip is left intact so that the filling does not leak.<\/p>\n\n\n\n

3. Pour 30 g of chocolate sauce into the hole and put a little pulp. Then pour the sauce again and cover with pulp. And once again add the filling and cover it with the top of the cake.<\/p>\n\n\n\n

\"Brioche<\/figure>\n\n\n\n

Cooking Italian meringue<\/strong><\/p>\n\n\n\n

1. In a skillet, mix water with sugar and cook over low heat until thick. The temperature of the syrup should be 120 degrees (can be measured with a kitchen thermometer). If you do not have a thermometer, then drip the syrup into cold water and if a sticky and strong ball is formed, then the syrup is ready.<\/p>\n\n\n\n

2. When the syrup starts to boil, start beating the proteins with a mixer at low speed until loose.<\/p>\n\n\n\n

3. Remove the syrup and gradually (continue to beat) pour it into the proteins.<\/p>\n\n\n\n

4. Increase the beating speed. The meringue will be ready when it becomes dense, smooth, and with a glossy shine.<\/p>\n\n\n\n

Apply meringue on chilled strips, decorate with nuts and burn with gas vodka.<\/p>\n\n\n\n

Read also: Buckwheat Donuts With Garlic, Simple Recipe<\/a><\/p>\n\n\n\n

Source: Ukrgate<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

If you have decided to please your loved ones with an unusual, beautiful, and very tasty Easter cake this Easter, then this recipe is for you. Kyiv. Ukraine. Ukraine Gate – May 2, 2021 \u2013 Kitchen The chef of the Kommuna Kitchen restaurant at the Bobritsa Dacha country hotel, Pavlo Djacek, shared a simple recipe for […]<\/p>\n","protected":false},"author":9,"featured_media":13043,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14],"tags":[6090,193,1827,5298,550,779,2829],"class_list":["post-13041","post","type-post","status-publish","format-standard","has-post-thumbnail","category-kitchen","tag-brioche","tag-cake","tag-chocolate","tag-easter","tag-kitchen","tag-recipe","tag-ukrainian-cuisine"],"_links":{"self":[{"href":"https:\/\/www.ukrgate.com\/eng\/index.php?rest_route=\/wp\/v2\/posts\/13041","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ukrgate.com\/eng\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.ukrgate.com\/eng\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.ukrgate.com\/eng\/index.php?rest_route=\/wp\/v2\/users\/9"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ukrgate.com\/eng\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=13041"}],"version-history":[{"count":2,"href":"https:\/\/www.ukrgate.com\/eng\/index.php?rest_route=\/wp\/v2\/posts\/13041\/revisions"}],"predecessor-version":[{"id":13050,"href":"https:\/\/www.ukrgate.com\/eng\/index.php?rest_route=\/wp\/v2\/posts\/13041\/revisions\/13050"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.ukrgate.com\/eng\/index.php?rest_route=\/wp\/v2\/media\/13043"}],"wp:attachment":[{"href":"https:\/\/www.ukrgate.com\/eng\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=13041"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ukrgate.com\/eng\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=13041"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ukrgate.com\/eng\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=13041"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}