Chocolate bear cake – the recipe from Cuoche ma buon

  • For this recipe you will need a few steps, but you will need to have a lot of time available. First of all you will need 1 sponge cake of 20 cm in diameter to create the shape of our bear's face, and some muffins to create the face and ears. Put everything aside and start preparing the creams.

  • Start with the filling: in a cold bowl from the fridge, whip the cream with the sugar, whisk until it becomes firm, but be careful not to overdo it. Always assemble from the same direction to prevent the air bubbles from breaking. Store in the fridge.

  • Move on to the icing: in a bowl, whip the egg white with half the icing sugar. Add the lemon juice and continue whisking. Add the rest of the sugar and whip for about 5 minutes.

  • To understand if it has reached the right consistency, place a fingertip on the surface and, if your finger remains clean, then you will have obtained the right consistency! Set it aside covering it with cling film. (You will also use it to create sparkles in your eyes)

  • Butter cream: in a bowl add the butter cut into pieces and 2 tablespoons of cream, blend to make it softer, add the icing sugar and continue to blend until you obtain a smooth and consistent cream.

  • Now you can create the frosting: gradually add the butter cream to the icing, mix well and divide the mixture into 2 bowls.

  • You will make part of it brown: add cocoa powder, little at a time, without exaggerating, until you have obtained the desired color. The cream must remain soft to be able to work with it easily. It will serve you as a covering base and for the fur.

  • You will make part of it hazelnut in colour: therefore the same procedure as before but with a lighter shade of colour. You will need it for the face and ears.

  • It's time to move on to assembling all the ingredients. Equip yourself with a revolving base, a 32-35 cm plate, pastry cutter, spatula, piping bag with a decorative nozzle with a “grass” effect and a lot of patience 😉

  • Place the plate on the turntable base. Place half of the sponge cake on top, try to center the shape, calculating that the ears will also be inserted. Before filling, you should test the various elements.

  • Do the same with the muffins. One will be cut 1 cm lower and bevelled above, then cut in half. It will be used for the nose.

  • The other 2 will be cut on one side with the help of a pastry cutter. Pay attention, you should obtain a curve similar to the cake. Then divide these in half too.

  • The time has come to fill it with the whipped cream you prepared previously. To obtain an even layer, use a piping bag. Cut the tip of the bag leaving a hole about 2 cm wide.

  • Draw a spiral on the surface of the cake, starting from the outside towards the inside. Using a spatula, level it well. It will be easier if you rotate the base.

  • Take the second disc of sponge cake and place it on top of the cream. Stuff the ears and face in the same way.

  • To attach the ears and face to the cake, sprinkle a little cream on the part that will come into contact and with light pressure make it adhere.

  • Take the hazelnut colored frosting and create a round base inside the ears, then do the same with the face, trying to give it a round and spherical shape.

  • Now spread the brown frosting over the entire remaining surface of the cake, being careful not to touch the filling.

  • Take 3 chocolate buttons, 2 will be used for the eyes. 1 will be cut in 3/4 with a knife, thus obtaining the nose. Place them on the surface and before decorating the face, finish with the decoration of the fur.

  • Place the brown frosting into a piping bag with the appropriate nozzle. It will help you achieve the quiff effect. Start from the inside out. As you create the tufts, give them different directions, stroking them with your fingers, very delicately, without letting them break.

  • At the end, dedicate yourself to the sparkles in your eyes. Just dip a wooden toothpick into the icing and use it as if it were a small brush, creating small white dots on the chocolate.

  • Finally, melt some chocolate in the microwave or heat up some Nutella and, again using a wooden toothpick, create the mouth design. Done! You did it too. A long but satisfying preparation, what do you think?

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