La Boheme Mono Portion Cake – a traditional Romanian dessert La Boheme Cake Chocolate cake delicious Dessert

 

La Boheme Mono Portion Cake – a traditional Romanian dessert

 

 This dessert is a well-known specialty which all Pastry Shops in Romania are used to sell since many decades. The author of this dessert remained anonymus and nobody knows why he chose to name it „La Bohème”, but the fact is that this cake is wonderful. It’s composed of a chocolate sponge cake, soaked in a rum flavored syrup, glazed with pastry (pouring) fondant, then covered with chocolate ganache and decorated with a huge whipped cream swirl.

La Boheme Mono Portion Cake

So, let me introduce you the La Bohème Mono Portion Cake; it’s not so difficult to make and the result is irresistible, delicious and unique. The pouring fondant glaze cand be replaced with melted chocolate, and for the final touch you can use your imagination and preferences. I put a candied cherry, but chocolate chips, colored jellies, sprinkles or even fresh fruits would work just fine.

  La Boheme Mono Portion Cake 1

 

Ingredients La Boheme Mono Portion Cake

(for 12 servings)

 

► Chocolate sponge cake

  • 4 large eggs, separated
  • 5 tablespoons granulated sugar
  • 4 tablespoons cake flour
  • 2 tablespoons cocoa powder

 

► Rum flavored syrup

  • 200 g sugar
  • 500 ml water
  • 3 tablespoons dark rum (or 1 tablespoon rum essence)

 

Pouring fondant glaze with cocoa

 

► Dark chocolate ganache

  • 150 g dark chocolate, chopped
  • 150 g whipping cream

 

► For decorating

  • 300 g sweetened whipped cream
  • 50 g melted chocolate
  • 12 candied cherries

 

La Boheme Mono Portion Cake 2

 

Directions La Boheme Mono Portion Cake

 

For the sponge cake, preheat the oven at 175 Celsius. Prepare a 18/24 cm baking pan and line it with parchment paper. Sift together flour and cocoa. Mix the egg yolks with 1 tablespoon of sugar until creamy and pale yellow.  Whisk the egg whites with a pinch of salt until foamy, then add gradually the rest of sugar and continue whisking at high speed in order to obtain a stiff meringue. Incorporate the yolk cream alternating with the dry mixture, one third at a time, and fold gently from bottom to top, using a spatula. Pour the batter into prepared pan, level it gently and bake for approximately 30 minutes or until golden brown.

La Bohème Mono Portion Cake a

When the sponge cake is cooled completely, it can be removed from the baking pan and cut into 6/6 cm squares.

La Bohème Mono Portion Cake b

For the syrup, put water and sugar into a pan and boil for a few minutes, then remove the pan from the heat, add rum, homogenize and let cool. Soak every sponge square into this syrup for about 2-3 seconds, the place them onto a plate.

La Bohème Mono Portion Cake c

Heat gently the fondant until it melts, add cocoa and homogenize; then glaze the squares.

La Bohème Mono Portion Cake d

For the chocolate ganache, bring to a boil the cream and pour it over the chopped chocolate. Homogenize and let cool completely into the fridge (for at least 1 hour). Mix the ganache at high speed for 1-2 minutes, until soft and creamy. Transfer the ganache into a piping bag fitted with a star tip and decorate the square cakes.

La Bohème Mono Portion Cake e

Finally, decorate with a tall swirl of whipped cream and finish with melted chocolate and a candied cherry on top.

La Bohème Mono Portion Cake f

 

The cakes must be kept into the fridge until serving.

La Bohème Mono Portion Cake 3

 

 

 

 

Rating: 5