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.
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
- 600 g white pastry pouring fondant
- 1 tablespoon cocoa powder
► 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
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.
When the sponge cake is cooled completely, it can be removed from the baking pan and cut into 6/6 cm squares.
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.
Heat gently the fondant until it melts, add cocoa and homogenize; then glaze the squares.
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.
Finally, decorate with a tall swirl of whipped cream and finish with melted chocolate and a candied cherry on top.
The cakes must be kept into the fridge until serving.