Chocolate Enchasing Cake Recipe

Materials
Cake made with a round mold 20”
Cream for the filling of your choice
Cardboard disc
1 chocolate frosting
250 ml sweet condensed milk
60 grs chocolate covering
Coned paper
Spatula
1 meter of 4 cm thick cream colored ribbon
Butter paper
Filigree design
1 chunk butter

With anticipation

Chocolate filigrees
To prepare the chocolate filigree, draw the design on buttered paper. Melt the chocolate in a double sauce pan, let it cool off and place it in a coned paper cut lightly. Make the filigree lines on the butter paper. Make 40 approximately, let them dry and remove them from the paper. Keep them in a fresh area.

Shaping and decoration

1. Refill the cake as you wish on top of a cardboard disc and cover it with the sweet condensed milk.
2. Cover it with the chocolate frosting placing it on top of a fire grate letting the excess chocolate drip off.
3. Move it carefully onto the definite tray that you’ll be using.
4. Mark with the sides of a bowl or a plate of smaller diameter a circle on the top surface of the cake and place the filigrees there at an angle.
5. Finish the decoration with the ribbons, first place the cream colored one around the cake and then the chocolate one. Let them fall on the sides.

Note
When cooling off the chocolate, you must place more sliced chocolate and beat it well. Or place the bowl into a cold water container and beat while in there. To have the exact temperature, place some of the chocolate to your lips with your finger, if the temperature is the same as your lips you will know.

 

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