Mousse cake "Diabella": recipe, cooking features and reviews

There are many all kinds of deliciously delicious desserts in the world. Nobody will refuse such delicacies, because they can be sweet and sweet, and honey, and fruit. Cake "Diabella" is slightly different from the usual dessert on cakes with additives of something tasty.

Who created the Diabella cake?

Italy. This sunny country gave the world many famous people. They are virtuosos in many areas: cars and music, cinema and cooking. Here is Luca Montersino, for example, the magician in the world of Italian desserts. His exquisite culinary creations are famous throughout Europe. They are as if filled with the Italian sun - light and airy.

A distinctive feature of the work of Luke Montersino is that he prepares not just desserts, but health-giving sweets. A famous culinary specialist was born in 1973 in Piemonte, in the city of Turin. Since childhood, the boy was fond of baking. And already at a young age, he was superior to many famous Italian cooks in terms of skill.

At the age of 29, Luca Montersino becomes director of the Istituto Superiore Arti Culinarie Etoile. This honor was awarded to a professional chef for his desire to make desserts not only tasty, but also useful. The first confectionery-bakery, opened by Luke Montersino, was named Golosi di salute, which in Italian means "goodies for health".

Treats for health - a unique concept

Cake "Diabella", like all the delicacies, invented by Luca Montersino, is prepared only from natural products. Many desserts, designed by a famous culinary expert, are for people who are allergic to gluten or celiac disease. Unfortunately, a lot of people face such problems.

Diabella cake does not apply to gluten-free desserts, but its recipe contains only useful ingredients, without any chemical additives, which makes this delicacy both amazingly tasty and, undoubtedly, safe.

"Delicacies for health" - the motto of the work of the world-famous master of desserts. Institutions under this name are opened in many countries of Europe, not counting Italy. Recipes sometimes seem very complex, but master Luke Montersino believes that nothing is easier than creating culinary masterpieces. He explains in an understandable and accessible language how to prepare a particular delicacy, how to correctly combine components and mix them. The master's books, unfortunately, have not yet been translated into Russian, but many of his culinary masterpieces already enjoy immense popularity among ordinary housewives of our country.

Mousse cake "Diabella" - a complex treat for a simple recipe

To begin with it is necessary to understand the main ingredients. "Diabella" is a cake, the recipe of which was designed by Luca Montersino. Having conceived to prepare this dessert, one should immediately understand that the final result will depend on the quality of the initial products, on the exact adherence to the recipe, on the culinary zeal. So, Diabella cake from Luke Montersino consists of three components:

• Chocolate biscuit;
• Chocolate ganache;
• Bavarian cream with white chocolate and hazelnuts.

Some newcomers become scary from names alone. For example, ganache is a word that is only familiar to professional culinary specialists, and for a normal housewife it means little. But it turns out all is not so scary. Ganache is a cream of chocolate and cream. It is used as a filling for sweets and for creating sweet desserts.

Bavaria is a country with a fairly simple cuisine, and therefore the Bavarian cream of chocolate and nuts is nothing special. Well, the word "mousse" means a steady whipped foam of sweets - jam, berries, chocolate.

So nothing terrible in the recipe for a mousse cake with a beautiful name "Diabella" is not. You can safely take up his preparation.

Chocolate biscuit from Luke Montersino

As already mentioned, the main guarantee of success is the exact adherence to the formula. If there are 147 grams of product in the recipe, it is better to take it in this quantity. But, I think, for home creativity in the kitchen, you can slightly simplify the requirements.

So, for a chocolate biscuit you need:

• 160 g of egg whites. They can be weighed on kitchen scales, and you can orientate approximately like this - in one standard chicken egg, about 30 g of protein. A portion of a biscuit test will require about 5 egg whites.
• 110 g of egg yolks. Based on the principle that 22 grams of yolk is contained in one egg, 5 egg yolks will be needed.
• 150 g of sugar. Sugar is better to take smaller, so it dissolves more quickly.
• 150 g of natural butter. No margarine!
• 180 g of wheat flour of the highest grade - it is beautiful, white, it produces delicious pastries.
• 60 g of real chocolate. Only bitter, with a content of cocoa at least 55%, and better all 70%. Milk chocolate for this recipe is not suitable.
• 30 g of vegetable oil - always without a smell, refined, deodorized, quality.
• 20 g of cocoa powder, also real, not cocoa beverage for children.
• 10 g of baking powder or regular soda to make biscuit more plum.

We take out the oil from the refrigerator and let it melt a little. We turn on the oven so that it can warm up to 180 degrees - this is the optimum temperature for baking a biscuit. 5 chicken eggs break and neatly separate the proteins and yolks, without mixing them among themselves in any case!

We put a bowl on the water bath, where we place the chocolate and vegetable oil broken into pieces. Stirring, melt the mass and leave to cool slightly to room temperature.

Half of the sugar is whipped with butter. Yolks beat a little bit, so that they have become homogeneous, and pour into the sugar-and-oil foam. Then add the already cooled chocolate mixture. Everything is mixed with a spatula from the bottom up to a homogeneous mass. Whisk egg whites and the second half of the norm of granulated sugar until a lush, firm foam is obtained.

In a large bowl you need to sift the flour, cocoa and baking powder. This simple procedure will saturate the flour with air, and the dough will be even more magnificent. In addition, so unnecessary lumps are removed from the flour and cocoa. Now, gently, without whipping, but just stirring, combine the flour mixture with a mass of chocolate and a foam of proteins. Movements for mixing biscuit dough should be sure, but not fussy - the mass should be stirred, but not shaken. When the dough becomes homogeneous, you can shift it into a prepared form lined with baking paper.

The sponge cake is baked in a preheated oven for 25-30 minutes. His readiness can be checked with a thin wooden stick. The baked biscuit must be taken out of the oven and allowed to cool.

How to cook ganache and Bavarian cream?

Delicious mousse cake "Diabella", the recipe of which is not so terrible, as it seems at first glance, contains two unusual components - ganache and Bavarian chocolate cream with nuts. They are prepared simply.

To make ganache you need to take 90 g of bitter chocolate and 330 g of fatty 30-35% cream. Chocolate should be melted, 220 g of cream warmed, and 110 grams - to cool. In hot melted chocolate pour half of the warmed cream and mix to get a homogeneous mass. Then add the second half of the warm cream and mix again. Cool the mass and pour cold cream there, again mix thoroughly and put in the refrigerator for at least 4 hours. When the mixture cools down, mix it with a mixer at a low speed - so it will become airy.

Bavarian cream of white chocolate and hazelnut is prepared as follows:

• 90 g of hazelnut grind into powder and dilute with a thick sugar syrup to make hazelnut paste.
• Gelatin is soaked in cold water following instructions on the package.
• 5 egg yolks must be beaten with 40 grams of granulated sugar until a homogeneous mass is obtained.
• 300 ml of milk boil and, stirring, pour a thin trickle into the sugar-egg mass.
• On a low heat, heat the mixture to a temperature of 85 degrees (you need to stir constantly).
• In the hot mass, add the white chocolate, broken into small pieces.
• Let the mixture cool down.
• Then you need to squeeze gelatin, put it into a warm mixture and mix thoroughly.
• Add hazelnut paste and lightly beat.

How to collect a culinary masterpiece?

The cake "Diabella" is going this way:

• Biscuit is cut into 2 pieces. One part needs to be put in a removable form, the second - cut into small cubes.
• On the biscuit cake is laid out the cream with a confectionery bag (you need to leave a little).
• Then you need to distribute the biscuit cubes (leave a little to decorate the cake) on top, pour all the ganache, and then cover with the remnants of the cream.
• Smooth the cream with a shovel, decorate on top with biscuit cubes and nuts.
• We remove the cake in the fridge for the night.
• Now you just need to take off the form - the cake can be served to the table.

This dessert looks original. And your guests will like a delicacy. Bon Appetit!