There Midnight Alchemy Cake is a recipe proposed by Guido Castagna at the Prova del Cuoco. It is a dessert to be served cold, a delicious combination of crunchy chocolate cream and a very delicate nougat mousse that will definitely make you lick your lips. Do not be fooled by the somewhat laborious process: just look at the presentation photo and you will understand that you can no longer do without it for the New Year's Eve dinner, because with this scenographic sweet you will be amazed all your guests, first with your eyes and then also with the taste :-P
Yes, because you will have to arm yourself with chocolate numbers and place them on the cake, to get the dial of a clock with the hands pointing to a few minutes before midnight and serve it right at that time, brilliant I would say;)
Well friends with this recipe I wish you a very sweet end of the year and an even more sparkling start, basins to those who pass by: *
How to make midnight alchemy cake
Prepare the chocolate cream.
First prepare the custard: beat the egg yolks with the sugar, add the flour and vanilla, finally mix with the milk, transfer to a saucepan, bring to a boil and let it thicken. Once ready, let it cool completely.
Melt the chocolate in a double boiler or in the microwave and let it cool without solidifying it.
Whip the cold cream from the fridge, then add 100 g of the now cold custard, stirring until the mixture is uniform, finally add the now cold chocolate and mix gently.
Divide the sponge cake into 2 discs.
Place the first disc in the springform pan, pour the chocolate cream over it, level the surface well and let it rest in the freezer for half an hour.
Prepare the chocolate brittle
Soak the raisins in hot water for about ten minutes, then squeeze them gently and add them to the remaining coarsely chopped dried fruit.
Melt the chocolate, pour it over the dried fruit and mix.
Remove the mold from the freezer, distribute the brittle evenly over the chocolate cream and place in the refrigerator.
Prepare the nougat mousse.
Chop the nougat as thinly as you can, add the custard (250 g), the gelatin (previously soaked in hot water for about ten minutes and then well squeezed) and the dark chocolate chips.
Whip the cold cream from the fridge and mix it gently with the nougat mixture, with movements from the bottom up.
Take back the mold, distribute the mousse over the brittle and place again in the freezer for at least 3 hours.
Finally, gently unmold the semifreddo, decorate it with numbers and chocolate sticks to simulate a clock with the hands close to midnight and serve.