Cakounet de Conticini

Cakounet de Conticini

Cakounet Karimton

 

Je suis tombé dessus par hasard et j’ai tout de suite pensé que c’était le gâteau à avoir sous la main car il se prépare en moins de 15 minutes et la cuisson est à faire au dernier moment. Vous n’aurez plus d’excuses pour faire plaisir à toute la famille.

Ce n’est tout de même pas ces seuls atouts, je ne vais pas oublier que c’est un gâteau signé Conticini et que par conséquent il renferme une multitude de savoir-faire que vous saurez apprécier lors de la dégustation.

Il se mange tiède, vous pouvez donc le mettre au four pendant que vous êtes en train de manger le plat principal. C’est vraiment génial de ne pas se prendre la tête, vous pouvez le servir presque aussitôt sorti du four. Pour les plus gourmands, soit une chantilly pour l’accompagner ou bien une crème anglaise, laquelle contraste à la perfection avec le gâteau tiède.

Le petit plus est l’apport de farine de châtaigne, elle a une saveur très prononcée et sa texture est dense. Plus la proportion de farine de châtaigne est forte, et plus le rendu sera typé. A vous de voir et faites quelques tests pour trouver votre équilibre.

Je vous donne les ingrédients pour une version sans gluten. Remplacer la farine traditionnelle par de la fécule de maïs apporte légèreté et le rendu est plus aéré. Si je ne le fais pas, ma femme risque de me déclarer la guerre  😉 .

Il faut compter environ 15 minutes de préparation et 25 minutes de cuisson pour réaliser ce délicieux Cakounet.

Je vous redonne à titre d’informations quelques règles de base à respecter pour réussir un cake comme le Chef :

– Utiliser des œufs à température ambiante « Ne mettez jamais les œufs au frais ».
– Utiliser du beurre à température ambiante.
– Pour avoir une croûte très fine sur le dessus, lisser le dessus avec une maryse passée sous l’eau froide.
– Utiliser une farine T55 de préférence, moins de gluten donc moins d’élasticité.

Ustensiles nécessaires pour la recette :
→ 1 grand bol pâtissier
→ 1 petite casserole (pour faire fondre les chocolats)
→ 1 spatule en bois
→ 1 maryse
→ 1 fouet
→ 1 moule à cake de 20 cm
Ingrédients (cake de 20×8) :
→ 100g de chocolat noir (72%)
→ 50g de chocolat au lait (39%)
→ 115g de beurre
→ 120g d’œufs (2 gros œufs)→
→ 55g de sucre semoule (pas cristal)
→ 45g de farine T55
→ 15g de farine de Châtaigne
→ 1 pincée de fleur de sel

Pour la version sans Gluten : remplacer les proportions de farine par 40 g de maïzena et 20 g de farine de Châtaigne.

Étapes de préparation :
Avant de commencer, lisez toutes les étapes au moins une fois et préparer tous vos ingrédients.

Comme précisé plus haut, le cake se mange tiède, il faut donc le mettre à cuire 30 minutes avant le dessert. Vous pouvez le préparer à l’avance et le laisser au frais.
Commencez par chemiser le moule à cake (20×8) avec une noisette de beurre froid et de la farine. Réserver au frais.

Cakounet Karimton

Dans une petite casserole à fond épais, faire fondre (idéalement au bain-marie) le chocolat noir (100 g), le chocolat au lait (50 g) avec le beurre doux (115 g).
Pour éviter de brûler le chocolat ou qu’il ne monte trop haut en température, commencer toujours à feu doux pendant 1 minute puis retirer la casserole du feu et laisser fondre le chocolat pendant 1 minute. Remettre la casserole sur feu doux pendant 30 secondes sans cesser de mélanger. Si cela ne suffit pas, répétez l’opération autant de fois que nécessaire.

CaKounet Karimton

Dans un grand bol pâtissier, fouetter les œufs (120 g) avec le sucre semoule (55 g) puis ajouter le chocolat fondu et une pincée de fleur de sel. Avant d’ajouter le chocolat, assurez-vous qu’il n’est pas chaud. S’il est mélangé trop chaud aux œufs, le chocolat risque de coaguler les œufs et la préparation obtenue sera alors plus compacte et pas du tout aérienne. Par contre, si vous attendez trop longtemps, le chocolat risque de figer. Il faut l’ajouter lorsqu’il est proche de 45°C. Vous pouvez très facilement le contrôler en posant vos mains contre les parois extérieur du bol.

CaKounet Karimton

Ajouter les farines tamisées (45 g+15 g) puis mélanger délicatement à la maryse pour obtenir une préparation homogène.
Pour les personnes intolérante au Gluten, utiliser de la maïzena.

CaKounet Karimton

30 minutes avant de servir le dessert, préchauffer le four à 160°C chaleur tournante.
Enfourner le cake pour 25 minutes. Le cake gonfle très très peu, il ne contient pas de levure chimique.
Attendre 5 minutes puis le démouler tout de suite. Attention, il est fragile mais il se démoule très bien.

Cakounet Karimton

J’ai ajouté un tableau avec plusieurs tailles de moule à cake pour vous faciliter le dosage des ingrédients :

Tableaux de proportion Cakounet Karimton

Vous devez impérativement ajuster les temps de cuisson. Je n’ai pas fait de tests avec les autres tailles, je suis donc preneur de vos commentaires si vous en faites.

Informations utiles :
→ Vous pouvez remplacer la farine T55 par de la maïzena. j’ai légèrement modifié les proportions pour avoir un peu plus de tenue.
→ Si vous n’aimez pas le goût typé de la farine de Châtaigne, remplacez-là par de la farine traditionnelle.
→ Ajustez le temps de cuisson en fonction de la taille du moule à cake. Vérifiez toujours avec un couteau. attention car le but est d’obtenir un cœur légèrement coulant. Faites le test du couteau aux extrémités du cake.
→ N’utilisez pas de moule en silicone, le cake à tendance à être plus large que haut et le démoulage est toujours plus risqué.
→ Vous pouvez utiliser cette recette pour faire des moelleux au chocolat. Je ne l’ai pas testé mais je pense que la recette s’y prête bien.
→ Si vous ne mangez pas tout le cake, couvrez le cake d’un film alimentaire et réchauffez-le quelques secondes au micro-ondes.

Prenez le temps de cuisiner et surtout, faites-vous plaisir…

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  79. Da unser Ziel ist ihnen durch die Suchmaschinenoptimierung viele
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  80. In den letzten Jahren entscheiden sich junge Yakuza jedoch immer häufiger gegen die Irezumi, um sich besser in die japanische Gesellschaft zu integrieren.
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  81. Trotz erheblicher Verbesserungen die letzten Jahren erkennt Google immer noch nicht alle Arten von Bildern. Zudem
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  83. Außerdem erreichen Sie neben anderem wirklich die Zielgruppe, die Sie
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  84. Hi there would you mind sharing which blog platform
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    P.S Sorry for getting off-topic but I had to ask!

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