PASTEL DE CHOCOLATE HUMEDO / Clase Magistral completa paso a paso / #ChefVictorZugasti

You'll love this recipe, as the cake is quite moist, and combined with a delicious buttercream and a chocolate glaze, it will delight even the most discerning palate. This cake is extremely popular and appreciated for its delicate flavor. Without a doubt, one of my best recipes, super detailed so that your cake turns out amazing, which I'm sharing with you today. Tips: -Use Turin or Sicao brand chocolate coating. -You can find the ground almonds at specialty baking supplies stores, although you can substitute them with regular flour in the same quantity. -You can substitute the glucose with corn syrup; the best-known brand in Mexico is Miel Karo. -The cocoa I'm using is extra brut; ask for it under this name at your baking supplies store. -If you don't have an 8cm tall pan, you can use two slightly smaller ones with a diameter of 22cm. -It's very important that your cake freezes for at least 30 minutes before you cover it with the chocolate icing. -The chocolate icing cools and firmes as it cools, so you should use freshly strained icing. -Before covering your cake with the icing, stir it with a spoon for a few seconds. -The liquid whipping cream I use is Puratos and contains sugar; this does not affect the sweetness of your cake. SPONGE Ingredients: -90 g Wheat flour -30 g Cocoa powder -30 g Almond powder -110 g Finely chopped and melted chocolate coating -100 g Unsalted butter at room temperature -70 g Liquid whipping cream -2 large whole eggs -10 ml Vanilla or chocolate essence -2 g salt -6 medium egg yolks -30 ml whole milk -6 egg whites -130 g refined sugar CHOCOLATE BUTTERCREAM Ingredients: -6 egg whites -280 g refined sugar -2 g salt -420 g butter at room temperature -10 ml vanilla essence -24 g cocoa powder -220 g melted semisweet chocolate coating LIQUEUR SYRUP Ingredients: -50 ml water -35 g refined sugar -5 ml rum or brandy MIRROR GLAZE Ingredients: -228 g water -240 g refined sugar -360 g Glucose or corn syrup -24 g powdered gelatin -84 g water (to hydrate gelatin) -200 g condensed milk -380 g melted semisweet chocolate coating Thanking you in advance for visiting our channel, I ask you to give us a thumbs up so this video can reach more people. Your subscription to our Punto de Turrón channel is also very important, as this way we can keep you informed of new content. Looking forward to your comments, I remain at your service. Chef Victor Zugasti Punto de Turrón