Black Larry cake from Andy. Dark Larry Andy Chef Recipe

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Prepared by: Marina Krasilnikova

08/04/2019 Cooking time: 7 hours 0 minutes

If you love rich chocolate cakes, you should definitely bake Dark Larry Cake at home. This is an amazing dessert for the holiday table. I recommend the recipe!

Features of cooking

Correctly selected proportions of ingredients allow you to obtain surprisingly soft and light cakes with a porous texture. The aromas of coffee and chocolate combine perfectly with each other, giving the cake a unique taste. Dark Larry can be thought of as a hybrid of brownie, mousse cake and chocolate fluffy sponge cake.

There are various frosting options for this cake, including cream cheese and whipped cream. The recipe from Andy Chef also suggests using a colored coating and decoration in the form of chocolate ganache drizzles.

Miracle dessert

Chocolate lovers will appreciate the Dark Larry cake. The proportions of the recipe are such that the cakes turn out incredibly sticky and at the same time porous, almost weightless, but at the same time very soft and juicy.

The chocolate taste of this dessert pushes all the famous chocolate treats into the background. No matter how pretentious it may sound, the “Chocolate Larry” cake claims first place in this category. This is something completely new and unsurpassed. The recipe for this cake revolutionized the technology and proportions of confectionery products. If you can accurately follow all the recommendations step by step, then you will become a real guru in preparing this masterpiece.

Connoisseurs of the chocolate world claim that at present “Chocolate Larry”, having taken all the best from light mousses and sweet cakes, has become the standard of culinary art.

I must say that it is difficult to resist the temptation to try ready-made cakes even before they are assembled into a cake. By themselves they are very tasty. If you take even a bite, you won’t see the finished dessert. There is simply nothing to collect it from.

Preparing the baking dish

Andy Chef's Dark Larry is different from most cakes in that it consists of 6 layers rather than 2-3. Therefore, it is important to choose the right shape and calculate the thickness of each layer. In addition, you need to take care in advance of having a whole list of kitchen utensils that will be needed in the process of preparing the cake.

The absolutely necessary items are the following:

• kettle;
• mug;
• beaker;
• sieve;
• mixer;
• several bowls for mixing batter, cream and melting chocolate;
• springform baking dish;
• baking paper;
• oven;
• rack for cooling cakes;
• packing tape;
• spoons;
• sharp knife;
• pastry bag with a round tip for cream;
• cooking vane.

In addition, it is advisable to have in stock (but you can do without it):

• cling film;
• cake cutter/line;

• flat plate or small cutting board;
• clean paint brush;
• pot.

Andy Chef's recipe calls for using a round pan with a diameter of 18 cm. It is in this container that the cakes will be of the required thickness and texture. If a different size mold is used to prepare the dessert, to obtain the same result it is necessary to proportionally change the amount of all ingredients. To make the calculation correctly, certain coefficients are used.

This rule applies not only to the components of the dough, but also to the components of the cream and glaze. In addition, the height of the cakes depends on the metal from which the mold is made, as well as on the height of its edges. Therefore, you should either bake parts of the dessert alternately using the same container, or purchase completely identical forms.

Baking cakes

Andy Chef's Dark Larry is made with chocolate coffee batter. As flavorings, you must use unsweetened cocoa powder and espresso brewed in a coffee maker or Turk. You should not replace it with instant coffee - this will lead to a deterioration in the taste of the dessert.

What ingredients will you need?

• 375 g all-purpose flour;
• 90 g cocoa powder;
• 10 g baking powder;
• 7 g soda;
• 150 g vegetable oil;
• 450 g granulated sugar;
• 3 eggs;
• 5 g vanilla extract;
• 150 g whole milk;
• 340 g of hot, freshly brewed coffee;
• 75 g of strong alcohol.

Step-by-step cooking process

1. It is necessary to sift the bulk ingredients into a large container: flour, cocoa powder, baking powder, baking soda.

2. Cocoa must be of high quality. It should provide taste, the right shade and the absence of crunchy particles on the teeth. All ingredients must be mixed very well with a whisk, especially baking soda and baking powder. If this condition is not met, the cake will have an uneven texture and bubbles will appear in some areas.
3. In a separate bowl, combine granulated sugar and vegetable oil and mix with a mixer at medium speed. The mixture should have a uniform texture, but it will not foam or expand in volume (as usually happens with butter).
4. Next, switch the mixer speed to the slowest and gradually pour in the eggs and vanilla flavoring. It is necessary to use vanilla extract, not paste or vanillin. If you cannot find the desired flavor, it is better to do without it than to make an unsuitable replacement.
5. Beat the resulting mixture for 2 minutes, then add half of the flour mixture without turning off the mixer and mix gently.
6. Then you need to pour in the milk (it can be warm or cold - the temperature doesn’t matter).
7. After this, you need to add hot, freshly brewed coffee. It is necessary to measure its quantity in grams - this should not cause difficulties if you have a kitchen scale. You can brew your own coffee in a Turkish coffee pot, use a coffee maker or coffee machine. The main thing is that the drink is very hot, almost boiling water. If coffee is not available, you can add water at the same temperature.
8. The boiling water will react with the baking powder and the dough will be filled with air bubbles (this usually happens when heated in the oven, but in this case you need to achieve the same earlier). In addition, the boiling water will infuse the cocoa and turn it into a real hot chocolate (since the batter contains cocoa powder and a source of fat). As a result, the mixture will change color and the finished cakes will become much darker.
9. At this stage, you need to pour any strong alcoholic drink into the dough. Its quantity must also be measured in grams. It could be liqueur, whiskey, cognac, and so on. If there is no alcohol, you can add fruit juice or water.
10. All components must then be beaten using a mixer at minimum speed, gradually adding the flour mixture and mixing everything evenly.

11. You will get a very large amount of dough. It must be divided into 6 equal parts, measuring their weight. Each piece will weigh approximately 300 g.
12. If there is only one pan available, you will have to bake the cakes one at a time. If you have 2-3 completely identical containers, you can cook them at the same time, if the size of the oven allows.
13. The dough will have a runny consistency, but this should not cause concern. The main thing is to measure out equal parts of it, weighing each one, and pour it into a mold covered with parchment.
14. The oven should be preheated to 180ºC and heat on top and bottom, and bake each piece in it for 25 minutes. If a larger pan is used and therefore more dough is added, the baking time will increase.
15. Then you need to take out the cake and check it for readiness using a wooden skewer. If the product is ready, you need to immediately remove it from the mold, place it on a wire rack and remove the parchment. It is advisable to turn the cake over so that its bottom edge does not become deformed.
16. The previous steps should be repeated until all the pieces are baked. In each case, you need to get them out immediately.
17. When the cakes have completely cooled, you need to wrap them in cling film and place them in the refrigerator for at least 2 hours (preferably overnight). This will allow moisture from the middle of the product to be distributed over the entire surface, as a result of which the cake will become more tender. The presence of a film will not allow the liquid to evaporate and will contribute to its better redistribution.
18. After this time, you should unroll the cakes (they will have a sticky surface and a very juicy interior) and use a sharp knife to even out their shape and size.

Since the workpieces are characterized by high humidity, it is necessary to place sheets of parchment between them to prevent sticking.

Ingredients:

• Flour - 375 grams
• Cocoa - 90 grams
• Soda - 17 grams
• Vegetable oil - 150 grams
• Sugar - 450 grams
• Milk – 150 grams
• Coffee – 340 grams
• Liqueur - 75 grams (or other alcohol, juice)
• Egg – 3 pieces
• Curd cheese - 450 grams (cream)
• Powdered sugar - 130 grams (cream)
• Butter – 150 grams (cream)
• Chocolate – 100 grams (glaze)
• Butter - 70 grams (glaze)

Number of servings: 20-25

Cream cheese for cake

Dark Larry from Andy Chef features a delicate cream cheese-based cream, the layers of which in the finished product are the same thickness as the cake layers. To make this combination truly delicious, it is important to choose the right ingredients and mix them thoroughly.

What ingredients will you need?

• 100 g cream with 33% fat content;
• 500 g soft cream cheese;
• 70 g fine powdered sugar;
• orange food coloring.

Step-by-step cooking process

1. You need to start whipping the cream in a large bowl, turning on the mixer at maximum speed.

2. Initially they will remain liquid, but after about 5 minutes they will become liquid. A thick mass will begin to form. As soon as it forms stable peaks, you need to stop whipping quickly so as not to beat the cream.
3. Next, you need to add softened cheese, food coloring and gradually add powdered sugar, beat at medium speed until completely smooth and fluffy.
4. The resulting cream should be placed in the refrigerator for at least 1 hour so that it hardens and holds its shape. It will have a fluffy consistency and delicate taste. If you do not add dye to the cream, it will be snow-white.

Cake "Dark Larry": recipe

So, let's move on to cooking. Sift the dry ingredients into a large bowl: cocoa, flour, baking soda and baking powder. Cocoa must be of high quality. This is a very important point in cooking.

Mix everything with a whisk, and very persistently. Then your future dough will turn out homogeneous.

As soon as the mixture has become more or less homogeneous, reduce the speed and add all three eggs one by one and beat for several minutes.

By the way, you can take both instant coffee and prepared in a coffee maker. A prerequisite is that it must be very hot. The fact is that boiling water activates the work of the baking powder; it should start working even before the oven. Next you need to brew cocoa. It should be like This makes the chocolate cake surprisingly dark. Alcohol is also added there. You can take liqueur, cognac, whiskey. Alcohol gives a tart, pleasant aroma.

Beat all this at low mixer speed. Add the last portion of dry ingredients. This makes a pretty decent amount of dough.

Chocolate caramel cream

According to Andy Chef's recipe, Dark Larry is soaked in cream cheese cream, which is considered universal. However, there are other options that can be prepared at home.

What ingredients will you need?

• 250 g dark chocolate, chopped;
• 1 tbsp. granulated sugar;
• 3 tbsp. l. water;
• 1.25 tbsp. heavy cream;
• a pinch of fine sea salt;
• 1 tsp. pure vanilla extract or vanilla paste.

Step-by-step cooking process

1. Place the chopped chocolate in a glass or metal bowl and place it next to the stove.
2. In a frying pan with a thick bottom and a tight-fitting lid, combine the sugar and water and stir, heat the mixture over medium to high heat without stirring, shaking the container occasionally if the sugar melts and darkens unevenly.

3. When the mixture boils, you need to cover the pan and cook for 1-2 minutes, then remove the lid and continue heating the mixture until the sugar becomes a uniform amber color.
4. Next, you need to remove the container from the stove and very slowly add the heavy cream, whisking vigorously. The mixture will begin to sizzle and some of the caramel will harden.
5. You just need to keep whisking and all the hard bits will melt again. If necessary, return the pan to low heat and stir everything until smooth, then remove from heat and add vanilla extract and salt.
6. You should then continue whisking the mixture until it becomes smooth and creamy.
7. Pour the hot caramel over the chopped chocolate, let sit for a few minutes until it begins to melt, then gently whisk in a circular motion from the center outwards until all the pieces are completely melted and the cream is smooth.
8. The resulting cream must be refrigerated for about 45 minutes until it cools completely and thickens, stirring occasionally.
9. Next, you need to beat it with a mixer at medium speed for about 2 minutes. until a fluffy mass forms.

Be sure to scrape down the sides and bottom of the bowl to make sure the cream is whipping evenly.

Cake "Dark Larry": recipe

So, let's move on to cooking. Sift the dry ingredients into a large bowl: cocoa, flour, baking soda and baking powder. Cocoa must be of high quality. This is a very important point in cooking.

Mix everything with a whisk, and very persistently. Then your future dough will turn out homogeneous.

Once the mixture has become more or less homogeneous, reduce the speed and add all three eggs one by one along with the vanilla extract. Beat for a few minutes.

By the way, you can take both instant coffee and prepared in a coffee maker. A prerequisite is that it must be very hot. The fact is that boiling water activates the work of the baking powder; it should start working even before the oven. Next you need to brew cocoa. It should taste like hot chocolate. Thanks to it, the chocolate cake turns out surprisingly dark. Alcohol is also added there. You can take liqueur, cognac, whiskey. Alcohol gives a tart, pleasant aroma.

Beat all this at low mixer speed. Add the last portion of dry ingredients. This makes a pretty decent amount of dough.

Preparing the glaze

Andy Chef's Dark Larry has a chocolate coating made of dark chocolate and butter. You can make ganache if you add extra cream.

Preparation next.

What ingredients will you need?

• about 100 g of high-quality dark chocolate;
• 60-80 g unsalted butter.

Step-by-step cooking process

1. The chocolate needs to be finely chopped or grated - this will ensure its even melting. If you use large pieces, it will take longer to melt.
2. The best way to melt chocolate is to use a piping bag and apply boiling water to the outside. This method never burns the product. When the chocolate has melted, pour it into a bowl with wide edges.
3. Then add finely chopped chilled pieces of butter into the chocolate mixture. This combination will provide a shiny surface and ensure the softness of the glaze after hardening.
4. It is necessary to thoroughly stir the chocolate and butter using a silicone spatula until a completely homogeneous mass is obtained. If there are still unmelted pieces of butter in the mixture, you can heat it in the microwave for 15 seconds. on medium power, then stir vigorously. This technique can be repeated several times until the glaze has the right consistency.
5. Once its texture begins to resemble an emulsion, you need to let it cool slightly. When hot, the glaze will be liquid, but as it cools it will begin to thicken noticeably.

How to make colored streaks on a cake

Chocolate drips from white chocolate will help you create an unforgettable color decor. If you add a couple of drops of fat-soluble dyes and use your imagination, an ordinary homemade cake will turn into a work of art. If you lack your own imagination, you can look at photos of finished products from famous confectioners.

Ingredients:

• white chocolate – 2 bars;
• odorless vegetable oil – 40 ml;
• fat-soluble food dyes of the desired color - 2 or more drops, depending on the required shade saturation.

Assembling the cake

1. To be able to start assembling the dessert, the cakes must be completely cooled and the cream chilled. It is advisable to do this the day after baking.
2. To obtain beautiful and even layers of cream, you need to use a piping bag with a round tip. You need to place one cake on a cutting board or flat plate and spread a thick layer of cream on it.

3. Next, you should alternate the dough and cream in even, identical layers; the cake should be placed on the surface.
4. The remaining cream must be applied to the sides of the dessert in a thin, even layer.

5. For decoration, you can use kandurin - an edible powder of golden or silver color. To cover the side edges of the cake with it, you need to put the specified dye on a brush, bring it to the surface and gently blow. This will create a layer of golden dust. You cannot spread it with a brush, otherwise streaks and streaks will appear on the surface. To create a gold finish, you will need to fan the dye until the desired brightness is achieved. The darker the cream, the more beautiful and noticeable the golden coating will be.

6. In addition, you can cover fresh berries with kandurin and place them on the surface of the cake. To do this, pour a little dye onto a plate, dip a soft brush in it and carefully apply it to the blackberries or strawberries.

Ready.

Chocolate leaks

1. Once the cream layer has solidified and cooled, you can begin applying the drip glaze.
2. The glaze should resemble kefir in texture. You need to pour it onto the surface of the dessert in the middle (the edges should remain uncovered by about 1.5-2 cm), and then slowly spread it using a pastry spatula.
3. To make beautiful drips, you need to press the spatula against the glaze at the edges with some force. The chocolate mixture will begin to flow down and harden on the sides of the cake.
4. When the glaze hardens and becomes dense, you can spray it with kandurin to get a mirror-like shiny surface.

Useful tips and tricks

Please note that the dough is very dark in color and will turn almost black when baked. As a result, you may not notice that the cake has begun to burn in the oven. Therefore, it is necessary to remove the product immediately after the allotted baking time has elapsed and check its readiness with a skewer or match.

Dark Larry Andy Chief, finished result.

Adviсe:

• To determine readiness, you can use another test - press the middle of the cake with your fingers. If the product becomes elastic, the dough is completely baked.
• For cream cheese-based cream, cream with a fat content of at least 33% is required. Less fatty ones will not work - they simply will not thicken when whipped.
• To quickly whip the cream, it must be cold. In addition, it is recommended to pre-chill the bowl and mixer blades in the freezer for 10 minutes.
• It is not advisable to use cottage cheese instead of cream cheese. This cream will be slightly salty and grainy. It is better to replace cream cheese with soft ricotta or cheeses such as mascarpone and Philadelphia.

Dark Larry according to Andy Chef's recipe can also be decorated with marzipan figures painted with food coloring. For example, flowers and trees can be cut out of this product and attached to the surface of the dessert using bread sticks.

Instead of an afterword

Our Dark Larry cake is ready.

Reviews from housewives who have managed to master the recipe for this sweet miracle, which Andy Chef Andrey Rudkov offers to bake, simply cannot leave anyone indifferent. The cake is really very tasty and unusual. There's nothing to compare it to. It's just chocolate perfection.

For the most advanced housewives who have mastered cooking with the help of modern kitchen assistants, we can recommend preparing the “Dark Larry” cake in a multicooker on the “baking” mode. It also turns out great.