(35 votes)
Loading ...
The pionono is a dessert that admits a thin sponge cake that can be filled with any flavor. It is irresistible given its shape and also if the main ingredient is chocolate it will be much more appetizing.
We will make a cake according to our Thermomix robot. It will be an easy and fun way to experience the infinity of desserts that we can make.
We will create an irresistible cream made with cheese, caramel and whipped cream. Finally we will cover the entire dessert with a ganache and chocolate chip cookie. In addition, we have a demonstration video so you don't lose detail of how to do it step by step.
Chocolate pionono with caramel
This dessert is incredibly irresistible. It is a chocolate sponge cake rolled with a delicious caramel cream, cheese and whipped cream.
- Alicia tomero
- Kitchen: Spanish, International
- Recipe type: dessert
- Calories: 285
- Rations: 10
- Preparation time:
- Cooking time:
- Total time:
Ingredients
Sponge cake and filling
- 5 eggs
- 90 g of wheat flour
- 90 g of sugar
- 30 g cocoa powder
- 1 teaspoon of baking powder
- 1 tablespoon vanilla extract
- 300 g cream cheese
- 300 g caramel or toffee cream
- 230 g of dark chocolate for pastries
- 200 g whipping cream
- 4 or 5 chocolate chip cookies
Whipped cream
- 400 ml very cold whipping cream
- 90 g of sugar
Syrup
- 50 ml of slightly hot water
- 25 ml of liquor
- 30 g of sugar
Preparation
We will make the cake first. In our Thermomix glass we place the butterfly and add the 5 eggs and the 90 g of sugar. We schedule during 6 minutes at 37 ° at speed 4.
After the shake we return to beat others 6 minutes at speed 4, this time no temperature.
Add the tablespoon of vanilla extract, the teaspoon of baking powder, the 90 g of wheat flour and the 30 g of cocoa powder. We schedule during 5 seconds at speed 3.
We heat the oven to 200 ° with heat up and down. We prepare a small and low tray covered with baking paper. Add the dough to the tray, smooth its surface and put it in the oven for 6 minutes, in the central part.
When we take out the cake and it is still hot, we will roll it up with the cylindrical shape and with the lining of the baking paper. We separate.
In our clean glass we add the 300 g of cream cheese together with the 300 g of caramel cream. We mix it for 1 minute at speed 3,5. While we put it in the fridge.
We clean the glass and make the whipped cream. The cream has to be very cold. Add the 400 ml of cream together with the 90 g of sugar. We put it to beat between 40-50 seconds at speed 3,5. The time is indicative since the cream may need more or less time, depending on how cold it is. We try to make it 40 seconds and if it needs more time we beat it a little more, but without going over.
Remove the cream and carefully mix it with the caramel cream. You have to wrap it with gentle movements so that the mixture does not go down. Remove and let cool in the refrigerator.
In a small bowl, mix the 50 ml of water, the 25 ml of liqueur and the 30 g of sugar.
Unwrap the cake and soak it lightly with the liquor. We put a large layer of cream over its entire surface. Roll up the cake with the help of paper. We leave the paper that wraps it and put it in the freezer for 1 hour.
We prepare the chocolate. In our clean glass we put the 230 g of chocolate and the 200 g of whipping cream. We schedule it for 3 minutes at 90 ° at speed 3,5.
We prepare the cake and we are going to cover it with the chocolate. We cover it with the cookie pieces. Put it back in the freezer for 1 hour for the chocolate to set.
This dessert is to be served cold. The pionono must be stored in the refrigerator.
