Hello friends of Paulina Cocina! Today we bring you a very sweet recipe for those of us who love chocolate: swiss bonbon cake, a simple cake to make and with that very bright and chocolatey brown that tempts even the less sweet. The Swiss bonbon cake is a delicacy that combines the flavor of chocolate with the softness of a sponge cake spongy. In this note we will discover everything about the Swiss bonbon, from its origin to the best tips for preparing this delicious cake.
As always, at the end of the note you will find a complete recipe with step by step to make it at home and surprise the mother-in-law with this spectacular cake at the next Sunday lunch.
About the Swiss bonbon
The Swiss bonbon cake is a dessert made from a soft biscuit dough (Biscuit) of chocolate, filled with an exquisite cream and covered in a chocolate bath with a touch of coffee, resembling a cake size bonbon.
They are spongy texture and its intense chocolate flavor make it a perfect choice for any occasion, from birthdays to family gatherings. This cake is so versatile that it can also be served as a special dessert.
Origin of the Swiss bonbon cake
The exact origin of this cake is not clear, but its creation dates back to Swissa country known for its excellence in chocolate production. Swiss master chocolatiers, renowned for their skill and dedication, created this delicious combination of chocolate and sponge cake that has become a true classic.
Why is it called that?
Name “Swiss Bombón” refers to the creaminess and intense flavor that characterize this dessert. The word “bonbon” evokes images of sweetness and softness, while the adjective “Swiss” relates to Switzerland’s reputation for excellence in chocolate production. Together, they form a name that captures the essence of this delicious dessert.
How is the Swiss bonbon cake recipe
This cake consists of a fluffy chocolate sponge cake batter filled with a smooth cream. The sponge cake dough is prepared with ingredients such as flour, dark chocolate, sugar, eggs and lard (butter), resulting in a dough of soft and moist texture.
The coverage is made with chocolate and other ingredients, such as coffee, which give it a unique and addictive flavor. The end result is a tempting-looking cake, with an irresistible flavor for chocolate lovers.
Difference between Swiss and Scottish bonbon
Swiss and Scottish chocolates are often confused, but there are differences between them. While the Swiss bonbon is a cake made with chocolate sponge, the scottish hottie It is a chocolate candy filled with cream (it can be frozen) and caramel sauce.
Although both are delicious, the Swiss bonbon stands out for its sponginess and rich chocolate flavor, while the Scottish bonbon offers a combination of crunchy texture and softness in its dulce de leche filling.
3 Tips to make Swiss bonbon cake
- Use a good chocolate: Chocolate is the protagonist of this cake, so it is important to choose a good quality chocolate, if possible with a percentage of 60% cocoa, or more.
- Prepare it in advance: The cake is richer if it is left to rest in the fridge for a good number of hours, especially when it is hot, so that the chocolate and cream are firm.
- Add a touch of creativity: You can customize the cake by adding chopped walnuts in the cake, Swiss meringue or whipped cream with some fresh fruits on top.
Easy Swiss Bonbon Cake Recipe
Yield: 8 servings
Preparation time: 1 hour
Refrigerator time: 4 or 5 hours
Ingredients for the Swiss bonbon cake sponge cake
- 200g high-quality dark chocolate (60% cocoa or more)
- 200 g butter (butter)
- 200g of sugar
- 4 eggs
- 150g of flour
- 1 teaspoon of baking powder
- 1 pinch of salt
How to make the Swiss bonbon cake step by step
- Preheat the oven to 180 °C and butter and flour a removable round mold.
- In a heat resistant container, melt the chocolate with the butter in a bain-marie until a smooth and homogeneous mixture is obtained.
- In a bowl, beat the eggs and sugar until frothy. Add the melted chocolate mixture to the beaten eggs and integrate.
- Sift together the flour, baking powder, and pinch of salt, and fold them in batches into the chocolate-egg mixture, mixing each time so that lumps do not form.
- Pour the batter into the prepared pan and bake for approximately 35-40 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let the cake cool before unmolding on a plate. Reserve.
Ingredients for the filling and coating of the Swiss bonbon
- 100g of dark chocolate
- 200 ml of heavy cream (whipping cream)
- 2 tablespoons lard (butter)
- 1 spoon of sugar
- 1 teaspoon vanilla essence (extract)
- 2 tablespoons of coffee
How to make the filling and coverage of the Swiss bonbon cake step by step
- Beat the cream with the sugar and vanilla essence until stiff.
- Cut the sponge cake in half and fill with the cream. Take to the fridge for 1 or 2 hours.
- In a heat resistant container, melt the chocolate with the two tablespoons of coffee and the butter in a bain-marie. Once melted, remove the container from the heat.
- Cover the cake with the chocolate, with the help of a spoon or spatula. It can be done on a rack so as not to stain the plate or source. Take to the fridge again for 2 or 3 hours. Enjoy it with a coffee or a glass of cognac.