BLUEBERRY DOUBLE CHOCOLATE CAKE

Ingredients for the Cake Chiffon (mold 24cm): a pot of yoghurt 125g 4 eggs 2 cups of flour 2 cups sugar 1 jar and 1/2 unsweetened cocoa powder 1 jar of oil seeds 1 jar of hot water 1 packet of yeast Ingredients for the white chocolate cream: 250 grams of white chocolate 125 ml cream 70 g of butter Ingredients for the syrup: 500gr a.c. Blueberry syrup Toschi Ingrdiendi for plastic chocolate: 100 g good quality chocolate (dark chocolate we use is that the white one) 1 level tablespoon of plain water 1 generous tablespoon of honey Powdered sugar q.b. fresh blueberries and mint leaves to decorate Procedure: First prepare the Chiffon Cake: In a bowl mix with electric whisk eggs, oil and sugar until the mixture is yellow and bubbly. We combine the flour, stirring constantly until it is completely incorporated. Then add the cocoa and baking powder. When we got a uniform consisting add hot water and mix well until you have amalgamata.Versiamo the mixture into a buttered and floured baking pan and bake at 180 degrees for 30 minutes (toothpick test still valid!) Then let it cool. Meanwhile, prepare the white chocolate cream: We make a double boiler melt the chocolate, cream and butter, stirring well until the mixture is smooth. We remove from heat and let cool completely so rassodi. When it is cold, work the cream with an electric mixer until creamy coverage and soda. Then we cut the cake horizontally so as to obtain two disks. Pour on each disk in the blueberries and their syrup, keep aside a couple of tablespoons. So we have a platter of a disk, we smear the cream with white chocolate and we cover with another disc. Spennelliamo the surface of the cake with the syrup Advanced, then we prepare the plastic chocolate. We begin to melt the chocolate in a pan over a double boiler and when it melts right in. I pour a tablespoon of honey and water, stirring vigorously with a wooden spoon until the mixture is fairly consistent. I then roll it on a marble slab or similar to speed the cooling process. With your hands or a spoon if you prefer to try to work it a little and then making it become more elastic and meanwhile will grow cold. Thus helping with the icing sugar until the work we got a firm ball (the consistency of pastry for instance) and not sticky. Then hold out the chocolate plastic with a rolling pin into a lot of thin layers and they put on the surface of the cake. Decorate with some fresh blueberries and mint leaves. Recipe taken from the blog "Pasticci & pastrocchi" by Claudia Panzani