Aujourd’hui, revelation of MiniCook: he's a very good poker player!!! I can imagine the head of my grandmother when she'll learn that ... I still hope the Chanel bag that is supposed to offer me after a victory but in the meantime, I had a little surprise for his birthday dessert.

I was walking on the site Bogato (I love baking and selling cakes super original) After I fell on the cake Poker. I adopted the idea of chip design for MiniCook. I wondered what recipe would please him for this casino cake. We had a chocolate glaze as it should be glossy black, I am facing a chocolate cake (recipe THE chocolate cake) I turned into Sky-High (American pastry which identifies a cake composed of at least 3 layers which makes it “sky-high”, I will reparlerais one of these four) to which I added a crunchy middle layer, yum! I think MiniCook pots and loved the idea and the flavor ... The cake is very easy and fast to, the decor is really time consuming. No more, Place your bets ...

Poker Cake: Sky-high au chocolat croustillant, glossy black glaze poker chip

Prep: 2hr
Cooling: 20mins + 1hr + 1hr
Cooking: 12-15mins + 25mins (frosting)

Serves 6-7 people

- 2 19cm in diameter molds (and 4cm in height)
- 200g chocolate
- 125g salted butter
- 3 eggs
- 125g sugar
- 100g plain flour
- 60g almond powder

Central layer:
- 60g de corn-flakes
- 120g milk chocolate pastry
- 10g butter

Glossy black glaze (Super recipe Chef Damien):
- 175g of water
- 225g sugar
- 130g single cream
- 30g unsweetened cocoa powder
- 9g gelatin

Decoration:
- 1 pack or more a roll of dough already rolled in white sugar (or white marzipan)
- black or chocolate pencil food
- red food pencil

Prepare the chocolate layers: Break the chocolate into pieces, put it in a bowl with the butter. Place the bowl over a pan of simmering water and leave until the chocolate and butter melts (1mn30) or melt it in the microwave. Whisk eggs and sugar until the mixture whitens. Stir in flour and whisk again. Pour in the melted butter, chocolate and ground almonds.

Divide dough in half and pour it into 2 molds of the same size (if you only have one, do 2 separate firings).

Bake at 180 degrees for about 12-15mn (the shorter the cooking time, the more the heart will melt). Remove the cake(s) from the oven when the edges appear cooked but the heart still looks a little raw (check with the tip of a knife). Cool 20 minutes in order not to break the cake when you unmold it.

Turn out 2 cakes and wash a mold for the core layer

Prepare the middle layer: Melt the milk chocolate and butter in bain marie. Pour over the cornflakes in a bowl. Mix so that all cornflakes are covered with chocolate but do gently so as not to break them.

Put a sheet of baking paper in bottom of a mold used for 2 chocolate cakes. Pour the chocolate cornflakes and gently press the top with the flat of your hand to pack them and spread them in the mold.

Chill for 1 hour to solidify the crunchy layer.

Arrange the cake: When the crunchy layer has hardened, file a chocolate cake on a cake rack. Turn out the crunchy layer and place on top. Finally, overcome the second chocolate cake.

Prepare the shiny black glaze: Soak the gelatine in a bowl of cold water. In a small saucepan, heating the water with the sugar. A boiling, add the cream. With the resumption of boiling, add cocoa powder. Whisk to dissolve the cocoa in the liquid and prevent lumps.

Cook, whisking occasionally, for 25 minutes over low heat.

Remove from heat, add the soaked gelatine and pressed. Skip to the sauce and Chinese as soon as it begins to be spooning, use.

Place a sheet of parchment paper under the cake rack and pour the icing on the cake. Then spread with a spatula and let it run to the edges. Get the excess glaze on baking paper to ice the sides evenly.

Allow the glaze to set 1 hour before transferring to a serving dish and adding the sugar paste.

Prepare the decoration: Spread the dough sugar, cut a circle of 10cm diameter (I used a mini-casserole lid to draw the circle) and 6 bands 5x11cm (adjust the height based on that of your cake) and rounded tips. With leftovers; form a long pasta noodle and cut into portions of 2.5 cm. Write the message of your choice on the disk using food pencils.

Place the disc in the center of the cake and 6 bands regularly around (cut the strips at the base of the cake if they exceed) and press lightly to sink into the black glaze. Place all the noodles evenly around the disk.

Keep refrigerated until 15 minutes before serving.

For a totally smooth frosting, would have had to cover the cake with a layer of sugar paste before adding the frosting black but I am not done because I did not have the heart and because I think it really becomes inedible.