2 envelopes of unsweetened gelatin (24 g)
1/3 cup of water (80 ml)
2 liters of milk
8 eggs
1/2 cup of cornstarch (50 g)
1 cup of all-purpose flour (180 g)
4 cups of whipped cream (960 ml)
1/2 cup of chocolate cake mix (40 g)
1/2 cup of peppermint extract (120 ml)
For the syrup
2 cups of all-purpose flour (360 g)
1 cup of water (240 ml)
1/2 cup of chocolate cake mix (40 g)
2 envelopes of unsweetened gelatin (24 g)
1/3 cup of water (80 ml)
2 liters of milk
8 eggs
1/2 cup of cornstarch (50 g)
1 cup of all-purpose flour (180 g)
4 cups of whipped cream (960 ml)
1/2 cup of chocolate cake mix (40 g)
1/2 cup of peppermint extract (120 ml)
For the syrup
2 cups of all-purpose flour (360 g)
1 cup of water (240 ml)
1/2 cup of chocolate cake mix (40 g)
In a small bowl, sprinkle the gelatin over the water and let it hydrate for 5 minutes
Bring to a boil in a bain-marie and stir until dissolved. Reserve
In a large pot, combine well the milk, eggs, cornstarch, and flour
Bring to a simmer over low heat, stirring constantly, until thickened
Add the dissolved gelatin and stir
Remove from heat and let cool
Add the whipped cream and mix
Pour into two containers and refrigerate overnight or for 6 hours, at least
Remove from refrigerator, let sit slightly, and break into pieces in a processor
Divide into three equal portions and place each one in a bowl
In one portion, mix in the chocolate cake mix
In another, add peppermint extract
Reserve the third portion as is
Line with plastic wrap a 7.5 cm x 13 cm x 29 cm English mold
Assemble the cassata: place the reserved whipped cream layer in the prepared mold, pat down well with a spoon and smooth the surface
Spread the chocolate cake mix on top, and finally, the peppermint extract
Cover with plastic wrap and refrigerate for about 4 hours or until firm
Prepare the syrup: in a medium pot, bring to a boil over medium heat the flour and water, stirring constantly, until a syrup forms (the syrup will be ready when, when warm, it slides easily off your fingers)
Remove from heat and sprinkle the chocolate cake mix on top
Mix well with a spatula and let cool
Unmold the cassata
Drizzle with the syrup and serve immediately
477 calories per slice
