Chocolate cake with condensed milk
Chocolate and Condensed Milk Cake - A Dedicated Delight
Today, I invite you to discover a recipe for a chocolate and condensed milk cake, created especially to celebrate joyful moments with loved ones. This cake is not just a delicious dessert but also a gastronomic love declaration dedicated to my little one, Dragos - Andrei. Happy birthday to all celebrants! I will guide you step by step in preparing this cake, which will bring smiles to the faces of your loved ones.
Preparation Time: 30 minutes
Baking Time: 45 minutes
Total Time: 1 hour and 15 minutes
Number of Servings: 10
Ingredients
For the Base:
- 5 eggs
- 100 g sugar
- 70 g flour
- 50 g semolina
- 40 g cocoa
- 125 ml oil
- 25 ml milk
- 2 tablespoons honey
- 1 teaspoon baking powder
- Vanilla essence
For the Cream:
- 250 g condensed milk
- 100 ml milk
- 1 tablespoon honey
- 250 ml whipped cream
- 10 g gelatin
- Vanilla essence
For Greasing the Layers:
- 100 g dark chocolate
- 50 ml whipped cream
- 50 g butter
For the Glaze:
- 120 g dark chocolate
- 50 ml whipped cream
- 50 g butter
Preparing the Base
1. Preparing the ingredients: Start by preparing all the ingredients. Ensure that the eggs are at room temperature to help achieve a fluffy base. Preheat the oven to 180°C.
2. Mixing the egg yolks: In a large bowl, mix the egg yolks with the sugar and vanilla essence until the mixture becomes light in color and fluffy.
3. Mixing the dry ingredients: In another bowl, combine the flour, baking powder, cocoa, and semolina. This mixture will add a fine and moist texture to the base.
4. Incorporating the ingredients: Add the dry ingredient mixture over the egg yolk cream and mix gently. Gradually add the milk and oil, followed by the honey. Mix until everything is well combined.
5. Beating the egg whites: In another bowl, beat the egg whites until stiff with a pinch of salt. This will help aerate the mixture. Then, gently fold the egg whites into the mixture using a spatula, mixing from the bottom up.
6. Baking the layers: Divide the mixture into three equal parts and bake each part in a baking tray lined with parchment paper for about 15 minutes. Remove the layers with the paper from the tray and let them cool completely. Do not stack the layers to avoid sticking.
Preparing the Cream
1. Preparing the gelatin: Hydrate the gelatin in 3 tablespoons of cold water. Then, dissolve it in a bowl with 50 ml of milk over low heat, being careful not to boil it.
2. Mixing the ingredients: Combine the condensed milk with 50 ml of milk. Add the dissolved gelatin, mixing well. Continue by adding the honey and vanilla essence.
3. Beating the cream: Whip the cream until it becomes firm, then carefully fold it into the condensed milk mixture.
Assembling the Cake
1. Greasing the layers: Choose one layer of the base and spread it with melted chocolate (100 g dark chocolate with cream and butter), followed by half of the condensed milk cream. Repeat the process with the second layer.
2. Finalizing the cake: Place the last layer on top and refrigerate the cake to set.
Preparing the Glaze
1. Melting the chocolate: Melt the dark chocolate with cream and butter over low heat, stirring constantly until it becomes a homogeneous mixture. Let it cool until it reaches a thick cream consistency.
2. Glazing the cake: Pour the glaze over the cake, covering only the top. Leave it in the fridge until it sets.
Finishing
1. Decorating the cake: Use whipped cream to decorate the edges of the cake. You can also add berries, nuts, or chocolate chips for a more attractive appearance.
Practical Tips
- Ingredients at room temperature contribute to better homogenization of the mixture.
- Gelatin is essential for keeping the cream stable; be sure to hydrate it properly.
- Gluten-free option: If you want a gluten-free cake, you can replace the flour with a gluten-free variant, being careful to adjust the quantities.
Pairings and Serving
This chocolate and condensed milk cake pairs perfectly with a scoop of vanilla ice cream or a cup of flavored coffee. It can also be enjoyed alongside a fruit tea, providing a pleasant contrast between the sweetness of the cake and the acidity of the tea.
Nutritional Benefits
This cake offers not only flavor but also an energy source due to the content of chocolate and condensed milk. Dark chocolate contains antioxidants, while condensed milk provides a consistent supply of calcium and protein.
Frequently Asked Questions
1. Can I use white chocolate?
Yes, but note that it will change the taste and appearance of the cake.
2. How can I keep the cake fresh?
It is recommended to store the cake in the fridge, covered with plastic wrap, to prevent it from drying out.
3. Can I add fruit to the mixture?
Yes, adding slices of banana or raspberry between the layers of cream will provide a refreshing touch.
This chocolate and condensed milk cake will not only delight your taste buds but will also bring unforgettable moments with your loved ones. I hope you enjoy every slice and that it becomes one of your favorite recipes!
Ingredients: Base: 5 eggs, 100 g sugar, 70 g flour, 50 g semolina, 40 g cocoa, 125 ml oil, 25 ml milk, 2 tablespoons honey, 1 teaspoon baking powder, vanilla essence. Cream: 250 g condensed milk, 100 ml milk, 1 tablespoon honey, 250 ml whipped cream, 10 g gelatin, vanilla essence. For greasing the sheets: 100 g dark chocolate, 50 ml whipped cream, 50 g butter. Glaze: 120 g dark chocolate, 50 ml whipped cream, 50 g butter.
