Chocolate cake
Decadent chocolate cake – a dessert that combines fine textures and intense flavors, perfect for any occasion, whether it's an anniversary, a party, or simply an evening of indulgence at home. This recipe, featuring a fluffy base, rich cream, and glossy glaze, is sure to impress anyone who tastes it. Let's get to work!
Preparation time: 25 minutes
Baking time: 35 minutes
Total time: 1 hour
Number of servings: 12
Necessary ingredients
For the base:
- 12 eggs
- 12 tablespoons of oil (sunflower or canola oil is ideal)
- 12 tablespoons of sugar
- 12 tablespoons of flour
- 4 tablespoons of cocoa (choose quality cocoa for an intense flavor)
- 4 packets of vanilla sugar
For the cream:
- 3 eggs
- 3 tablespoons of starch
- 5 tablespoons of cocoa
- 7 tablespoons of sugar
- 1 pack of margarine (or butter, if preferred)
- 1 essence of rum
- 300 ml milk
- 250 g mascarpone
For the syrup:
- 250 ml water
- 5 tablespoons of sugar
- juice of 1 lemon
For the glaze:
- 500 g milk chocolate
Preparing the base
1. Separating the eggs: Start by carefully separating the egg whites from the yolks. Make sure there is no trace of yolk in the whites, as this could hinder proper whipping.
2. Mixing the yolks: In a large bowl, beat the yolks with a pinch of salt. Gradually add the 12 tablespoons of oil, mixing continuously until you achieve a creamy composition. Then, add 4 tablespoons of cocoa and mix well.
3. Beating the egg whites: In another bowl, whip the egg whites until frothy, then gradually add the sugar and continue to beat until you achieve a firm and glossy foam.
4. Combining the mixtures: Gently fold the egg white foam into the yolk mixture using a spatula. Gradually add the 12 tablespoons of flour and mix lightly to avoid deflating the mixture.
5. Baking: Prepare a baking tray (approximately 30x40 cm) lined with parchment paper. Pour the mixture into the tray and level the surface. Bake in a preheated oven at 180°C for 35 minutes. You can check if it’s done by inserting a toothpick in the center; if it comes out clean, the base is perfect.
Preparing the cream
1. Mixing the ingredients: In a saucepan, add the 3 eggs, rum essence, sugar, starch, and cocoa. Mix well until it becomes a smooth paste.
2. Adding the milk: Place the saucepan over low heat and gradually add the milk, stirring continuously. Continue to stir until the cream thickens and becomes smooth. Let it cool.
3. Finishing the cream: Once the cream has cooled, add the margarine (or butter) and mascarpone, mixing until everything is well combined and creamy.
Preparing the syrup
1. Boiling the syrup: In a small saucepan, add the water, sugar, and lemon juice. Place over low heat and stir until the sugar completely dissolves. Let it boil for 2-3 minutes, then let it cool.
Preparing the glaze
1. Melting the chocolate: Use a double boiler to melt the milk chocolate. Make sure no water gets into the chocolate, as this could affect its texture. Once melted, let it cool slightly.
Assembling the cake
1. Assembly: After the base has completely cooled, cut it in half. Place the first layer on a platter and soak it with the prepared syrup. Add half of the cream and level it. Place the second layer of base, soak it with syrup, and top it with the remaining cream.
2. Glazing: Pour the melted chocolate over the cake, allowing it to flow gently over the edges for a spectacular effect. You can decorate with grated chocolate or berries for a color contrast.
Serving suggestions
Serve the chocolate cake with a glass of red wine or a cup of espresso to enhance the flavors. A scoop of vanilla ice cream alongside a slice of cake adds a refreshing and creamy element. Personally, I love to serve it with a berry sauce, which adds a note of acidity and balances the sweetness of the cake.
Nutritional benefits
This chocolate cake contains nutritious ingredients, such as eggs, which are an excellent source of protein and vitamins. Cocoa has antioxidants that can help improve mood and reduce stress. However, it's best to enjoy this dessert in moderation, given its sugar and fat content.
Frequently asked questions
1. Can I use dark chocolate? Yes, you can replace the milk chocolate with dark chocolate for a more intense flavor and less sugar.
2. How can I make the cake less sweet? Reduce the amount of sugar in the cream and use cocoa with a higher cocoa content, which is less sweet.
3. Can I add nuts or other ingredients? Absolutely! You can add chopped nuts, hazelnuts, or even dried fruits to the base mixture for added texture.
4. How long can the cake be stored? The cake keeps well in the refrigerator, covered, for 3-4 days.
Try this chocolate cake recipe and discover the perfect combination of moist base, rich cream, and glossy glaze. Share it with loved ones and enjoy every bite!
Ingredients: BASE: 12 eggs 12 tablespoons of oil 12 tablespoons of sugar 12 tablespoons of flour 4 tablespoons of cocoa 4 packets of vanilla sugar CREAM 3 eggs 3 tablespoons of starch 5 tablespoons of cocoa 7 tablespoons of sugar one pack of margarine rum essence 300 ml milk 250 gr mascarpone SYRUP: 1 lemon 250 ml water 5 tablespoons of sugar glaze: 500 gr milk chocolate
