Chocolate cake
The chocolate cake is a decadent dessert, perfect for chocolate lovers. With a moist base and a fine cream, this recipe is sure to capture the attention of everyone who tastes it. Let's discover together how to prepare this delight step by step.
Preparation time: 25 minutes
Baking time: 35 minutes
Total time: 1 hour
Number of servings: 8
Necessary ingredients:
For the base:
- 150 g dark chocolate
- 35 g butter
- 3 eggs (separate whites and yolks)
- 75 g brown sugar
- 50 g flour
- 1 teaspoon baking powder
- 3 teaspoons cappuccino
- Rum essence
- Vanilla
- 1 tablespoon cognac
- 1 tablespoon berry liqueur
- A pinch of salt
- A handful of hazelnuts (optional)
For the cream:
- 250 ml milk
- 1 vanilla pudding
- 3 yolks
- 65 g sugar
- 30 g flour
- 50 g dark chocolate
For decoration:
- Cocoa
- White chocolate
- Chocolate candies or chocolate-covered cereals
For the syrup:
- A concentrated coffee mixed with a little cognac
Preparation method:
1. Preparing the base: Start by melting the dark chocolate together with the butter in a heat-resistant bowl. You can use the bain-marie method or the microwave. Make sure to mix well to obtain a homogeneous composition. Once melted, let the mixture cool slightly.
2. Whip the egg whites: In a clean bowl, beat the egg whites with a pinch of salt until you get a stiff foam. This step is essential for adding volume to the base, so make sure the bowl is completely dry and free of grease.
3. Preparing the yolk mixture: In another bowl, mix the yolks with the brown sugar, rum and vanilla essences, as well as the berry liqueur. Add the melted chocolate and mix well. Incorporate the flour mixed with the baking powder, followed by the cappuccino.
4. Incorporate the egg whites: Gradually add the beaten egg whites, carefully folding from the bottom up, so as not to lose the air in the mixture. This step is crucial for a fluffy base.
5. Bake the base: Pour the batter into a baking pan lined with parchment paper and bake in the preheated oven at 180°C for about 35 minutes or until it passes the toothpick test. Let the base cool completely before cutting it.
6. Prepare the cream: In a saucepan, boil the milk together with the vanilla pudding over low heat. In a separate bowl, mix the yolks with the sugar and flour. When the milk starts to boil, add the dark chocolate and mix well. Drizzle the milk mixture over the yolks, stirring continuously to avoid curdling the eggs. Put everything back on the heat and stir until thickened, then let cool.
7. Assemble the cake: Once the base has cooled, cut it into two parts. Soak each layer with the concentrated coffee mixed with cognac. Spread the vanilla cream between the two layers and on top, then dust with cocoa and grated chocolate. Decorate with chocolate-covered cereals or chocolate candies for a festive look.
Serving: I recommend serving the chocolate cake with a scoop of vanilla ice cream or with a caramel sauce for a delicious contrast. This recipe is versatile, so feel free to experiment with different liqueur flavors or roasted nuts in the filling.
I hope you will love this simple and quick chocolate cake recipe that will bring a touch of magic to any occasion!
Ingredients: Base: 150 g dark chocolate, 3 eggs, 50 g flour, 75 g brown sugar, 35 g butter, 1 teaspoon baking powder, 3 teaspoons cappuccino, rum essence, vanilla, 1 tablespoon cognac, 1 tablespoon berry liqueur, a pinch of salt, a handful of hazelnuts. Cream: 250 ml milk, 1 vanilla pudding, 3 egg yolks, 65 g sugar, 30 g flour, 50 g dark chocolate. For decoration: cocoa, white chocolate, chocolate candies or chocolate-coated cereals. For soaking: make a stronger coffee and mix it with a little cognac.
