Chocolate cake

Decadent chocolate cake

Introduction

Welcome to the delicious world of chocolate cake! This exquisite dessert is perfect for special occasions or simply to satisfy a chocolate craving. With a soft texture, creamy filling and shiny frosting, this cake is sure to become one of your favorite recipes. So get your ingredients ready and let's start your culinary journey!

Preparation time: 25 minutes
Baking time: 45-55 minutes
Total time: 1 hour 20 minutes
Number of servings: 10-12

Ingredients

For the cake:
- 120 g bitter chocolate (70% cocoa)
- 5 eggs, separated
- 200 g butter or margarine (soft), plus for greasing the pan
- 220 g powdered sugar
- 90 g flour, sifted, plus for dusting the tray

For the filling:
- 280 ml liquid cream
- 200 g creme fraiche (30% cream)
- Grated zest of 2 limes or 1 lime

For icing and decoration
- 150 g bitter chocolate
- 140 ml liquid cream
- 25 g finely grated chocolate for decoration
- 100 g grated chocolate for decoration

Preparation

1. Prepare the tin
Start by greasing a 24 cm round baking pan with butter or margarine. Then sprinkle flour on the bottom and sides of the pan to prevent the cake from sticking. This step is essential to ensure that the cake will come away easily after baking.

2. Warming the oven
Preheat the oven to 180°C. This step is crucial as baking the cake at the correct temperature will ensure an even and fluffy texture.

3. Melting the chocolate
In a heatproof bowl, melt 120g of bitter chocolate. You can do this either on a steam bath or in the microwave (be sure to stir every 30 seconds to avoid burning). Once completely melted, allow to cool for 5 minutes, then add the egg yolks and mix well.

4. Beat the butter and sugar
In a separate bowl, beat the butter or margarine with 100g of powdered sugar until soft and creamy. This is when the butter needs to be at room temperature to incorporate easily.

5. Combining the ingredients
Add the chocolate mixture to the bowl with the whipped butter and mix well until smooth.

6. Preparing the egg whites
In a clean bowl, beat the egg whites with a pinch of salt until foamy. Then gradually add 120g of sugar and continue beating until stiff peaks form. This step will add air and volume to your cake.

7. Mixing the egg whites with the chocolate
Add 1/3 of the beaten egg whites to the chocolate mixture. Stir gently to incorporate, then add the egg whites and flour alternately, stirring gently each time. Be careful not to over mix to keep the air in the whites.

8. Baking the cake
Pour the mixture into the prepared pan and level the surface. Bake the cake in the preheated oven for 45-55 minutes, or until a toothpick inserted in the center comes out clean. Once done, cool in the pan for 10 minutes, then carefully remove from the pan and cool completely on a wire rack.

9. Making the filling
While the cake is cooling, prepare the filling. Beat the liquid cream until it starts to thicken, but don't beat it too much as you don't want it to become stiff. Add the creme fraiche and lemon zest, stirring gently to combine the ingredients.

10. Assembling the cake
Once the cake has cooled completely, carefully cut it in half using a large knife. Brush one half with the whipped cream filling, then place the other half of the cake on top. Press gently to set.

11. Making the icing
For the frosting, melt 150 g bitter chocolate with 140 ml liquid cream over a low heat, stirring constantly. Once the chocolate is completely melted, allow to cool slightly, then pour the glaze over the cake. Use a spatula to spread it evenly.

12. Decorating the cake
Sprinkle the 25g of chopped chocolate over the top of the cake for an elegant look. Place a round cake tin (about 10 cm) in the center of the cake and fill it with 100 g of shaved chocolate. Carefully remove the circle and allow the chocolate to fall gently, creating an impressive effect.

13. Serving
The cake is best served at room temperature, ideal with a cup of coffee or a glass of red wine. It can also be a perfect dessert for a romantic dinner or party with friends.

Practical tips

- Make sure all ingredients are at room temperature before you start cooking. This will help to better homogenize the mixture.
- If you want a fluffier cake, you can replace some of the flour with ground walnuts or almonds.
- The cake can be kept in the refrigerator for 2-3 days, but it is recommended to take it out an hour before serving to bring it to room temperature.

Nutrition and benefits

Each serving of this chocolate cake contains about 350 calories. The bitter chocolate used in the recipe is rich in antioxidants and may have beneficial effects on heart health, reducing the risk of cardiovascular disease. In addition, whipped cream and creme fraiche add a touch of creaminess without compromising the delicious taste of the chocolate.

Frequently asked questions

1. Can I use milk chocolate instead of bitter chocolate?
- Yes, but the cake will taste sweeter and have a different texture.

2. How can I make the cake lower in calories?
- You can reduce the amount of sugar and use coconut oil or a butter substitute to reduce the fat.

3. What other flavors can I add to the filling?
- Experiment with vanilla essence or even a dash of rum for a more complex flavor.

Conclusion

This chocolate cake is not just a dessert but a culinary experience that will leave a lasting impression. Whether you prepare it for a special occasion or simply to indulge yourself, this cake will bring smiles and joy. So feel free to try it and share this recipe with your loved ones. Enjoy!

 Ingredients: Quantity: 1 cake of 24cm 120g dark chocolate (70% cocoa) 5 eggs, separated 200g butter or Rama margarine, softened, plus for greasing the pan 220g powdered sugar 90g flour, sifted, plus for dusting the pan Filling 280ml liquid cream 200g crème fraîche (30% fat sour cream) zest from 2 green lemons or 1 yellow lemon Glaze and decoration 150g dark chocolate 140ml liquid cream 25g grated chocolate, for decoration 100g grated chocolate, for decoration