Chocolate cream cake
Chocolate Cream Cake
Welcome to the delicious world of cooking! Today, I will share a recipe for a chocolate cream cake that will turn any occasion into a memorable moment. This cake is perfect for birthdays, parties, or simply to indulge yourself over the weekend. With a fluffy base, a rich chocolate cream, and elegant decoration, every slice will bring a smile to the faces of your loved ones.
Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Servings: 12
Ingredients
For the base:
- 7 eggs
- 6 tablespoons of flour
- 10 tablespoons of sugar
- 1 teaspoon of lemon essence
- 1 pinch of salt
- 1 packet of vanilla sugar
- Grated zest of one lemon
For the cream:
- 800 ml milk
- 4 tablespoons of cornstarch
- 250 g chocolate (dark or milk, according to preference)
- 250 g sugar
- 250 g butter (at room temperature)
For decoration:
- Whipped cream (about 200 ml)
- Cherries (fresh or from a jar)
- Chocolate decorations (optional)
Preparation
Step 1: Preparing the base
Start by preheating the oven to 180°C. Choose a 24 cm round baking pan, greasing it with butter and dusting it with flour to prevent sticking. Now, let’s get to the eggs. Separate the egg whites from the yolks.
In a large bowl, beat the egg whites with a pinch of salt until they form a foam. Gradually add the sugar, continuing to mix until you achieve a firm and shiny meringue. This step is essential to give the bases a fluffy texture.
Incorporate the yolks, one at a time, gently mixing with a spatula to avoid losing air in the mixture. Add the lemon essence, grated lemon zest, and vanilla sugar, mixing again.
Sift the flour over the mixture and fold it in gently, so you obtain a homogeneous batter. Pour the mixture into the prepared pan and bake for about 25-30 minutes, or until the base passes the toothpick test (when a toothpick inserted in the center comes out clean). After baking, let the base cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Step 2: Preparing the cream
In a saucepan, bring the milk to a boil along with half of the sugar. Mix the cornstarch with a little cold milk to avoid lumps, then add it to the saucepan when the milk starts to boil. Stir continuously until the cream thickens. Then, remove from heat and let it cool slightly.
In another bowl, beat the butter with the remaining sugar until it becomes creamy and airy. Then, add the cooled cream and mix well. Melt the chocolate in a bain-marie or microwave, then incorporate it into the butter cream, stirring until it becomes smooth and shiny. This will be our decadent chocolate cream.
Step 3: Assembling the cake
When the base has cooled completely, cut it into two halves. Now is the time to soak the first layer of the base – you can use a simple syrup made from water and sugar or even fruit juice for extra flavor. Add a generous layer of chocolate cream and place the second layer of the base on top. Soak this one lightly as well.
For decoration, whip the cream and use it to cover the cake. Add fresh or jarred cherries on top of the cake and, if desired, chocolate decorations for a more elegant look.
Helpful tips
- Try to use high-quality chocolate for a more intense flavor.
- If you want a richer flavor, you can add a bit of chocolate liqueur to the chocolate cream.
- This cake can be kept in the refrigerator for a few days, but usually, it doesn’t last long!
Nutritional information (per serving)
Calories: approximately 350 kcal
Protein: 5 g
Fat: 20 g
Carbohydrates: 30 g
Frequently asked questions
1. Can I replace the butter with margarine?
Usually yes, but the texture and taste may vary. Butter gives a richer cream.
2. How can I make the cake less sweet?
Reduce the amount of sugar in the cream or try chocolate with a higher cocoa content (e.g., 70%).
3. Can I add fruits to the cream?
Sure! Fruits like raspberries, strawberries, or even bananas pair very well with chocolate cream.
Complementary recipes
This chocolate cream cake pairs perfectly with a scoop of vanilla ice cream or a flavorful espresso. Also, for a complete menu, you can prepare a chocolate mousse to serve as a sweet appetizer.
In conclusion, this chocolate cream cake is not just a simple recipe, but a true culinary experience. Each step is an opportunity to add a personal touch, and the final result is a cake that will bring joy and satisfaction. I encourage you to experiment and enjoy every moment spent in the kitchen! Bon appétit!
Ingredients: 7 eggs, 6 tablespoons flour, 10 tablespoons sugar, 1 lemon essence, 1 pinch of salt, 1 vanilla sugar, zest of one lemon, CREAM, 800 ml milk, 4 tablespoons starch, 1 chocolate, 250 g sugar, 250 g butter, DECORATION, whipped cream, cherries, chocolate decoration.
