Chocolate cream cake

Chocolate cream cake is a decadent delicacy, perfect for any occasion, from anniversaries to weekend evenings spent with loved ones. This simple yet refined recipe will bring a smile to the face of anyone who enjoys it. The moist, slightly fluffy base harmonizes beautifully with the fine chocolate cream, creating an unforgettable experience. Moreover, this cake can be customized in many ways, adding a touch of creativity to your kitchen. Let's get started!

Preparation time: 60 minutes
Baking time: 30-40 minutes
Total time: 1 hour and 40 minutes
Number of servings: 12 servings

Ingredients

For the cake base:
- 4 large eggs (L)
- 100 g sugar
- 90 g flour
- 15 g cocoa powder
- 1 tablespoon oil

For the chocolate cream:
- 400 g unsweetened liquid cream (30% fat, e.g. Pilos)
- 300 g dark chocolate (55% cocoa)

For soaking:
- 1 tablespoon raspberry syrup
- 50 ml cold water

Additionally:
- 4 heaping tablespoons raspberry jam

Brief history of the chocolate cream cake

The chocolate cream cake has deep roots in culinary traditions, representing a delicious combination of simple ingredients that have been transformed into gastronomic masterpieces over time. Chocolate, a royal ingredient, has been appreciated over the centuries not only for its taste but also for its nutritional benefits. This cake is an expression of culinary creativity, bringing together textures and flavors that delight the senses.

Preparing the cake base

1. Preheat the oven to 180 degrees Celsius. It is essential that the temperature is correct to achieve a fluffy base.
2. Separate the egg whites from the yolks. Ensure that no traces of yolk remain in the egg whites to achieve a consistent foam.
3. Beat the egg whites with a pinch of salt until stiff peaks form. Gradually add the sugar and continue mixing until the foam becomes dense and glossy. This is when air is incorporated, making the base fluffy.
4. Gently fold the yolks into the egg white foam using a spatula to avoid losing air from the mixture.
5. Add the oil and mix it in with the mixer on low speed for even incorporation.
6. Sift the flour with the cocoa powder into a separate bowl. This step is crucial to prevent lumps in the final mixture. Add this mix to the egg mixture in two or three batches, folding gently with the spatula in circular motions from top to bottom.
7. Pour the mixture into a square baking pan (20x20 cm). If using a metal pan, remember to line it with parchment paper; if it is silicone, lightly grease it with oil.
8. Place the pan in the oven for 30-40 minutes, or until it passes the toothpick test. I recommend not opening the oven door in the first 25 minutes to avoid affecting the baking process.
9. Remove the pan from the oven and let it cool completely before cutting the base horizontally. This will ensure an even cut and a pleasing aesthetic appearance.

Preparing the chocolate cream

1. Chop the chocolate into small pieces for easier melting. In a saucepan, combine the chocolate with 300 g of liquid cream. Cook over medium heat, stirring constantly until the chocolate is completely melted and the mixture becomes homogeneous.
2. Turn off the heat and add the remaining liquid cream. Mix vigorously to combine the ingredients.
3. Allow the mixture to cool completely to room temperature, then refrigerate for 40-60 minutes. This step is essential for achieving an airy cream.
4. Remove the cream from the refrigerator and whip it until it increases in volume and takes on a lighter color. It is now ready to be used for assembly.

Assembling the cake

1. Place a slice of cake on a platter. Soak it with the raspberry syrup and water mixture, then spread the jam on top.
2. Use a star tip piping bag to decorate with half of the chocolate cream. This will add an elegant touch to your cake.
3. Place the other slice of cake on top, soak it again, and take 2-3 tablespoons of the chocolate cream, melt it slightly in the microwave (1-2 minutes), and let it cool for a few minutes.
4. Pour the melted cream over the slice of cake and let it settle evenly.
5. Use the remaining cream in the piping bag to decorate the cake, creating a sophisticated appearance.

Practical tips

- For an even more intense flavor, you can add a teaspoon of vanilla extract to the chocolate cream.
- If you want a lighter version, replace the dark chocolate with milk chocolate, but keep in mind it will be sweeter.
- To add texture, you can sprinkle ground nuts or toasted hazelnuts between the layers of cream.
- Serving: This cake pairs perfectly with a scoop of vanilla ice cream or a drizzle of caramel.

Frequently asked questions

- Can the cake be prepared in advance?
Yes, it can be stored in the refrigerator for a few days, and the flavors will develop beautifully.

- Can I use another type of jam?
Absolutely! Strawberry, raspberry, or even peach preserves will work perfectly.

- What is the nutritional value of a serving?
A serving has approximately 300 calories, being a cake rich in healthy fats from cream and chocolate.

Conclusion

Chocolate cream cake is a simple yet refined recipe that can bring a touch of magic to any moment. Whether it's a special occasion or just a personal treat, this cake will surely please everyone. So, put on your chef's apron and enjoy the pleasure of cooking and savoring an unforgettable delicacy!

 Ingredients: Base: 4 large eggs (L) 100 g sugar 90 g flour 15 g cocoa 1 tbsp oil Chocolate cream: 400 g unsweetened liquid cream (Pilos - 30% fat) 300 g dark chocolate (55% cocoa) For soaking: 1 tbsp raspberry syrup 50 ml cold water In addition: 4 tbsp raspberry jam