Chocolate cake with milk cream

The chocolate cake with cocoa sponge and milk cream is a dessert that harmoniously combines the fluffy texture of the sponges with the creaminess of a fine cream, offering a perfect culinary indulgence for any occasion. This dessert is not only easy to prepare, but the final result will surely win the hearts of your loved ones. Let's discover together how to make this delicious cake, step by step!

Total preparation time: 1 hour and 30 minutes
Preparation time: 30 minutes
Baking time: 16-20 minutes
Number of servings: 12

Ingredients

For the two sponges:
- 8 eggs
- 234 g sugar
- 206 g flour
- 28 g cocoa
- A pinch of salt

For the cream:
- 200 ml liquid cream
- 1 can of condensed milk (approximately 397 g)
- 100 ml milk
- 6 g gelatin (the amount needed for 250 ml of liquid)
- 50 g honey
- Vanilla essence (to taste)

For the glaze:
- Dark chocolate (approximately 100 g)

Nutritional information
This cake is rich in protein due to the eggs and offers a moderate calorie content, making it an ideal dessert for special occasions. One serving (approximately 100 g) contains about 300 kcal, 5 g protein, 15 g fat, and 40 g carbohydrates.

History and inspiration
The chocolate cake with cocoa sponge and milk cream is a classic dessert, popular for its combination of textures and intense chocolate flavor. Over time, this cake has been reinterpreted in many ways in various cuisines, but its essence remains the same: a delicious dessert that brings happiness and satisfaction.

Step by step for a perfect cake

1. Preparing the cream:
The first important step is to prepare the cream, as it will need time to cool in the refrigerator. Start by soaking the gelatin in cold water, according to the instructions on the package.

In a bowl, mix the condensed milk with 50 ml of milk. In another container, dissolve the gelatin in the remaining 50 ml of milk, being careful not to boil it. Once the gelatin is completely dissolved, add it to the condensed milk mixture and incorporate the honey and vanilla essence.

In another bowl, whip the liquid cream until it becomes firm. Add the whipped cream to the condensed milk mixture, gently folding with a spatula to retain the air in the cream. Once the cream is homogenized, place it in the refrigerator and let it cool for at least 30 minutes.

2. Preparing the sponges:
Meanwhile, you can prepare the sponges. Preheat the oven to 180 degrees Celsius. In a large bowl, beat the egg yolks with the sugar until they become light in color and fluffy. Add the sifted flour along with the cocoa and a pinch of salt, mixing gently.

In another container, beat the egg whites until they form stiff peaks. Add a portion of the egg whites to the yolk mixture and mix gently, then fold in the remaining egg whites, being careful not to deflate the mixture.

Divide the batter into two baking trays (preferably 20x30 cm) lined with parchment paper. Bake the sponges for 8-10 minutes or until they spring back when touched. After baking, let them cool completely.

3. Assembling the cake:
Once the sponges have cooled, take the cream from the refrigerator and spread it evenly between the two sponges.

4. The glaze:
For the glaze, melt the dark chocolate in a bain-marie or in the microwave, being careful not to burn it. Once melted, pour the chocolate over the cake, ensuring it spreads evenly.

Let the cake set in the refrigerator for at least 1 hour before cutting.

5. Serving:
The cake is served sliced, decorated with whipped cream and grated chocolate on top. You can also add some fresh fruit for a contrast of textures and flavors.

Practical tips:
- Make sure all ingredients are at room temperature to achieve a homogeneous mixture.
- You can experiment with other types of essences, such as almond or orange, to add a personal touch to the cream.
- If you want a less sweet version, you can reduce the amount of sugar in the sponge and honey in the cream.

Frequently asked questions:
1. How can I store the cake for longer?
The cake can be stored in the refrigerator, covered with plastic wrap, for up to 3 days.

2. Can I replace gelatin with another ingredient?
Yes, you can use agar-agar for a vegetarian option, making sure to follow the instructions on the package.

3. How can I make the cake less caloric?
You can use light condensed milk and replace sugar with a natural sweetener, such as stevia.

4. What drinks pair best with this cake?
A fruit tea or black coffee will perfectly complement the sweet taste of the cake.

The chocolate cake with cocoa sponge and milk cream is more than just a dessert; it is a culinary experience worth savoring. By trying this recipe, you will not only enjoy a delicious result but also add a tradition to your kitchen, leaving your personal mark on each dish. Happy cooking and enjoy sweet moments with your loved ones!

 Ingredients: For 2 sheets: 8 eggs, 234g sugar, 206g flour, 28g cocoa. For the cream: 200ml liquid cream, 1 can of condensed milk, 100ml milk, 6g gelatin (the amount needed for 250ml liquid), 50g honey, vanilla essence, dark chocolate for glazing.

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