Chocolate cake. Recipe no. 200
Chocolate Cake with Glossy Glaze - Recipe 200
Welcome to the sweet world of chocolate! This time, we celebrate a special recipe - the Chocolate Cake with Glossy Glaze, a decadent and sophisticated creation, perfect for festive moments or simply to indulge your senses. This recipe is not just a dessert, but a culinary experience that will take you on a journey of flavors and textures.
Preparation time: 40 minutes
Baking time: 35 minutes
Total time: 1 hour and 15 minutes
Number of servings: 12
Ingredients
Cake
- 8 eggs
- 8 heaping tablespoons of sugar
- 6 tablespoons of oil
- 2 tablespoons of cold water
- 6 tablespoons of flour
- 2 tablespoons of cocoa
- 1 teaspoon of baking powder
- A pinch of salt
Chocolate Cream
- 2 eggs
- 60 g of sugar
- 200 g of dark chocolate (preferably 85% cocoa)
- 50 ml of coffee (black, essential for intense flavor)
- 200 ml of whipped cream
Chocolate Glaze - "Glassa a specchio di Faggiotto"
- 450 g of sugar
- 150 g of cocoa
- 350 ml of water
- 300 ml of heavy cream
- 2 packets of gelatin
- (a kitchen thermometer is recommended)
Syrup
- 3 vials of rum and 50 ml of water or 200 ml of brandy (optional, for extra flavor)
Brief History
The chocolate cake is a true masterpiece in the world of desserts. Its origins are deeply rooted in diverse culinary traditions, often associated with celebrations and special occasions. Over time, it has evolved from a simple dessert to a culinary artwork, with numerous variations, each with its unique style and characteristics. The glossy chocolate glaze is a detail that transforms this cake into a true gem, offering an elegant and tempting appearance.
Step by Step
Step 1: Preparing the Cake
1. Start by preheating the oven to 180°C.
2. In a large bowl, beat the egg whites with a pinch of salt until stiff peaks form.
3. In another bowl, whisk the egg yolks with the sugar until light in color and creamy.
4. Gradually add the oil while continuing to mix, then incorporate the cold water.
5. In another bowl, sift the flour, cocoa, and baking powder. Add the dry ingredient mixture to the yolk mixture, mixing well.
6. Finally, fold in the beaten egg whites, being careful to mix gently from the bottom up to retain airiness.
7. Line a springform pan with butter and flour. Pour the batter into the pan, making sure to spread it evenly to prevent excessive rising in the center.
8. Bake the cake for 35 minutes, performing the toothpick test to check for doneness.
Step 2: Preparing the Chocolate Cream
1. Beat the egg whites with 30 g of sugar until foamy.
2. In another bowl, beat the egg yolks with the remaining sugar.
3. Melt the dark chocolate (preferably high-quality chocolate) in a double boiler or microwave. Once melted, let it cool slightly (to about 40°C).
4. Add the coffee (which should be at the same temperature as the chocolate) to the melted chocolate, mixing well.
5. Incorporate the chocolate into the yolk mixture, then fold in the egg white foam and whipped cream, mixing carefully.
Step 3: Preparing the Glaze
1. In a saucepan, combine the sugar, cocoa, water, and cream. Bring to a simmer over low heat for 10 minutes, stirring constantly.
2. Use a kitchen thermometer to check the temperature; it should reach 108°C.
3. Allow the glaze to cool to 40-50°C, then add the hydrated gelatin and mix until smooth.
Step 4: Assembling the Cake
1. Once the cake has cooled, cut it into three equal layers.
2. Place the first layer on a tray that will catch the glaze. Soak with the rum (or brandy) syrup, then spread half of the chocolate cream on top.
3. Add the second layer, repeating the soaking and spreading process.
4. Place the last layer on top, and if desired, save some cream for decoration.
5. Place the cake on a rack and carefully pour the glaze over it, allowing it to drip down the sides of the cake.
6. Repeat the glazing process 5 times, with 3-5 minute breaks between each pour. Do not spread the glaze with utensils to maintain the perfect shine.
Step 5: Decorating
1. Use the remaining cream to decorate the cake with chocolate flowers or other embellishments, such as crushed almonds, ground pistachios, or edible gold or silver decorations.
Practical Tips
- Always use the best quality chocolate for excellent results.
- Ensure all ingredients are at room temperature for better mixing.
- If you want to personalize the cake, you can add vanilla or orange essence to the chocolate cream.
- The cake can be served alongside a scoop of ice cream or a fruit sauce for a delicious contrast.
Frequently Asked Questions
1. How can I keep the cake longer?
The cake can be stored in an airtight container in the refrigerator for up to 5 days. The glaze will remain glossy if stored properly.
2. Can I use another type of chocolate?
Yes, you can experiment with milk chocolate, but the cake will become sweeter. Dark chocolate adds a more refined note.
3. What drinks pair well with this cake?
A black coffee or a strong espresso will pair perfectly with the sweetness of the cake, but a sweet wine or chocolate liqueur can also be excellent options.
Conclusion
This Chocolate Cake with Glossy Glaze is not just a recipe, but a true celebration for your taste buds. Whether you prepare it for a special occasion or simply to indulge yourself, each slice promises to be a delight. So gather your friends and family and get ready to enjoy an unforgettable moment! Enjoy your meal!
Ingredients: Base: 8 eggs, 8 tablespoons sugar, 6 tablespoons oil, 2 tablespoons cold water, 6 tablespoons flour, 2 tablespoons cocoa, 1 teaspoon baking powder, salt. Chocolate cream: 2 eggs, 60 g sugar, 200 g dark chocolate (85% cocoa), 50 ml coffee, 200 ml whipped cream. Chocolate glaze, 'Glassa a specchio di Faggioto' - glossy like a mirror: 450 g sugar, 150 g cocoa, 350 ml water, 300 ml heavy cream, 2 packets gelatin (kitchen thermometer). Syrup: 3 shots of rum and 50 ml water or 200 ml brandy.
