Chocolate cake

Base: We start the recipe with an essential step that will add a sweet and deep note to our cake. For the burnt sugar syrup, we carefully caramelize 2 tablespoons of sugar in a pan, being careful not to burn it, as the bitter taste will affect the final flavor. Once the sugar has taken on a golden hue, we cautiously add a small amount of cold water, being careful not to splash. We mix well until the caramel dissolves completely and let it cool. Meanwhile, we begin to prepare the base: the egg whites are whipped until stiff together with the sugar and a pinch of salt, similar to preparing a meringue. In another bowl, the egg yolks are mixed with the oil, rum essence, and burnt sugar syrup, resulting in a homogeneous and fragrant composition. This is gradually added over the whipped egg whites, mixing carefully to keep the air in the egg whites.

In another container, we combine the flour, baking powder, and cocoa powder, then pour the mixture over the previous composition. With a spatula, we gently mix, being careful not to leave lumps. The resulting composition is poured into a baking tray lined with parchment paper (25/35 cm) and baked in a preheated oven at medium heat for about 30 minutes. The baked base is then removed onto a rack and left to cool completely, preparing it to be filled.

Cream: Meanwhile, we turn our attention to the delicious cream. The butter is gently melted, leaving a few unmelted pieces for texture. After it has cooled slightly, it is mixed until it becomes firm and fluffy again. Then, we add the chocolate cream, melted dark chocolate (together with the whipped cream), and a splash of cognac for a touch of refinement. Everything is mixed until a fine and homogeneous cream is obtained. The cooled base is cut in half, and the cream is spread on the first half, being smoothed out with a spatula. It is covered with the second half of the base and left to cool to firm up the cream, making it easier to portion.

Glaze: Finally, we take care of the delicious glaze. The chocolate is melted over low heat together with the cream and butter, stirring constantly to prevent burning. Once the mixture reaches boiling point, it is set aside and well homogenized, allowing it to cool. This fine glaze is poured over the cake cubes, allowing them to gain an appetizing shine. After they have set, the cakes are decorated with dollops of whipped cream, adding a final note of delicacy. Enjoy each piece with pleasure, relishing the perfect combination of flavors and textures!

 Ingredients: For the dough: 6 eggs, 6 tablespoons sugar, 3 tablespoons oil, 3 tablespoons burnt sugar syrup, 6 tablespoons flour, 1 teaspoon baking powder, 3 tablespoons cocoa, rum essence. For the cream: 200 g butter, 200 g chocolate cream like Finetti, Nutella, 100 g dark chocolate, 50 ml whipping cream, 2 tablespoons brandy. For the glaze: 100 g dark chocolate, 50 g butter, 50 ml cream.

 Tags:  eggs unt flour oil sour cream sugar chocolate cocoa cookies