Double chocolate cream cake
Double Chocolate Cream Cake
Welcome to my kitchen! Today, I invite you to join me in preparing a double chocolate cream cake, a divine dessert that will delight any chocolate lover! This special cake was lovingly made for my father's name day, a festive occasion that deserves to be marked with a fitting dessert. I promise that each slice will bring a smile to the faces of your loved ones.
Total preparation time: 2 hours
Baking time: 30 minutes
Cooling time: 2-3 hours
Number of servings: 10-12
Ingredients
*For the cake base:*
- 5 large eggs (preferably fresh, from a trusted source)
- 5 tablespoons of sugar (use fine sugar for a smoother texture)
- 3 tablespoons of oil (sunflower or canola oil is ideal)
- 5 tablespoons of flour (sifted all-purpose flour for better aeration)
- 1 teaspoon of baking powder
- vanilla extract (or vanilla seeds for a more intense flavor)
- 3 tablespoons of chocolate chips (dark, milk, or a combination)
*For the cream:*
- 250 g Făgăraș cheese (or another fresh, creamy cheese)
- 300 ml heavy cream (make sure it’s cold for better whipping)
- 100 g dark chocolate + 50 ml heavy cream (for melting)
- 100 g milk chocolate + 50 ml heavy cream (for melting)
- 1 tablespoon of powdered sugar
*For decoration:*
- whipped cream
- grated chocolate
- shredded coconut (optional, for an exotic touch)
Preparation
Step 1: Preparing the cake base
We start by preparing the cake base. Separate the egg whites from the yolks. In a large bowl, beat the egg whites with a pinch of salt until stiff peaks form. This step is essential for a fluffy cake. Gradually add the sugar while continuing to mix until you achieve a glossy meringue-like consistency.
In another bowl, mix the egg yolks with the oil and vanilla extract to create a rich emulsion. This mixture will add moisture and flavor to our cake layers. Once the yolks are well combined, gently fold them into the egg whites using a spatula, employing an up-and-down motion to retain air in the mixture.
In a separate bowl, sift the flour with the baking powder and gradually incorporate it into the egg mixture, ensuring no lumps form. Finally, add the chocolate chips, which will melt slightly during baking, adding a wonderful texture to the layers.
Pour the batter into a 26 cm round cake pan lined with parchment paper and bake in a preheated oven at 180°C for 25-30 minutes. A toothpick test will be our ally to check if the cake is done; the toothpick should come out clean. After baking, remove the cake from the pan and let it cool on a wire rack.
Step 2: Preparing the cream
Meanwhile, let’s prepare the cream. Melt the dark chocolate with 50 ml of heavy cream over low heat, stirring constantly. This will create a smooth, rich texture. Once melted, set aside to cool. Repeat the same process with the milk chocolate.
In a separate bowl, whip the cold heavy cream until it begins to thicken. Add the powdered sugar and mix until well combined. Blend the Făgăraș cheese separately until creamy, then fold it into the whipped cream. Divide the cream into two equal parts: add the melted dark chocolate to one part, and the melted milk chocolate to the other, gently mixing them in.
Step 3: Assembling the cake
Once the cake has completely cooled, slice it into three horizontal layers. On a serving platter, place the first layer and set a cake ring around it. Spread the milk chocolate cream evenly on top. Cover with the second layer of cake, followed by the dark chocolate cream. Finally, place the last layer of cake on top. Cover the cake with plastic wrap and refrigerate for 2-3 hours to allow the cream to set properly.
Step 4: Decorating the cake
After the cooling time has elapsed, remove the ring from around the cake. Decorate with whipped cream, sprinkle with grated chocolate and shredded coconut, but don’t limit yourself to these suggestions; you can add fresh fruits or a caramel sauce for an extra burst of flavor. Let your imagination run wild!
Practical tips
- Choose fresh eggs for better egg white foam.
- Sifting the flour with the baking powder helps aerate it, resulting in a fluffier cake.
- If you want to save time, you can use an electric mixer to whip the cream and mix the ingredients.
- The cake can be made a day in advance; it keeps well in the refrigerator.
Frequently asked questions
1. Can I use a different type of cheese?
Yes, you can use a fresh cheese like Ricotta or mascarpone for a different texture, but Făgăraș cheese offers a unique flavor.
2. How can I make the cake less sweet?
Reducing the amount of sugar in the cream or using chocolate with a higher cocoa content are great ways to achieve a less sweet cake.
3. What other ingredients can I add to the cream?
You can experiment with orange or rum extracts, or even coffee to enhance the chocolate flavor.
Serving suggestions
This double chocolate cream cake pairs perfectly with a cup of aromatic coffee or a comforting herbal tea. Additionally, vanilla ice cream or a scoop of fresh fruit sorbet can add a delicious contrast.
Nutritional benefits
This cake, while indulgent, also offers some nutritional benefits due to ingredients like cheese, which is an excellent source of protein, and dark chocolate, which contains antioxidants. Moreover, the calories are moderate, considering the portions and ingredients used.
I hope you enjoyed this recipe and that you will have wonderful moments with your loved ones, savoring each slice of double chocolate cream cake! Enjoy!
Ingredients: Base: 5 eggs, 5 tablespoons sugar, 3 tablespoons oil, 5 tablespoons flour, 1 baking powder, vanilla essence, 3 tablespoons chocolate balls. Cream: 250 g Fagaras Lacteea cheese, 300 ml whipping cream, 100 g dark chocolate + 50 ml whipping cream, 100 g milk chocolate + 50 ml whipping cream, 1 tablespoon powdered sugar. Decoration: whipped cream, grated chocolate, coconut.
