7 Layer Chocolate Cake
Ingredients
- For the batter
- 4 eggs
- 250 grams sugar
- 1 pinch salt
- 1 tsp grated Lemon peel
- 250 grams liquid butter
- 200 grams Pastry flour
- 2 Tbsps cornstarch
- 1 tsp Baking powder
- For the cream
- 1 packet Chocolate pudding powder (For 500 ml milk)
- 50 grams Dark chocolate
- 2 tsps cornstarch
- 100 grams sugar
- 2 Tbsps Cocoa
- 500 milliliters milk
- 300 grams butter
- For the topping
- butter (to grease the pan)
- 250 grams Dark couverture chocolate
Preparation steps
Preheat the oven to 180°C (approximately 360°F) convection.
For the batter: Separate the eggs. Beat egg yolks with the sugar until light and fluffy. Mix together the salt, lemon zest and melted butter and then stir in the flour, cornstarch and baking powder a bit at a time. Whip the egg whites until stiff and fold carefully into the egg and flour mixture. Divide the batter into 8 portions.
Grease the springform pan and successively bake 7 thin cake layers in a preheated oven for 6-8 minutes each. immediately loosen each layer from the pan and leave to cool on a wire rack.
For the cream: Stir the chocolate pudding powder with the starch, sugar and cocoa powder in a little cold milk until smooth. Bring the remaining milk to a boil, dissolve the dark chocolate in it, add the pudding mixture into the chocolate milk, let briefly boil, then remove from heat and let cool. Beat the butter until fluffy and stir the chocolate pudding into the butter by the tablespoon.
Thinly brush 6 of the cooled cake layers with the chocolate cream and stack on top of one another. Top with the last cake layer and thinly brush the whole cake with the remaining cream. Refrigerate.
For the topping: Coarsely chop the chocolate and melt over a hot water bath. Cool slightly and when the chocolate begins to become firm spread it all over the outside of the cake with a broad scraper. Refrigerate and serve once the chocolate topping has fully solidified.
