Checkberboard Layer Cake with Chocolate Ganache
(Percentage of daily recommendation)
|Calorie||1,543 kcal||(73 %)|
|Protein||40.53 g||(41 %)|
|Fat||95.79 g||(83 %)|
|Carbohydrates||164.24 g||(109 %)|
|Sugar added||59.88 g||(240 %)|
|Roughage||2.5 g||(8 %)|
|Vitamin A||500.39 mg||(62,549 %)|
|Vitamin D||4.84 μg||(24 %)|
|Vitamin E||9.6 mg||(80 %)|
|Vitamin B₁||0.24 mg||(24 %)|
|Vitamin B₂||0.9 mg||(82 %)|
|Niacin||2.33 mg||(19 %)|
|Vitamin B₆||0.06 mg||(4 %)|
|Folate||81.04 μg||(27 %)|
|Pantothenic acid||0.61 mg||(10 %)|
|Biotin||2.26 μg||(5 %)|
|Vitamin B₁₂||2.93 μg||(98 %)|
|Vitamin C||0.38 mg||(0 %)|
|Potassium||448.1 mg||(11 %)|
|Calcium||230.76 mg||(23 %)|
|Magnesium||35.33 mg||(12 %)|
|Iron||13.68 mg||(91 %)|
|Iodine||132.32 μg||(66 %)|
|Zinc||1.3 mg||(16 %)|
|Saturated fatty acids||58.05 g|
- For the chocolate and strawberry fillings
- 150 grams Milk chocolate couveture (minimum 30% cocoa)
- 150 grams Dark couverture chocolate (minimum 60% cocoa)
- 250 milliliters Whipped cream (minimum 30% fat content)
- 250 milliliters milk
- 40 grams sugar
- 1 package strawberry Instant pudding (20 grams)
- For the batter
- 8 eggs
- 200 grams sugar
- 200 grams fine Pastry flour
- 50 grams cocoa powder
- 2 tablespoons milk
For the chocolate filling: Chop the chocolate. Heat the heavy cream in a saucepan and add the chocolate. Let the chocolate melt while constantly stirring, then remove from heat and let cool for about 3 hours.
Preheat the oven to 160°C (approximately 325°F). Line the bottom of 2 springform pans with parchment paper, but do not grease the sides.
For the batter: Separate the egg whites from the yolks. Whisk the egg whites with a pinch of salt until stiff. Whisk the egg yolks with 6 tablespoons of warm water until light and foamy then stir in the sugar. Divide the yolk mixture in half and stir in the cocoa powder and milk into one half of the mixture. Divide the egg white mixture in half and carefully fold half into each portion of yolk mixture. Divide the flour and stir into both portions. Pour each batter portion into a springform pan and bake in the preheated oven for 30-40 minutes. Bake until the cake passes the toothpick test.
Remove cake from the oven, turn out of pans, peel off the parchment paper and leave to cool on a wire rack.
When the cake is done cooling, whisk the chocolate filling again for a short time.
For the strawberry filling: Boil the milk, add the sugar and stir in the instant pudding powder. Leave the mixture cool.
Cut each cake horizontally into three layers (for a total of 6 layers). Set aside the light and dark cake bases. Cut the remaining layers into concentric rings, each about 1 inch wide. Place dark cake base on a cake plate and spread chocolate filling on top. Arrange cake rings, alternating light and dark, for the next layer. Spread strawberry filling on top. For the next layer, alternate dark and light cake rings (so the dark and light will be stacked in a checkerboard pattern). Spread chocolate filling on top. Repeat with remaining cake rings and strawberry filling. Add remaining light cake base.
For the coating: Finely chop the chocolate and melt over a hot-water bath. Pour over the cake, spreading to coat. If desired, sprinkle with the remaining chocolate pieces and garnish with chocolate shavings. Let set before serving.