Chocolate Cake
Ingredients
- For the dough
- 6 eggs
- 2 centiliters Rum
- 175 grams sugar
- 150 grams Pastry flour
- 30 grams cocoa powder
- 90 grams butter
- 100 grams grated Dark chocolate
- For the topping
- 100 milliliters milk
- 60 milliliters Whipped cream
- 40 grams sugar
- 50 milliliters water
- 50 milliliters Glucose syrup
- 250 grams Milk chocolate couveture
- For garnish
- Chocolate curl
- Cape gooseberries
Preparation steps
Grease springform pan with butter and sprinkle with flour. For the dough, separate eggs and place in 2 different bowls. Add sugar and rum to egg yolks and beat until creamy over a hot water bath. Remove from heat and continue beating over a cold water bath. Mix flour, cocoa powder and grated chocolate together. Fold into egg yolk mixture.
Beat egg whites until stiff, fold 1/3 into egg yolk mixture and then fold in remaining. Pour batter into prepared cake pan and bake on middle rack in a preheated oven at 180°C (approximately 350°F) for 35 minutes. Cake is done when toothpick inserted in center comes out clean. Remove from oven, remove from pan and cool on a wire rack.
For the topping, mix all ingredients except chocolate in a saucepan. Bring to a boil while stirring and then remove from heat. Finely chop chocolate and melt in topping.
Allow the topping to cool to about 30°C (approximately 75°F) and pour over cake.
Place Cape gooseberry on topping and decorate with chocolate curls. Slice and serve.
