Chocolate Cake

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Chocolate Cake
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Health Score:
4,3 / 10
6 h.


For the batter
450 grams chopped Milk chocolate
230 grams butter
230 milliliters Whipped cream
6 eggs
200 grams sugar
150 grams Pastry flour
For the chocolate cream
100 grams Double cream
250 grams Mascarpone
200 grams Milk chocolate
30 milliliters dark Rum
6 sheets gelatin
200 milliliters Whipped cream
For garnish
200 grams dark Couverture
1 Tbsp Coconut oil
Strawberries (for garnish)
How healthy are the main ingredients?
MascarponeWhipped creamsugarWhipped creameggStrawberry

Preparation steps


For the batter, heat the chocolate, cream, and butter over low heat until melted. Set aside. Beat the eggs and sugar until fluffy, then stir in the chocolate mixture and the flour. Pour the mixture into a greased springform pan (26 cm diameter) (approximately 10 inches) lined with parchment paper and bake in a preheated oven for about 1 hour at 180°C (approximately 350°F). Allow the cake to cool in the pan.


Cut the cake twice horizontally, forming 3 layers.


For the chocolate cream, soak the gelatin in cold water. Melt the chocolate with the cream, drained gelatin, and rum in a hot water bath, and then beat in a bowl over ice water until chilled.


Stir the mascarpone into the chocolate mixture. Whip the cream until stiff and then fold into the chocolate mixture. Spread 2 layers of the cake with 1/3 of the chocolate cream each and stack together. Top with the third layer and coat the entire cake with the remaining cream. Refrigerate for at least 3-4 hours. Meanwhile, for the garnish, melt the chocolate with the coconut oil over a hot water bath. Rinse the strawberries and pat dry. Thinly coat the cake evenly with chocolate icing and garnish with strawberries. Chill the cake again to set, then slice and serve.