Chocolate Cake

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Chocolate Cake
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Difficulty:
advanced
Difficulty
Preparation:
1 hr 45 min.
Preparation
ready in 5 h. 20 min.
Ready in

Ingredients

for
1
For the cake
5 eggs
120 grams sugar
1 Tbsp Vanilla sugar
1 pinch salt
50 grams Pastry flour
50 grams ground almonds
2 Tbsps cornstarch
30 grams cocoa powder
For the chocolate mousse
300 grams Dark couverture chocolate
50 milliliters Mocha bean (chilled)
3 eggs
3 Tbsps Vanilla sugar
150 milliliters Whipped cream
50 grams sugar
1 Tbsp cocoa powder
For the dark chocolate cream
200 grams Dark couverture chocolate
40 milliliters Whipped cream
20 grams butter
For garnish
Chocolate bark
light and dark Chocolate egg
powdered sugar (for dusting)
How healthy are the main ingredients?
Whipped creamsugaralmondsugarWhipped creamegg

Preparation steps

1.

Preheat oven to 180°C (approximately 350°F). Line a springform pan with parchment paper.

2.

For the cake, separate eggs and beat yolks until frothy with half the sugar and vanilla sugar. Beat egg whites with salt until stiff. Sprinkle on remaining sugar and continue beating until very stiff. Fold egg whites into egg yolks. Mix flour with almonds, cornstarch and cocoa and add to batter. Pour into springform pan, smooth and bake on middle rack for about 35 minutes. Cake is done when toothpick inserted in center comes out clean. Remove cake from oven, cool slightly, remove from pan and cool completely on a wire rack (at least 2 hours).

3.

For the chocolate mousse, coarsely chop chocolate and melt together with mocha over a hot water bath. Remove from heat and cool. Separate eggs and beat yolks with vanilla sugar until frothy. Beat cream until stiff. Beat egg whites with sugar until stiff.  Add egg yolk mixture to melted chocolate, sift in cocoa and stir. Fold in cream and egg whites.

4.

For the dark chocolate cream, chop chocolate and melt over a hot, not boiling, water bath. Stir in cream and butter and cool.

5.

Cut cake horizontally twice so that there are 3 equal cake layers. Spread 1/3 of dark cream on bottom layer. Top with 1/3 of mousse and press second cake layer on top. Spread on 1/3 of dark cream and top with 1/3 of mousse. Place final cake layer on top. Spread on remaining dark cream and mousse. Refrigerate cake for at least 1 hour.

6.

Garnish cake with chocolate flakes and chocolate eggs. Dust with powdered sugar, slice and serve.