Chocolate Cake with Vanilla Cream
This chocolate cake is delicious, but its high in fat and calories, so should be enjoyed in moderation.
You can prepare this with chocolate cream frosting as well.
- For the cake
- 2 eggs
- 6 tablespoons sugar
- 4 ¼ tablespoons Pastry flour
- 5 teaspoons Cocoa (dark)
- 1 pinch salt
For the cake, separate the eggs, beat the egg whites with salt until it forms stiff peaks. Whip the egg yolks with 2 tablespoons of water and sugar until fluffy, add the flour and stir in the cocoa.
If necessary, add another 1-2 tablespoons of water and fold in the egg whites.
Line a loaf shaped baking pan with paper and pour in the batter. Bake at 180°C/ 350ºF for about 20 minutes. Remove the cake from the pan, peel away the parchment paper and let it cool on a cooling rack.
For the filling, beat the cream with the stabilizer and stir in the creamcheese and vanilla syrup. Add sugar to taste and fold everything together before chilling in the refrigerator.
Next, line the loaf pan with plastic wrap. Slice the cake carefully into 3 layers.
Place the first cake layer into the loaf pan and spoon on half the cream filling. Place the next cake layer on top along with the remaining cream and cover with the last layer of cake.
Allow to rest for at least 2 hours in the refrigerator.
For the topping, chop the chocolate and combine with the coconut oil in a glass bowl. Melt over a pan of hot water (not boiling). Set aside and allow to cool slightly.
Remove the cake from the refrigerator and put onto a plate. Remove the plastic wrap and coat the edges of the cake evenly with the melted chocolate.
Slice and serve.