Chocolate Cream Cake

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Chocolate Cream Cake
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Health Score:
2,5 / 10
1 hr
ready in 5 h.
Ready in


For the batter
6 eggs
1 pinch salt
160 grams fine sugar
160 grams Pastry flour
2 tablespoons cornstarch
For the cream
200 grams Milk chocolate
100 grams Whipped cream
250 grams butter
2 tablespoons powdered sugar
1 tablespoon Orange liqueur (or Cognac)
200 grams Flake chocolate (or chocolate chips)
powdered sugar (for dusting)
How healthy are the main ingredients?
sugarWhipped creameggsalt

Preparation steps


For the batter: Separate eggs. Beat egg whites until stiff, gradually add sugar and continue to beat until mixture is stiff and glossy. Whisk yolks and fold into whites. Combine flour and cornstarch, then fold into eggs. Pour batter onto a baking sheet lined with parchment paper.

Bake in an oven preheated to 200°C (approximately 400°F) for about 12 minutes. Remove, release from pan and let cool on a wire rack.


For the cream: Chop chocolate. Boil cream, add chocolate and melt, stirring constantly. Chill mixture. Beat butter until foamy, stir in powdered sugar, then spoon into chocolate mixture. Stir in liqueur.


Slice cake into 3 strips. Put 1 strip into square baking or cake frames and spread with one-third of the cream. Top with second strip of cake, slightly press and top with cream. Add final layer of cake and sprinkle with chocolate flakes or grated chocolate. Chill for about 2-3 hours.

Remove baking frame, dust cake with powdered sugar, slice and serve.