Chocolate Cream Cake
- For the batter
- 6 eggs
- 175 grams sugar
- 100 grams Pastry flour
- 80 grams finely ground Walnut
- 1 heaping Tbsp cornstarch
- 30 grams dark cocoa powder
- 90 grams butter
- 100 grams grated Dark chocolate
- For the cream
- 300 milliliters Whipped cream
- 1 packet Vanilla sugar
- 100 grams Chocolate with walnuts
- 50 grams white Chocolate
- 2 centiliters Rum
- 2 pkgs whipped cream stabilizer
- For the topping
- 125 milliliters milk
- 85 milliliters Whipped cream
- 50 grams sugar
- 65 milliliters water
- 65 milliliters Glucose syrup
- 375 grams dark Couverture
- 50 grams chopped Walnut
To prepare the cream the day before, heat the heavy cream with the vanilla sugar. Stir in the chopped chocolate. Stir constantly until the chocolate has melted. Do not boil. Pour the cream into a bowl and blend briefly. Allow to cool. Cover and let set in the refrigerator overnight.
For the batter, grease a springform pan with butter and sprinkle with flour. Melt the butter and separate the eggs. Beat the sugar and egg yolks over a hot water bath until creamy. Mix the flour, nuts, cocoa powder, cornstarch and grated chocolate. Add the egg yolk mixture and the lukewarm butter. Fold together.
Beat the egg whites until stiff. Mix 1/3 of the egg whites into the batter. Carefully fold in the remaining egg whites. Pour the batter into the prepared pan and smooth. Bake for 35-40 minutes at 180°C (approximately 350°F). Remove from the oven and cool on a wire rack.
Cut the cooled cake horizontally into 4 floors.
Beat the chilled cream with the cream stabilizer. Add the rum.
Stack the four cake floors, each separated by a layer of the cream.
For the topping, bring the milk, heavy cream, sugar, glucose syrup and water to a boil, stirring constantly. Remove from the heat. Add the finely chopped chocolate and melt, stirring constantly, until the mixture is smooth.
Cool the topping to about 30°C (approximately 90°F). Coat the cake with the topping. Decorate with the chopped walnuts. Let cool and serve.