Chocolate Cream Cake
- For the batter
- 6 eggs
- 175 grams sugar
- 150 grams Pastry flour
- 30 grams cocoa powder
- 90 grams butter
- 100 grams grated Dark chocolate
- For the cream
- 300 milliliters Whipped cream
- 1 packet Vanilla sugar
- 150 grams Milk chocolate
- 2 centiliters Rum
- For the topping
- 125 milliliters milk
- 85 milliliters Whipped cream
- 50 grams sugar
- 65 milliliters water
- 65 milliliters Glucose syrup
- 375 grams dark Couverture
Prepare the cream the day before. Heat the cream with the vanilla sugar. Stir in the chopped chocolate. Stir until the chocolate has melted, but do not boil. Pour the cream into a bowl, blend briefly and let cool. Cover and chill in the refrigerator overnight.
For the garnish, gently whip the egg white. Dip the violets into the egg white and dust with powdered sugar. Let dry on parchment paper for about 2 hours.
Grease the springform pan with butter and sprinkle with flour. For the batter, melt the butter. Separate the eggs. Beat the egg yolks with sugar until creamy. Mix the flour, cocoa powder and grated chocolate. Stir the flour mixture into the egg yolk mixture. Pour in the lukewarm butter and stir well.
Beat the egg whites until stiff. Stir 1/3 of the egg whites into the batter. Carefully fold in the remaining egg whites. Pour the batter into the pan and smooth. Bake for about 35 minutes at 180°C (approximately 350°F).
Remove from the oven and let cool on a wire rack.
Cut the cooled cake twice horizontally.
Whip the cream with an electric mixer and add the rum.
Spread half of the cream on the bottom cake floor. Top with the second floor. Spread the remaining cream on the middle cake floor. Top with the third, and final, cake floor.
For the topping, bring the milk, cream, sugar, water and glucose syrup to a boil. Remove from the heat. Add the finely chopped chocolate and melt, stirring constantly. Blend the mixture until smooth.
Cool the glaze to about 30°C (approximately 90°F). Spread the glaze over the cake.
Decorate with the violets and serve.