My Secret Chocolate Cake

Name: My Secret Chocolate Cake
Cuisine: World Cuisine
Ingredients: My Secret Chocolate Cake; For the spongecake layer:; 3 Egg whites (large); 120 grams Granulated sugar; 3 Egg yolks (large); 80 grams Cake flour; 50 ml ◎Milk; 30 grams ◎Butter (or margarine); 20 grams ◎Cocoa powder; For the chocolate cream:; 200 ml Fresh cream (see Step 40); 200 grams Sweet chocolate (see Step 41); 1 (Optional: liqueur - see Step 42); To finish (optional):; 1 Cocoa powder; Steps; Preparation: Line a cake tin with parchment paper (or you can use wrapping paper!) If the paper won't stay on the bottom of the tin, spread oil on the tin first and then the paper will stick to it. Keep the eggs in the refrigerator until you need them. Apparently, they whip up better that way!; Put the egg whites in a bowl and break it up with a handheld mixer. Please be sure to use a clean bowl. If there's any oil or moisture on it, the egg whites won't whip up!; When the air bubbles in the egg whites are even, add half the sugar and keep beating. When it's fluffy add the rest of the sugar, and keep beating until you have a finely textured, shiny meringue.; If peaks form on the meringue when you take out the handheld mixer, it's good!; Add egg yolks to the meringue. Incorporate them well.; Sift the cake flour into the batter, and fold it in with a rubber spatula, scooping up from the bottom. Use a cut-and-fold motion while turning the bowl. Don't knead the batter whatever you do!; Put butter and milk in a heatproof bowl. Cover with plastic wrap, and microwave for a minute and a half. You can heat it in a small pot too.; When it's warmed through, sift in cocoa powder using a tea strainer and dissolve. It's an extra step, but be sure to use the strainer!; Mix well until the cocoa powder has completely dissolved! Make sure there are no lumps.; Add the Step 9 mixture to the bowl in Step 6 little by little (if you add it all at once the cocoa powder and butter will sink to the bottom.) Mix in quickly, scooping up the batter from the bottom while turning the bowl. Don't knead the batter during this step either.; Pour the batter into the lined cake tin. The batter stuck to the bowl doesn't rise well, so pour it around the perimeter of the tin where it will bake faster. Drop the tin from a height onto the work surface 4 to 5 times to eliminate any air pockets, then smooth out the surface.; Bake for 30 to 40 minutes in a preheated 170°C oven. When a bamboo skewer poked in the middle comes out clean, it's done! As soon as it comes out of the oven, drop the cake tin onto a work surface from a 30 cm height, to prevent the spongecake from shrinking.; Put a tightly wrung out moist kitchen towel on your work surface, and take the spongecake out of the tin. Place the cake bottom side up and peel off the paper.; Invert the cake tin over the cake again, and leave for 2 to 3 minutes. This is to flatten out the surface, and also to distribute the moisture in the cake evenly.

Instructions

Updated at: Wed, 16 Aug 2023 23:52:04 GMT

Nutrition balance score

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Ingredients

0 servings

Chocolate Cake

spongecake layer

For the

3Egg whites

large

120 gramsGranulated sugar

3Egg yolks

large

80 gramscake flour

50ml◎Milk

30 grams◎Butter

or margarine

20 gramspowder

chocolate cream

For the

200mlFresh cream

200 gramsSweet chocolate

1cocoa powder

Steps

cake tin

or you can use wrapping paper the won t stay on the bottom of the tin oil on the tin first and then the paper will stick to it the refrigerator until you need them whip up better that way

parchment paper

egg whites

Put, in a bowl and break it up with a handheld mixer, Please be sure to use a clean bowl If there's any oil or moisture on it, the egg whites won't whip up

egg yolks

to the meringue, Incorporate them well

cake flour

Sift, into the batter, and fold it in with a rubber spatula, scooping up from the bottom Use a cut-and-fold motion while turning the bowl Don't knead the batter whatever you do

butter

in a heatproof bowl, Cover with wrap for a minute and a half can heat it in a small pot too

milk

microwave

cocoa powder

When it's warmed through, sift in using a tea strainer and dissolve 's an extra step, but, be sure to use the strainer

cocoa powder

Mix well until the has completely dissolved! Make sure there are no lumps

Bake

for 30 to 40 minutes in a preheated 170°C oven, When a bamboo skewer poked in the middle comes out clean, it's done As soon as it comes out of the oven, drop the cake tin onto a work surface from a 30 cm height, to prevent the spongecake from shrinking