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Ingredients
0 servings
Chocolate Cake
For the spongecake layer:
3Egg whites
large
120 gramsGranulated sugar
3Egg yolks
large
80 gramsCake flour
50mlMilk
30 grams◎Butter
or margarine
20 gramsCocoa powder
chocolate cream
200mlFresh cream
200 gramsSweet chocolate
1liqueur
To finish (optional):
1cocoa powder
Steps
cake tin
Line, 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 the refrigerator until you need, they whip up better that
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
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.
peaks
form on the meringue when you take out the handheld mixer, it's good!
egg yolks
to the meringue, Incorporate them well
cake flour
Sift the, 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 plastic wrap, and microwave for a minute and a half You can heat it in a small pot too
milk
cocoa powder
When s warmed through, sift in, using a tea strainer and dissolve It'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
Step 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 knead the ter during
cake tin
pour the batter into the lined 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
kitchen towel
tightly wrung out, moist, on your work surface, and take the spongecake out of the tin Place the cake bottom side up and peel off the paper
Invert 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
tin
Remove the and paper off
Invert cake
place on a cooling rack
kitchen towel
tightly wrung out leave to cool
spongecake has
When cooled, slice into 3 even pieces horizontally It's easier to slice after letting it rest for a day Store in a plastic bag to prevent it from drying out
spongecake
How slice ly, Mark the sides vertically with a knife so that you can re-stack the layers later
toothpicks
In, where you want to slice through the cake, starting with the upper layer, spacing the toothpicks evenly 4 to 8 places
Slice through the cake on top of the toothpicks horizontally. Slice the lower layer in the same way.
Re-stack the layers, following the vertical marks you made in Step 19.
Tip: If you flip the bottom layer over, put the middle layer on top, and the top layer in the middle, the cake will be easier to decorate.
cream
small pot, and heat over a low flame When it has warmed take it off the heat, it should just be bubbling around the edges finely chopped chocolate and stir to melt
cream
S melt, When it has cooled down a bit, optionally add a little liqueur, You can make hot chocolate with the chocolate left in the pan
chocolate
to
water
put the bottom of the pan in a bowl of ice, and let it cool down while stirring with a whisk until the chocolate cream is thick enough to use as icing
chocolate cream
on the cut sides of the sponge cake from Step 23 Be very generous! The cake will become very moist
cream
s
chocolate cream
Spread, on the top and sides too, and we're 90% done
chocolate cream
firmed it doesn't firm up fast enough cake the refrigerator, dust the cake with cocoa powder through a tea strainer To dust the sides, lift the cake up and hold it diagonally as you dust
chocolate cream
When has firmed up again, slice the cake and serve, Dip your knife in hot water and wipe off the moisture to cut the cake cleanly
cake
keeps for 2 to 3 days 's great the day it's made, but is even more delicious the next day! The chocolate cream melds with the spongecake, and it's moist and sublime!
chocolate cake
Instructions
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