A super chocolate cake to be served warm, soft and soothing, a real goodness for chocolate lovers
Construction time: 2 hour and 30 minutes
Degree of difficulty (from 1 to 5): 2
Mould: 16 cm Ø
Ingredients
For the basis
2 medium eggs (100g)
70g of sugar
100 g of chocolate
40g of butter
10 g of cocoa
10 g of starch
½ teaspoon vanilla extract
For the cream
1 egg white (about 33g)
60g of sugar
15g of water
60g of butter
80 g of chocolate
5 g of cocoa
½ teaspoon vanilla extract
For coverage
10 g of cocoa
25 g of chocolate
Procedure to make the Extreme chocolate cake
Base
Beat the egg whites with the sugar until a firm meringue is obtained. Flavor with vanilla. Melt the chocolate and add the soft butter, melt the dairy too. Add the two egg yolks, one at a time, and immediately after the cocoa and the starch. Turn with the whisk to make the mixture smooth and creamy. Add the meringue with spoonfuls, turning gently with the spatula from top to bottom to not disassemble. Cover the mold with baking paper and pour into the dough. Level well and bake at 160°C for 50-60 minutes. Remove from the oven, leave for a few minutes, carefully remove from the mould, turn over, remove the paper and allow to cool.
Crema
Italian meringue: bring the water and sugar syrup to 120°C, whisk the egg whites, when it is nice to add the hot syrup to the wire, always whipping. Mount until almost cooling. Add the very soft butter, a little at a time and let it absorb well from the meringue. At the beginning it could lose some volume and consistency, but continuing to assemble it adjusts itself. Put the cocoa. Melt the chocolate, let it cool and add it to the cream, whipping at low speed. Flavor with vanilla. You should get a soft, shiny and creamy cream. Allow to cool a little to get consistency.
mounting
Put a generous layer of cream on the base, evenly trim edges and surface. Cover with grated chocolate very finely and finish with a sprinkle of cocoa. Serve at room temperature or slightly warm to small portions because it is extremely chocolaty.
The recipe was created by: Lyuba Radeva.
