A super chocolaty cake to be served lukewarm, soft and soothing, a real goodness for chocolate lovers

Construction time: 2 hours and 30 minutes
Degree of difficulty (from 1 to 5): 2
Mold: 16 cm Ø


For the base
2 medium eggs (100 g)
70 g of sugar
100 g of chocolate
40 g of butter
10 g of cocoa
10 g of starch
½ teaspoon of vanilla extract

For the cream
1 egg white (about 33 g)
60 g of sugar
15 g of water
60 g of butter
80 g of chocolate
5 g of cocoa
½ teaspoon of vanilla extract

For coverage
10 g of cocoa
25 g of chocolate

Extreme chocolate cake - fetta di torta al cioccolato

Procedure to make the Extreme chocolate cake

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 latter 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 mold, turn over, remove the paper and allow to cool.

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.

piccolo pezzo di Extreme chocolate cake su forchetta

Put a generous layer of cream on the base, evenly trim edges and surface. Cover with grated chocolate very finely and finish with a sprinkling of cocoa. Serve at room temperature or slightly warm to small portions because it is extremely chocolaty.
The recipe was created by:  Lyuba Radeva.

Extreme chocolate cake ultima modifica: 2019-02-16T13:28:26+01:00 da Marco Spetti
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