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Chocolate cake

Chocolate cake


How to prepare the worktop:

Turn the oven to 200 degrees. Beat the egg whites with a pinch of salt, add the sugar and form a hard foam. Add the yolks, all at once, add the water and then the sifted flour, gradually mixing lightly with a spatula. Pour the composition into a form lined with baking paper and leave in the oven until it passes the toothpick test (approximately 30-40 min), without opening the oven in the first 15 minutes !!! Leave to cool, cut into three disks.

How to prepare CREAM I:

Melt the chocolate pieces on a steam bath and add them in hot liquid whipped cream, mix, leave to cool, add the brandy and then put in the fridge for 3-4 hours until it thickens. Beat with the mixer until you get a fluffy cream, lighter in color than the initial one.

How to prepare CREAM II:

We take half of CREAM I and mix it with the cherries in the compote (well drained).

How to prepare the syrup:

Boil the water with the sugar until it melts. Leave to cool, then add the flavors.

How to prepare the glaze:

We hydrate the gelatin in a little cold water. In a saucepan with a thick bottom we put water, liquid cream, sugar and glucose, mix until the sugar melts. Add sifted cocoa and boil for 3 minutes, stirring constantly. Remove from the heat, strain through a sieve and leave to cool until it reaches a maximum temperature of 30-40 degrees. Heat the gelatin until it melts (without boiling because it is destroyed !!) and pour it warm over the cream at 30-40 degrees. Leave to cool and use when it is completely cold and has a dense texture that can "flow".

How to assemble the cake:

We put the first disc of the countertop, we syrup, we put CREAM I, the disc 2 of the countertop, we syrup, CREAM II, the last disc of the countertop. Pour the icing until we cover the entire surface of the cake. We decorate as we like. I decorated with pistachios and asymmetrical strips of dark chocolate.