A super chocolaty cake to be served warm, very soft and melting, a real treat for chocolate lovers
Time of realization: 2 hours and minutes 30
Degree of difficulty (1 to 5): 2
Mold: 16 cm Ø
Ingredients
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 the topping
10 g of cocoa
25 g of chocolate
Procedure for making the Extreme chocolate cake
Base
Beat the egg whites with the sugar until you get a firm meringue. 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 afterwards the cocoa and starch. Turn with the whisk to make the mixture smooth and creamy. Add the meringue in spoonfuls, turning with the spatula gently from top to bottom so as not to disassemble. Line the mold with parchment paper and pour the dough into it. 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.
Crema
Italian meringue: bring the syrup of water and sugar to 120 ° C, whisk the egg white, when it is nice and swollen add the boiling syrup slowly, always whipping. Whip until almost cool. Add the very soft butter, a little at a time and let it absorb well into the meringue. It may lose some volume and texture at first, but continuing to whip it adjusts. 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 take consistency.
Editor
Put a generous layer of cream on the base, even edges and surface well. Cover with very finely grated chocolate and finish with a sprinkling of cocoa. Serve at room temperature or slightly warm in small portions because it is extremely chocolaty.
The recipe was made by Lyuba Radeva.
based on 6 Review (s)
