chocolate cake
75 mins
75 mins
Ingredients
- 6 Eggs
- 180 g Sugar
- 140 g Couverture (dark and whole milk)
- 75 g Butter
- 100 g Flour
- 50 g Cornstarch
- 7-10 Tbsp 1 P. Baking powder
- 1,5 l Cream
- 2 Dark chocolate bars
- 2 Milk chocolate bars
- 7-10 Tbsp 6 P. Cream Stiff
Directions
- 1
Dissolve the chocolate in the cream and bring to the boil. Place in the refrigerator and let it cool down overnight.
- 2
Melt the butter and the chocolate coating in a water bath (calmly together). Beat the egg yolks and sugar until frothy. Then stir in the butter and the chocolate coating. Beat the egg whites until stiff. Sift the flour, starch and baking powder over it.
- 3
Put the egg yolk/chocolate mixture on top and mix everything carefully. Pour into a springform pan and bake at 175° for about 40 minutes. Let it cool down. Cut the base three times. (It is best to bake the cake one day before).
- 4
Whip the chocolate cream with the cream stiffener (best done three times). Fill the bases with it and spread the last third of the cake on top and decorate.
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