chocolate cake

AUTHOR
Antoine Long
DIFFICULTY
easy
RATING
4 3
COOK TIME
120 mins
TOTAL TIME
120 mins

Ingredients

Servings: 1
  • 150 g Flour
  • 75 g Butter or margarine
  • 50 g Sugar
  • 7-10 Tbsp grated rind of 1/2 untreated lemon
  • 1 egg (size M)
  • 2 Protein (size M)
  • 75 g Sugar
  • 1 package Vanillin sugar
  • 2 Egg yolk (size M)
  • 50 g Flour
  • 50 g Cornstarch
  • 1 coated Tsp Baking Powder
  • baking paper
  • 2 packets (200 g each) Marzipan raw mass
  • 125 g Icing sugar
  • 6 sheets white gelatine
  • 7-10 Tbsp 500 g
  • 7-10 Tbsp Whipped cream
  • 7 Protein
  • 350 g Dark chocolate
  • 10 Egg yolk (size M)
  • 3 TABLESPOONS Sugar
  • 1 package Vanillin sugar
  • 2 TABLESPOONS Brandy
  • 2 packages (150 g each) semi-bitter couverture
  • 2 TABLESPOONS cherry jam
  • 1 jar (350 g) Cocktail cherries with stalk
  • 1/2 package (75 g) white couverture
  • 1 pack of White Chocolate Decorative Leaves
  • 7-10 Tbsp (60 g)
  • 4 Dark chocolate decor leaves
  • 7-10 Tbsp chocolate

Directions

  1. 1

    Knead flour, fat, sugar, lemon zest and egg to a shortcrust pastry. Wrap in foil and chill. For the sponge cake, beat egg white and 1 tablespoon of lukewarm water until stiff. Gradually add sugar and vanillin sugar.

  2. 2

    Then stir in the egg yolks. Mix flour, starch and baking powder and sieve onto the egg foam. Fold in loosely and fill into a springform pan lined with baking paper (26 cm Ø). Bake in a preheated oven (electric: 175 °C/ gas: level 2) for 20-25 minutes.

  3. 3

    Leave to cool in the mould for 10 minutes, then remove from the mould and allow to cool completely on a cake rack. For the filling, knead marzipan and 100 g icing sugar well. Roll out marzipan between 2 layers of cling film to form a large circle.

  4. 4

    Remove the upper foil and dust the marzipan with the remaining icing sugar. Turn into a bowl (24 cm Ø / 3 litre capacity). Remove the foil and press the folds in the marzipan flat. Cut off any excess marzipan.

  5. 5

    For the chocolate cream, soak gelatine in cold water. Melt the chocolate in a hot water bath. Whip cream and beaten egg whites separately until stiff and set aside. Cream egg yolks, sugar and vanilla sugar.

  6. 6

    Squeeze out the gelatine, dissolve it, mix with brandy and stir into the egg yolk mass. Fold the beaten egg white and cream into the chocolate mixture. Pour 2/3 of the mixture into the bowl and smooth it down. Cut the sponge cake once crosswise.

  7. 7

    Cut a circle of about 19 cm Ø from one half and place it on the chocolate cream. Put the rest of the cream in the bowl and smooth it down. Cut off an edge of about 1 cm from the second sponge cake plate and lay it on the cream to finish.

  8. 8

    Cover the bowl, preferably overnight, and place in a cool place. Roll out the short pastry on the bottom of a springform pan (26 cm Ø). Prick the base several times with a fork and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for 15-20 minutes.

  9. 9

    Let it cool down. Melt the remaining dark chocolate coating and let it cool down again. Warm up the cherry jam and spread it on the shortcrust pastry base. Turn out the cream dome onto the shortcrust pastry. Heat the chocolate coating again and pour it over the dome, except for 2 tablespoons.

  10. 10

    Allow the chocolate icing to set. Dab the cherries dry well and dip half of them in the remaining chocolate glaze. Allow to drain, place on an oiled piece of aluminium foil and also allow to dry.

  11. 11

    Melt the white couverture and let it cool down again until it becomes thick. Pour into a freezer bag, cut off one corner and squirt squiggles onto the dried chocolate glaze.

  12. 12

    Decorate the dome cake with chocolate flakes and cherries. Keep cool until serving. Makes about 24 pieces.

Nutrition Facts

KCAL
490 kcal
CARBS
50 g
FATS
28 g
PROTEINS
9 g