chocolate cake (birthday cake for him)

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   For the cream, roughly chop 400 g of chocolate. Heat 750 g cream in a saucepan (do not boil!) and remove from the heat. Melt the chocolate in the hot cream while stirring. Pour the mixture into a large, clean, dry mixing bowl and allow to cool. Refrigerate for 3-4 hours until the mixture has cooled down completely. Separate the eggs. Beat egg whites and 4 tbsp.

2. 2

   water until stiff, adding sugar. Stir in the egg yolks one by one. Mix flour, starch, cocoa and baking powder, sieve over the egg mixture and fold in. Put the sponge mixture on a baking tray (32 x 39 cm) lined with baking paper and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 10 minutes. Turn out the sponge cake onto a cake rack. Peel off the paper and let the plate cool down. Sprinkle the base with whiskey. Whip the chocolate cream with the whisk of the hand mixer for about 1 minute until creamy. Cut the sponge cake straight, cut in half from the long side. Cover one base with a baking frame. Spread about 1/3 of the mixture on top and smooth it down. Place the remaining cake base on top and chill for approx. 30 minutes. Remove baking frame.

3. 3

   Sprinkle the base with whiskey. Whip the chocolate cream with the whisk of the hand mixer for about 1 minute until creamy. Cut the sponge cake straight, cut in half from the long side. Cover one base with a baking frame. Spread about 1/3 of the mixture on top and smooth it down. Place the remaining cake base on top and chill for approx. 30 minutes. Remove baking frame. Spread the rest of the cake with the rest of the cream all around, refrigerate for at least 3 hours. For the icing, roughly chop 100 g dark chocolate, melt with 100 g whipped cream and coconut oil over a warm water bath, stirring occasionally. Let the glaze cool down lukewarm. Cover the cake with the icing and chill for another 1 hour. Melt the white chocolate over a warm water bath and fill it into a paper piping bag. Decorate the cake with a writing ("For the greatest man in the world") and hearts. Put it in a cold place and let it set

4. 4

   Spread the rest of the cake with the rest of the cream all around, refrigerate for at least 3 hours. For the icing, roughly chop 100 g dark chocolate, melt with 100 g whipped cream and coconut oil over a warm water bath, stirring occasionally. Let the glaze cool down lukewarm. Cover the cake with the icing and chill for another 1 hour. Melt the white chocolate over a warm water bath and fill it into a paper piping bag. Decorate the cake with a writing ("For the greatest man in the world") and hearts. Put it in a cold place and let it set

5. 5

   waiting time approx. 8 1/2 hours

Nutrition Facts

KCAL
500 kcal

CARBS
37 g

FATS
34 g

PROTEINS
7 g