Very Chocolate Cake
Baking and Desserts | Author's cuisine
⏳ Time
2 hours
🥕 Ingredients
14
🍽️ Servings
12
Description
I ended up with 3 mini cakes since I used 12 cm molds. It's optimal to use a 24 cm mold for a tall and large cake.
Ingredients
- Chicken Egg - 4 pieces
- Butter - 4.2 oz
- Cocoa Powder - 1.1 oz
- Sugar - 3 oz
- 10% cream - 7 fl oz
- Hazelnut - 3.5 oz
- Espresso - 5 fl oz
- Powdered Sugar - 3.5 oz
- Cherries in Liqueur - 1 fl oz
- Chopped almonds - 1.1 oz
- Water - 3 tablespoons
- Bacardi Lemon Rum - 1 fl oz
- Wheat Flour - 4.2 oz
- Liquid dark chocolate - 10.6 oz
Step by Step guide
Step 1
Beat the eggs with sugar in a mixer for 2 minutes until thick foam forms. If the eggs are fresh, there is no need to separate the whites from the yolks.
Step 2
Melt 50 grams of butter, let it cool slightly, and mix it into the egg mixture.
Step 3
Sift the flour and cocoa powder into the egg-butter mixture and gently fold in with a wooden or silicone spatula.
Step 4
Pour into a mold and bake for 30–40 minutes at a temperature of 170–356°F. As soon as the kitchen is filled with the smell of fresh sponge cake, you can turn it off. Check readiness with a toothpick.
Step 5
Cut the cake into 3 layers (the top one is the thinnest), wrap each in paper towels, and let cool at room temperature.
Step 6
Heat 150 ml of cream without bringing it to a boil, then remove from heat.
Step 7
Immediately add 150 g of chopped chocolate and 40 g of butter, let it melt, and stir until smooth. This will create a classic ganache.
Step 8
Mix powdered sugar with water in a saucepan and place over low heat, stirring constantly. When the syrup starts to turn golden, add the hazelnuts and cook until a rich golden color (be careful not to overcook).
Step 9
Pour the finished mixture onto a cold surface (I poured it onto a baking sheet greased with olive oil), flatten with a knife, and let cool for 20–30 minutes.
Step 10
Break the caramel and grind it in a blender until homogeneous (it will almost resemble marzipan).
Step 11
Fold the nut mixture into the ganache, add rum or any aromatic strong alcohol. The praline is ready!
Step 12
Prepare the glaze. For this, melt the remaining chocolate with butter in a water bath and add the remaining 50 ml of cream (you can also substitute with milk).
Step 13
Soak the bottom layer with coffee and liqueur, then spread the cooled praline on top. Repeat with the second layer. Cover with the third layer, coat with glaze, and decorate!
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