| Ingredients |
| |
| Cake base: |
| 3½ |
oz |
milk chocolate (imported from Belgium) |
| 4 |
oz |
unsalted butter (1 stick) |
| ½ |
cup |
sugar |
| 2 |
Tbsp |
cocoa powder - baking |
| |
| 3 |
each |
egg white |
| 1 |
Tbsp |
sugar |
| |
| 3 |
each |
egg yolk |
| |
| ½ |
cup |
self rising flour |
| ½ |
tsp |
baking soda |
| |
| Chocolate cream: |
| 1½ |
cup |
whipping cream |
| 5¼ |
oz |
milk chocolate (imported from Belgium) |
| ⅛ |
cup |
Chambord liqueur |
| |
| Vanilla cream: |
| 11⁄3 |
cup |
whipping cream |
| ½ |
cup |
milk |
| 5 |
Tbsp |
instant vanilla pudding powder |
| |
| Chocolate ganache: |
| 2 |
oz |
unsalted butter (½ stick) |
| ½ |
cup |
whipping cream |
| 7 |
oz |
milk chocolate (imported from Belgium) |
| 2 |
Tbsp |
sugar |
| 3 |
Tbsp |
cocoa powder - baking |
| 4 |
Tbsp |
water |
| |
|
| Preparation steps: |
Cake base:
- In a small saucepan melt the butter on low heat. Add chocolate, sugar and cocoa.
Continue to melt on low heat until all is blended. Stir frequently.
Remove from the heat, and set aside to cool down.
- Whip the egg whites with sugar until stiff. Keep refrigerated until added to the mix.
- Cream the egg yolks. Gradually, add the chocolate mix.
Add the flour and baking soda and mix well.
Fold in the egg whites.
- Butter a 10-inch diameter cake pan. (26 cm).
Bake at 350F for 20 minutes.
- Remove from oven. If the top of the cake is not leveled, use a kitchen paper towel
to press down on the cake to even the cake height,
make the top of the cake flat.
- Cool down and separate the cake from the pan. Place the cake back in the pan.
Line up the side of the pan with parchment paper.
Chocolate cream:
- Bring cream to simmer in a small saucepan. Remove from heat.
Add chocolate, whisk until melted and smooth.
Whisk in Chambord. Transfer to a deep bowl, cool down and refrigerate for 2 hours or longer.
- In a deep bowl whip the chocolate cream for 90 seconds. Pour the cream on the cake.
Vanilla cream:
- Whip the cream with milk and vanilla pudding powder for 2 minutes.
Pour the cream on the cake. Refrigerate for an hour or longer.
Alternative: if your pour the chocolate ganache right away without first refrigerating the cake,
the top gets a marble design instead of the ganache fully covering the top layer.
Chocolate ganache:
- In a small saucepan melt the butter on low heat. Add cream, chocolate, sugar, cocoa and water.
Continue to melt on low heat until all is blended to a silky ganache. Stir frequently.
- Remove from the heat, and set aside for 10 minutes to cool down before pouring it over the chocolate cake.
- Refrigerate the cake for 2 hours or longer before serving.
Serving: Remove the parchment paper just before serving.
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