My
dears, today I blog the last recipe of the year 2014. It is a delicious
chocolate cake with milk cream. Unfortunately my cake does not look very nice,
but I can promise you that it tastes great. I leave you now with the recipe.
But before that, I wish you a Happy New Year!
You need:
For the cake layers:
250
dark chocolate
60
g butter
40
ml sunflower oil
100
ml cream
4
egg whites
1
pinch of salt
4
egg yolks
100
g sugar
200
g wheat flour
15
g baking powder
For the cream:
200
g sugar
125
g wheat flour
25
g cornstarch
1
l milk
200
ml cream
+ sugar sprinkles to decorate
This is how you
proceed:
Preheat
oven to 180°C degrees.
For
the cake, give the roughly chopped chocolate, together with the butter, the
cream and the oil in a saucepan and melt over medium heat. Remove from heat and
let cool.
Beat egg whites together with the salt.
Beat egg yolks together with the sugar until fluff and, until they double their volume. Add the chocolate to the egg yolk and mix.
Mix the flour with the baking powder, sift to the chocolate-egg yolk mixture and carefully fold in with a wooden spoon. Fold in the beaten egg white.
Grease a springform thoroughly and dust with flour, pour in the batter and bake for 30-35 minutes or until the toothpick test is passed. Remove from the oven, let it cool for 15 minutes in the pan and then let it cool completely on a wire rack. Slice the cake layers in 3 horizontally.
For the cream mix sugar, flour and cornstarch and place in a large pot. Carefully add the milk, stirring constantly so you avoid the formation of lumps. Simmer over medium heat, stirring occasionally, until the mixture becomes thick.
Remove the pot from the heat and cover the cream with plastic wrap and allow cooling completely.
Beat cream until stiff and fold into the cooled milk cream.
Place the first layer on a plate, and spread with cream. Repeat previous step until you get to the final cake layer. Frost cake with the remaining cream and generous top with sugar sprinkles. Refrigerate cake for at least 3 hours.
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