Cake with whipped cream and chocolate - recipe number 400

Name: Cake with whipped cream and chocolate - recipe number 400
Ingredients: Base 6 eggs 6 tablespoons sugar 5 tablespoons flour 2 tablespoons starch 1 teaspoon baking powder 30 ml oil 30 ml water Chocolate cream 250 ml liquid cream 200 g milk chocolate Burnt sugar syrup 4 tab

Dessert - Cake with whipped cream and chocolate - recipe number 400 by Filofteia P. - Recipia

Whipped Cream and Chocolate Cake - Delicious Recipe Number 400 I propose a recipe for whipped cream and chocolate cake that will not only delight your taste buds but also bring a touch of magic to your living room. This cake is perfect for any occasion, whether it's an anniversary, a celebration, or simply a relaxing Sunday. With a soft sponge, a fine chocolate cream, and a whipped cream topping, this dessert will surely become everyone's favorite. Preparation time: 20 minutes Baking time: 35 minutes Total time: 2 hours (including cooling time) Servings: 10 Ingredients: *For the sponge:* - 6 large eggs - 6 tablespoons granulated sugar - 5 tablespoons flour - 2 tablespoons cornstarch - 1 teaspoon baking powder - 30 ml oil (preferably sunflower oil) - 30 ml water *For the chocolate cream:* - 250 ml liquid cream (for a fluffy cream) - 200 g milk chocolate (choose a quality chocolate for a perfect taste) *For the caramel syrup:* - 4 tablespoons sugar - 100 ml water - 1 teaspoon rum essence (optional, but recommended for extra flavor) *For the whipped cream:* - 400 ml sweetened liquid cream (you can use unsweetened cream and add sugar to taste) - 200 ml cooking cream - 2 tablespoons sugar - 1 packet vanilla sugar Preparation: 1. Prepare the chocolate cream: Start by bringing the liquid cream to a boil in a medium saucepan. Once it starts boiling, turn off the heat and add the chopped chocolate. Stir well until the chocolate completely melts and incorporates into the cream. Let the mixture cool, then refrigerate for a few hours (or about an hour in the freezer) until it thickens. 2. Prepare the sponge: Separate the egg whites from the yolks. Use a mixer to beat the egg whites with a pinch of salt until foamy. Gradually add the sugar and continue mixing until fully dissolved and a firm foam is obtained. This is a crucial step – ensure that the egg whites are well beaten for a fluffy sponge! 3. Add the dry ingredients: Sift the flour, cornstarch, and baking powder together, then gently fold them into the egg white mixture. Gradually add the yolks mixed with water and the oil, folding gently from bottom to top to avoid losing air in the mixture. 4. Baking the sponges: Pour the batter into a round mold with a diameter of 20 cm, lined with oil and flour. Level the surface with a spatula and place the mold in the preheated oven at 180°C. Bake for 35 minutes, but don't forget to do the toothpick test! If it comes out clean, the sponge is ready. After baking, let the sponge cool completely, then cut it horizontally into three layers. 5. Prepare the whipped cream: In a bowl, combine all the whipped cream ingredients: liquid cream, cooking cream, sugar, and vanilla sugar. Mix on low speed for 2 minutes, then increase the speed and continue mixing until you achieve a firm consistency. 6. Prepare the syrup: Caramelize the 4 tablespoons of sugar in a small saucepan, then add 100 ml of cold water. Be careful of the steam that forms! Place the saucepan back on low heat and let it boil until the sugar completely dissolves. Add the rum essence and let it cool. 7. Assemble the cake: Place the first sponge layer on a serving plate, lightly soak it with the caramel syrup, then spread half of the chocolate cream. Place the second sponge layer, soak it, and evenly spread one-third of the whipped cream. Place the last sponge layer, soak it well, and then cover the top of the cake with the remaining whipped cream. Use a piping bag to decorate the cake by alternating the two creams (a spoonful of chocolate cream, one of whipped cream) around the edges of the cake. 8. Serving: Let the cake chill in the refrigerator to set for at least an hour before cutting. I recommend serving it with a scoop of vanilla ice cream or a berry sauce for a delicious contrast. A glass of sweet wine or fresh lemonade will perfectly complement this dessert! Helpful tips: - Use quality chocolate, as it will significantly influence the taste of the cream. - If you prefer a less sweet cake, you can reduce the amount of sugar in the whipped cream or chocolate cream. - You can add chopped nuts or hazelnuts to the chocolate cream layer for extra texture. - Instead of rum essence, experiment with other flavors, such as orange or almond essence for a personalized touch. Frequently asked questions: 1. How can I keep the cake fresh longer? Wrap it in plastic wrap and store it in the refrigerator. It can be consumed for 3-4 days without problems. 2. Can I use dark chocolate instead of milk chocolate? Of course! Dark chocolate will add a pleasant contrast and a sophisticated note to the cake. 3. How can I make the cake lower in calories? You can replace the whipped cream with low-fat Greek yogurt or reduce the amount of sugar. Additionally, you can use gluten-free ingredients for a healthier sponge. This whipped cream and chocolate cake is not just a delight but also an opportunity to showcase your culinary skills. Whether you make it for loved ones or just for yourself, every bite will be an explosion of flavor! Enjoy!

Cake with whipped cream and chocolate - recipe number 400

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