Chocolate cream cake

Name: Chocolate cream cake - Carmen I.
Ingredients: For the dough: 6 eggs; 150 g sugar; 250 g flour; 3 tablespoons yogurt; 2 tablespoons honey; 50 g butter; 1 baking powder. For the cream: 4 egg yolks; 300 g powdered sugar; 250 g butter; 1 packet hot chocolate; 4 tablespoons cocoa. For the syrup: 1 cup water; 50 g sugar; 2 tablespoons honey; 100 ml whipped cream.

Dessert - Chocolate cream cake by Carmen I. - Recipia

Delicious Chocolate Cream Cake Recipe This chocolate cream cake is perfect for any occasion and is sure to delight all family members. Whether you want a quick dessert for a family meal or a special cake for a celebration, this recipe is the ideal choice. Preparation time: 30 minutes Baking time: 30 minutes Total time: 1 hour Number of servings: 12 Ingredients needed: For the base: - 6 eggs - 150 g sugar - 250 g flour - 3 tablespoons yogurt (choose natural yogurt for better taste) - 2 tablespoons honey - 50 g butter (melted) - 1 teaspoon baking powder For the cream: - 4 egg yolks - 300 g powdered sugar - 250 g butter (at room temperature) - 1 packet hot chocolate (about 30 g) - 4 tablespoons cocoa (use high-quality cocoa for an intense flavor) For the syrup: - 1 cup water - 50 g sugar - 2 tablespoons honey - rum (to taste, about 50 ml) - 100 ml whipped cream (beaten) Step by step for a perfect cake: 1. Preparing the base: Start by preheating the oven to 180°C. In a large bowl, beat the eggs together with the sugar until the mixture doubles in volume and becomes frothy. This step is crucial for obtaining a fluffy base. 2. Adding wet ingredients: Add honey, melted butter, and yogurt to the egg mixture and mix well. These ingredients will add moisture and a delicious taste to the cake. 3. Incorporating dry ingredients: In another bowl, mix the flour with the baking powder, then gradually incorporate them into the wet mixture, gently folding with a spatula to avoid losing air. 4. Baking the base: Pour the mixture into a greased and floured baking pan or lined with parchment paper. Bake for 25-30 minutes or until the cake is golden brown and passes the toothpick test. After baking, let the cake cool completely in the pan. 5. Preparing the cream: In a bowl, beat the egg yolks with the sugar until you get a smooth cream. Then, place them in a bain-marie and stir constantly for 5-6 minutes, until the mixture thickens. Let it cool. 6. Beating the butter: In another bowl, mix the soft butter with the powdered sugar until you get a very fine foam. Add cocoa, hot chocolate, and rum, mixing well, then incorporate the cooled egg cream. 7. Assembling the cake: Cut the base in half, soak each half with the syrup made from water, sugar, honey, and rum. Spread the cream on the first half, cover with the second half, and refrigerate the cake for at least 2 hours for the cream to set. 8. Finishing: Before serving, cover the cake with whipped cream and decorate with chocolate shavings or cocoa. Serving suggestions and variations: The chocolate cream cake pairs perfectly with a scoop of vanilla ice cream or a flavored coffee, turning any meal into a special moment. If you want to add a unique touch, try infusing the syrup with orange or lemon essence for a delicious contrast with the chocolate. You can also replace the cocoa with white chocolate for a sweeter and more sophisticated version. This chocolate cream cake is not only a simple dessert to prepare but also a wonderful choice to add a touch of joy to every day. Enjoy every slice!

Chocolate cream cake

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