Chocolate cake

Name: Chocolate cake - Hortensia G.
Ingredients: 250g flour; 5 eggs; 250g sugar; 2 teaspoons baking powder; 5 tablespoons oil; 3 tablespoons cocoa; 300g dark cooking chocolate; 250g liquid cream; 1 vial of vanilla; a pinch of salt

Dessert - Chocolate cake by Hortensia G. - Recipia

When I want a cake with an intense chocolate flavor, I use this recipe that features a light sponge and a smooth chocolate cream incorporated into the batter. Whipping the egg whites separately helps achieve a lighter texture, while cocoa and dark chocolate provide a rich taste. The recipe is simple, but it’s essential to mix gently after adding the flour to avoid losing the air from the egg whites. Quick Info Preparation time: not specified in the original recipe Baking time: not specified; the cake is checked using a toothpick Total time: cannot be precisely determined without preparation and baking time Servings: not specified; depends on slice size Difficulty: easy to medium Recipe type: chocolate cake Ingredients 250 g flour 5 eggs 250 g sugar 2 teaspoons baking powder 5 tablespoons oil 3 tablespoons cocoa powder 300 g dark chocolate for baking 250 g liquid cream 1 vial vanilla essence 1 pinch of salt For greasing the pan: a little oil and flour Optional, for serving: chocolate glaze. The original recipe mentions this idea but does not provide a separate list of ingredients or steps for the glaze. Preparation Method 1. Separate the egg whites from the yolks. Be careful not to let any yolk get into the egg whites, as this will make them harder to whip. 2. Beat the egg whites with a pinch of salt until they become frothy and hold their shape. 3. In another bowl, beat the egg yolks together with the sugar and vanilla essence. 4. Sift the flour together with the cocoa powder and baking powder. Sifting helps distribute the dry ingredients more evenly in the batter. 5. Place the dark chocolate and liquid cream in a saucepan. Heat the mixture until the cream reaches boiling point, then remove the saucepan from the heat. 6. Stir until the chocolate is completely melted and you achieve a smooth mixture without lumps. This will be the chocolate cream that goes into the batter. 7. Gently fold the whipped egg whites into the yolk-sugar mixture. Use a whisk or spatula and mix gently with wide motions to retain as much volume from the egg whites as possible. 8. Gradually add the sifted flour. Start with about half the amount and mix delicately. 9. Pour in the chocolate mixture and gently incorporate it into the batter. 10. Add the remaining flour and continue mixing until the mixture is homogeneous. Do not overmix. 11. Finally, add the 5 tablespoons of oil and mix slowly to distribute it throughout the batter. 12. Grease the pan with oil and dust it with flour. Pour the batter into the pan and level the surface gently if needed. 13. Place the pan in the preheated oven. The original recipe does not specify the oven temperature, so this should be adjusted based on the oven used. 14. Check the cake from time to time with a toothpick. When the toothpick comes out clean, without wet batter clinging to it, the cake is done. 15. If desired, you can add a chocolate glaze on top. For this version, the source only mentions the option of a glaze, without quantities or separate instructions. Why I Make This Recipe Often This cake is perfect when I want a dessert packed with chocolate without the hassle of preparing a separate sponge and cream. The melted chocolate combined with liquid cream is distributed throughout the batter, giving it a richer texture than a cake made solely with cocoa. At the same time, the separately whipped egg whites help prevent it from being too dense. Tips and Variations Tips Mix the egg whites and flour with gentle motions. After adding the dry ingredients, the batter should not be beaten vigorously. The chocolate must be mixed until completely melted in the liquid cream. If there are lumps, the mixture will not be as smooth and uniform. There is no exact baking time mentioned in the recipe, so the toothpick test is crucial. Check periodically without repeatedly opening the oven during the initial baking phase. The amount of oil and flour for greasing the pan is not specified. Use just enough to cover the surface and sides of the pan. Substitutions The original recipe uses dark chocolate for baking. If replaced with a sweeter chocolate, the final flavor may be sweeter than initially intended. Vanilla essence can be substituted with another vanilla flavor if that’s what you have on hand. There’s no need to adjust the other quantities. Variations You can leave the cake plain without glaze, or you can top it with chocolate glaze. The glaze is mentioned in the recipe as an option, but no details about its preparation are provided. For a more intense version, maintain the ratio of cocoa and chocolate from the base recipe. It is not recommended to alter the quantities without adjusting the rest of the composition. Serving Ideas The cake can be sliced and served plain after baking. If you choose the glazed version, the glaze is added on top according to preference. It can be served as a dessert or alongside coffee and tea. Frequently Asked Questions 1. What should I do if the chocolate hasn’t melted completely in the liquid cream? Remove the saucepan from the heat and stir gently until the mixture becomes smooth. It’s important that the liquid cream has reached boiling point before combining it with the chocolate. 2. Why should the egg whites and yolks be beaten separately? Whipped egg whites contribute to a lighter batter. They are folded in at the end into the yolk-sugar mixture using gentle motions. 3. At what temperature is the cake baked? The temperature is not specified in the original recipe. A preheated oven is used, and baking is checked with the toothpick test. 4. Can I skip the glaze? Yes. The chocolate glaze is optional. The cake can be prepared and served without this addition. 5. How do I know when it’s done? Insert a toothpick into the cake. If it comes out clean without wet batter, the cake is baked. Nutritional Values The values below are estimates and may vary depending on the type of chocolate, its cocoa percentage, and the brand of liquid cream used. The calculation is approximate for the entire recipe without glaze: Calories: approximately 5,200-5,500 kcal for the entire batter Protein: approximately 70-80 g Carbohydrates: approximately 600-650 g Fats: approximately 270-300 g For a slice, the values depend on the number of slices cut. If the cake is divided into 10 slices, one slice would have approximately 520-550 kcal, 7-8 g of protein, 60-65 g of carbohydrates, and 27-30 g of fats. These estimates include chocolate, sugar, eggs, liquid cream, and oil, but do not include any glaze. Storage and Reheating Store the cake covered at room temperature if it will be consumed shortly. For longer storage, keep it in the refrigerator in a sealed container to prevent it from absorbing surrounding odors. There’s no need to reheat it. If stored in the refrigerator and you want it to be softer when served, let the slices sit at room temperature for a bit before consuming.

Chocolate cake

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