Chocolate cream cake

Name: Chocolate cream cake - Ioanina H.
Ingredients: For the dough: 5 eggs; 5 tablespoons of flour; 5 tablespoons of sugar; 1 baking powder; vanilla essence; a pinch of salt. For the cream: 300 g dark chocolate; 4 tablespoons of sour cream; 6 tablespoons of condensed milk; 2 egg yolks; 250 g mascarpone.

Dessert - Chocolate cream cake by Ioanina H. - Recipia

The chocolate cream cake is made from a simple sponge base, using eggs, flour, and sugar, which is cut after cooling and filled with a dense chocolate cream made from chocolate, mascarpone, and sweetened condensed milk. The sponge needs to bake for about 30 minutes, and the cream should be allowed to cool before being combined with the mascarpone and condensed milk mixture. Quick Info Preparation time: not specified in the original recipe Baking time: 30 minutes Total time: cannot be determined exactly, as it depends on the cooling time of the sponge and cream Servings: number not specified; the cake is cut in half and then portioned Difficulty: easy to medium Recipe type: homemade cake with sponge and chocolate cream Ingredients For the sponge 5 eggs 5 tablespoons of flour 5 tablespoons of sugar 1 teaspoon of baking powder 1 teaspoon of vanilla extract 1 pinch of salt For the chocolate cream 300 g dark chocolate 4 tablespoons of cream 6 tablespoons of sweetened condensed milk 2 egg yolks 250 g mascarpone Preparation steps 1. Preparing the sponge Separate the egg whites from the yolks. Place the egg whites in a bowl and beat them until frothy, adding the sugar gradually. It is important to add the sugar at this stage so that the foam forms before incorporating the other ingredients. Then add the yolks one at a time, mixing after each addition. Gradually fold in the flour, then add the baking powder, vanilla extract, and a pinch of salt. Mix until the batter is homogeneous, being careful not to overmix after adding the flour. 2. Baking the sponge Pour the batter into a baking pan and place it in the oven. The sponge should bake for about 30 minutes. The original recipe does not specify the oven temperature, so this should be adjusted according to the oven being used. After baking, let the sponge cool. Do not cut it while it's warm, as it may break more easily. Once it has completely cooled, cut it in half horizontally to create two layers. 3. Preparing the chocolate base Break the dark chocolate into pieces and place it in a saucepan along with the cream. Heat the mixture over low heat, stirring until the chocolate melts and the mixture becomes smooth. Remove the pan from the heat. Blend the mixture, then add the egg yolks and mix well. Once the cream is uniform, allow it to cool. 4. Combining the cream In another bowl, mix the sweetened condensed milk with the mascarpone. When the chocolate mixture has cooled, gradually fold it into the mascarpone and condensed milk mixture. Stir until the cream is well combined and there are no separate portions. The cream obtained is placed between the two layers of sponge. Place the top layer of sponge over the cream and gently level it, if needed. Why I make this recipe often It is a cake with few ingredients and a simple sponge base. The cream has an intense chocolate flavor, but the mascarpone and condensed milk make it smoother and richer. This recipe is useful when you want a homemade dessert without multiple layers or complicated decorations. Tips Allow the sponge to cool thoroughly before cutting. A warm sponge can crumble, and the cream will not sit properly between the layers. Melt the chocolate with the cream over low heat and do not leave the mixture unattended. After removing the pan from the heat, blend before adding the egg yolks. The chocolate cream must be cooled before being combined with the mascarpone and condensed milk. If it is too warm, it may alter the consistency of the mascarpone mixture. Incorporate the chocolate cream into the mascarpone mixture until smooth, without adding other ingredients or altering the quantities in the recipe. Substitutions The recipe uses dark chocolate, cream, mascarpone, and sweetened condensed milk. The source does not specify the exact type of cream or suggest substitutes for these ingredients, so it is preferable to use them as mentioned to maintain the flavor and texture. Vanilla extract is part of the sponge composition. If unavailable, it can be omitted, but the sponge will have a less pronounced flavor. Variations A simple variation can be achieved by how the cake is cut and served: the cake can be portioned into larger or smaller pieces depending on the occasion. You can keep the cake with just the layer of cream between the two layers, as described in the original recipe. There is no need to add cream on top, as this is not part of the initial steps. Serving ideas Cut the cake after the sponge and cream have cooled. For the most even pieces, use a clean knife and wipe the blade between cuts, especially if the cream is soft. The cake can be served plain, in individual pieces. The recipe does not include any specific decoration, so the flavor and cream layer remain the focus of the dish. Frequently asked questions How long does the sponge bake? The sponge bakes for about 30 minutes. The oven temperature is not mentioned in the original recipe, so it must be adapted to the oven being used. When is the sponge cut? The sponge is cut in half after it has cooled. If cut immediately after baking, it may break or crumble more easily. When are the egg yolks added to the chocolate cream? The egg yolks are added after the chocolate and cream have been heated, and the pan has been removed from the heat. The mixture is blended, then allowed to cool. Can the chocolate cream be combined with the mascarpone while it is still warm? It is not advisable. The chocolate cream should be allowed to cool before being incorporated into the mascarpone and condensed milk mixture. How many servings does it yield? The recipe does not specify the number of servings. This depends on the size of the pan and how large the pieces are cut. Nutritional values The values below are estimates. The recipe does not specify the serving size, the exact type of cream, or the final weight of the cake, so an exact calculation cannot be provided. For the entire cake, using average values for the mentioned ingredients, the estimate is approximately 4,000–4,500 kcal, 65–80 g of protein, 330–380 g of carbohydrates, and 260–300 g of fat. If the cake is divided into 10 equal pieces, one serving would have approximately 400–450 kcal, 7–8 g of protein, 33–38 g of carbohydrates, and 26–30 g of fat. These values are indicative and may vary depending on the chocolate, mascarpone, cream, and the actual amount obtained after baking. Storage and reheating Store the cake in the refrigerator in a covered container, as the cream contains mascarpone, cream, and egg yolks. For a more pleasant texture, it can be left at room temperature for a bit before serving. The cake is not reheated. It is served cold or after sitting out of the refrigerator for a short time. Do not heat the pieces, as the chocolate cream and mascarpone may change their texture.

Chocolate cream cake

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