Chocolate cake with burnt sugar syrup

Name: Chocolate cake with burnt sugar syrup
Ingredients: base 10 chicken eggs 8 tbsp wheat flour 10 tbsp raw sugar 10 tbsp sunflower oil 4 tbsp walnut + roasted almond; ground a pinch of salt a pinch of baking powder 3 tbsp black cocoa syrup 300 g raw sugar 600 ml still water chocolate cream 500 g heavy cream 500 g fondant chocolate 150 g mascarpone 2-3 tbsp rum glaz

Dessert - Chocolate cake with burnt sugar syrup by Lioara F. - Recipia

Decadent chocolate cake with caramel syrup Preparation time: 30 minutes Baking time: 40-45 minutes Total time: 2 hours and 15 minutes (including cooling) Number of servings: 12 servings Who doesn't love the intense aroma of chocolate combined with a fluffy, moist texture? This chocolate cake recipe with caramel syrup is perfect for any special occasion or simply to indulge your loved ones. Whether it's for an anniversary, a celebration, or just a weekend treat, this cake will win everyone's hearts! Ingredients needed: For the cake: - 10 chicken eggs - 8 tablespoons of wheat flour - 10 tablespoons of raw sugar - 10 tablespoons of sunflower oil - 4 tablespoons of walnut + roasted ground almonds - a pinch of salt - a pinch of baking powder - 3 tablespoons of dark cocoa For the syrup: - 300g raw sugar - 600ml still water For the chocolate cream: - 500g heavy cream - 500g fondant chocolate - 150g mascarpone - 2-3 tablespoons of rum For the glaze: - 150g sugar - 200ml water - 4 tablespoons of dark cocoa - 2 tablespoons of oil - 90g dark chocolate For the whipped cream: - 300g heavy cream - 100g mascarpone - 80g powdered sugar For decoration: - 1 tablespoon of cocoa - chocolate (optional) - chocolate-covered almonds (optional) Useful tips: - Choose high-quality chocolate with real cocoa butter for a richer flavor. - Ensure all ingredients are at room temperature before starting to facilitate mixing. - A well-preheated oven is essential for achieving a perfectly fluffy cake. Preparing the cake: 1. Start by preheating the oven to 180°C. Line a round cake pan with parchment paper. 2. In a tray, place the walnuts and almonds and roast them in the oven for a few minutes until lightly golden. Then, finely grind them and set aside. 3. Separate the egg whites from the yolks. In a large bowl, beat the egg whites with a pinch of salt until foamy, then gradually add the sugar while continuing to mix until a firm, glossy meringue forms. 4. In another bowl, beat the yolks with a fork and incorporate them into the egg white mixture. Add the oil and mix well. 5. Sift the flour together with the baking powder and cocoa. Gradually fold them into the egg mixture, gently mixing with a spatula. Finally, add the ground walnuts and almonds, along with an additional two tablespoons of oil. 6. Pour the mixture into the prepared pan and gently tap the pan on the counter to remove air bubbles. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool for a few minutes in the pan, then transfer it to a wire rack to cool completely. Preparing the syrup: 1. In a saucepan, caramelize the sugar over medium heat, stirring constantly to avoid burning. When the sugar turns amber, add the water all at once, being careful of the steam. Let it boil for a few minutes, then remove from heat and let it cool. Preparing the chocolate cream: 1. In a bowl over a double boiler, heat the cream until just about to boil, then add the chocolate broken into pieces. Stir until completely melted and the mixture is smooth. 2. Remove from heat and let it cool, then refrigerate for a few hours. Once cooled, add the rum and mascarpone, then mix until fluffy. Assembling the cake: 1. Cut the cooled cake into three equal layers. 2. Soak each layer well with the caramel syrup, then spread a layer of cream and level it. 3. Continue with the second layer of cake, soak again, add another layer of cream, and finish with the last layer of soaked cake. 4. Cover the cake with the remaining cream and refrigerate for at least 2 hours. Preparing the glaze: 1. In a saucepan, combine the sugar, water, oil, and cocoa, mixing well. Let it boil for a few minutes, then add the chocolate and stir until smooth. Let it cool slightly. 2. Glaze the cake with this mixture, ensuring it is evenly distributed. Preparing the whipped cream: 1. In a stainless steel bowl, whip the cream until fluffy. Add the sugar, then the mascarpone, and gently mix. 2. Use this mixture to decorate the cake, adding cocoa, chocolate, or chocolate-covered almonds for extra decoration. Serving: This chocolate cake with caramel syrup is delicious served alongside a cup of coffee or a glass of sweet wine. It can also be accompanied by vanilla ice cream or a light whipped cream for a pleasant contrast. Frequently asked questions: - Can I use white chocolate instead of fondant chocolate? It is recommended to use fondant chocolate to achieve a rich and deep flavor, but you can experiment with white chocolate. - How can I store the cake? It is best to keep the cake in the refrigerator, covered, to maintain freshness. - Can I substitute eggs in the recipe? For a vegan version, you can use a plant-based egg substitute, but the texture and flavor will be different. This cake is not just a delight but also a true culinary masterpiece. Each layer, each glaze, everything comes together perfectly to create a memorable tasting experience. So, put on your apron, gather your ingredients, and start your kitchen adventure! With a little effort, you'll create a cake that will surely be the star of your table. Enjoy!

Chocolate cake with burnt sugar syrup

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