Chocolate cake

Name: Chocolate cake - Tinca C.
Ingredients: Base: 10 eggs; 10 tablespoons of sugar; 6 tablespoons of flour; 4 tablespoons of cocoa; rum essence; and brandy essence; 1 teaspoon of baking powder. Cream: 500 g unsalted butter; 600 g chocolate; brandy essence; 100 g crushed walnut. Syrup: 400 ml water; 4 tablespoons of sugar; rum essence to taste (I didnt use all the syrup produced). Strawberries and Dr. Oetker food coloring for decoration.

Dessert - Chocolate cake by Tinca C. - Recipia

This chocolate cake is made with a simple cocoa sponge, a rich chocolate and butter cream, walnuts, and a rum-flavored syrup. The sponge is baked in a 28 cm round pan and can be sliced into two or three layers, depending on its height. The cake needs at least two hours in the refrigerator before decorating, but it's better to let it sit overnight for the cream to settle and the sponge to soften. Quick Info Total Time: not specified; includes baking, cooling, assembling, and a minimum of 2 hours refrigeration Preparation Time: not specified Baking Time: 30-35 minutes Servings: not specified; depends on how the cake is sliced Difficulty: medium Recipe Type: chocolate cake with walnuts and syrup-soaked sponge Ingredients For the sponge 10 eggs 10 tablespoons sugar 6 tablespoons flour 4 tablespoons cocoa powder 1 teaspoon baking powder Rum essence, to taste Brandy essence, to taste For the cream and coating 500 g unsalted butter 600 g chocolate Brandy essence, to taste 100 g chopped walnuts For the syrup 400 ml water 4 tablespoons sugar Rum essence, to taste For decoration Strawberries Dr. Oetker decorating pens Instructions 1. Prepare the sponge Separate the eggs. Beat the egg whites until stiff peaks form, then add the sugar and continue mixing until incorporated and the mixture remains firm. Gradually add the flour, sifting it in, and gently fold from the bottom up to retain as much air as possible. In a separate bowl, beat the egg yolks with the baking powder and the rum and brandy essences. Adjust the essence quantity to your taste. Then, incorporate the cocoa powder into the egg yolks. Add the egg yolk and cocoa mixture to the egg whites with flour and gently fold together. Do not stir vigorously, as this may deflate the batter. Pour the mixture into a 28 cm round baking pan. Gently shake the pan to level the batter. Bake the sponge for 30-35 minutes, depending on your oven. Check with a toothpick before removing it. If it comes out clean, the sponge is done. Allow the sponge to cool completely. After cooling, slice it into two layers or three if it has risen sufficiently. The number of layers depends on the height achieved and your preferences. 2. Prepare the syrup Combine the water and sugar in a pot and stir until the sugar dissolves. Let the syrup cool, then flavor it with rum essence to taste. You don’t need to use all the syrup. Soak the sponge gradually, ensuring it is moist but not overly saturated. 3. Prepare the chocolate cream Break the chocolate into pieces and melt it in a double boiler. Once melted, remove from heat and let it cool slightly. Incorporate the unsalted butter and brandy essence. Mix until you achieve a smooth consistency. The cream should be divided, reserving some for the final coating of the cake. 4. Assemble the cake Line the pan used for baking the sponge with plastic wrap. Place the first layer of sponge and soak it well with the prepared syrup. Spread a generous layer of chocolate cream, but do not use all of it. Reserve enough for the outer layer of the cake. Sprinkle the chopped walnuts over the chocolate. Add another layer of chocolate cream so that the second sponge layer has something to adhere to. Place the second half of the sponge on top and soak it as well. If you have cut the sponge into three layers, repeat the same layers while maintaining the proportions of sponge, syrup, cream, and walnuts. Cover the cake with plastic wrap and refrigerate for at least two hours. For a better-set texture, you can leave it in the fridge until the next day. 5. Coat and decorate the cake Remove the cake from the pan and place it on the serving plate. Coat it with the reserved chocolate cream. Return the cake to the refrigerator until the chocolate coating sets. After that, decorate it with strawberries and Dr. Oetker decorating pens. Why I make this recipe often I love the combination of the cocoa sponge, the dense chocolate cream, and the chopped walnuts. It’s a perfect cake when you want a substantial dessert that can be prepared a day in advance. Allowing it to chill overnight makes it easier to slice, and the sponge achieves a more pleasant texture from the syrup and cream. The recipe is quite flexible in assembly. The sponge can be cut into two or three layers, depending on its height, without needing to change the ingredients. Tips The sponge should be allowed to cool before cutting. If it is still warm, the layers may break more easily. Incorporate the flour and egg yolks with gentle motions so that the egg whites do not deflate. The rum and brandy essences should be added to taste. Since both the sponge and syrup contain rum flavor, it's better to start with a moderate amount. Do not pour all the syrup at once. The sponge should be soaked gradually, and the amount absorbed can vary. Reserve enough cream for the exterior. It’s easy to use too much between layers, especially if you apply a generous layer of chocolate. The chocolate should be allowed to cool slightly before adding the butter. It should not be hot when you start incorporating it. Substitutions For decoration, strawberries and decorating pens can be omitted if you prefer a cake covered only in chocolate. However, substitutions are not specified in the original recipe, so the taste and appearance may vary. The brandy essence can be adjusted to preference, and the rum essence in the syrup can be used in the desired amount. Variations You can cut the sponge into two or three layers, depending on its height. If cut into three, you’ll achieve more layers of sponge and cream, but assembly must be done carefully to prevent slipping. The quantity of walnuts can be distributed in a single layer between the sponge layers, as described in the recipe. Serving Ideas Serve the cake cold, after the outer cream has set. The strawberries are added at the end, just before serving, or after the chocolate coating has stabilized in the fridge. For neater slices, use a clean knife every few cuts. The cream is rich, and the cake cuts better when cold. Frequently Asked Questions Can I bake the sponge in a smaller pan? The recipe specifies a 28 cm pan. If using a smaller pan, the sponge will be taller, and the baking time may differ. Checking with a toothpick remains essential. How do I know when the sponge is done? Insert a toothpick into the center of the sponge. If it comes out clean, without raw batter, the sponge is ready. The suggested baking time is 30-35 minutes, but it can vary depending on the oven. Can I leave the cake in the fridge for just two hours? Yes. The recipe indicates a minimum of two hours refrigeration. However, it is preferable to leave it until the next day, as the layers settle better, and the sponge absorbs the syrup and cream. Do I have to use all the syrup? No. The amount of syrup absorbed depends on the sponge and how moist you like your cake. The original recipe does not use all the resulting syrup. When do I add the decoration? After the cake has been coated in chocolate cream and left in the fridge until the coating sets. Then, add the strawberries and decorating pens. Nutritional Values The values below are estimates and can vary based on the type of chocolate, butter fat percentage, egg size, and syrup quantity used. Since the recipe does not specify the number of servings and the final weight of the cake, the estimate is made for approximately 100 g of cake. Per 100 g: approximately 360-400 kcal Protein: approximately 5-7 g Fat: approximately 27-31 g Carbohydrates: approximately 25-30 g Sugars: approximately 18-23 g Fiber: approximately 2-3 g The butter and chocolate cream contributes the most to the caloric value. The walnuts and cocoa add fats, fiber, and a small amount of protein, while the syrup mainly contributes sugar. Storage and Reheating Store the cake in the refrigerator, covered, until serving. The cream contains butter and chocolate, and the cake keeps better when cold. Reheating is not recommended. Let it sit at room temperature for a few minutes before serving, just enough to make it easier to slice and to soften the cream slightly. The strawberries are best kept on the cake for a short time, as they can lose their appearance after a longer period in the fridge.

Chocolate cake

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