To prepare a delicious chocolate and kiwi cream cake, we will start by gathering all the necessary ingredients and preparing a tidy workspace. We will need eggs, sugar, flour, grated lemon zest, water, cream, chocolate, ladyfingers, fruit juice (it can be orange juice or a fruit mix), and cocoa for decoration.
The first step is to deal with the chocolate cream. In a bowl, we crack the eggs and whisk them well with the sugar, using a whisk or a mixer. It is important for the mixture to become frothy and double in volume. Once we achieve a smooth texture, we add the sifted flour, grated lemon zest, and water. We mix everything carefully to avoid lumps. Then, we place the bowl over a bain-marie, being careful not to let it touch the water, and allow the mixture to boil, stirring constantly, until it reaches the consistency of a pudding.
While the cream cools, we take care of the whipped cream. Beaten with a mixer, it will add an airy and fine texture to our cake. Meanwhile, we take the chocolate and cut it into thin strips or grate it, depending on preferences. Once the cream has completely cooled, we add the chopped chocolate and gently mix to incorporate it. Then, we add the whipped cream, mixing again with gentle movements to maintain the aeration.
Now that we have the cream ready, it's time to assemble the cake. We start by soaking the ladyfingers in juice, being careful not to leave them too long, so they don't fall apart. We place a first layer of ladyfingers in a rectangular dish, followed by a thin layer of cream, about 1 cm thick. On top of this layer, we add thin slices of kiwi, which will bring a touch of freshness and color. We continue with another layer of cream, of approximately the same thickness, and repeat the process with a new row of soaked ladyfingers. Finally, we cover the cake with the remaining cream, ensuring that we also cover its edges.
To finish, we dust the cake with cocoa, sifted evenly on top, for an elegant appearance and intense flavor. The cake is left in the fridge for a few hours or, ideally, overnight, to set well and combine the flavors. When ready, we cut into portions and enjoy a refined dessert, perfect for any occasion.
The first step is to deal with the chocolate cream. In a bowl, we crack the eggs and whisk them well with the sugar, using a whisk or a mixer. It is important for the mixture to become frothy and double in volume. Once we achieve a smooth texture, we add the sifted flour, grated lemon zest, and water. We mix everything carefully to avoid lumps. Then, we place the bowl over a bain-marie, being careful not to let it touch the water, and allow the mixture to boil, stirring constantly, until it reaches the consistency of a pudding.
While the cream cools, we take care of the whipped cream. Beaten with a mixer, it will add an airy and fine texture to our cake. Meanwhile, we take the chocolate and cut it into thin strips or grate it, depending on preferences. Once the cream has completely cooled, we add the chopped chocolate and gently mix to incorporate it. Then, we add the whipped cream, mixing again with gentle movements to maintain the aeration.
Now that we have the cream ready, it's time to assemble the cake. We start by soaking the ladyfingers in juice, being careful not to leave them too long, so they don't fall apart. We place a first layer of ladyfingers in a rectangular dish, followed by a thin layer of cream, about 1 cm thick. On top of this layer, we add thin slices of kiwi, which will bring a touch of freshness and color. We continue with another layer of cream, of approximately the same thickness, and repeat the process with a new row of soaked ladyfingers. Finally, we cover the cake with the remaining cream, ensuring that we also cover its edges.
To finish, we dust the cake with cocoa, sifted evenly on top, for an elegant appearance and intense flavor. The cake is left in the fridge for a few hours or, ideally, overnight, to set well and combine the flavors. When ready, we cut into portions and enjoy a refined dessert, perfect for any occasion.
Ingredients
500 ml whipped cream, 200 ml cold water, 300 g ladyfingers (depending on the desired shape), 100 g milk chocolate (without cream or nuts), 200 g sugar, one egg, zest of one lemon, 4 kiwis, cocoa for decoration, 2 tablespoons flour (I forgot to include it in the ingredient presentation photo), juice of your choice for soaking the ladyfingers, I used orange with apricot (I forgot to include it in the photo).