Black & White Cake

Black & White Cake: A Delicacy with a Story

The Black & White Cake is not just a dessert; it is a culinary experience that brings together the intense flavors of dark chocolate and the delicacy of white layers. This recipe is a special tribute to the parents who have guided our steps in life, and today I will share with you how to create it step by step, turning an ordinary occasion into a memorable celebration.

Preparation time: 1 hour
Baking time: 1 hour
Total time: 2 hours
Number of servings: 12

Necessary ingredients:

For the Dark Layer:
- 8 egg yolks
- 3/4 cup sugar
- 1 cup flour
- 35 g cocoa
- 5 g baking powder
- 80 g dark chocolate
- 30 g butter
- 100 ml milk

For the White Layer:
- 8 egg whites
- 1 cup sugar
- 1 1/2 cups flour
- 5 g baking powder
- 75 ml milk
- 30 g butter

For the Italian Frosting:
- 1 cup granulated sugar
- 100 ml water
- 3 egg whites
- 1 pinch of salt
- 2 tablespoons granulated sugar
- 80 g butter (at room temperature)
- a few drops of essence (optional)

For the Chocolate Cream:
- 3 egg yolks
- 20 g dark chocolate
- 1 heaping tablespoon cream
- 3/4 cup Italian frosting

For Decoration:
- 100 g sugar
- 50 ml water

For Syrup:
- 2 tablespoons mint syrup
- 280 ml water

A Sweet and Aromatic Story

This elegant cake is perfect for celebrating special moments, whether it is a birthday or an anniversary. Its origins are deeply rooted in pastry traditions, where the combination of chocolate and vanilla has always been a favorite. The rich dark layer complements the fluffy white layer, creating a visual and taste contrast that delights any sweet lover.

Step by Step: Preparing the Black & White Cake

1. Preparing the Dark Layer:
- Start by placing the dark chocolate, butter, and milk in a pot over low heat. Stir constantly until everything dissolves and becomes a homogeneous mixture. Make sure not to boil the mixture, just warm it up.
- In another bowl, beat the egg yolks with the sugar until they double in volume and turn a light color, almost like cream.
- Add the melted chocolate, which should be at room temperature, to the yolk mixture and mix well to combine.
- Sift the flour, cocoa, and baking powder together, then incorporate them into the chocolate and yolk mixture. Mix gently until the composition becomes uniform.
- Pour the mixture into a 24 cm diameter baking pan lined with parchment paper, and place the pan in the preheated oven at 190°C. Bake for 30 minutes or until it passes the toothpick test. After baking, let the layer cool completely.

2. Preparing the White Layer:
- In a pot, melt the butter together with the milk over low heat, being careful not to boil the mixture.
- Beat the egg whites until foamy, adding the sugar gradually. Continue beating until the mixture becomes firm and glossy.
- Sift the flour together with the baking powder and incorporate them into the beaten egg whites, using a spatula and folding from top to bottom to avoid losing air from the mixture.
- Add the melted butter and milk, mixing gently. Pour the mixture into the same 24 cm pan lined with parchment paper, and bake at 190°C for 35-40 minutes. Let the layer cool.

3. Preparing the Italian Frosting:
- In another pot, place 1 cup of sugar and water. Stir until the sugar completely dissolves. Leave on the heat until it starts to bubble and thickens.
- Beat the egg whites with a pinch of salt until foamy, then add the two tablespoons of sugar, continuing to beat until the mixture becomes pearly.
- Gradually pour the hot syrup over the egg whites, continuing to beat until it thickens.
- Beat the egg whites until they become warm, then add the butter, mixing until incorporated. Add a few drops of essence, such as mint, for an extra flavor. Refrigerate the cream until ready to use.

4. Preparing the Chocolate Cream:
- In a double boiler, melt the dark chocolate, then add the egg yolks and mix well for about 5 minutes.
- Incorporate the cream and leave over steam for another 3 minutes. After it cools, add the Italian frosting and mix until it becomes a uniform cream.

5. Decorating the Cake:
- In a pan, combine the sugar with water and let it boil until it becomes a golden caramel syrup. Let it cool slightly, then use it to create decorative shapes on parchment paper.
- Assemble the cake: cut the white layer in half, soaking it with the mint syrup. Place one layer on a plate, add half of the chocolate cream, then the dark layer, which you also soak and add the remaining cream.
- Cover with the other half of the white layer, and then, after it has cooled, frost the cake with the Italian frosting.
- Decorate with the caramelized sugar shapes.

Practical Tips and Variations:
- If you want a more intense chocolate flavor, you can add cocoa to the Italian frosting.
- The cake can be served with a scoop of vanilla ice cream or with a berry sauce for a pleasant contrast.
- Instead of mint syrup, you can use orange or lemon syrup for a touch of acidity.

Calories and Nutritional Benefits:
The Black & White Cake is a caloric delight, having approximately 350-400 calories per serving, due to the content of chocolate, sugar, and butter. However, its basic ingredients, such as eggs and dark chocolate, provide proteins and antioxidants, making this cake a dessert that, when consumed in moderation, can bring joy and satisfaction.

Frequently Asked Questions:
- Can the cake be frozen? Yes, you can freeze the cake, but it is recommended to freeze it without decoration. The decoration can be added after thawing.
- Can I use white chocolate? Yes, but you will get a different taste. White chocolate will provide greater sweetness and a more delicate flavor.
- How long does the cake last in the fridge? The cake can be kept in the fridge for 3-4 days, but it is recommended to be consumed fresh.

This Black & White Cake is not just a dessert; it is a creation that combines love with the passion for cooking. Whether you prepare it for a special occasion or simply to indulge your taste buds, it is impossible not to fall in love with it. So put on your apron and let your creativity shine in the kitchen!