Cream cake with chocolate butterflies
Preparation time: 30 minutes
Baking time: 20 minutes
Total time: 50 minutes
Number of servings: 8-10
Imagine a slice of cake with a fluffy top, filled with a fine chocolate cream, decorated with elegant chocolate butterflies. This cake is not just a delicacy, but a true manifestation of your love of cooking. A recipe that combines textures and flavors, perfect for any special occasion or simply as a personal treat. Let's start our culinary journey!
Recipe history
Chocolate cakes have been enjoyed for centuries, and the combination of chocolate with delicate creams has won the hearts of many. Over time, various techniques and ingredients have been added, but the essence has remained the same: a dessert that brings joy and satisfaction.
Ingredients
For the cocoa topping:
- 6 eggs
- 150 g sugar
- 100 g flour
- 50 g cocoa
- 60 g butter
- 1 teaspoon baking powder
For the cream
- 3 egg yolks
- 3 pinch spoon sugar
- 2 tablespoons flour
- 250 ml milk
- 3-4 squares of bitter chocolate
For decoration:
- 150 g bitter chocolate
Preparation
1. Preparing the pandipan batter
Start by separating the egg whites from the yolks. It is important to have a clean, dry bowl to get a perfect mousse. Add a pinch of salt to the egg whites and beat them with a mixer until they become a stiff white foam. This is the key step to getting a fluffy crumb topping.
In another bowl, beat the yolks with the sugar until the mixture becomes a light cream. Add the melted (but cooled) butter and continue to mix.
Begin to incorporate the dry ingredients: flour, cocoa and baking powder. Mix carefully to avoid lumps.
Finally, add the beaten egg whites, mixing gently with a spatula or wooden spoon. It is important to do this with gentle strokes so as not to lose the air in the egg whites.
Pour the mixture into a baking tray lined with baking paper and place the tray in the preheated oven at 180°C for 20 minutes. Here's a trick: to check if the pastry is cooked, stick a toothpick in the middle. If it comes out clean, the cake is ready!
2. Preparing the chocolate decoration
While the cake is baking, prepare the chocolate decoration. Melt the bittersweet chocolate in a steam bath, stirring constantly until it becomes a smooth liquid mass.
Pour the melted chocolate onto parchment paper and level evenly. Once it has hardened slightly (about 5-6 minutes in the refrigerator), we use a special mold to cut out the butterflies. Return the butterflies to the freezer to harden completely.
3. Making the cream
For the custard, bring the milk to the boil in a double-bottomed saucepan (this will prevent burning). In a separate bowl, mix the yolks with the sugar and flour, then gradually add the hot milk, stirring constantly to avoid lumps. When the cream thickens, add the bitter chocolate and stir until completely melted.
Transfer the cream to a bowl of cold water to cool quickly. Once cooled, it is ready to use for cake filling.
4. Assembling the cake
Once the cake has been baked and cooled completely, cut it into three equal slices. Here comes the fun part: fill each layer with cream, carefully assembling the cake. Don't forget to apply a layer of cream to the last slice as well.
5. Decorating
Decorate the cake with chocolate butterflies, placing them carefully on the surface of the cake. This will not only look spectacular but will also add a delicious chocolate touch.
6. Cooling
Refrigerate the cake for a couple of hours (ideally overnight). If you want a more moist cake, you can drench the top with a syrup of water and sugar before adding the cream.
Serving suggestions
This cake pairs perfectly with a cup of flavored coffee or fruit tea. You can also add a dollop of freshly whipped cream for extra flavor.
Frequently Asked Questions
1. Can I use white chocolate instead of bitter chocolate?
Yes, but it will change the flavor of the cake. White chocolate will make the cream sweeter.
2. How can I keep the cake fresh for longer?
You can keep it in the refrigerator, covered with cling film. The cake will keep fresh for up to 3 days.
3. Is this cake suitable for vegans?
You can make a vegan version using flax eggs, almond milk and vegan chocolate.
Nutritional benefits
This cake contains ingredients that provide a good source of antioxidants from the chocolate, plus protein from the eggs. Of course, it is a dessert, so enjoy it in moderation!
Possible variations
- Add fruit: You can add chunks of fruit (e.g. strawberries or raspberries) between the layers of cream for a contrast of flavors.
- Gluten-free variant: Replace the flour with a gluten-free alternative such as almond flour or rice flour.
- Additional flavors: You can add vanilla essence to the chocolate cream for a more complex taste.
This chocolate buttercream and butterfly cake is more than just a dessert; it's a culinary experience. So embrace your creativity in the kitchen and enjoy every bite!
Preparation time: 30 minutes
Baking time: 20 minutes
Total time: 50 minutes
Number of servings: 8-10
Imagine a slice of cake with a fluffy top, filled with a fine chocolate cream, decorated with elegant chocolate butterflies. This cake is not just a delicacy, but a true manifestation of your love of cooking. A recipe that combines textures and flavors, perfect for any special occasion or simply as a personal treat. Let's start our culinary journey!
Recipe history
Chocolate cakes have been enjoyed for centuries, and the combination of chocolate with delicate creams has won the hearts of many. Over time, various techniques and ingredients have been added, but the essence has remained the same: a dessert that brings joy and satisfaction.
Ingredients
For the cocoa topping:
- 6 eggs
- 150 g sugar
- 100 g flour
- 50 g cocoa
- 60 g butter
- 1 teaspoon baking powder
For the cream
- 3 egg yolks
- 3 pinch spoon sugar
- 2 tablespoons flour
- 250 ml milk
- 3-4 squares of bitter chocolate
For decoration:
- 150 g bitter chocolate
Preparation
1. Preparing the pandipan batter
Start by separating the egg whites from the yolks. It is important to have a clean, dry bowl to get a perfect mousse. Add a pinch of salt to the egg whites and beat them with a mixer until they become a stiff white foam. This is the key step to getting a fluffy crumb topping.
In another bowl, beat the yolks with the sugar until the mixture becomes a light cream. Add the melted (but cooled) butter and continue to mix.
Begin to incorporate the dry ingredients: flour, cocoa and baking powder. Mix carefully to avoid lumps.
Finally, add the beaten egg whites, mixing gently with a spatula or wooden spoon. It is important to do this with gentle strokes so as not to lose the air in the egg whites.
Pour the mixture into a baking tray lined with baking paper and place the tray in the preheated oven at 180°C for 20 minutes. Here's a trick: to check if the pastry is cooked, stick a toothpick in the middle. If it comes out clean, the cake is ready!
2. Preparing the chocolate decoration
While the cake is baking, prepare the chocolate decoration. Melt the bittersweet chocolate in a steam bath, stirring constantly until it becomes a smooth liquid mass.
Pour the melted chocolate onto parchment paper and level evenly. Once it has hardened slightly (about 5-6 minutes in the refrigerator), we use a special mold to cut out the butterflies. Return the butterflies to the freezer to harden completely.
3. Making the cream
For the custard, bring the milk to the boil in a double-bottomed saucepan (this will prevent burning). In a separate bowl, mix the yolks with the sugar and flour, then gradually add the hot milk, stirring constantly to avoid lumps. When the cream thickens, add the bitter chocolate and stir until completely melted.
Transfer the cream to a bowl of cold water to cool quickly. Once cooled, it is ready to use for cake filling.
4. Assembling the cake
Once the cake has been baked and cooled completely, cut it into three equal slices. Here comes the fun part: fill each layer with cream, carefully assembling the cake. Don't forget to apply a layer of cream to the last slice as well.
5. Decorating
Decorate the cake with chocolate butterflies, placing them carefully on the surface of the cake. This will not only look spectacular but will also add a delicious chocolate touch.
6. Cooling
Refrigerate the cake for a couple of hours (ideally overnight). If you want a more moist cake, you can drench the top with a syrup of water and sugar before adding the cream.
Serving suggestions
This cake pairs perfectly with a cup of flavored coffee or fruit tea. You can also add a dollop of freshly whipped cream for extra flavor.
Frequently Asked Questions
1. Can I use white chocolate instead of bitter chocolate?
Yes, but it will change the flavor of the cake. White chocolate will make the cream sweeter.
2. How can I keep the cake fresh for longer?
You can keep it in the refrigerator, covered with cling film. The cake will keep fresh for up to 3 days.
3. Is this cake suitable for vegans?
You can make a vegan version using flax eggs, almond milk and vegan chocolate.
Nutritional benefits
This cake contains ingredients that provide a good source of antioxidants from the chocolate, plus protein from the eggs. Of course, it is a dessert, so enjoy it in moderation!
Possible variations
- Add fruit: You can add chunks of fruit (e.g. strawberries or raspberries) between the layers of cream for a contrast of flavors.
- Gluten-free variant: Replace the flour with a gluten-free alternative such as almond flour or rice flour.
- Additional flavors: You can add vanilla essence to the chocolate cream for a more complex taste.
This chocolate buttercream and butterfly cake is more than just a dessert; it's a culinary experience. So embrace your creativity in the kitchen and enjoy every bite!