Chocolate and vanilla cream cake

Name: Chocolate and vanilla cream cake
Ingredients: 50 g dark cocoa; 150 ml water; 6 eggs; 200 g sugar; 120 ml oil; 1 teaspoon rum essence; 280 g flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 6 egg yolks; 100 g sugar; 3 tablespoons starch; 400 ml milk; 100 g whipping cream; 1 teaspoon vanilla essence; 10 g gelatin; 50 ml water; 200 ml whipping cream; 200 g dark chocolate; 100 ml whipping cream; 20 g dark chocolate

Dessert - Chocolate and vanilla cream cake by Raluca L. - Recipia

Chocolate and vanilla cream cake is usually served at Easter, with three sponge layers and a layer of chocolate that runs down the sides. The cocoa sponge stays airy, while the custard made with milk and egg yolks makes it rich, almost like a pudding cake. I cut it cold into fairly thin slices, because I like the layers to show. Prep: 55 minutes. Cook: 63 minutes. Rest: 355 minutes. Total time: 473 minutes. Servings: 12. Approximately 575 kcal and 12 g protein per serving.

Ingredients

For the sponge

50 g dark cocoa
150 ml water
6 eggs
200 g sugar
120 ml oil
1 teaspoon rum essence
280 g flour
1 teaspoon baking powder
1/4 teaspoon salt

For the vanilla cream

6 egg yolks
100 g sugar
3 tablespoons starch
400 ml milk
100 g whipping cream
1 teaspoon vanilla essence
10 g gelatin
50 ml water

For the chocolate cream

200 ml whipping cream
200 g dark chocolate

For decorating

100 ml whipping cream
20 g dark chocolate

Preparation

1. Mix 50 g dark cocoa with 150 ml boiling water until smooth. Strain the mixture and leave it to cool for 20 minutes. 2. Beat the whites of the 6 eggs with 1/4 teaspoon salt until they hold their shape. Add 100 g sugar and beat until you have a glossy meringue with stiff peaks. 3. Beat the 6 egg yolks with the remaining 100 g sugar until pale. Gradually beat in 120 ml oil, 1 teaspoon rum essence and the cooled cocoa mixture. 4. Mix 280 g flour with 1 teaspoon baking powder and fold into the yolk mixture. Fold in the meringue in 2-3 batches, then pour the batter into a 26 cm pan lined with baking paper. Bake at 180°C for 40 minutes, until the sponge feels firm to the touch. Leave it to cool on a wire rack for 60 minutes. 5. To make the vanilla cream, beat 6 egg yolks with 100 g sugar, then mix in 3 tablespoons starch. Gradually pour in 400 ml lukewarm milk, stirring as you go. Put the pan over low heat and cook the cream for 10 minutes, stirring often, until it thickens without boiling. Cover it with plastic wrap and leave it to cool for 60 minutes, stirring from time to time. 6. Soak 10 g gelatin in 50 ml water for 10 minutes. Heat it over a double boiler for 5 minutes, stirring until dissolved, then leave it to cool for 5 minutes. Whip 100 g whipping cream until it holds its shape, fold it into the cooled cream and add 1 teaspoon vanilla essence. Pour the gelatin into the cream and stir gently. 7. Cut the sponge into 3 layers. Place the first layer on a serving plate inside a cake ring, spread over half the cream, add the second layer and the remaining cream, then cover with the last layer. Refrigerate the cake for 3 hours. Before removing the ring, gently loosen the edges with a knife. 8. Chop 200 g dark chocolate. Heat 200 ml whipping cream for 3 minutes, until almost boiling, then pour it over the chocolate and stir until you have a glossy cream. Leave it to cool for 10 minutes and pour it over the cake, letting it run down the sides. 9. Melt 20 g dark chocolate over a double boiler for 5 minutes and leave it to cool for 10 minutes. Whip 100 ml whipping cream, fold in the melted, cooled chocolate, then decorate the cake.

Notes

A slice goes well with unsweetened coffee, and the removable ring makes it easier to lift the layers off the serving plate. Choose a plain dark chocolate bar, without filling, so the glaze keeps its chocolate flavor. If it has cooled too much and no longer runs, warm the glaze over a double boiler for a few seconds. You can whip the cream plain for the decoration, without chocolate; the cake contains gluten, eggs and dairy. Keep it covered in the fridge for up to 3 days, and it can be assembled a day ahead.