Chocolate cake

Welcome back, dear lovers of sweets! Today, I have the pleasure of presenting to you a special recipe, a chocolate cake that will delight every gourmet. This dessert is not just a simple cake, but an experience that blends tradition and passion for cooking. You will discover an old recipe, passed down from generation to generation, that will make you feel at home, even on the busiest days.

Preparation time: 30 minutes
Baking time: 25 minutes
Total time: 55 minutes
Number of servings: 8-10 servings

A brief story about chocolate cake

Chocolate cake has a rich and varied history, with deep roots in the culinary culture of many countries. It is a dessert that has evolved over time, becoming a symbol of celebrations and special moments. This particular recipe comes from an old cookbook, dating back before the revolution, and preserves the culinary traditions that remind us of moments spent with family.

Ingredients

For the base:
- 6 large eggs, at room temperature
- 125 g sugar
- 125 g flour
- 1 teaspoon cocoa (for extra flavor)

For the cream:
- 200 g sugar
- 200 g butter, at room temperature
- 70 g high-quality cocoa
- 250 g whipped cream (preferably fresh)

Preparation method

Step 1: Preparing the base

1. Separating the eggs: Start by separating the egg whites from the yolks. Make sure no yolk remains in the egg whites, otherwise they will not whip well.

2. Whipping the yolks: Place the yolks in a bowl and add the sugar. Use a spatula or a mixer to whisk the mixture for 20-30 minutes, preferably by the stove. A safer option is to use a bain-marie with water on very low heat, stirring constantly. This method helps achieve a creamy and airy emulsion.

3. Incorporating the flour and cocoa: Sifted flour and cocoa are gradually added to the yolk mixture. Gently mix with a spatula to avoid losing the air in the mixture.

4. Whipping the egg whites: In another bowl, whip the egg whites until stiff peaks form. This step is essential for achieving a fluffy base.

5. Incorporating the egg whites: Add the whipped egg whites to the yolk mixture, carefully folding from top to bottom to preserve the air in the egg whites.

6. Baking: Pour the mixture into a baking pan lined with parchment paper, greased with butter and dusted with flour. Bake in a preheated oven at 180°C for 20-25 minutes. Check with a toothpick if it is baked – it should come out clean.

Step 2: Preparing the cream

1. Whipping the butter: In a clean bowl, whip the butter at room temperature until it becomes fluffy. It is important that the butter is well incorporated and creamy for a smooth cream.

2. Adding sugar and cocoa: Continue mixing and gradually add the sugar, followed by the cocoa. Mix well until everything is completely homogenized.

3. Incorporating the whipped cream: Gently fold in the whipped cream, being careful not to liquefy it. This will give the cream a fluffy and airy texture.

Step 3: Assembling the cake

1. Cutting the base: Once the base has completely cooled, cut it with a sharp knife into two equal parts.

2. Filling the cake: Place one half of the base on a platter and spread a generous layer of cream. Place the other half of the base on top.

3. Frosting the cake: Use the remaining cream to frost the entire cake. Don’t forget to decorate as you wish – you can use chocolate shavings, chopped nuts, or fresh fruits for an attractive look.

Useful tips

- Choosing ingredients: Use high-quality ingredients, especially cocoa and butter, for a perfect taste.
- Ingredient temperature: Make sure the eggs and butter are at room temperature for better emulsification.
- Gluten-free option: You can replace the flour with almond flour or a gluten-free flour blend to adapt the recipe for those with intolerances.
- Serving: The cake can be served alongside a scoop of vanilla ice cream or with a cup of freshly brewed coffee.

Nutritional information

Each serving of chocolate cake has approximately:
- Calories: 400 kcal
- Protein: 4 g
- Fat: 28 g
- Carbohydrates: 35 g

Frequently asked questions

1. Can the cake be stored in the refrigerator? Yes, the cake keeps well in the refrigerator for 3-4 days. Make sure it is covered to avoid absorbing odors from the fridge.

2. Can I use another type of sugar? Yes, you can experiment with brown sugar for a more caramelized taste.

3. Can I replace the whipped cream? You can use mascarpone or Greek yogurt for a lighter cream.

This chocolate cake is not just a dessert, but a true declaration of love for cooking and tradition. Whether it’s for an anniversary, a gathering with friends, or simply a relaxing evening at home, this cake will bring smiles and joy to the faces of your loved ones. So, put on your apron, prepare your ingredients, and let’s enjoy the magic of cooking together!