Chocolate cake with three cocoa layers

Name: Chocolate cake with three cocoa layers
Ingredients: 9 egg whites; 9 tablespoons sugar; 6 tablespoons flour; 3 tablespoons cocoa; 2 packets baking powder; 1/4 teaspoon salt; 5 egg yolks; 100 g sugar; 250 ml milk; 200 g Milka milk chocolate; 1 tablespoon flour; 1 teaspoon vanilla essence; 250 g butter; 2 packets hot chocolate; 200 ml milk; 400 g dark chocolate; 200 ml milk

Dessert - Chocolate cake with three cocoa layers by Amelia C. - Recipia

Chocolate cake with three cocoa layers has three thin cocoa layers, a cooked yolk cream and a thick glaze. After chilling, the layers soak up warm chocolate, while the cream stays between them and under the dark chocolate glaze. I choose dark chocolate with a pronounced flavor, because it sets the tone for the glaze. Prep: 35 minutes. Cook: 78 minutes. Rest: 120 minutes. Total: 233 minutes. Serves: 12. Approximately 670 kcal and 10 g protein per serving.

Ingredients

For the layers

9 egg whites
9 tablespoons sugar
6 tablespoons flour
3 tablespoons cocoa
2 packets baking powder
1/4 teaspoon salt

For the cream

5 egg yolks
100 g sugar
250 ml milk
200 g Milka milk chocolate
1 tablespoon flour
1 teaspoon vanilla essence
250 g butter

For the syrup

2 packets hot chocolate
200 ml milk

For the glaze

400 g dark chocolate
200 ml milk

Preparation

1. Heat the oven to 180°C and line a 22 cm round pan with baking paper. Beat 3 egg whites with 1/4 teaspoon salt until stiff peaks form, then fold in 3 tablespoons sugar. Sift 2 tablespoons flour, 1 tablespoon cocoa and some of the baking powder over the top. Pour the mixture into the pan and bake for 20 minutes, until lightly browned. 2. Make two more layers, using 3 egg whites, 3 tablespoons sugar, 2 tablespoons flour and 1 tablespoon cocoa for each. Divide the 2 packets of baking powder as evenly as possible among the three mixtures and bake each layer for 20 minutes at 180°C. Leave the layers to cool for 30 minutes. 3. Beat 5 egg yolks with 100 g sugar. Add 250 ml milk, 200 g Milka milk chocolate, the vanilla essence and 1 tablespoon flour. Cook the cream in a double boiler for 10 minutes, stirring until thickened and able to coat a spoon. Leave it to cool slightly, then beat in 250 g butter. Refrigerate the cream for 120 minutes. 4. Heat 200 ml milk with the 2 packets of hot chocolate for 3 minutes, stirring until dissolved. Divide the drink among the three layers and soak them evenly. 5. Stack the layers with the cream between them. Melt 400 g dark chocolate with 200 ml milk, stirring over low heat for 5 minutes, until smooth. Leave the glaze to cool and thicken for 120 minutes, then spread it over the cake.

Notes

Keep covered in the refrigerator for up to 3 days; take it out a little before cutting, so the cream layers are not too firm. For a sweeter glaze, you can replace the 400 g dark chocolate with 400 g milk chocolate; the cake contains gluten, dairy and eggs. A slice goes well with unsweetened coffee. If you’re serving it in the evening, start a few hours ahead so the layers and cream are well chilled when you assemble the cake. Eggs are easier to separate when cold, but the whites whip better once they’ve reached room temperature. The bowl and whisk for beating the whites need to be clean and grease-free, and no yolk should get into the whites. Sometimes the glaze thickens too much before you spread it; warm it over steam for a few seconds, stirring until it runs off the spoon. When assembling, line up the layers before the cream sets, because they’re harder to move once chilled.

Frequently asked questions

How do I cut the glaze without cracking it?

Run the blade of a knife under hot water for 8 seconds and wipe it before each cut.

Can I make the layers a day ahead?

Yes. Once completely cool, wrap each layer separately and keep them at room temperature for up to 24 hours.

Why is the cream still soft?

Leave it over the double boiler for another 2-3 minutes, stirring along the bottom of the bowl. When the spoon leaves a brief trail in the cream, you can take it off the heat.

Can I use coffee instead of hot chocolate for the syrup?

Yes, you can soak the layers with 180 ml cooled, weak coffee. The chocolate flavor will be less sweet.