Chocolate cream and whipped cream cake

Chocolate Cream and Whipped Cream Cake

Who doesn't fall in love with an easy-to-make, delicious chocolate cake? This chocolate cream and whipped cream cake recipe is perfect for any occasion: a quick dessert for a Sunday evening or a delicacy to impress guests at a party. With a fluffy base and a fine chocolate cream, this cake will surely become one of your favorites.

Preparation time: 20 minutes
Baking time: 30 minutes
Total time: 50 minutes
Number of servings: 12

Ingredients

For the base:
- 6 eggs (fresh, at room temperature)
- 6 tablespoons sugar (preferably granulated)
- 6 tablespoons flour (sifted)
- 3 tablespoons cocoa (good quality for an intense flavor)
- 3 tablespoons oil (preferably sunflower oil)
- 3 tablespoons cold water
- 1/2 packet baking powder
- A pinch of salt

For the cream:
- 250 ml cold milk (from the fridge)
- 3 tablespoons sugar (for the cream)
- 1 packet chocolate cream (can be instant or for cooking)
- 50 g ground nuts (optional)

For the syrup:
- 4 tablespoons sugar (for caramelizing)
- 100 ml water
- A few drops of rum essence (for added flavor)

For decoration:
- 100 ml whipped cream (beaten)
- 2-3 pieces of dark chocolate (for decoration)

Step by step

1. Preparing the base

Start by preparing all the ingredients. Preheat the oven to 150 degrees Celsius. In a large bowl, beat the egg whites with 6 tablespoons of sugar until you get a stiff and shiny foam. It is important to ensure that the bowl and utensils are completely dry; otherwise, the egg whites will not whip correctly.

In another bowl, mix the egg yolks with 3 tablespoons of cold water and 3 tablespoons of oil. Add this mixture to the beaten egg whites, gently folding with a spatula so as not to deflate the mixture.

In another container, mix the flour with 3 tablespoons of cocoa, 1/2 packet of baking powder, and a pinch of salt. Gradually add the dry ingredients to the egg white and yolk mixture, gently mixing until everything is well incorporated.

Line a baking tray with parchment paper and pour the obtained mixture. Bake the base for 25-30 minutes, testing with a toothpick to ensure it is baked through. After baking, let the base cool slightly, then cut it into two equal parts.

2. Preparing the cream

In a bowl, combine 250 ml of cold milk, 3 tablespoons of sugar, and the packet of chocolate cream. Use a mixer to beat the mixture for 3-4 minutes until the cream thickens. If desired, you can add 50 g of ground nuts to half of the chocolate cream for a richer flavor.

3. Preparing the syrup

In a small saucepan, place 4 tablespoons of sugar and let it caramelize. When the sugar turns golden, carefully add 100 ml of water and a few drops of rum essence. Mix well and let the syrup cool.

4. Assembling the cake

Soak the first layer of the base with the rum syrup, then spread half of the chocolate cream on top. Place the other layer of the base on top, which you will also soak. Cover the cake with the remaining cream.

5. Decorating the cake

Whip the cream and cover the cake with a generous layer of whipped cream. Grate chocolate on top for an elegant look and intense flavor.

6. Cooling the cake

Place the cake in the refrigerator for a few hours so that the flavors combine and the cream sets. This is the perfect time to indulge in a glass of sweet wine or a cup of aromatic coffee alongside the cake.

Useful tips

- Choose quality ingredients: Use good quality cocoa to achieve a delicious cake. This will influence the final taste of the cake.
- Soak the base well: The syrup adds moisture and flavor to the cake, so don't hesitate to use the necessary amount to achieve a fluffy result.
- Vary the flavors: You can experiment with different essences, such as vanilla or orange, to give your recipe a twist.
- Creative decoration: Instead of grated chocolate, you can use coconut or fresh fruits for a more eclectic decoration.

Nutritional benefits

This chocolate cake is not only delicious but can also offer nutritional benefits, thanks to the content of eggs and nuts, which are excellent sources of protein and healthy fats. Cocoa contains antioxidants that can help improve overall health.

Frequently asked questions

1. Can I use whole wheat flour?
Yes, you can replace white flour with whole wheat flour, but the texture of the cake will be different.

2. How can I store the cake?
It keeps well in the refrigerator in an airtight container for 3-4 days.

3. What can I do with leftover egg whites?
You can use the leftover egg whites to make meringues or an omelet.

Serving and combinations

This cake is perfect for serving at an afternoon tea or at a festive meal. It can be accompanied by vanilla ice cream or a fruit sauce for a savory contrast. Also, for a more sophisticated experience, you can pair it with sweet wine or a fruit cocktail.

In conclusion, this chocolate cream and whipped cream cake is a perfect dessert that combines simplicity with refinement. Try this recipe and treat your family and friends to an unforgettable delight! Enjoy!