Chocolate cream cake

Chocolate Cream Cake – a classic and irresistible delight

Preparation time: 30 minutes
Baking time: 60 minutes (15 minutes for each layer)
Total time: 3 hours and 30 minutes (including cooling time)
Number of servings: 12

Who doesn't love a delicious chocolate cream cake? This recipe is perfect for any occasion, whether it's a family celebration, a gathering with friends, or simply to indulge on an ordinary day. With a tender crust and rich cream, this cake is sure to become everyone's favorite.

The history of chocolate cream cakes is filled with traditions and innovations, being a dessert that has evolved over time, bringing joy and satisfaction to people’s tables around the world. These cakes have become a symbol of refinement and good taste, enjoyed by both young and old.

Ingredients:

For the layers:
- 4 large eggs (preferably at room temperature for better beating)
- 10 tablespoons of oil (choose a neutral oil to avoid influencing the taste)
- 10 tablespoons of sugar
- 1 teaspoon of ammonia (this will help achieve a tender texture)
- A pinch of salt
- About 500 g of flour (type 000 wheat flour is ideal)
- 1 packet of vanilla sugar (for a flavorful taste)

For the cream:
- 1 liter of milk (whole milk provides a richer cream)
- 200 g of margarine or butter (butter will add a better flavor)
- 50 g of cocoa or 150 g of chocolate (high-quality chocolate will transform the cream into a delight)
- 1 teaspoon of rum essence (for an extra flavor)
- 150 g of sugar (if using cocoa, reduce to 75 g if using chocolate)
- About 250 g of flour (to thicken the cream)

Instructions:

1. Preparing the layers:
In a large bowl, beat the eggs with the sugar, vanilla sugar, and salt using a mixer on medium speed for about 5 minutes, until the mixture becomes frothy and light in color. Gradually add the oil, continuing to mix.

2. In another bowl, combine the ammonia with the flour and gradually add it to the egg mixture, gently mixing with a spatula or wooden spoon until a homogeneous dough forms. The dough will be tender and easy to shape. Form it into a ball, wrap it in cling film, and let it chill in the refrigerator for about 60 minutes.

3. Divide the dough into 4 equal parts. Preheat the oven to 180°C. On a floured surface, roll out each piece of dough into a thin layer, the size of a baking tray.

4. Bake each layer separately for about 15 minutes, or until they turn slightly golden. Let them cool completely on a cooling rack.

2. Preparing the cream:
In a large pot, bring the milk to a boil. Once it starts boiling, add the margarine or butter and stir until completely melted.

3. Sprinkle the flour in gradually, vigorously mixing with a whisk to avoid lumps. Add the cocoa or finely chopped chocolate, along with the rum essence, continuing to stir until the cream becomes homogeneous and begins to thicken.

4. Finally, add the sugar and mix until completely dissolved. Allow the cream to cool slightly, but not so much that it hardens.

3. Assembling the cake:
Place the first layer of dough on a platter and spread a generous layer of cream over it. Repeat the process with the other layers, alternating between layers and cream. The last layer will remain uncovered.

4. Once all layers are assembled, let the cake chill in the refrigerator for about 3 hours, so it can set and the flavors meld together.

5. Serving:
When the cake is ready, cut it into squares or triangles, depending on your preference. You can decorate each piece with grated chocolate or toasted nuts for a more attractive appearance.

Helpful tips:
- The longer the dough layers chill, the more tender and easier they will be to handle.
- If you want to add a crunchy note to the cream, you can incorporate unsalted nuts or finely ground toasted nuts.
- This cake pairs wonderfully with a cup of freshly brewed coffee or a fragrant tea, making it perfect for a gathering with friends.

Nutritional information (per serving) – approximately:
- Calories: 350 kcal
- Protein: 6 g
- Fat: 18 g
- Carbohydrates: 45 g

Frequently asked questions:
1. Can I substitute margarine with butter?
Yes, butter offers a richer flavor, but margarine is a lower-calorie alternative. Choose what suits you best.

2. What type of chocolate should I use?
Choose a chocolate with at least 70% cocoa content to achieve an intensely flavored cream.

3. How can I store the cake?
Store the cake in an airtight container in the refrigerator, where it can last up to 5 days.

Customized version:
For a distinct flavor, try adding a few drops of orange extract to the chocolate cream. This will transform the cake into a dessert with a unique taste that will pleasantly surprise your guests.

This chocolate cream cake is not only a quick and simple dessert to make, but also a symbol of love for sweet treats. So, don't hesitate to prepare it and enjoy every bite!