Chocolate cream cake

Chocolate Cream Cake

In the world of desserts, chocolate cream cake holds a special place. It is an excellent choice for any occasion, from birthdays to family gatherings. With a fluffy base, a rich chocolate cream, and a sweet-tart syrup, this cake is sure to win everyone’s hearts. It is also a versatile recipe that can be easily adapted to your preferences.

Preparation time: 30 minutes
Baking time: 45 minutes
Total time: 1 hour and 15 minutes
Number of servings: 12

Ingredients

For the base:
- 6 eggs
- 6 tablespoons of sugar
- 6 tablespoons of flour
- 6 tablespoons of ground walnuts
- 1 packet of baking powder mixed with 2 tablespoons of lemon juice
- Spices: 2 packets of vanilla sugar, 1 teaspoon of lemon zest
- A pinch of salt

For the chocolate cream:
- 5 egg yolks (the remaining egg whites can be used for meringues)
- 150 g of sugar
- 50 g of cocoa
- 2 tablespoons of water

For the final cream:
- 2 packets of butter (approximately 400 g)
- The chocolate cream prepared above

For the soaking syrup:
- 200 ml of water
- 150 g of sugar
- Whole zest of orange and lemon
- 1 packet of vanilla sugar
- Rum or rum essence (optional)
- (For extra flavor, you can add the juice from a can of pineapple)

For decoration:
- Pieces of pineapple, cherries from jam, or other seasonal fruits

Preparation

Step 1: Preparing the base

1. Separate the eggs: In a large bowl, separate the yolks from the whites. Use a mixer to beat the yolks with the sugar, spices, and salt until the mixture becomes creamy and the sugar has completely dissolved.

2. Add the dry ingredients: To the yolk mixture, incorporate the ground walnuts, sifted flour, and baking powder mixed with lemon juice. Gently mix to combine all the ingredients.

3. Beat the egg whites: In another bowl, beat the egg whites until frothy. Then, carefully fold them into the yolk mixture using a spatula and a folding technique to keep the air in the mixture. This will ensure a fluffy base.

4. Bake the base: Prepare a round or square baking pan lined with parchment paper. I recommend lightly greasing the pan with butter before adding the paper to prevent it from moving. Pour the batter into the pan and smooth the surface. Bake the base in a preheated oven at 180°C for about 45 minutes, or until a toothpick inserted in the center comes out clean.

Step 2: Preparing the chocolate cream

1. Cook the cream: In a bain-marie, mix the egg yolks, sugar, sifted cocoa, and water. The heat should be low, and the mixture should be stirred constantly until it thickens. This process can take between 10 and 15 minutes.

2. Cooling the cream: Once the cream has thickened, let it cool completely, stirring occasionally to prevent a crust from forming.

Step 3: Preparing the final cream

1. Whip the butter: Beat the butter at room temperature until fluffy.

2. Combine the chocolate cream with the butter: Gradually add the cooled chocolate cream to the whipped butter, gently mixing to avoid curdling the cream. If the cream curdles, you can gently warm it in a bain-marie and mix it again.

Step 4: Preparing the syrup

1. Boil the syrup: In a saucepan, boil the water with the sugar until the sugar completely dissolves. Add the zest of the orange and lemon and let it boil for a few minutes, then let it cool.

2. Add the flavors: Once the syrup has cooled, you can add the rum or rum essence, as well as the pineapple juice, if desired.

Step 5: Assembling the cake

1. Cut the base: Once the base has cooled completely, cut it into 3 equal parts.

2. Soak: Use a brush to apply the syrup to each layer of the base, ensuring it is well soaked.

3. Add the cream: Spread a layer of chocolate cream on each layer of base, then place pieces of pineapple, cherries, or other fruits on top. Continue alternating the bases with cream and fruits.

4. Finish and decorate: After you have finished assembling the cake, use the remaining cream to cover the entire surface. Decorate with fresh fruits or grated chocolate, according to your imagination.

5. Refrigerate: Let the cake chill for at least 3 hours before serving. This will allow the flavors to meld and the cake to become tastier.

Useful tips:

- Seasonal fruits: You can adapt the cake based on seasonal fruits. For example, instead of pineapple, you can use strawberries or raspberries for a fresher taste.
- Flavor variations: If you want to give your cake a twist, you can add a teaspoon of instant coffee to the chocolate cream. This will enhance the chocolate flavor.
- A lighter cake: If you want a lighter cake, you can replace the butter in the cream with a lighter alternative, such as Greek yogurt or mascarpone, for a fresher taste.

Calories and nutritional benefits

Each serving of chocolate cream cake has approximately 350-400 calories, depending on the ingredients used and the serving size. This dessert is rich in antioxidants due to the cocoa, which can contribute to heart health. Additionally, walnuts provide healthy fats, and the fruits used as topping add essential vitamins.

Frequently asked questions

1. Can the cake be frozen?
Yes, the cake can be frozen, but it is recommended to decorate it after thawing to maintain a fresh appearance.

2. Can I use another type of flour?
You can experiment with whole wheat or gluten-free flour, but the texture may be different.

3. How can I make the cake less sweet?
You can reduce the amount of sugar in the base and cream, or you can use a natural sweetener, such as honey or maple syrup.

This chocolate cream cake is more than just a dessert; it is a culinary experience that brings joy and fulfillment. Enjoy!