Chocolate cubes

Chocolate Cubes - A Quick and Indulgent Treat

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

Welcome to my kitchen! Today we will prepare a delicious recipe for chocolate cubes that is quick to make and will surely impress any dessert lover. This dessert is ideal for special occasions, but also for those moments when you crave a sweet indulgence after a long day. The soft and moist base, combined with chocolate cream and a fine glaze, makes this recipe a true feast.

The history of this recipe is fascinating. These chocolate cubes have evolved over time, inspired by various chocolate cakes that have gained popularity around the world. The creative spirit of chefs has led to the birth of numerous variations, each adding a personal touch. With this recipe, you will have the chance to join this tradition and leave your mark in the kitchen!

Your ingredients will be:

For the base:
- 6 large eggs
- 100 g sugar
- 3 tablespoons of caramel syrup (or you can make it with 2-3 tablespoons of caramelized sugar extinguished with 3 tablespoons of water)
- 30 ml oil
- 1 cup of flour (about 150 g) mixed with 1 teaspoon of baking powder
- 2-3 tablespoons of cocoa
- 1 teaspoon of rum essence

For the cream:
- 100 g dark chocolate (with a high cocoa content for an intense taste)
- 200 ml liquid cream
- 1 teaspoon gelatin

For the syrup:
- 100 g sugar
- 100 ml water

For the chocolate glaze:
- 100 g chocolate
- 50 g butter
- 50 ml liquid cream
- 1 teaspoon rum essence

Step by step to success:

1. Preparing the base:
Start by separating the egg whites from the yolks. Beat the egg whites with the sugar until you get a stiff foam, similar to meringue. This step is essential for achieving a fluffy base. If you want to check the consistency, turn the bowl upside down – the foam should stay in the bowl!

2. In another bowl, mix the yolks with the oil, rum essence, and caramel syrup (which can be easily made by caramelizing sugar and extinguishing it with water). Add this mixture to the beaten egg whites and gently fold in, using a top-down motion to avoid deflating the egg whites.

3. Sift the flour mixed with baking powder and cocoa. Gradually add them to the egg mixture and gently mix until smooth. Make sure there are no lumps!

4. Pour the mixture into a baking pan lined with parchment paper (size 20x30 cm) and bake at 180 degrees Celsius for about 30 minutes. Check with a toothpick if it is baked: if it comes out clean, the base is ready! Let it cool completely.

2. Preparing the cream:
Hydrate the gelatin in a few tablespoons of cold water. In a saucepan, melt the chocolate together with the cream over low heat, stirring constantly to avoid burning. Once melted, let the mixture cool. When it reaches a bearable temperature, add the hydrated gelatin and mix well until it dissolves completely.

3. Preparing the syrup:
Caramelize the sugar in a saucepan, then add cold water to extinguish it. Let it cool completely so that it dissolves well.

4. Assembling the cake:
Cut the cooled base into two equal parts. Soak each layer with the sugar syrup, so that it is moist and tasty. Spread the cream evenly on one of the layers, then cover with the other part.

5. Preparing the glaze:
Melt the chocolate together with the butter and cream, then mix well until it becomes a smooth mixture. Add the rum essence for an even more intense flavor. Let the glaze cool slightly before pouring it over the cake. Make sure it is evenly distributed.

6. Finalizing and serving:
After the glaze has set, cut the cake into cubes and serve. These chocolate cubes are excellent alongside a cup of coffee or a fragrant tea. You can also add a scoop of vanilla ice cream for a delicious contrast of temperatures.

Practical tips:
- Use fresh ingredients for optimal taste.
- If you like a more intense cocoa flavor, you can add more cocoa to the base.
- Store the chocolate cubes in an airtight container in the fridge, where they will stay fresh for a few days.
- You can add nuts, hazelnuts, or coconut flakes to the chocolate cream for an interesting texture.

Frequently asked questions:
1. Can I replace dark chocolate?
Yes, you can use milk chocolate or white chocolate, but the taste will be sweeter.

2. How can I make the cake less sweet?
Reduce the amount of sugar in the base and choose chocolate with a higher cocoa content, over 70%.

3. Is this recipe suitable for vegans?
You can try using an egg substitute and plant-based cream, but the result may vary.

Nutritional benefits:
The cake contains chocolate, which is rich in antioxidants, and the eggs provide valuable proteins. Although it is a dessert, when consumed in moderation, it can be part of a balanced diet.

So, enjoy the cooking process and don’t forget to have fun! Each chocolate cube you create is a little work of art. Enjoy your meal!