Chocolate until death

Chocolate Until Death Cake: A Decadent Indulgence for Chocolate Lovers

Preparation time: 1 hour
Baking time: 2 hours and 40 minutes
Total time: 3 hours and 40 minutes
Servings: 12

Have you ever thought of chocolate as a form of culinary art? The "Chocolate Until Death" cake is a true masterpiece, combining delicate textures with intense flavors. Whether it's for an anniversary, a celebration, or simply a day when you want to treat yourself, this quick and sophisticated dessert is sure to be the star of the table.

Before we get started, let’s familiarize ourselves with the key ingredients and make sure we have everything we need.

Necessary ingredients:

*Genoise Cake:*
- 5 large eggs, lightly beaten
- 100 g granulated sugar
- 200 g all-purpose flour
- 2 tablespoons cocoa powder
- 20 g melted and cooled butter

*Merengue Layer:*
- 5 egg whites
- 200 g sugar

*Chocolate Cream:*
- 400 g dark chocolate (minimum 70% cocoa)
- 4 egg yolks
- 7 egg whites

*Ganache:*
- 200 g heavy cream
- 160 g chocolate
- 30 ml alcohol (brandy, fruit liqueur, rum, etc.)

*For decoration:*
- Toasted almonds
- Almond flakes

Part I: Preparing the Cakes

1. Genoise Cake:
- Preheat the oven to 180°C. Choose a round cake pan (25 x 8 cm), grease it with butter, and line the bottom with parchment paper. Grease the paper with butter again to prevent sticking.
- In a bowl, combine the beaten eggs with the sugar. Place the bowl over a pot of hot water (double boiler) and gently stir until the mixture warms slightly. This step helps achieve an airy texture.
- Remove the mixture from the heat and beat it with a mixer on high speed for about 10 minutes, until it becomes frothy and thickens.
- Sift the flour and cocoa powder and gently fold them into the mixture, being careful not to lose the air incorporated. Add the melted butter and gently fold it in.
- Pour the mixture into the prepared pan and bake for 35-40 minutes. At the end, check with a toothpick to see if the cake is done. After baking, let it cool before removing it from the pan.

2. Merengue Layer:
- Preheat the oven to 120°C. Use the same round pan, greasing it well with butter and dusting it with flour.
- In a bowl, combine the egg whites with the sugar and, similar to the Genoise, place the mixture over a double boiler, stirring continuously until it becomes warm.
- Remove the mixture from the heat and beat it with a mixer for about 15 minutes until you achieve a firm, glossy meringue.
- Use a piping bag to form spirals of meringue in the pan, covering the entire base.
- Bake the meringue for 2 hours at 120°C. After baking, let it cool completely before removing it from the pan.

Part II: Preparing the Chocolate Cream and Ganache

1. Chocolate Cream:
- Chop the chocolate into small pieces and melt it using a double boiler. Once melted, let it cool slightly so you can dip a finger in without burning yourself.
- Add the egg yolks one at a time, mixing well after each addition.
- Whip the egg whites until stiff peaks form. Start by adding 1/4 of the egg whites to the chocolate mixture to lighten it, then gently fold in the remaining egg whites, being careful to maintain the air in the mixture. Refrigerate the cream to set.

2. Ganache:
- Chop the chocolate into small pieces and place it in a bowl. Heat the cream until it starts to boil, then let it cool for a minute. Pour the warm cream over the chocolate and stir until smooth.

Part III: Assembling the Cake

1. Use a springform pan that can be adjusted. Begin by slicing the Genoise cake in half horizontally.
2. Place the meringue layer in the pan. Pour half of the ganache and level it evenly.
3. Place half of the Genoise layer on top, brushing it with the chosen alcohol (brandy, fruit liqueur, or rum). Cover with half of the mousse.
4. Place the other half of the Genoise layer, brush it again with alcohol, and top with the remaining mousse.
5. Chill the cake for at least 6 hours, preferably overnight, to set properly.

Part IV: Decorating the Cake

1. Remove the cake from the pan. If the base does not come off easily, don't worry; it won't be very visible.
2. Spread the remaining ganache over the sides of the cake, and if you have any left, you can also add it on top.
3. For an elegant look, decorate with toasted and crushed almonds. You can also create daisy shapes with almond flakes for a playful touch.

Serving Suggestions and Pairings

This decadent cake pairs perfectly with a glass of red wine or chocolate liqueur. You can serve it with a scoop of vanilla ice cream or freshly whipped cream, which will beautifully contrast with the richness of the chocolate.

Frequently Asked Questions

1. How can I store the cake?
The cake keeps well in the refrigerator, covered, for 3-4 days.

2. Can I substitute dark chocolate?
Yes, you can use milk chocolate, but the cake will be sweeter.

3. Can I make a non-alcoholic version?
Absolutely! You can omit the alcohol or replace it with orange juice to add a bit of acidity.

4. What other decoration options can I try?
You can use fresh berries or a caramel glaze for an extra flavor boost.

Nutritional Benefits

Dark chocolate is rich in antioxidants and can offer heart health benefits, while almonds provide an excellent source of healthy fats and protein. This cake, although rich in calories, can be enjoyed in moderation as part of a balanced diet.

In conclusion, the "Chocolate Until Death" cake is a true delicacy that will delight any chocolate lover. Each bite is a revelation, and while the preparation process is complex, it is a joy. Don’t forget to share this masterpiece with your loved ones and enjoy every moment!