Favorite dessert cake

Favorite Cake: A Delight with White and Dark Chocolate

Welcome to my kitchen, where today I will share a cake recipe that will surely become your favorite, just as it is mine! This wonderful recipe, which I received from my dear friend, Geta, is a true treat for the taste buds. The Favorite Cake perfectly combines white and dark chocolate, and its velvety texture will make any occasion special. Let's start this culinary adventure!

Preparation Time
- Preparation time: 30 minutes
- Baking time: 40 minutes
- Cooling time: 5 hours (or overnight)
- Servings: 12

Ingredients

Base:
- 3 eggs
- 4 tablespoons of sugar
- 4 tablespoons of oil
- 4 tablespoons of flour
- 1/2 teaspoon of baking powder

White Chocolate Cream:
- 3 eggs
- 150 g of sugar
- 1 small creamy yogurt
- 1 vanilla danette
- 150 g of white chocolate
- 300 ml of liquid cream
- 3 sachets of gelatin granules (30 g)
- 200 ml of water

Dark Chocolate Cream:
- 3 eggs
- 150 g of sugar
- 1 small creamy yogurt
- 1 chocolate danette
- 150 g of dark chocolate (or milk chocolate)
- 300 ml of liquid cream
- 3 sachets of gelatin granules (30 g)
- 200 ml of water

Decoration:
- 50 g of milk chocolate
- White chocolate circles

Step-by-Step Instructions

Step 1: Preparing the Base
1. Start by preheating the oven to 180 degrees Celsius. Make sure you have a rectangular tray (35 x 23 cm) or a round mold (28 cm) prepared, greased with a little oil and lined with baking paper.
2. In a large bowl, beat the egg whites until stiff peaks form. This process will help the cake be fluffy and airy.
3. Gradually add the sugar, continuing to mix until it dissolves completely.
4. Incorporate the yolks, one at a time, and gradually add the oil, mixing gently.
5. Finally, add the flour mixed with baking powder, folding in carefully with a spatula to maintain the airiness.
6. Pour the mixture into the prepared tray and level it. Bake for about 40 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the base to cool completely in the tray, then carefully remove it.

Step 2: Preparing the White Chocolate Cream
1. Start by hydrating the gelatin in 200 ml of cold water. Let it sit for about 5-10 minutes.
2. In another bowl, beat the egg whites until stiff peaks form, then add the sugar and continue mixing until dissolved.
3. Incorporate the yolks, creamy yogurt, vanilla danette, melted white chocolate (using a double boiler or a pot with a thick bottom), and whipped cream.
4. Heat the hydrated gelatin in a double boiler until melted. Add 2-3 tablespoons of the cream mixture to the melted gelatin, mixing well, then pour the gelatin mixture over the remaining cream.
5. Pour the cream into the mold where you baked the base, level it, and cover with plastic wrap. Let it chill in the refrigerator for about 30 minutes.

Step 3: Preparing the Dark Chocolate Cream
1. Repeat the gelatin hydration process in 200 ml of cold water.
2. Beat the egg whites until stiff peaks form and add the sugar, mixing until dissolved.
3. Add the yolks, creamy yogurt, chocolate danette, melted dark chocolate, and whipped cream.
4. Follow the same process as with the white cream, melting the gelatin and mixing it in.
5. Pour the dark chocolate cream over the white cream, being careful not to mix them. Cover with the baked base, pressing gently to settle it.
6. Let the cake chill in the refrigerator for at least 5 hours or, for the best result, overnight.

Step 4: Decorating the Cake
1. Once the cake has set, take it out of the refrigerator. Carefully invert the cake onto a rectangular tray.
2. For decoration, you can use white chocolate circles around the edges. Here’s a little personal trick: take 50 g of chocolate and place it in a bag, then submerge the bag in boiling water for 3-4 minutes. Let it cool slightly, then cut a small corner and decorate the cake with fine lines of melted chocolate.
3. Cut the cake with a knife dipped in hot water to get perfect servings.

Helpful Tips
- Gelatin care: Make sure the gelatin is well hydrated to achieve a firm cream. Do not add it to the mixture until it is completely melted.
- Recipe variations: You can experiment with different danette flavors or add fresh fruits between the layers of cream for a fruity taste.
- Serving: This cake pairs perfectly with a scoop of ice cream or a fruit sauce, such as raspberry or strawberry.

Nutritional Information
This cake is an indulgent choice, but worth every calorie. A 100g serving has approximately 350-400 calories, rich in protein due to the eggs and cream, but also in sugars. It is an ideal dessert for special occasions, offering a mix of textures and flavors that delight.

Frequently Asked Questions
- Can I use a different type of chocolate? Yes, you can experiment with white chocolate with hazelnut flavor or dark chocolate with 70% cocoa for a more intense taste.
- Can I prepare the cake a day in advance? Absolutely! The cake gains flavor and texture if you let it chill in the refrigerator overnight.
- How can I prevent the base from drying out? Make sure not to bake the base longer than necessary and use plastic wrap to cover it after it has cooled.

I hope this Favorite Cake recipe brings you joy and unforgettable moments with your loved ones. Enjoy every bite and feel free to share this delicacy with friends and family! Bon appétit!