Half-baked cake half cream

Half Baked, Half Cream Cake: A Chocolatey Delight for the Holidays

On this special day, as we celebrate another year of experiences and joys, I invite you to join me in preparing a decadent cake that combines fine textures with intense chocolate flavors. This cake is not just a simple dessert; it is a true culinary masterpiece, perfect for any occasion. With a moist base and rich cream, this dessert will surely leave a sweet imprint in your memories. Let's get started!

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

Ingredients:

For the cake base:
- 400 g sugar
- 200 g good quality cocoa
- 12 large eggs
- 350 g Rama margarine (or butter for a richer taste)
- 1 cup of water (200 ml)
- 4 tablespoons of flour
- 1 pinch of salt

For the chocolate cream:
- The remaining mixture from above
- 150 g caramelized nuts (see the recipe below)

For the caramelized nuts:
- 150 g nuts
- 5 tablespoons of sugar

Preparation of Caramelized Nuts:

1. In a pan, add the 5 tablespoons of sugar and let them melt over medium heat, stirring constantly to avoid burning.
2. When the sugar turns golden and liquid, add the nuts and mix well to coat them evenly.
3. Pour the mixture onto a wooden board or a tray lined with baking paper and let it cool completely.
4. Once cooled, crush the nuts with a rolling pin or with your hands to obtain small pieces.

Preparation of the Cake Base:

1. Start by preheating the oven to 160°C.
2. In a large bowl, cream the margarine (or butter) until it becomes creamy and light in color.
3. Add the egg yolks one at a time, mixing well after each addition.
4. In another pot, mix the cocoa with the sugar and gradually add the water, stirring constantly. Place the mixture over low heat and boil until you obtain a thick syrup, similar to honey. Let it cool slightly.
5. Once the syrup has cooled, incorporate it into the margarine and egg yolk mixture, mixing well.
6. Divide the mixture into two equal parts: one half will be used for the base, and the other for the cake cream.
7. For the cake base, add the flour and whipped egg whites (with a pinch of salt) to the prepared mixture, gently folding with a spatula to avoid losing the air from the egg whites.
8. Pour the mixture into a baking tray lined with baking paper and bake for 25-30 minutes, or until the cake passes the toothpick test (it should come out clean).
9. Remove the cake from the oven and let it cool completely.

Preparation of the Cream:

1. Once the cake has cooled, take the other half of the chocolate mixture that was set aside.
2. Add the crushed caramelized nuts to the chocolate cream and mix well.
3. Cut the cake in half horizontally to create two layers. Spread the chocolate cream between the two halves of the cake and reserve one-third of the cream to cover the cake.
4. Frost the cake with the reserved cream and refrigerate for a few hours to set.

Serving and Recommendations:

To serve this delicious cake, I suggest decorating it with whipped cream or grated chocolate. Pair it with a cup of aromatic coffee or a glass of sweet wine, and the taste will be truly exquisite.

Practical Tips:
- Ensure all ingredients are at room temperature before starting the preparation.
- You can substitute margarine with butter for a richer taste; however, if you want a lighter option, margarine is perfect.
- The cake keeps very well in the refrigerator, but it is advisable to take it out about an hour before serving to regain its soft texture.
- If you prefer a less sweet version, you can reduce the amount of sugar in the mixture.

Nutrition and Calories:
Each serving of cake contains approximately 450 calories, due to the rich ingredients in fats and sugars. This cake is an excellent choice for special occasions, but consumed in moderation, it is a blessing for chocolate lovers!

Frequently Asked Questions:
1. Can I use another type of nuts?
Yes, you can use almonds or hazelnuts, but make sure to caramelize them the same way.

2. What other recipes can I try with this cream?
Chocolate cream can also be used for vanilla sponge cakes or for filling meringues.

3. How can I customize the cake?
You can add vanilla essence or a splash of rum to the chocolate cream for an extra flavor boost.

This half-baked, half-cream chocolate cake is more than just a dessert; it is a declaration of love for chocolate. So gather your friends and family around the table and savor every bite of this sweet masterpiece!