Quick chocolate cream cake

Name: Quick chocolate cream cake
Ingredients: 2 eggs; 4 tablespoons sugar; 3 tablespoons flour; 8 g baking powder; 50 ml whipping cream; 50 g chocolate cream; 30 g chocolate flakes; 100 ml whipping cream; 10 g chocolate flakes

Dessert - Quick chocolate cream cake by Nicoleta P. - Recipia

Let the caramel cool before folding it in; the quick chocolate cream cake gets a thin, airy sponge with a burnt-sugar flavor. It has whipped cream and chocolate flakes on top, and the cool layer stays soft over the caramelized sponge. I cut it into small squares so everyone gets some sponge and some cream. Prep: 20 minutes. Cook: 14-19 minutes. Rest: 90 minutes. Total time: 124-129 minutes. Servings: 6. About 240 kcal and 4 g protein per serving.

Ingredients

For the sponge

2 eggs
4 tablespoons sugar
3 tablespoons flour
8 g baking powder

For the cream

50 ml whipping cream
50 g chocolate cream
30 g chocolate flakes

For the topping

100 ml whipping cream
10 g chocolate flakes

Preparation

1. Beat the eggs with 2 tablespoons of sugar for 10 minutes, until foamy. 2. Meanwhile, melt the remaining 2 tablespoons of sugar in a small saucepan, about 4 minutes, until it turns amber. Let the caramel cool. 3. Add the flour and baking powder to the beaten eggs. Gently fold with a whisk from the bottom up, then fold in the cooled caramel. 4. Pour the mixture into a 20 × 30 cm rectangular pan lined with baking paper. Bake at 180°C for 10-15 minutes, until the sponge is set and lightly browned at the edges. Let it cool completely, about 30 minutes. 5. Whip 50 ml of whipping cream, then mix it with the chocolate cream and 30 g of chocolate flakes. 6. Spread the cream over the cooled sponge. Whip 100 ml of whipping cream separately and decorate the cake; sprinkle 10 g of chocolate flakes on top. Refrigerate for at least an hour.

Notes

Keep covered in the fridge for up to 3 days; you can bake the sponge a day ahead and store it separately, tightly wrapped. For a gluten-free version, use 3 tablespoons of gluten-free cake mix; the cake contains eggs and dairy. In a 20 × 30 cm rectangular pan, the sponge stays quite thin; in a smaller one, the center may need extra time. If the chocolate cream is very firm, leave it at room temperature for 10 minutes so it mixes in without deflating the whipped cream. I make it a few hours before the meal so it can chill without rushing. I cut it cold and serve it with black tea.