Bohemian Cake

Name: Bohemian Cake - Sidonia D.
Ingredients: 500 ml liquid cream 1 teaspoon powdered sugar 150 ml milk chocolate Base: 7 eggs 8 tablespoons flour 7 tablespoons sugar 2 tablespoons cocoa 3 tablespoons water 3 tablespoon

Dessert - Bohemian Cake by Sidonia D. - Recipia

Every year, at the beginning of March, I make this chocolate and whipped cream cake. It seems perfect for when you want something sweet but not too complicated. I've tried it several times, and the steps are easy to follow, with the cake remaining soft after soaking in syrup. I've noticed that the decoration part is the most anticipated; everyone wants to taste the chocolate cream and the whipped cream on top. Quick Info Total time: approximately 4 hours (including cooling and chilling) Preparation time: about 40 minutes Baking time: 25-30 minutes Servings: 18 squares Difficulty: medium Recipe for special occasions or holidays, also suitable for a Sunday dessert Ingredients For the cake: 7 eggs 7 tablespoons sugar 8 tablespoons flour 2 tablespoons cocoa powder 3 tablespoons water 3 tablespoons oil 1 packet baking powder 1 pinch of salt For the syrup: 1 cup sugar 2 and a half cups water 1 tablespoon rum essence For the chocolate cream: 200 ml whipped cream 50 ml liquid cream 150 g milk chocolate For the whipped cream: 500 ml liquid cream 1 teaspoon powdered sugar For decoration: 150 g milk chocolate (melted) caramelized almonds Instructions 1. The Cake 1.1. Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt until they start to stiffen. Gradually add the sugar, one tablespoon at a time, continuing to mix until they become firm and shiny. 1.2. In a small bowl, mix the yolks with the oil, then add them to the egg whites along with the 3 tablespoons of water. Gently fold them in with a spatula, from the bottom up, to avoid losing volume. 1.3. In another bowl, mix the flour with the cocoa powder and baking powder. Fold them into the egg mixture with the spatula until combined. 1.4. Prepare a baking tray lined with parchment paper greased with a little oil. Pour in the batter, level it gently, and place it in the preheated oven at 180°C. Bake for 25-30 minutes or until a toothpick comes out clean. Remove and let it cool completely in the tray. 2. The Syrup 2.1. In a saucepan, combine the sugar with the 2 and a half cups of water. Boil until the sugar dissolves. Remove from heat and add the rum essence. Allow to cool completely. 3. The Chocolate Cream 3.1. Place the chocolate with 50 ml of liquid cream in a small saucepan over low heat, stirring continuously until melted and smooth. Let it cool to room temperature. 3.2. Whip 200 ml of cream until it becomes firm. When the chocolate mixture is nearly cool, gently fold it in with a spatula to keep it airy. Refrigerate overnight or for at least 2 hours. 4. The Whipped Cream for Decoration 4.1. Whip 500 ml of liquid cream, adding the powdered sugar towards the end. Mix until you achieve a firm consistency. Keep the whipped cream refrigerated until ready to use. 5. Assembling the Cake 5.1. Once the cake has cooled completely, cut it into 18 equal squares. 5.2. Take each square and quickly dip it in the cold syrup, just enough to soak it without making it too soggy. Place on a clean tray. 5.3. Melt 150 g of milk chocolate in a double boiler or microwave (be careful not to burn it). Glaze each square using a spoon or a small knife to spread it. 5.4. Place the chocolate cream in a piping bag. Pipe an appropriate amount on top of each square. 5.5. Finally, place the whipped cream in another piping bag and form a peak on each square over the chocolate cream. 5.6. Sprinkle caramelized almonds on top, to taste. 5.7. Refrigerate the cake for at least an hour before serving to allow the glaze and creams to set. Why I Make This Recipe Often I prepare it when I need a festive dessert but don’t have time for very elaborate cakes. It has the advantage of being made a day in advance, and the combination of cake, syrup, and cream is suitable for many guests. It doesn't spoil quickly and is easy to portion. Tips and Variations Tips 1. Do not mix vigorously when adding flour to the meringue to avoid losing volume. 2. The syrup must be completely cold before soaking the cake, otherwise, it may break. 3. The whipped cream for decoration should be very cold; otherwise, it won’t set well. Substitutions 1. If you don’t have caramelized almonds, you can use chopped nuts or roasted hazelnuts. 2. The rum essence in the syrup can be replaced with vanilla, but it will change the final flavor. 3. For a less sweet version, use dark chocolate. Variations 1. The chocolate cream can also be made with bittersweet chocolate for those who prefer a more intense flavor. 2. Instead of chocolate glaze, coffee glaze can be used. 3. The cake can also be made in a round shape and then sliced. Serving Ideas 1. The squares are served cold, directly from the refrigerator. 2. They can be placed on individual plates or directly in paper cups for easier serving at events. 3. For a more festive appearance, a little cocoa powder or powdered sugar can be added on top of the whipped cream before serving. Frequently Asked Questions 1. Can I use plant-based cream instead of liquid cream? Yes, plant-based cream can be used, but the texture and flavor will be different. Animal-based liquid cream provides a more natural taste. 2. Can I make the cake a day in advance? Yes, the cake can be baked a day in advance, then wrapped in plastic wrap to prevent it from drying out. 3. How can I avoid the squares getting too soggy when dipping them in syrup? Dip them very quickly; do not leave them in the syrup. If the cake is thin, you can brush it with syrup. 4. Can I use chocolate with a higher cocoa content for the cream? Yes, but the cream will be denser and less sweet; adjust the sugar to taste if using dark chocolate. 5. What should I do if I don’t have a piping bag for the creams? You can use a sturdy plastic bag with the corner cut off; it works just as well for decorating. Nutritional Values Approximately, per serving (out of 18): Calories: 300-350 kcal Protein: 5-6 g Fat: 18-22 g Carbohydrates: 30-35 g The values depend on the type of chocolate, cream, and how much glaze is used. It is a rich dessert, high in fats and sugars. Storage and Reheating The cake can be stored in the refrigerator, covered, for up to 3 days. Reheating is not recommended, but if the cake becomes too hard, let it sit at room temperature for 20 minutes before serving. The glaze will remain firm, and the chocolate cream will not soften if kept cold. Do not freeze, as the texture will not be the same after thawing.

Preparation

Chocolate cream: melt chocolate with liquid cream over low heat. When the chocolate has cooled slightly, add it over the whipped cream and gently fold in with a spatula. Chill the cream overnight. Whip the liquid cream (500 ml) well, adding powdered sugar towards the end, whip a little more and refrigerate until the base cools. Base: Whip the egg whites with a pinch of salt until stiff. Once they are firm, add a tablespoon of sugar at a time and continue whipping until you achieve a glossy foam. Add water, then the egg yolks mixed with oil, and gently fold in from the bottom up with a spatula. Mix the flour with cocoa and baking powder, then add it over the whipped egg whites and fold in. Line a baking tray with parchment paper and a little oil. Pour in the batter, level it, and place the tray in the preheated oven until the base passes the toothpick test. Syrup: in a small pot, put water and sugar and let it boil until the sugar dissolves. Finally, add rum essence and let the syrup cool. Assembly: cut the cooled base into 18 squares. Take each square, dip it in the cold syrup, then place it on a tray. Melt the chocolate, then glaze each little cake individually. Put the chocolate cream in a piping bag and pipe on top of each square. Also put whipped cream in a piping bag and make a generous swirl on top of each little cake, then sprinkle with caramelized almonds. Chill for at least 1 hour before serving. Enjoy!

Bohemian Cake

Preparation

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