Dark Chocolate Cake
4 servings
105 minutes
Chocolate cake made from dark chocolate is a true masterpiece of French culinary art. This dessert combines the rich taste of cocoa with the airy texture of sponge cake and the tenderness of chocolate cream. Historically, French pastry chefs were the first to use dark chocolate in baking, creating exquisite desserts for the royal court. The main feature of this cake is the balance between rich sweetness and a light bitterness of cocoa. The cream made from cream and dark chocolate makes it especially melt-in-your-mouth. This dessert is perfect for a festive table and pairs wonderfully with a cup of strong espresso or a glass of red wine, highlighting its elegant and refined taste. Chilled for several hours, it becomes even richer, revealing the full depth of chocolate indulgence.
1
Preheat the oven to 180 degrees. Separate the egg whites from the yolks and beat them into a stiff foam with half of the sugar. Beat the yolks with the other half of the sugar and add cocoa powder to the mixture, mixing gently. Gradually fold the egg whites into the chocolate mixture.
- Chicken egg: 6 pieces
- Sugar: 1 glass
- Cocoa powder: 2 tablespoons
2
Line the baking tray with parchment paper and grease it with butter. Pour the batter into the mold and bake for 30-35 minutes. Remove the cake from the oven and let it cool.
3
Prepare chocolate cream: heat the cream without boiling, add broken chocolate to the cream and stir on low heat until fully dissolved.
- Cream 20%: 150 ml
- Dark chocolate 70%: 200 g
4
Cut the cooled cake into 4 equal squares, remove the baking paper, and assemble the cake by spreading chocolate cream between the layers. Place the cake in the refrigerator for a few hours.