Chocolate waffle cake

10 servings

420 minutes

Chocolate-wafer cake is a true embodiment of French culinary sophistication. Its base, a crispy wafer layer, harmoniously combines with rich, velvety chocolate mousse, creating an exciting play of textures. Vanilla notes and creamy softness add depth to the dessert's flavor, while a hint of citrus freshness from orange zest completes its aromatic composition. This cake is perfect for cozy evenings with a cup of fragrant coffee or as an elegant finish to a festive dinner. With a simple yet skillful preparation process, it offers true delight, conveying the magic of French pastry tradition.

Energy value per serving

• Calories: 414.2
• Proteins: 4.8g
• Fats: 32.3g
• Carbohydrates: 25.2g

Ingredients

• Crushed vanilla wafers: 1.5 glass
• Butter: 200 g
• Cocoa powder: 1.5 tbsp
• Dark chocolate: 225 g
• Chicken egg: 2 pc
• Sugar: 0.3 glass
• Cream 30%: 0.3 glass
• Salt: 0.3 tsp
• Vanilla extract: 1 tsp
• Orange zest: 0.3 tsp

Cooking steps

1. Preheat the oven to 175 degrees. Grease a round baking pan (20 cm in diameter) with butter inside.

   Required ingredients:

   • Butter: 200 g

2. To prepare the base for the cake, first melt 100 g of butter and mix it thoroughly with cocoa powder and wafer crumbs. Spread the mixture in a baking mold so that it evenly covers the bottom and sides (about 4 cm). Place in a preheated oven on the middle rack for 10 minutes. Let it cool for 15 minutes.

   Required ingredients:

   • Butter: 200 g
   • Cocoa powder: 1.5 tablespoon
   • Crushed vanilla wafers: 1.5 glass

3. Break the chocolate into small pieces, throw it into a two-liter pot, and place it on low heat. When the chocolate melts, let it cool for 5 minutes.

   Required ingredients:

   • Dark chocolate: 225 g

4. Meanwhile, whisk together the eggs, cream, sugar, salt, and vanilla extract. When the mixture thickens slightly and becomes airy, add it to the melted chocolate and mix thoroughly.

   Required ingredients:

   • Chicken egg: 2 pieces
   • Cream 30%: 0.3 glass
   • Sugar: 0.3 glass
   • Salt: 0.3 teaspoon
   • Vanilla extract: 1 teaspoon

5. Pour the chocolate-egg mixture into a mold with a wafer layer, eliminate all air bubbles, and send it to the oven. Bake for about 20-25 minutes until the chocolate mixture rises about 2 cm above the mold walls and starts to puff. Before removing the cake from the oven, it should be gently shaken: if the chocolate mixture in the center does not spread, the cake is ready.

6. Without removing the cake from the mold, leave it at room temperature for 2 hours, then place it in the refrigerator on the top shelf for 4 hours. Do not cover it while in the refrigerator, as this may cause condensation on the surface of the cake.

7. Before serving, dust the cake with cocoa powder and ground orange zest.

   Required ingredients:

   • Cocoa powder: 1.5 tablespoon
   • Orange zest: 0.3 teaspoon