Chocolate Cake
8 servings
150 minutes
Chocolate cake is a refined dessert of Austrian cuisine that combines the depth of cocoa flavor and the tenderness of cream. Its history traces back to the famous Sachertorte created in Vienna in the 19th century. This cake captivates with its rich chocolate structure, where delicate dough is soaked with soft cream, and a velvety glaze completes the picture of sophistication. Perfect for festive celebrations and cozy evenings, it pairs well with a cup of freshly brewed coffee or aromatic tea. After cooling in the refrigerator, its texture becomes even denser, and the chocolate reveals new facets of flavor. Topped with chocolate crumbs, it not only delights with its appearance but also offers unforgettable gastronomic experiences. This cake is a true pleasure for dessert connoisseurs!
1
Mix flour and baking powder. Beat eggs and sugar with a mixer.
- Wheat flour: 1.5 glass
- Baking powder: 0.5 tablespoon
- Chicken egg: 4 pieces
- Sugar: 0.5 glass
2
Melt the butter.
- Butter: 225 g
3
Melt 2.5 bars of chocolate with four tablespoons of cream. Mix everything thoroughly.
- Chocolate: 4 pieces
- Cream 30%: 1 glass
4
Preheat the oven to 180 degrees.
5
Grease two round baking pans with softened butter. Line the bottom and sides with non-stick parchment paper. Place in the center of the oven and bake for 30 minutes. The dough is ready if no traces remain after inserting a skewer.
6
Decorate only the cooled cake. Whip the remaining cream and melt 1 bar of chocolate. Mix until you achieve a liquid cream consistency. Remember that the chocolate will harden, but the cream will help keep it soft. Spread the mixture on one of the layers and cover it with the second.
- Cream 30%: 1 glass
- Chocolate: 4 pieces
7
Melt the remaining chocolate with cream and coat the entire cake with it to make the cake completely chocolate.
- Chocolate: 4 pieces
- Cream 30%: 1 glass
8
Place the cake in the refrigerator. After it cools completely, decorate with chocolate crumbs.
- Chocolate: 4 pieces