Cake with dark and white chocolate

12 servings

45 minutes

A cake with dark and white chocolate is the embodiment of harmony between two opposites. The rich, intense flavor of dark chocolate meets the delicate sweetness of white chocolate, creating a perfect balance. This dessert comes from European cuisine, where chocolate is valued as an art form. The base of the cake is a fragile layer infused with cocoa aroma, complemented by a light cream made from whipped cream and melted chocolate. White chocolate as a decoration adds elegance and tenderness to the cake. Each portion marked with a candy turns it into an exquisite dessert for special occasions. The cake is perfect for festive events, romantic evenings, or simply to enjoy the moment while indulging in the world of chocolate delight.

Energy value per serving

• Calories: 555.5
• Proteins: 5.1g
• Fats: 34.1g
• Carbohydrates: 57.2g

Ingredients

• Butter: 100 g
• Sugar: 1.5 glass
• Wheat flour: 200 g
• Cream 35%: 500 ml
• Dark chocolate 70%: 200 g
• Cocoa powder: 2 tbsp
• White chocolate: 100 g
• Chocolate Truffles: 12 pc

Cooking steps

1. Beat the butter with half a cup of sugar and cocoa, add flour and knead the dough. Roll the dough into a ball, wrap it in film, and refrigerate for half an hour.

   Required ingredients:

   • Butter: 100 g
   • Sugar: 1.5 glass
   • Cocoa powder: 2 tablespoons
   • Wheat flour: 200 g

2. Melt the dark chocolate and cool it to room temperature. Grate the white chocolate.

   Required ingredients:

   • Dark chocolate 70%: 200 g
   • White chocolate: 100 g

3. Whip the cream with a cup of sugar until stiff peaks form, mix with melted dark chocolate, whip again, and refrigerate for 20 minutes.

   Required ingredients:

   • Cream 35%: 500 ml
   • Sugar: 1.5 glass
   • Dark chocolate 70%: 200 g

4. Roll the dough as thin as possible. Transfer the dough to a springform pan and shape the edges. Place in a preheated oven at 200 degrees and bake for 15 minutes.

5. Sprinkle grated white chocolate on the hot cake, leaving 2 tablespoons for decoration. Cool in the mold.

   Required ingredients:

   • White chocolate: 100 g

6. Spread chocolate cream on the cooled cake layer and smooth it out. Use a knife to draw lines from the center to the edges of the cake, marking 12 pieces. Place a candy on each piece. Sprinkle the center of the cake with white chocolate. Put the cake in the refrigerator for at least an hour.

   Required ingredients:

   • Dark chocolate 70%: 200 g
   • White chocolate: 100 g
   • Chocolate Truffles: 12 pieces