Chocolate cake "Amber"
10 servings
60 minutes
The chocolate cake 'Amber' is a true embodiment of European pastry tradition, where the tenderness of chocolate combines with crunchy praline. It got its name from the amber hue of caramelized nuts that adorn its surface. The cake's flavor is rich, intense, and velvety with light nutty notes that add an exquisite charm. This dessert is perfect for cozy family evenings as well as festive events. The delicate dough, airy egg whites, and creamy chocolate mass create a harmonious blend of textures, while cocoa powder adds a refined bitterness. 'Amber' is not just a cake; it is a true work of art that can decorate any festive table and provide unforgettable moments of enjoyment.
1
First, we make praline. For this, we line a baking sheet with parchment. Pour 100 grams of sugar into a non-stick saucepan and heat until the sugar turns into golden caramel. Do not stir, just gently tilt the saucepan from side to side. Add the nuts (peeled) and pour the caramel onto the parchment. Let it cool and crush the caramel into coarse crumbs in a mortar or blend it. Set aside.
- Sugar: 250 g
- Hazelnut: 50 g
2
Preheat the oven to 160 degrees. Melt the butter in a saucepan over low heat, add chocolate and stir. Let it cool and set aside.
- Butter: 170 g
- Milk chocolate: 170 g
3
Separate the yolks from the whites. Whisk the yolks well with sugar (150 grams), then add the chocolate mixture and flour.
- Chicken egg: 6 pieces
- Sugar: 250 g
- Wheat flour: 100 g
4
In a separate bowl, gently and carefully whip the egg whites into a fluffy mass and gradually fold them into the batter to prevent the whites from collapsing.
5
Cut a circle from parchment with the diameter of our mold and place it at the bottom. Transfer the dough into the mold (23–28 cm in diameter) and bake for 25–30 minutes until the cake is firm. Cool, dust with cocoa through a sieve, and sprinkle with praline.
- Cocoa powder: to taste