Very chocolate cake
12 servings
120 minutes
Very chocolate cake is a true delight for cocoa flavor lovers. Its airy layers soaked in espresso and liqueur create a harmonious blend with velvety praline made from hazelnuts, caramel, and vanilla rum. The dark chocolate and cream ganache adds tenderness to the cake, while the chocolate glaze completes the composition with a luxurious shine. This cake invites you into a world of deep chocolate tones and exquisite aroma. It can be served at festive events, romantic evenings, or simply enjoyed during a cozy tea time. Each piece embodies elegance, warmth, and an unforgettable taste that lingers in memory forever.
1
Beat the eggs with sugar in a mixer for 2 minutes until thick foam forms. If the eggs are fresh, there is no need to separate the whites from the yolks.
- Chicken egg: 4 pieces
- Sugar: 85 g
2
Melt 50 grams of butter, let it cool slightly, and mix it into the egg mixture.
- Butter: 120 g
3
Sift flour and cocoa through a sieve into the egg-butter mixture and gently fold in with a wooden or silicone spatula.
- Wheat flour: 120 g
- Cocoa powder: 30 g
4
Pour into a mold and bake for 30–40 minutes at a temperature of 170–180 degrees. Once the kitchen is filled with the smell of fresh biscuit, you can generally turn it off. Check readiness with a toothpick.
5
Cut the cake into 3 parts (the top is the thinnest), wrap each in a paper towel, and let cool at room temperature.
6
Heat 150 ml of cream without boiling, then remove from heat.
- Cream 30%: 200 ml
7
Immediately add 150 g of chopped chocolate and 40 g of butter, let it melt and mix until smooth. This will result in a classic ganache.
- Dark chocolate: 300 g
- Butter: 120 g
8
Mix powdered sugar with water in a pot and heat on low, stirring constantly. When the syrup starts to turn golden, add hazelnuts and cook until a rich golden color (be careful not to overcook).
- Powdered sugar: 100 g
- Water: 3 tablespoons
- Hazelnut: 100 g
9
Pour the prepared mixture onto a cold surface (I poured it onto a baking sheet greased with olive oil), smooth it out with a knife, and let it cool for 20-30 minutes.
10
Break the caramel and grind it in a blender until homogeneous (it turns out almost like marzipan).
11
Mix the nut mixture into the ganache, add rum or any aromatic strong alcohol. The praline is ready!
- Vanilla Rum: 30 ml
12
We are preparing the glaze. For this, we melt the remaining chocolate with butter in a water bath and add the remaining 50 ml of cream (can be replaced with milk).
- Dark chocolate: 300 g
- Butter: 120 g
- Cream 30%: 200 ml
13
Soak the bottom layer with coffee and liqueur, then spread the cooled praline on top. Repeat with the second layer. Cover with the third layer, coat with glaze, and decorate!
- Espresso: 150 ml
- Chocolate liqueur: 50 ml