Chocolate Cream Cake
8 servings
120 minutes
This chocolate cream cake is a true embodiment of European culinary sophistication. The airy sponge cake, made from flour, sugar, and eggs, features a delicate texture and lightness. The rich chocolate cream adds a special luxury, where condensed milk and cocoa create a harmony of sweetness and depth of flavor. The finishing touch is the sour cream jelly with gelatin that envelops the dessert in softness and freshness. The cake not only delights with its taste but also becomes an ornament for any festive table. The perfect balance of sweetness and airiness makes it a favorite treat for family celebrations and cozy evenings. Satisfy your chocolate cravings with this wonderful dessert!
1
Soak the gelatin in a glass of cold water.
- Gelatin: 1 tablespoon
2
Add half a glass of sugar to the sour cream and put it in the fridge to dissolve the sugar.
- Sour cream 20% fat: 250 g
- Sugar: 1.5 glass
3
Sift the flour with the baking powder. Add 100 g of softened butter and mix into crumbs.
- Wheat flour: 300 g
- Baking powder (raising agent): 1 teaspoon
- Butter: 300 g
4
Separate the eggs into whites and yolks. Whisk the yolks with a glass of sugar until white.
- Chicken egg: 3 pieces
- Sugar: 1.5 glass
5
Whip the egg whites.
- Chicken egg: 3 pieces
6
Grease the detachable mold with oil. Preheat the oven.
- Butter: 300 g
7
Mix flour with butter, yolks, and whites carefully, place in a mold, and bake over medium heat.
- Wheat flour: 300 g
- Butter: 300 g
- Chicken egg: 3 pieces
8
Carefully mix 200 g of softened butter with condensed milk. Add cocoa. You will get chocolate cream.
- Butter: 300 g
- Dulce de leche (boiled condensed milk): 1 jar
- Cocoa powder: 1 tablespoon
9
Cool the baked biscuit and carefully cut it into three layers.
- Wheat flour: 300 g
10
Spread the layers with chocolate cream, leaving some cream for decoration.
- Dulce de leche (boiled condensed milk): 1 jar
- Cocoa powder: 1 tablespoon
11
Bring the swollen gelatin to a boil (do not boil), cool it down, mix it with sour cream, and place it in the refrigerator for a few minutes.
- Gelatin: 1 tablespoon
- Sour cream 20% fat: 250 g
12
Pour sour cream jelly over the cake and decorate with the remaining cream using a syringe.
- Sour cream 20% fat: 250 g
- Dulce de leche (boiled condensed milk): 1 jar
