Chocolate cake with cream
6 servings
120 minutes
Chocolate cake with cream is a refined creation of French cuisine that embodies the traditions of exquisite baking. Its tender sponge cake with a rich cocoa flavor pairs perfectly with the airy cream made from melted chocolate, cream, and crunchy hazelnuts. Historically, French pastry chefs are known for their love of chocolate, and this cake is a true symbol of refined taste. Its texture is soft with a light nutty note, while the cream adds incredible richness. This dessert is perfect for festive occasions, romantic evenings, and cozy tea gatherings with loved ones. Served chilled to allow the flavor to unfold in all its depth. It’s not just a cake — it’s a gastronomic delight that awakens the senses and creates an atmosphere of true celebration.
1
Prepare the biscuit: mix flour with baking powder and cocoa powder. Whisk eggs with sugar for 5 minutes, add flour. Grease the baking pan with 1 tablespoon of butter, pour in the biscuit batter and bake in a preheated oven at 180 degrees for 40 minutes. Cool down. Cut into 3 layers.
- Wheat flour: 1 glass
- Cocoa powder: 3 tablespoons
- Chicken egg: 5 piece
- Sugar: 0.5 glass
- Butter: 200 g
2
Prepare the cream: melt dark and milk chocolate in a water bath, add crushed hazelnuts and the remaining softened butter. Mix well with a mixer, add cream, and whip for 1 minute.
- Dark chocolate: 70 g
- Milk chocolate: 70 g
- Hazelnut: 100 g
- Butter: 200 g
- Cream 20% fat: 200 ml
3
Spread the cream on the ready layers. Place the cake in the refrigerator for 2 hours.
