Chocolate cake with sour cream soufflé
12 servings
60 minutes
Chocolate cake with sour cream soufflé is a delicate combination of airy dough and creamy soufflé topped with rich chocolate. Its roots trace back to European culinary traditions, where dense and light textures are skillfully combined. The crispy dough with a hint of vanilla harmonizes with the airy sour cream soufflé, creating a unique balance of sweetness and freshness. The finishing touch is melted chocolate, which adds a rich flavor and elegant appearance to the cake. It is perfect as a refined dessert for festive occasions, tea parties, or simply to enjoy cozy moments.
1
Pour 2/3 of the flour, salt, 50 g of sugar into a bowl and grate the chilled butter.
- Wheat flour: 200 g
- Salt: pinch
- Sugar: 150 g
- Butter: 100 g
2
Knead by hand until crumb forms, add egg yolk, vanillin, remaining flour to the crumb and mix the dough.
- Chicken egg: 3 pieces
- Vanillin: 1 piece
- Wheat flour: 200 g
3
Cover the dough with plastic wrap and refrigerate for half an hour, then roll it out and place it in a springform pan, forming high edges.
4
To prepare sour cream soufflé, separate the yolks from the whites, combine the yolks with sour cream, starch, and 100 g of sugar, and mix. Whip the egg whites to stiff peaks and gently fold them into the sour cream mixture, then pour the soufflé onto the dough.
- Chicken egg: 3 pieces
- Sour cream: 500 g
- Potato starch: 3 tablespoons
- Sugar: 150 g
5
Bake at 180 degrees for 50 minutes. Once cooled, remove from the mold and cover with melted chocolate.
- Chocolate: 50 g
