I love chocolate! I say this for those who do not know this. Yet! :))
And what could be the best news after accepting the "Inspiration Food Marathon" challenge launched by Electrolux? Of course, the first theme of the contest will be "I love chocolate party"
And because it's a party, what could be more appropriate than a cake? A chocolate cake, about which I can't tell you much. What was said I said to the Bohemian cake , now I will ask you to do it. Any comment here on the blog or on the Facebook page is welcome and appreciated, not only by me, but also by the jury of this contest. 😉
I thank you in advance for everything and… let the party begin !!! :))
- 6 eggs
- 6 tablespoons sugar
- 3 tablespoons oil
- 3 tablespoons cocoa
- 6 tablespoons flour
- 1 baking powder
- esenta de rom
- 300 g dark chocolate
- 400 ml whipped cream
- 100 ml water
- 200 g sugar
- 1 tablespoon honey
- 50 g dark chocolate
- 150 ml water
- 100 g sugar
- 200 ml Hulala liquid cream
- 1 tablespoon sour cream
- chocolate syrup
Method of preparation:
Whisk the egg whites with a pinch of salt. Add the sugar and mix until the egg white foam becomes shiny and makes cakes when we take the mixer blades out of the bowl. The yolks are mixed with oil and essence. Pour over the meringue and mix gently. Then add cocoa and flour mixed with baking powder. Mix well by mixing gently with a spatula, with movements from bottom to top.
Pour into a tray (24 cm in diameter) lined with baking paper and bake on medium heat for about 25-30 minutes. Remove to a grill and leave to cool. After it has cooled very well, cut it into two parts.
Melt the chocolate over low heat with the whipped cream. When the mixture has reached boiling point, set it aside and mix well. Allow to cool well then place in the freezer for 1 hour or, if you have more time, a few hours in the refrigerator. Then mix until the cream becomes firm and fluffy.
Caramelize the sugar. When it has become liquid, pour water over it carefully.
Boil water and sugar over low heat. From the moment it starts to boil, keep it on the fire for about 15 minutes. Put the honey and boil for another 5 minutes. Set aside and mix the mixture at high speed, until it begins to thicken and turn white.
The fondant will strengthen considerably. Put in the bowl a few tablespoons of syrup (from the one previously prepared, which we will use to syrup the top) and the broken chocolate pieces. Put the bowl on the fire again and mix until it becomes fluid and homogeneous.
We put the first part of the countertop on a plate and we syrup. Pour the cream and level.
Cover with the second syrupy top. Pour the fondant over the cake and leave it for a while, until it hardens. Then garnish with whipped cream and chocolate syrup.
See you soon for the next theme of the contest. 😉