Sunday, December 8, 2013

A Delicate Chocolate Cake

I'm always looking for the recipe of the perfect Chocolate Cake. Sometimes they're too spongy, sometimes they're too dry, sometimes too heavy. This one I'm posting below is one of my favorites. I split the cake in half and filled with Santin's whipped chocolate ganaché and then put simple whipped cream on top.

Silvia's Chocolate Cake

100 gr All Purpose Flour
100 gr Cornflour
100 gr Unsalted Butter (Melted)
5 eggs
100 gr 55% Dark Chocolate (Melted)
10 gr Unsweetened Cocoa Powder
150 gr Granulated White Sugar
16 gr Baking Powder
4 tablespoons Water

Preheat oven to 340 degrees °F (175 degrees °C) and place the oven rack in the center of the oven. Butter and cover with flour a (26 cm) cake pan. Or line the bottoms of the pan with baking paper.
Separate whites from yolks and beat them on high until stiff peaks form when the beater is raised. Put the whites aside.

In a small pan mix sugar and water, put over medium heat and let the syrup boil for 5 minutes.

Beat the yolks for 3 minutes then add the hot syrup, beating the mix for 5 more minutes. Keep the mixer going and add the melted butter and chocolate.
Slowly add the dry ingredients to the batter.
At this point add a third of the egg whites to the batter (using a spatula) and fold them in gently.
Finally add the remained third and continue to gently pull the whites into the batter.
Put the batter in the buttered and floured pan and bake for about 40-45 minutes.

Remove from oven and let cool on a wire rack for about 10 minutes. Then remove the cake from its pan and cool completely on a greased wire rack before frosting.

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