Vanda’s chocolate cake2012-11-06
- Servings : 14 slices
- Prep Time : 30m
- Cook Time : 40m
- Ready In : 1:20 h
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Want to impress at a party or in an important lunch? This cake has excellent presentation, it’s delicious and everyone will love it! Bon appetit!
Units: Metric / (Units: US)
- For the cake:
- 5 eggs
- 100 ml / (6 3/4 tablespoons) milk
- 125 grams / (4 1/2 ounces) unsalted butter
- 150 grams / (5 1/3 ounces) brown sugar
- 200 grams / (7 ounces) dark chocolate
- 150 grams / (5 1/3 ounces) all-purpose flour
- 1 teaspoon baking powder
- For the filling:
- 200 ml / (3/4 cup and 1 1/2 tablespoons) heavy whipping cream
- 1 tablespoon powdered sugar to beat the cream
For the cake:
Preheat the oven to 180ºC / (350ºF). Grease a round cake pan (24 x 8 centimeters / (9 1/2 x 3 1/4 inches)) with margarine and dust with some flour.
Separate the yolks from the whites. Beat the egg whites until stiff peaks form and store in the fridge.
Put the chocolate broken into pieces and the margarine in a bowl and melt in the microwave. Remove from microwave and mix with a fork until obtain a creamy mixture; set aside.
In an electric mixer, beat on medium speed the egg yolks and the sugar until a creamy and homogeneous mixture. Add the chocolate, the milk and mix for 3 to 4 minutes until it’s nicely incorporated. Reduce the mixer speed to low, add the flour mixed with the baking powder and beat until obtain a homogeneous mixture. Finally, fold gently with a spatula the beaten egg whites.
Pour the mixture into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 40 to 45 minutes (the time depends on the oven).
When the cake is cooked, unmold onto a plate and let cool.
For the filling:
Beat the cream with the powdered sugar until stiff peaks form.
Slice the cake in half with a long knife and fill the cake with half of the cream. Cover with the top slice of the cake and spread with the remaining cream.
Garnish with granulated chocolate and serve. Store the cake in the fridge.