Chocolate Cake Recipe
This chocolate cake recipe is a little complicated but look at the picture (scroll down a little bit) and tell me if it is not worth it. It takes one hour and 20 minutes to prepare, plus the time to let it cool.
The ingredients are for 12 people.
For the sponge:
200gr (7 oz) butter plus extra for greasing
6 eggs, yolks and whites separated
170gr (6 oz) sugar
200gr (7 oz) flour
85gr (3 oz) cocoa
1 tbsp baking powder
1 pinch of salt
140gr (5 oz) white chocolate
For the filling:
200gr (7 oz) white chocolate
140gr (5 oz) dark chocolate
2 egg whites
140gr (5 oz) ricotta cheese
Directions:
Preheat the oven at 180° (356°F). For this chocolate sponge cake recipe you will need two loose bottomed cake tins of 22cm (8in) diameter. Grease them with butter, cover the bottom with a disc of oven paper and grease that too.
Dice the butter put it in a small pan and melt on a very low heat.
Beat the egg yolks with 2/3 of the sugar, possibly with an electric mixer, until you get a foamy and bubbly cream. In a separate bowl whip the whites until half firm, then add the rest of the sugar and finish whipping until firm. In a third bowl, mix the flour with the cocoa, baking powder and salt.
Now this is the moment when this recipe for chocolate cake comes together.
Add the dry ingredients to the egg mix, one tablespoon at the time, alternating with some of the melted butter. Continue until you finish the ingredients, carefully mixing until all ingredients are blended, then add the egg whites in two times, one third first and then two third. Lastly, add the coarsely chopped white chocolate.
Divide the mix in the two cake tins and bake for 35 minutes. take out of the oven and let it cool in the tins for 20 minutes, transfer them to a dish and let it cool to room temperature, then put them in the fridge.
Now prepare the filling:
Chop the white chocolate and melt it on a low heat.
Put the ricotta cheese in a bowl, mix it with a fork to make it creamier then add the melted chocolate, gently mixing.
Whip the egg whites until firm and add them to the mix, gently mixing with a wooden spoon with a bottom-up movement.
Now what you should have is a soft chocolate mousse. Set aside one quarter, which you will use to cover the cake.
Chop the dark chocolate and add it to the remaining cream. Put in the fridge for one hour.
Not an easy chocolate cake recipe, I told ya…. It is not over yet.
Now in the fridge you should have the sponge cake and the chocolate mousse.
With a sharp knife, cut the surface of the sponge cake discs, in order to expose the inside, and then cut again horizontally. Spread one third of the cream with white and dark chocolate on one of the discs. Spread again the other third on top of it, and then place the other disc on top and the last third of cream.
Take the second disc and put it on top, then finish with the white cream you kept aside, levelling it with a spatula.
Keep it in the fridge for two hours before serving.
To me this is the best chocolate cake recipe ever, but if it’s too complicated, you can still go back to the chocolate fondue fountain.
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