During a captivating journey through the picturesque landscapes of the Italian countryside, a place renowned for its rich culinary traditions and pristine ingredients, I was introduced to a magnificent dessert that perfectly encapsulates the essence of autumn – a Chocolate Cake with Pears and Walnuts. This delightful treat combines the tender, subtly sweet pears with the earthy crunch of walnuts, all enveloped in a moist, rich chocolate cake that melts in your mouth. The interplay of flavors and textures— from the creamy pears to the nutty, robust walnuts against the deep, velvety chocolate—creates a symphony of tastes that’s both comforting and sophisticated.
Captured by the beauty of this dish, I was determined to recreate this marvel in my own kitchen. It took a few tries to balance the sweetness of the pears with the bitterness of the chocolate and the crunchiness of the walnuts, but the result was truly rewarding. Now, I am thrilled to share this recipe with you, hoping it will bring a slice of festive warmth and a touch of gourmet delight to your table, just as it has brought to mine.
Chocolate cake with whipped cream
Embarking on a delightful culinary adventure, I encountered the classic Chocolate Cake with Whipped Cream—a dessert that marries the luxurious depth of dark chocolate with the airy lightness of 38% whipped cream. This combination creates not just a dessert, but an experience; one where the robust, intense flavors of high-quality dark chocolate are perfectly balanced by the creamy, velvety smoothness of whipped cream. Inspired by this delectable contrast and determined to capture its essence, I ventured into the realm of baking with excitement. After careful experimentation and refining of the recipe, the ideal balance between the rich chocolate cake and the soft, sweet whipped cream was achieved, resulting in a dessert that’s both visually appealing and delightfully indulgent. Now, sharing this perfected recipe becomes an invitation to others to explore the sophisticated simplicity of Chocolate Cake with Whipped Cream, promising a taste that's as memorable as the journey that led to its creation.
Equipment
- 1 oven
Ingredients
- for the cake:
- Eggs at room temperature divided into whites and yolks – 6 pcs.
- Dark chocolate 56% – 120 g
- Sugar – 1/4 cup 50 g + 2 tablespoons (25 g)
- For the cream:
- Cream 38% – 375 ml
- Powdered sugar – 3 tbsp. l.
- For decoration:
- grated chocolate
Instructions
- Preheat oven to 175 ° C.
- Melt chocolate in the microwave or in a water bath.
- Divide the egg whites and yolks on.
- Beat egg yolks with 1/4 cup sugar for 5 minutes until light, fluffy mass.
- Connect with a mixer at medium speed with the cooled down chocolate.
- Proteins whisk until foamy and gradually add 2 tbsp. l. sugar, beat until shiny, smooth mass.
- Add to yolk weight of 1/4 of the protein mass and gently combine with the help of a spatula.
- Add the remaining protein mass and connect.
- Baking drizzle with oil and lay a paper for baking.
- Pour the mass and leveled.
- Bake for 15-18 minutes.
- Remove from the oven, turn on the baking paper, carefully remove the paper on which the baked cake, and give to cool completely. Put in the fridge for half an hour.
- Preparation of the cream: Whip the cream with the powdered sugar to stable peaks.
- The assembly and decoration. Take the cake out of the fridge and cut into equal strips (happened 3).
- Whipped cream to put in pastry kulёk packed with “asterisk”.
- Put the cake on a plate, top to transplant strips: cream, cake, cream cake, cream. On top sprinkle with grated chocolate.
Cooking tips about Chocolate cake with whipped cream
- Selecting the Right Chocolate: The quality of chocolate you choose directly impacts the flavor of your cake. Opt for a high-quality dark chocolate with a cocoa content of at least 70% to ensure a deep, rich chocolate taste that balances beautifully with the sweetness of the whipped cream.
- Whipped Cream Consistency: For the whipped cream, make sure your heavy cream is very cold before you start whipping it. This helps achieve stiff peaks that hold up well as a topping or filling. Consider adding a stabilizer, such as powdered sugar with a bit of cornstarch, to help maintain its structure if not serving immediately.
- Sifting Dry Ingredients: To avoid lumps and ensure a uniform texture in your cake, sift together the dry ingredients like flour, cocoa powder, baking powder, and baking soda. This will also help incorporate air into the mix, resulting in a lighter cake.
- Gentle Folding Technique: When combining your wet and dry ingredients, use a gentle folding technique with a spatula rather than vigorous beating. This prevents the gluten in the flour from developing too much, keeping the cake tender and soft.
- Room Temperature Ingredients: Ensure that all your ingredients, especially eggs and dairy products, are at room temperature before you begin mixing them. This helps achieve a smoother batter that incorporates air more effectively, contributing to a better rise and texture in the baked cake.
- Bake Immediately: Once the batter is ready, pour it into your prepared pan and bake immediately. Letting batter sit can cause the leavening agents to start working before the cake gets into the oven, affecting the rise and texture.
- Cooling the Cake: After baking, allow the cake to cool in the pan on a wire rack for about 10-15 minutes before turning it out onto the rack to cool completely. This prevents the cake from becoming soggy from trapped steam but also ensures it doesn’t fall apart when removing it from the pan.
- Adding Flavor to Whipped Cream: Infuse your whipped cream with additional flavors to complement the chocolate cake. Vanilla extract is a classic choice, but you could also use a splash of liqueur, zest from citrus fruits, or even instant espresso powder to create a unique flavor profile.
- Layering the Cake: If using whipped cream as a filling, apply it only once the cake layers are completely cooled. A thin layer of melted chocolate on each cake layer before adding whipped cream can prevent the cake from becoming too soggy.
- Serving and Storage: Serve the cake the day it is made if possible, especially if using whipped cream topping, to enjoy its freshest taste and most appealing texture. Store any leftovers in an airtight container in the refrigerator to keep the whipped cream fresh.
Serving suggestions about Chocolate cake with whipped cream
- Fresh Berry Compote: Top each slice with a spoonful of fresh berry compote. The acidity and sweetness from the berries such as strawberries, raspberries, or blackberries cut through the richness of the chocolate and add a vibrant burst of color and flavor.
- Chocolate Shavings or Curls: Garnish the whipped cream with delicate chocolate shavings or curls. This not only adds visual appeal but also intensifies the chocolate experience with every bite.
- Dusting of Cocoa Powder: A light dusting of cocoa powder over the whipped cream can further amplify the chocolatey essence while giving the cake a sophisticated finish.
- Mint Sprigs: Add a sprig of mint on top for a refreshing contrast. The green provides a pop of color against the cream and chocolate, and the mint offers a crisp, cooling flavor that complements the dessert beautifully.
- Espresso or Coffee Reduction: Drizzle an espresso or coffee reduction around the plate or over the whipped cream to introduce a bitter counterpoint that highlights the sweet richness of the chocolate cake, appealing to coffee and chocolate lovers alike.
- Salted Caramel Sauce: A drizzle of salted caramel sauce over the cake and whipped cream can balance sweetness with its salty, buttery notes, creating a complex flavor profile that excites the palate.
- Toasted Nuts: Scatter a handful of toasted nuts, such as almonds, hazelnuts, or pecans, over the whipped cream. Their crunchy texture and nutty flavor lend an interesting contrast to both the soft cream and the dense cake beneath.
Top 5 FAQs about Chocolate cake with whipped cream
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