Chocolate cake with whipped cream (no flour)


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

Cooking cakes:

1. Preheat oven to 175 ° C.
2. Melt chocolate in the microwave or in a water bath.
3. Divide the egg whites and yolks on.
4. Beat egg yolks with 1/4 cup sugar for 5 minutes until light, fluffy mass.
5. Connect with a mixer at medium speed with the cooled down chocolate.
6. Proteins whisk until foamy and gradually add 2 tbsp. l. sugar, beat until shiny, smooth mass.
7. Add to yolk weight of 1/4 of the protein mass and gently combine with the help of a spatula.
8. Add the remaining protein mass and connect.
9. Baking drizzle with oil and lay a paper for baking.
10. Pour the mass and leveled.
11. Bake for 15-18 minutes.
12. 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.
13. Preparation of the cream: Whip the cream with the powdered sugar to stable peaks.
14. The assembly and decoration. Take the cake out of the fridge and cut into equal strips (happened 3).
15. 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.


Bon Appetit!


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