Chocolate cake
The journey of creating and refining the Chocolate Cake recipes presented showcases a delightful exploration into the art of dessert-making, highlighting the versatility and richness of chocolate as a primary ingredient. From the classic Chocolate Cake with Whipped Cream, accentuating the luxurious combination of dark chocolate's intensity with the light, airy sweetness of whipped cream, to the innovative Chocolate Cake with Pears and Walnuts, which blends the subtle sweetness of pears and the crunchiness of walnuts with moist, rich chocolate, each recipe offers a unique taste experience.
Equipment
- 1 oven
Ingredients
- 85 g plain flour
- 25 g cocoa
- 8 egg whites
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 175 g caster sugar
Instructions
- Lubricate shape with a hole in the middle. Preheat oven to 180 g C.
- Sift the flour and cocoa. Set aside.
- electric mixer to whip the egg whites, add the cream of tartar and vanilla, then whisk until a soft foam.
- A large metal spoon to mix the egg whites with flour.
- Spoon the mixture into the prepared pan and bake for 20-25 minutes or until the stick, stuck in the middle comes out clean. Invert the cake onto a plate and allow to cool. Carefully get out of shape and shift the plate.
- Garnish with fresh cream or yogurt or sour cream and serve with fresh fruit of your choice.