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.