Traditional recipes

Recipe no. 200: Chocolate cream cake

Recipe no. 200: Chocolate cream cake

Countertop: Separate the egg whites from the yolks, beat the egg whites with a pinch of salt, rub the yolks with the sugar, add the flour, baking powder and cocoa. Mix until they blend perfectly. In a round cake tray put baking paper, place the composition and put in the preheated oven approx. 25 minutes on low heat, taking care that it does not burn to the bottom.

Dark chocolate cream: We cut the chocolate into pieces and put it in a pan together with the whipped cream. Put the pan on low heat, stirring constantly until the chocolate has melted, remove from the heat and leave to cool.

White chocolate cream: We proceed in the same way as dark chocolate cream.

Glaze: Break the chocolate, put it in a pan with the whipped cream and simmer. Stir continuously until it has melted, at the end add the honey and leave for another 1 min. on the fire and then let it cool.

Ornate: Everyone decorates as they please!

Homemade chocolate cake

We mix the flour with the baking powder. Separate the yolks from the whites. We beat the egg whites hard. Mix the yolks together with the sugar and milk gradually added until the composition looks like cream. The flour mixed with the baking powder is slowly added over the yolks, mixing in one. With a large spatula or spoon, add the egg whites and mix them lightly, as if you were turning them over. The dough should have an airy, fluffy, cloudy appearance.
Pour the composition into a tray with a diameter of 26 cm, greased with butter and lined with flour.
Leave in the oven, preheated, over medium heat for 35-40 minutes and do the toothpick test.
If it is ready, turn off the fire and leave the countertop in the oven with the door ajar to get used to the outside temperature.
When it has cooled completely, cut it into 3 slices!

How to prepare cream:

In a saucepan mix eggs with sugar, milk, cream and cocoa. Put on low heat and add chocolate pieces and margarine. Mix well with a whisk until you get a dense and fine composition.
When it has cooled, add the rum essence. Refrigerate for at least 2 hours. When it is well cooled, take it out of the fridge and mix it with the mixer until smooth.

Ingredients for caramelized milk syrup:

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Caramelize the sugar and pour carefully, let the milk melt the sugar and the syrup to a copper color.

It looks super good and is clearly delicious in terms of how chocolatey it is. Congratulations !!

If it's with chocolate, Santa will surely like it, but we will also like him. Serve and run, kiss!

It looks perfect! I was thinking of him last night. I'll prepare it for Christmas meal too. I'll kiss you!

1 cup ?! can you tell me please what does it mean ?!

Andreea, I'm glad you like it! e divin & # 9829 pup si eu

Antonina, my dear, well it's made especially for dear and happy Santa :)) I kiss you beautiful girl & # 9829

Catkitchen, thanks muuuuuult & # 9829

Adina, I'm glad you like it: *

Sara & Miki I'm so glad you like it! kiss

Madi, it's perfect for Christmas! I can't wait for you to tell me how you felt! I melted for him :))

Catalina, if you don't have a graduated glass, you can easily use a normal 200 ml cup! It has exactly the volume of a cup! here is some super useful information
many kisses

Chocolate as I like it. Kiss you!

Thanks a lot for the info. I got out of the fog. I can't wait to try it and see if the "quotes" come out of the decor too)

:) the spikes are very easy to obtain, with a knife with a round end or with a narrower spatula! it must be made of metal and if you heat it (quite often), in a glass of hot water and then wipe it, they will come out 100%! I kiss you and I am waiting for you with news :)

I would not refuse a piece! Come on, a smaller piece, like fat! :) Many kisses

Tell me please. 1 cup how much does it mean in quantity?

How to refuse such kindness. It looks gorgeous!

Simona, I'd rather say a whole slice and not eat anything after! it's too good :) I kiss you my dear

Madi, if you don't have a graduated glass, you can easily use a normal 200 ml cup! It has exactly the volume of a cup! here is some super useful information

Licuta thank you very much! kiss you

God, what does it look like. I make the Christmas recipe for sure the world will be delighted

Naty, you're going to conquer them all
kisses my dear and happy holidays

It looks insane! You conquered me!

I would definitely devour it alone! It looks super good!

Haplea, I'm glad you like it! :)

Cristina, literally, that's what I said when I tasted it :))
many kisses

The best indeed! :) It's very beautiful! The superlative! Kiss

Pfoooaaa. what chocolate! I love it! :))

Very good, I think I would eat something like this every day, at any risk :)

It looks great, Marius said. I would eat every day but it's not very healthy. but now for Christmas I will make a very good recipe, it is almost exactly as I did. Happy celebrations!

Merry Christmas and I wish you only joy !!

Good chocolate, I came to see the chocolate flake :) I love.

Corina, Miha, Marius, Pickles, Magda, Anastasia, thank you very much! I'm glad you like the cake, it's really superrrrrrrrbisimo! Musai needs to be redone :))
kisses and happy holidays to all

Wow. I just discovered it. It must be tried! MUSAI.

and I'm getting ready to do it again :))
it's so buuuuuuuun & # 9829
I kiss you and I am waiting for you with news: *

The chocolate cake is my favorite. I will try your recipe too, it looks delicious. Happy holidays with your loved ones!

This cake looks great and it's definitely good! I hope to be able to do it for New Year's Eve too!

MissChocolat, thank you! I can't wait for you to tell me how you felt! I kiss you and I wish you a Happy Holidays!

Timea, thank you! I'm so glad you like it! I'm waiting for you with news :)
Happy Holidays my dear!

You can't go wrong with chocolate. It looks great! I'm still undecided what kind of cake to make for New Year's Eve, be it chocolate or vanilla. hmmm. )

How did I miss such kindness?

I would have a question: shouldn't the cake be syruped at all?
Now I'm ready to make the countertops, I got two rather large countertops :) I can make two cakes out of them or a very tall one :)
I'm waiting for an answer about syrup. thank you

Gabriela, you should know that you are very right, you can't go wrong with chocolate :) kisses

Maria, you are a darling :) I kiss you

Timea, my dear, I would go for the high version :) but it also depends on how many portions you want and how big they are :)
The countertop should not be syruped, it is already slightly damp, but if you want to syrup it, I suggest syrup made from coffee and only on the lower countertops and very little, otherwise you risk crumbling, it is already wet enough! It also depends a lot on everyone's taste! I look forward to hearing from you! kiss and goodbye to work: *

So I have to admit it's the best chocolate cake ever. I also put a section and slice on my blog, I invite you to admire them :). The only "problem" was that it came out too big, too much:) I'm kidding. I'm glad I ate from it even today with friends .. I'm already thinking of different combinations for the next cakes starting from this of course. and the next one will be in a few days of my birthday :) I kiss you dearly

Timea, my dear, I'm glad you liked it! I'm crazy about him :)) and it's never enough :) I hug you dearly! : *

Personally, I love chocolate, so also chocolate cakes, congratulations for your blog !!

It looks beastly! I like chocolate cream cakes! I love your blog! I will definitely come back and try many of your recipes. Good luck!

Cornelia, thank you very much! I look forward to seeing you every time! & # 9829

Is the cream between the countertops all frosting?

the cream inside as well as the outside is the same cream, more precisely the frosting in the recipe :)
I'm preparing! I look forward to seeing you!

Dear Emily, I made this cake, and my husband said it was the best cake I had ever made. It's delicious but a little sweet! Kiss you.

I'm so glad you liked it! It 's my favorite & # 9829
check that the whipped cream wasn't sweetened :) or maybe chocolate, anyway, next time you can play with the amounts of sugar to be exactly to your taste! My dear kisses!

Good day! How do I ruffle it? I read the answer with the spikes, but I didn't understand it :) Thanks!

Maria, my dear, it's super easy to make them:) you just have to use a knife with a round end or a narrower spatula (it must be made of metal and if you heat it (quite often), in a glass of hot water and then wipe it) and as a technique you just have to touch the cream with the tip of the knife and pull a little up, going from close to close to have more spikes! if you don't get one, lightly spread the cream back and repeat the movement!
they will come out 100%! I kiss you and I am waiting for you with news: *

The news is that I understood :) Thank you very much!

:) I'm glad & lt3
I'm waiting for you with news! Kiss

I felt like looking at your blog. Visit me too. :)

The cake was put in a shape of 26 cm, until the 45th minute, it looks great, then it cracked, and it looks like a volcano, all the cream was concentrated in the middle, and it stayed for another half hour, approximately, in plus the time you mentioned above. I think the strange transformation, from various sources, from cup to gram, made me look like a volcano. :(

I misinterpreted what you said, that you can put in a shape of 27 cm or 2 small 18 cm. It was too much food, and it didn't bake, and it erupted. And I was so proud of the choice I made. :(

oh, how sorry I am :( maybe the shape was too small, or maybe too little flour (or other type / quality) I've done it so far at least 5 times and every time it came out! I wanted to -I suggest you keep it in the oven longer, it may not have reached the optimum temperature, but I saw that you kept it longer! Honestly, I can't figure out why it didn't work out! I hug you dearly and I wish you bright, happy and loving holidays!

A question. Everyone complains about this "quotcup", couldn't you put exactly the quantities expressed in grams or milliliters? That way no one would fail. Thank you !
p.s. And I suffered the volcano thing :(

dear anonymous (I would have liked to know your name)
a cup has a fixed 240 ml, exactly like a normal cup of milk! I use the cup as a unit of measurement and for the recipe to be correct that's how I send it! Did you use a smaller shape? The recipe has been tested by many people and they have not encountered any problems and I am doing it again right now) It is my favorite cake! I look forward to seeing you every time!

I also made the cake 3 days ago. I had a little problem with the countertop, it swelled harder on one side. The gas oven is probably to blame. But otherwise, it was a real treat. I put my recipe among my favorites.

Lorena, I'm so glad you liked it! As I said, it's my favorite cake! Maybe the oven grill wasn't perfectly straight) I use an electric oven, but I don't think it influences much!

I hug you with great pleasure! Kisses!

hmmm. this cake tempts me. it doesn't seem to be hard to make chocolate again. ohh chocolate! I come back with impressions :-) if my volcanoes don't erupt! :-P

alas, how tasty it looks I don't speak. now I really don't know what to do first :)))))) .. thank you. happy holidays with your dear sweet chocolate kisses

Hi. can you tell me please if from the specified quantities you got 2 cakes like the one in the picture, that is with a diameter of 18 cm? thank you

Hi Raluca
yes, 2 cakes came out! I cut thinner slices to have 3 layers of countertop each) but you can very well cut it into just 2 parts! I enjoy cooking!

Hi Emily, I've been making this recipe for a while and I can't find unsweetened liquid cream anywhere. I tried Carrefour, Kaufland, big ABCs in the city, the market and I didn't find any unsweeteed anywhere. You could tell me from which company you get unsweetened liquid cream and possibly which store. Thank you very much.

dear Roxi, if you can't find it, you can use sweet cream for whipped cream and choose chocolate mousse with a high cocoa content) And reduce the amount of sugar on the counter! I recommend max 200g sugar on the counter!

I made the cake and the liquid fff cream came out after I put it in the fridge for 5 hours. : ((

dear Roxi, I said op every time, for this ganache cream it is very important to use quality chocolate! If you do not have enough cocoa butter or enough cocoa, you must reduce the amount of whipped cream! The chocolate must be simple, without creams or fillings, have at least 50% cocoa and be of very good quality! I usually recommend classic household chocolate, but it is better to choose this type of chocolate than various brands of cocoa tablets such as primrose, kandia or other brands!

I hug you dearly!
PS I use this type of cream very often and there are many girls who have tried this recipe and it turned out perfect! ) I have no other explanation because he has no reason not to go out! )

ok I followed ALL the instructions with sanctity even the cream is liquid. I used household chocolate and liquid cream, but it seems that the picture does not correspond to reality: ((

dear Anonymous (I would have liked to tell you by name)
this cake is made by me and my friends according to the recipe above! I said it and I repeat it, the quality of the products is very important! Do not use spreadable butter!

here is another proof of this recipe!

the 2 photos above, the link from the previous comment are the best evidence that the recipe is correct!

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