The best cake I’ve ever eaten You will be amazed Quick and easy recipe
Materials (20-cm mold):
Regarding the Cake:
- Two medium eggs
- , one teaspoon of salt,
- three tablespoons of sugar
- , fifty grams of all-purpose flour (two tablespoons plus one tablespoon),
- ten grams of unsweetened cocoa (one teaspoon)
To Soak:
Two tablespoons of sugar and 160ml of coffee For the Chocolate Mousse:
- 400g dark chocolate,
- 200g butter,
- 20ml coffee (2 teaspoons)
- , 40g sugar (2 tablespoons),
- 4 eggs, and so on
Regarding the Ganache de Chocolate:
Dark chocolate (60g) 40ml milk
Guidelines:
Regarding the Cake:
- Turn the oven on to 180°C, or 350°F.
- Two medium eggs should be separated. Add a sprinkle of salt to egg yolks and beat.
- While beating, gradually add 60g of sugar and beat until light and creamy.
- Add 10g of cocoa and 50g of all-purpose flour and sift. Blend until well blended.
- Beat the egg whites in a another dish until firm peaks form. shape.
- The egg whites should be gently folded into the cocoa mixture.
- Fill a 20 cm mold with batter, and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool.
To Soak:
- 160ml of coffee and 2 tablespoons of sugar should be combined. Let it cool.
- In a double boiler, melt 200g of dark chocolate and 100g of butter to make the chocolate mousse. Pour in 20ml of coffee and well stir.
- Beat 4 eggs with 40g sugar until frothy in a different basin.
Fold the chocolate mixture that has melted gradually into the beaten eggs. - Over the cake that has cooled, spread the chocolate mousse.
Regarding the Ganache de Chocolate:
- In a saucepan, heat 40ml of milk and 60g of dark chocolate until smooth.
- Transfer the chocolate mousse with chocolate ganache on top.
- The cake needs to set for a few hours, so refrigerate.
- Savor this delectable Christmas cake that will wow your palate!