sweet chocolate cake
If you like chocolate and want to surprise at home with a chocolate cake rich in cocoa , this recipe is ideal for you. It is a very simple recipe but with the most delicious results in terms of appearance and taste: based on a sponge cake full of cocoa flavor, and covered with a glaze and chocolate shavings that is very easy to make , but that turns out to be the most delicious. showy
So you can call it cake or chocolate cake, but this recipe is perfect for a day of celebration, or those Sundays when we decide that we are going to make a feten dessert to celebrate that it is the weekend.
This is one of the recipes that come in the De Buyer HomeBaking Confectionery Set pack. It is a complete pack to equip yourself with some essential molds if you like to make pastries at home. It includes a square mold with high walls ideal for all kinds of sponge cakes (the mold we use today), a rectangular mold for plum cakes, breads and tall sponge cakes, and finally a low and removable square mold to make short cakes.
Thus, de Buyer has released this set thinking of putting the essentials to equip you all in a pack, or offering a nice box to give away when you want to surprise some cooks. Like this one, there is also the HomeBaking tarts De Buyer set, if you are curious, take a look at it because it has some very interesting accessories too.
Let's go with the recipe. You should know that you can also enjoy it without the icing, with that simple chocolate cake base. At the end of the post I will also talk about it and a couple of ideas to present it, without the need for the chocolate coating. It is a recipe that I have loved, although I did not have many doubts that I would like the recipe, because it is made by French pastry chefs in collaboration with the house. I definitely encourage you to get with her.
- 325g dark chocolate
- 225g butter
- 250g powdered sugar
- 3 large eggs
- 125 g of wheat flour
- 2 g baking powder
For the glaze:
- 8 g gelatin (4 sheets)
- 65g of water
- 110g powdered sugar
- 35 g of pure unsweetened cocoa
- 60 g of liquid cream
- Chocolate chips
- crispy nuggets
- In a saucepan, melt the chocolate together with the butter in a bain-marie .
- Mix the eggs with the sugar. Gradually add the butter and chocolate mixture, and then add the yeast mixed with the flour (you can pass it through the sifter beforehand).
- Pour the mixture into the tall square pan from the HomeBaking De Buyer Pastry set.
- Bake in a preheated oven at 180°C for 35 minutes.
- Glaze : Put the gelatin sheets in a bowl of cold water to rehydrate them.
- Boil the water with the sugar. Add the cocoa and liquid cream. Let boil 3 minutes.
- Remove from heat and add the gelatin, well drained.
- Pass through a strainer to ensure there are no lumps, leave in a bowl covered with film, and let cool.
- When the frosting has cooled to about 40°C, place the cake on a cooling rack (with a baking sheet or aluminum foil under the rack to catch any icing that may fall off), and pour the frosting on top. .
- With the help of an icing spatula , distribute the icing evenly on the top and sides.
- Decorate with the chocolate chips and let the cake cool in the fridge for at least 1 hour.
You may prefer not to make the icing, or simply enjoy the basic brownie recipe for breakfast or snack. Without a doubt you can, simply prepare the main cake (follow the first part of the recipe), and when the cake has cooled after removing it from the oven, sprinkle it with icing sugar to make it pretty.
You can also make other decorations, such as decorating with crushed hazelnuts or almonds (more or less crushed, with a hand grinder you will control the grinding well), or add fruit (red fruits are fabulous with chocolate).
Eva Vázquez said:
Es la mejor tarta de chocolate que sin duda he preparado. Queda muy jugosa, casi como un coulant. Para choco-adictos de primera….
He usado azúcar blanca normal. Para evitar grumos desagradables, bati mucho la mezcla de azúcar y huevos con un robot de cocina, con la mariposa puesta para dar un poco de aire a la masa, ya que apenas lleva levadura.
Y para ahorrar tiempo, derrito el chocolate con la mantequilla en microondas, controlando tiempo y temperatura…para que el chocolate no se pase ni se queme… Debido a la alergia a la leche de mi hija he usado margarina 100% vegetal en vez de mantequilla, y leche de almendras en lugar de nata para el glaseado. Con cacao marca valor en polvo puro.
El resultado es sublime. Sin duda una espectacular tarta de chocolate, que sin duda se convertirá en un clásico en casa.
Gracias por la receta
La levadura que pone,es polvo de hornear tipo Royal? Levadura seca? Levadura fresca? Gracias y saludos.
Amanda Amparo said:
yo quiero saber lo mismo que Veronica… Podríais decirme cuál es el azúcar en polvo? Es azúcar glas, o es otro tipo que no conozco?
Hola Verónica, yo el cacao que uso es de Valor y puro y desgreñado. El azúcar lo puedes encontrar en Mercadona es azúcar glass
Y el cacao puro para el glaseado es tipo cola-cao, pero puro? O tipo chocolate de fundir?
Hola! Podríais decirme cuál es el azúcar en polvo? Es azúcar glas, o es otro tipo que no conozco?
Hola Maria Angeles, Me alegro de ver que te he tentado!! :) Ya nos dices qué tal!
M.angeles Muñoz gonzalo said:
Hoy mísmo la hago, yá os diré como ha salido