← All recipes

🍽️ Chocolate Cake with Vanilla Cream

1150 kcal · 30 min · 4 servings

Ingredients

• 200 g dark chocolate couverture
• 200 g butter
• 4 eggs
• 200 g sugar
• 100 g flour
• 100 g pecans (coarsely chopped)
• 50 g dried apricots (chopped)
• butter (for the pan)
• flour (for the pan)
• 75 g dark chocolate couverture
• 0.25 l milk
• 3 egg yolks
• 3 tbsp sugar
• 1 packet bourbon vanilla sugar
• 1 tbsp flour
• 1 pinch salt
• 250 g dark chocolate couverture
• 300 ml whipping cream
• 60 g butter
• 40 g chocolate couverture
• 2 tbsp whipping cream

Instructions

1. 1. Finely chop the chocolate coating into small pieces.
2. 2. Add the chocolate pieces and the milk to a pot.
3. 3. Heat the mixture while stirring constantly until it boils.
4. 4. Remove the pot from the heat.
5. 5. Beat the egg yolks and sugar in a separate bowl until creamy.
6. 6. Stir the flour into the egg yolk and sugar mixture.
7. 7. Slowly stir the warm milk into the egg yolk mixture.
8. 8. Pour the entire mixture back into the pot.
9. 9. Continue heating the cream over low heat until it thickens.
10. 10. Prevent the cream from boiling again.
11. 11. Pour the chocolate cream into a bowl.
12. 12. Let the cream cool down while stirring occasionally.
13. 13. Prevent a skin from forming on the cream.
14. 14. Finely chop the chocolate for the ganache.
15. 15. Bring the cream to a boil.
16. 16. Pour the hot cream into the chocolate in a thin stream.
17. 17. Stir constantly during this process.
18. 18. Stir in the butter in small pieces gradually.
19. 19. Let the ganache cool down to room temperature.
20. 20. Stir the ganache occasionally while it cools.
21. 21. Preheat the oven to 210 degrees Celsius.
22. 22. Grease a baking pan.
23. 23. Dust the pan with flour.
24. 24. Melt the chocolate over a hot water bath.
25. 25. Remove the bowl from the heat.
26. 26. Stir in the cold butter in small pieces.
27. 27. Continue stirring until the mixture is creamy.
28. 28. Separate the eggs into egg whites and egg yolks.
29. 29. Beat the egg whites until stiff.
30. 30. Beat the egg yolks with the sugar until foamy.
31. 31. Continue beating until the mixture becomes white-creamy.
32. 32. Gently stir this egg yolk mixture into the cooled chocolate-butter mixture.
33. 33. Add the apricots.
34. 34. Add the nuts.
35. 35. Gently fold in the beaten egg whites.
36. 36. Sift the flour over the mixture.
37. 37. Gently fold in the flour as well.
38. 38. Pour the batter into the prepared baking pan.
39. 39. Bake the cake on the middle rack.
40. 40. Bake the cake for 25 to 30 minutes.
41. 41. Let the cake cool down.
42. 42. Release the cake from the pan.
43. 43. Spread the cream over the cake.
44. 44. Smooth out the cream.
45. 45. Pour the ganache over the cream.
46. 46. Chop the white chocolate.
47. 47. Melt the white chocolate together with the cream.
48. 48. Decorate the cake as desired with the chocolate-cream mixture.
49. 49. Draw patterns with a wooden stick if needed.
50. 50. Let the decoration set.
51. 51. Serve the cake as desired with vanilla sauce.

Nutrition per serving

• kcal: 1150
• Protein: 12 g · Fett/Fat: 78 g · Carbs: 95 g