🍽️ Creamy Chocolate Cake

Name: Creamy Chocolate Cake
Total time: 30 min
Yield: 4 servings
Ingredients: 200 g chocolate (70% cocoa content, dark milk or white chocolate); 200 g butter; 4 eggs; 200 g sugar (if using white or dark milk chocolate, only 150 g sugar); 100 g flour; 650 g dark chocolate; 7 sheets gelatin; 300 g cream cheese; 800 g whipping cream; 50 ml Amaretto (liqueur); cocoa powder; chocolate discs (and curls)

850 kcal · 30 min · 4 servings

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Ingredients

200 g chocolate (70% cocoa content, dark milk or white chocolate)
200 g butter
4 eggs
200 g sugar (if using white or dark milk chocolate, only 150 g sugar)
100 g flour
650 g dark chocolate
7 sheets gelatin
300 g cream cheese
800 g whipping cream
50 ml Amaretto (liqueur)
cocoa powder
chocolate discs (and curls)

Instructions

1. Preheat the oven to 200 degrees Celsius.
2. Grease a springform pan with some fat.
3. Melt the chocolate over a bowl of hot water (bain-marie).
4. Remove the bowl from the heat source.
5. Stir in the cold butter, one piece at a time.
6. Stir the mixture until it is creamy and smooth.
7. Separate the eggs into egg whites and egg yolks.
8. Whip the egg whites until stiff.
9. Whisk the egg yolks with the sugar until frothy.
10. Continue until the mixture looks white and creamy.
11. Gently fold the egg yolk mixture into the cooled chocolate-butter mixture.
12. Gently fold in the whipped egg whites.
13. Sift the flour over the mixture.
14. Gently fold in the flour.
15. Pour the batter into the prepared baking pan.
16. Bake the cake on the middle rack for 20 to 30 minutes.
17. Let the cake cool down in the pan.
18. Soak the gelatin in plenty of cold water.
19. Melt the chopped chocolate in a bowl of hot water.
20. Squeeze the gelatin well to remove excess water.
21. Add the gelatin to the warm chocolate.
22. Stir until the gelatin has dissolved in the chocolate.
23. Let the chocolate mixture cool down slightly while stirring.
24. Stir in the cream cheese and the Amaretto liqueur.
25. Stir the mixture until smooth.
26. Let the cream cool and thicken slightly.
27. Whip the cream until stiff.
28. Fold the chocolate cream into the whipped cream.
29. Place a cake ring around the cooled cake base.
30. Spread the chocolate-cream mixture over the cake base.
31. Smooth the surface with a spatula.
32. Place the cake in the refrigerator for at least 4 hours.
33. It is best to leave it in the refrigerator overnight.
34. Dust the cake with cocoa powder before serving.

Nutrition per serving

kcal: 850
Protein: 8 g · Fett/Fat: 65 g · Carbs: 55 g