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🍽️ Classic Chocolate Cake

685 kcal · 30 min · 4 servings

Ingredients

• 5 Eggs
• 120 g Sugar
• 1 tbsp Vanilla Sugar
• 1 Pinch Salt
• 50 g Flour
• 50 g Ground Almond Kernels
• 2 tbsp Cornstarch
• 30 g Cocoa Powder
• 300 g Dark Chocolate Couverture
• 50 ml Mocha (cooled)
• 3 Eggs
• 3 tbsp Vanilla Sugar
• 150 ml Whipping Cream
• 50 g Sugar
• 1 tbsp Cocoa Powder
• 200 g Dark Chocolate Couverture
• 40 ml Whipping Cream
• 20 g Butter
• Chocolate Bark
• Light and Dark Chocolate Eggs
• Icing Sugar (for dusting)

Instructions

1. 1. Preheat the oven to 180 degrees Celsius using the top and bottom heat setting.
2. 2. Line a springform pan with baking paper to ensure the cake can be removed easily later.
3. 3. Separate the eggs. Beat the egg yolks together with half of the sugar and the vanilla sugar until creamy.
4. 4. Beat the egg whites together with a pinch of salt until stiff.
5. 5. Add the remaining sugar slowly to the egg whites and continue beating until stiff.
6. 6. Gently fold the egg whites into the egg yolk mixture using a spoon.
7. 7. Mix flour, almonds, cornstarch, and cocoa powder in a separate bowl.
8. 8. Gently fold the flour mixture into the egg mixture as well.
9. 9. Pour the batter into the prepared pan and smooth the surface.
10. 10. Bake the base on the middle rack for about 35 minutes.
11. 11. Check for doneness with a wooden skewer: if it comes out clean, the cake is done.
12. 12. Remove the cake from the oven and let it cool slightly.
13. 13. Roughly chop the chocolate couverture and melt it together with the instant coffee over a bowl of hot water.
14. 14. Remove the bowl from the hot water and let the chocolate cool down.
15. 15. Separate eggs again. Beat the egg yolks with vanilla sugar until frothy.
16. 16. Beat the well-chilled cream until stiff.
17. 17. Beat the egg whites with sugar until stiff peaks form.
18. 18. Mix the egg yolk mixture with the cooled chocolate.
19. 19. Sift cocoa powder over the mixture and stir everything in with a whisk.
20. 20. Fold the whipped cream into the chocolate mixture.
21. 21. Gently fold in the egg whites at the very end.
22. 22. Chop the couverture for the dark cream and melt it over a bowl of hot, but not boiling, water.
23. 23. Stir cream and butter into the melted chocolate.
24. 24. Let the cream cool until it is still liquid but no longer hot.
25. 25. Slice the cooled cake base horizontally into two equal layers.
26. 26. Spread about one-third of the dark chocolate cream onto the bottom layer.
27. 27. Spread about one-third of the chocolate mousse over the cream.
28. 28. Place the second cake layer on top and press it down gently.
29. 29. Spread the second layer again with dark cream.
30. 30. Add the next third of the mousse on top.
31. 31. Place the final cake layer on top and press it down gently.
32. 32. Cover the top and sides of the cake with the remaining cream and mousse.
33. 33. Place the cake in the refrigerator for at least one hour.
34. 34. Distribute the chocolate bark shavings as decoration on the finished cake.
35. 35. Place the chocolate eggs into the cream.
36. 36. Dust the cake with powdered sugar before serving.

Nutrition per serving

• kcal: 685
• Protein: 11 g · Fett/Fat: 42 g · Carbs: 62 g