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🍽️ Gâteau au chocolat classique

457 kcal · 30 min · 4 portions

Ingrédients

• beurre mou (pour le moule)
• miettes de pain (pour le moule)
• 5 œufs
• 120 g sucre
• 1 c. à soupe sucre vanillé
• 1 pincée sel
• 50 g farine
• 50 g amandes moulues
• fécule de maïs 2 c. à soupe
• 2 c. à soupe cacao en poudre
• 4 c. à soupe confiture d'orange
• 800 g couverture au chocolat noir
• crème liquide 400 ml
• 150 g beurre
• fleurs confites
• pensées

Préparation

1. 1. Turn on the oven to 180 degrees. Turn off the convection fan. Take a springform pan. Grease the bottom of the pan with some butter. Sprinkle breadcrumbs over it so the cake does not stick later.
2. 2. Separate the eggs. Put the egg yolks in a bowl. Add half the sugar and the vanilla sugar. Whisk the mixture until frothy. Take the egg whites. Add a pinch of salt. Beat the egg whites until stiff. Add the remaining sugar. Beat further until the mixture is firm. Gently fold the egg whites into the yolk mixture. Mix flour, ground almonds, cornstarch, and cocoa in another bowl. Fold this dry mixture into the batter as well. Pour the batter into the prepared pan. Smooth the surface. Bake the cake on the middle rack for about 35 minutes. Do the toothpick test: A wooden skewer must come out dry. Rem
3. 3. Finely chop the chocolate coating. Put the chocolate pieces in a bowl. Heat the cream. Pour the hot cream over the chocolate. Stir until the chocolate is completely dissolved. Add the butter in small pieces. Stir the butter into the mixture until creamy. Let the cream cool down.
4. 4. Slice the cooled cake horizontally. Divide it into two equal layers. Take the bottom layer. Spread it with the jam.
5. 5. Take about one-third of the chocolate cream. Spread it over the jam layer. Smooth the cream. Place the top cake layer on it. Take the remaining cream. Spread it around the entire cake. Decorate the cake as desired. Use candied flowers and violas.

Nutrition par portion

• kcal: 457
• Protein: 9 g · Fett/Fat: 30 g · Carbs: 41 g