Chocolate and Cream Cake - Wuzetka - Recipe #100

Ingredients:

Cake

• 8 eggs
• 2/3  cup of sugar
• 1 cup of flour
• 1/3 cup of corn starch
• 4 tbs coco powder
• 1 tsp baking powder
  pinch of salt

Syrup 

• 1 shot of cherry liquor (optional)
• 2 cups of hot water
• 4 tbs of coco powder
  2 tbs icing sugar

Cream

• 1 liter whipping cream
• 4 tbs icing sugar
  1 tsp vanilla essence
  1 and 1/2 tbs of gelatine
  1/4 cup of water

Chocolate glaze

• 400 g chocolate chips 2 cups
• 2 tbs butter
• 1/4 cup of whipping cream

Sift your flour, corn starch, baking powder and coco powder together. Whisk it until all is well incorporated.

Separate the eggs. Beat egg whites with salt until stiff picks and the set aside.
Beat egg yolks with sugar until pale and fluffy and then slowly constantly mixing add the flour mixture. Gently fold in beaten egg whites in few steps.

Spray your 9x11 baking pan with a non stick spray and line with parchment paper. Transfer the batter and bake in preheated oven to 180 degrees Celsius for 30 minutes.
Let it cool down completely.

Get the syrup ready by dissolving coco and sugar in hot water and then adding liquor.


With a sharp, long knife cut the cake in half.
Add gelatine to warm water and mix until dissolved completely. Set aside to cool a little bit.

Beat the whipping cream with sugar and vanilla until soft peaks and then add cool gelatine. Beat until stiff peaks.

Line your clean baking pan with parchment paper and put first layer of a cake in it. The side which was cut should be on the top. Using half of your syrup moisten the cake.

Spread the whipped cream evenly and cover with the second layer. Moisten it with the remaining syrup and set aside.

Melt the chocolate with butter and heavy (whipping) cream in a microwave (30 sec at time). Mix until all is nice and smooth.

Glaze the cake and leave in the fridge to set for few hours.

Cut in squares and decorate with dollop of whipped cream and a cherry.


Check this recipe video demonstration on YouTube here:

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