🍰 chocolate cake 🍰
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I know that many here in steemit are lovers of chocolate, so I bring you a recipe that will seduce you, it is delicious. You will only need, chocolate, eggs and strictly follow the instructions.
The main thing besides a great baking, is to achieve a good job with egg whites. The yolks are mixed with the melted chocolate but the whites have to be added very little by little, carefully and with enveloping movements, so that we do not lose the air we have gained by mounting the whites.
As for baking, something very important is to bake in a bain-marie, as when preparing a custard. This serves above all to not lose moisture.
Another point related to the water bath is the mold, which is best to be closed so that water does not enter although if you do not have, you can use a removable one by wrapping it with aluminum foil at the bottom.
As for the coverage, you can choose your favorite but in this case I have diluted a little chocolate with water and a little fruit on top.
The mold that we have used is 15cm in diameter so you will have to adjust the measurements in case you use another mold size. If it is bigger you will have to add a few more minutes to the baking.
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INGREDIENTS
4 Eggs
100gr Chocolate 70% Venezuelan cacao
Mount the whites to the point of snow and reserve.
Add the yolks to a bowl and mix until they turn into a cream and without stopping to stir add the melted and tempered chocolate to obtain a uniform mixture.
Add the whites little by little, integrating them with enveloping movements. You can do it 4-5 times to make it look better.
Preheat the oven to 170ºC without air.
Prepare the mold: cover the bottom and sides with baking paper. This will help us in the demolding.
Pass the mixture to the mold.
Place a container larger than the mold and with a finger of hot water in the oven and then insert the mold.
Bake: 10 minutes at 170 ° C, lower to 160 ° C and bake 10 minutes more and finally, turn off the oven, open the door a little and hold 10 minutes longer.
Take out the mold from the oven and when it cools a little you can unmold it.
Pass the cake to the plate where you will serve it.
Chop 45gr of chocolate and mix with 30gr of hot water.
Stir for a few minutes until you get a chocolate cream.
Add the chocolate on the cake and on top spread some fruit.
And that's it! You have ready your chocolate cake with two ingredients.
For its conservation, it is best to eat it the same day, keeping it at room temperature or at the latest the next day, to take advantage of its best flavor and texture.
And if you like strawberries and raspberries like me ... do not hesitate to place them as decoration
