Chocolate Variety Recipe
Summary
Preparation Time20 MinCooking Time25 Min
Ready In45 MinDifficulty LevelMedium
Health IndexJust EnjoyServings10
Interest GroupGourmet
Ingredients
| 4 eggs, separated, whites stiffly beaten | ||
| Sugar | 75 Gram | |
| Vanilla sugar | 40 Gram | |
| Plain flour | 40 Gram, sifted | |
| Ground almonds | 40 Gram | |
| Cocoa powder | 20 Gram | |
| Sugar | 100 Gram (Butter cream:) | |
| Water | 100 Milliliter (Butter cream:) | |
| Egg yolks | 5 (Butter cream:) | |
| Unsalted butter | 225 Gram (Butter cream:) | |
| 25 g Praline Powder | ||
| Plain chocolate | 25 Gram, melted (Butter cream:) | |
| 1 x 15 ml spoon strong black coffee | ||
| Grated chocolate | ||
| Icing sugar | ||
Directions
Butter and line two 18 cm / 7 inch round cake tins with greaseproof paper.
Brush the paper with melted butter and dust with flour.
Whisk the egg yolks with the sugars in a mixing bowl, until the mixture falls off the whisk in a thick ribbon.
Sift the flour, almonds and cocoa powder on to a sheet of greaseproof paper.
Gently fold in a third of the flour mixture, a third of the beaten egg whites and repeat until all of the flour mixture and egg whites are incorporated.
Pour the mixture into the tins and bake in a preheated oven for 25 minutes.
Remove from the oven and leave the cakes in the tins for 5 minutes, before turning them out to cool completely.
Divide the cream between 4 bowls.
Stir the praline powder into 1 bowl, the melted chocolate into the second, the coffee into the third and reserve the last.
To assemble the cake, slice each sponge into 2 layers.
Spread the bottom layer with the chocolate butter cream, the next layer with the coffee-flavoured butter cream and the third layer with the praline-flavoured butter cream, cover with the final layer and spread the reserved butter cream on top.
Sprinkle with grated chocolate dusted with icing sugar.
Brush the paper with melted butter and dust with flour.
Whisk the egg yolks with the sugars in a mixing bowl, until the mixture falls off the whisk in a thick ribbon.
Sift the flour, almonds and cocoa powder on to a sheet of greaseproof paper.
Gently fold in a third of the flour mixture, a third of the beaten egg whites and repeat until all of the flour mixture and egg whites are incorporated.
Pour the mixture into the tins and bake in a preheated oven for 25 minutes.
Remove from the oven and leave the cakes in the tins for 5 minutes, before turning them out to cool completely.
Divide the cream between 4 bowls.
Stir the praline powder into 1 bowl, the melted chocolate into the second, the coffee into the third and reserve the last.
To assemble the cake, slice each sponge into 2 layers.
Spread the bottom layer with the chocolate butter cream, the next layer with the coffee-flavoured butter cream and the third layer with the praline-flavoured butter cream, cover with the final layer and spread the reserved butter cream on top.
Sprinkle with grated chocolate dusted with icing sugar.
Chef
