Chocolate cake
Sometimes I just wish for a simple decadent chocolate cake that is done in minutes and requires just a few steps, no complicated processes and layers. It's perfect for unannounced visitors or just a quick treat for yourself.
The cake is moist and just chocolaty enough to satisfy any chocolate cravings you might have. The chocolate glaze and crunchy hazelnuts on top are a perfect finish.
Because this recipe is simple, it's crucial that you use the best quality ingredients you can find. They will make a huge difference between an average cake and an unforgettable cake. The quality of the chocolate for the glaze is also very important for a glossy and tasty finish.
Set aside to cool completely.
Making the chocolate glaze:
Chop both chocolates in small pieces and place in a heat-proof bowl together.
Combine sugar and water and heat to 30°C. Pour it in a small sauce pan with cream, glucose syrup and place on heat until boiling. Pour the hot mixture over the chocolate. Add oil and blend with an immersion blender until smooth and glossy.
Roll the cake in the glaze until it soaks it up. Sprinkle with toasted and chopped hazelnuts.
The cake is moist and just chocolaty enough to satisfy any chocolate cravings you might have. The chocolate glaze and crunchy hazelnuts on top are a perfect finish.
Because this recipe is simple, it's crucial that you use the best quality ingredients you can find. They will make a huge difference between an average cake and an unforgettable cake. The quality of the chocolate for the glaze is also very important for a glossy and tasty finish.
Chocolate cake
(Makes one 20cm long and 8cm deep)
Time:
Preparation: 30min
Baking: 35min
For the cake:
- 65g white granulated sugar
- 3 eggs
- 40g honey
- 40g almond flour
- 60g all-purpose flour
- 4g baking powder
- 15g cocoa powder
- 45g butter
- 65g heavy cream
- 25g dark chocolate (70%)
- 75g heavy cream
- 10g glucose syrup
- 7,5 g white granulated sugar
- 7,5g water
- 30g dark chocolate (70%)
- 75g milk chocolate
- 10g vegetable oil
- toasted hazelnuts for topping
Preheat oven to 170°C (338°F)
Mix together in a bowl eggs, sugar and honey. In a separate bowl combine flour, almond flour, sifted baking powder and sifted cocoa powder.
Add the dry ingredients to the egg mixture.
Melt butter and chocolate together and add them to the mixture. Lastly add the cream and fold the mixture until combined.
Pour the batter in a baking dish and bake for 35 minutes or until a toothpick comes out clean.
Making the chocolate glaze:
Chop both chocolates in small pieces and place in a heat-proof bowl together.
Combine sugar and water and heat to 30°C. Pour it in a small sauce pan with cream, glucose syrup and place on heat until boiling. Pour the hot mixture over the chocolate. Add oil and blend with an immersion blender until smooth and glossy.
Serve with whipped cream and enjoy!
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