Velvet chocolate cake

5. November 2014

Since I am surrounded by so many good chocolates, it is clear that I can not even think of anything other than chocolate delicacies. In addition to the amazing chocolate truffle cake, which is in the cookbook, we enjoyed this velvet cake at home. On the contrary, it has a more dense creamy consistency, and the taste of the chocolate is great. Here, depending on the type of chocolate you choose, the resulting cake will always taste a little different. So try and I will look forward to your experience and taste preferences.

30 minut - 12 porcí

Postup

1. Prepare a large cake form of 30 cm diameter, unpack it with baking paper on the bottom and sides. Preheat the oven to 160 ° C with hot air.

2. Dissolve chocolate and butter together in a water bath. Egg
Divide into yolks and whites. Egg yolk with sugar into the foam. Bleached whites into tough snow.
Spread the yoghurt foam with dissolved chocolate and butter, then mix the sifted flour and finally apply the snow three times. If you want to add some extra ingredients, now is the right moment. Put this dough into the prepared mold and put it in the oven.

3. Bake only 15 minutes. Then remove the cake, do not be afraid the center of the cake is still moving and liquid. Put the cake on top as it is ideally a sealing lid or big plate and leave it outside to cool down. When it reaches room temperature, put it in the drain pan and cool to the next day.

4. Put the finished cake on a plate, sprinkle with cocoa and slicing with a hot knife (fill the warm glass with warm water and heat the knife, wipe with a cloth before slicing).
It tastes good with whipped cream, but I can only recommend serving with some fruit juice.