Serves 1
Directions
- 1Melt 120g dark chocolate and 30g butter over hot water (70 - 80C).
- 2Add 30ml milk and mix.
- 3Separate 4 eggs.
- 4Add a pinch of salt into the egg whites and whisk, then slowly add 50g sugar in 3 batches and whisk until you see soft peaks.
- 5Add 1 tsp vanilla extract into the egg yolks and whisk at high speed until pale and fluffy.
- 6Add the melted chocolate mixture and fold to combine.
- 7Fold 1/3 of the egg whites, then fold with the rest of the egg whites.
- 8Pour the mixture into a pan (38 x 26 cm) and bake at 170C for about 20 minutes.
- 9Cool down completely.
- 10Add 90g heavy cream to 150g dark chocolate and melt the chocolate completely.
- 11Add 1/3 whipped cream (300g heavy cream and 30g sugar) with the chocolate first, then fold with the rest of the whipped cream.
- 12Trim the uneven edges of the cake sheet and cut it into 3 equal sheets.
- 13Place the chocolate cream between the cake sheets and brush cocoa syrup.
- 14Chill in the fridge for 3 hours.
- 15Trim the sides of the cake.
- 16Please chill the cake in the fridge for 30 minutes before cutting it.
Ingredients
- 120 g dark chocolate
- 30 g unsalted butter
- 30 ml milk
- 4 egg whites
- a pinch salt
- 50 g sugar
- 4 egg yolks
- 1 tsp vanilla extract
- 150 g dak chocolate
- 90 g heavy cream
- 300 g cold heavy cream
- 30 g sugar
- 75 ml hot water
- 1 tbsp cocoa powder
- 2 tbsp sugar
- 50 g cocoa powder
- 115 g sugar
- 85 ml water
- 85 g heavy cream
- 1 tbsp gelatine powder
- 3 tbsp cold water to bloom gelatine
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