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Chocolate Variety

sweet.chef's picture
Ingredients
  Eggs 4 , separated, whites stiffly beaten
  Sugar 75 Gram
  Vanilla sugar 40 Gram
  Plain flour 40 Gram, sifted
  Ground almonds 40 Gram
  Cocoa powder 20 Gram
For butter cream
  Sugar 100 Gram
  Water 100 Milliliter
  Egg yolks 5
  Unsalted butter 225 Gram
  Praline powder 25 Gram
  Plain chocolate 25 Gram, melted
  Strong black coffee 15 Milliliter
  Grated chocolate 1 Teaspoon (For Garnish)
  Icing sugar 1 Teaspoon (For Garnish)
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.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Chocolate
Interest: 
Aphrodisiac, Gourmet
Preparation Time: 
20 Minutes
Cook Time: 
25 Minutes
Ready In: 
45 Minutes
Servings: 
10

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