Chocolate cake with icing
Description
Incredible dessert for true chocolate lovers
Instructions
- 1
Step 1
1. Preheat the oven to 175 degrees. Grease a springform pan with butter and line it with parchment paper. Grease the paper with butter and dust it with flour. Tap out excess flour. Place the pan on a baking sheet lined with parchment paper or a silicone mat. Coarsely chop the chocolate. Separate egg whites and yolks into different bowls. Set the bowl over a saucepan of simmering water, add the chocolate, sugar, butter cut into pieces, and coffee to the bowl. Heat, stirring, until the chocolate and butter melt. Remove the bowl from the saucepan and let it cool for 3 minutes.
- 2
Step 2
2. Using a rubber spatula, mix with the yolks, adding one at a time, then mix in the flour. Using a mixer, beat the egg whites with a pinch of salt. With the spatula, add about one quarter of the whites into the batter, mix, then add the remaining whites. Pour the batter into the mold.
- 3
Step 3
3. Bake the cake for 35 to 45 minutes. A thin knife inserted into the center should come out slightly stained with chocolate. Let the cake cool in the pan for 5 to 10 minutes. Invert the cake onto a plate, remove the paper, and cool to room temperature.
- 4
Step 4
4. To make the glaze, place coarsely chopped chocolate into a bowl. Melt the chocolate in the microwave or over a pot of boiling water. Bring the cream to a boil in a small saucepan. Pour the hot cream over the chocolate and stir with a rubber spatula until smooth. Mix in the corn syrup. Pour the glaze over the cooled pie and let it stand at room temperature or in the refrigerator for 20 minutes.