Chocolate Cake
Description
Homemade baked treat for tea. A delicate sponge cake with a subtle hint of liqueur, a light and airy chocolate mousse made from whipped cream—this incredibly delicious, melt-in-your-mouth dessert "Charlotte" is simply delightful. Today I want to share the recipe. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Add sugar (white) to a saucepan, add 10 ml of water. Bring to a boil.
- 2
Step 2
Beat the eggs with a mixer until fluffy.
- 3
Step 3
Cool the melted sugar and gradually add it to the eggs, continuing to whisk.
- 4
Step 4
Melt the chocolate over a water bath.
- 5
Step 5
Whip the cream to stiff peaks using a blender.
- 6
Step 6
Mix the egg mixture with the chocolate.
- 7
Step 7
And pour this mixture into the whipped cream, very carefully, to preserve the airy texture.
- 8
Step 8
Mix brown sugar with rum or liqueur until it dissolves completely. Dip savoiardi cookies into the syrup.
- 9
Step 9
Place the soaked cookies against the side of the cake mold. Arrange all the cookies this way.
- 10
Step 10
Then, fill the cookie ring with chocolate mousse to the top.
- 11
Step 11
Top with a biscuit layer. Cover with plastic wrap and refrigerate for 6-8 hours.
- 12
Step 12
Cover the mold with a plate and quickly flip it over. Remove the mold.
- 13
Step 13
Decorate the cake with the remaining mousse and white chocolate shavings.