Cake
Description
Homemade baked goods for tea. So, a homemade "Spanish Breeze" chocolate cake! To decorate this cake, I used a jelly by Spanish chef Adrián Ketglas made with pepper and raspberries. But of course, that's entirely optional. I'll just share with you the basic recipe. Serve cooled or slightly warm.
Instructions
- 1
Step 1
1. Melt the butter and sour cream in a water bath.
- 2
Step 2
2. Add the chocolate (250 g) and break it into pieces. Let it melt as well. Mix well.
- 3
Step 3
3. Beat the eggs with sugar for a long time until they double in volume.
- 4
Step 4
4. Mix the flour with cocoa, baking soda, and baking powder. Add this flour mixture to the egg-chocolate mixture. Stir well and bake for about an hour at 170 degrees in the oven.
- 5
Step 5
5. Do not remove the cake layers from the oven; let them cool there. Now cut the layers into three parts. Leave the bottom layer in the same pan.
- 6
Step 6
6. Prepare the cream. Soak gelatin in 40 ml of cold milk, let it swell. Melt chocolate in milk (30 ml), remove the melted chocolate from heat, add egg yolks and the swollen gelatin, mix well and let the mixture cool.
- 7
Step 7
7. Beat the egg whites until stiff peaks form, then gently fold them into the chocolate cream.
- 8
Step 8
8. Whip the cream or sour cream and mix it into the filling. Spread the mixture between the prepared cake layers.
- 9
Step 9
9. Leave in the refrigerator until the cake is completely cooled, you can weigh it down with a press. Then decorate it as you like. Good luck to you!