The cake is delicious, soft, chocolate-chocolate. You and your loved ones will love the cake!
Hello everyone! My name is Natalia, and I am glad to welcome you to my channel Tasty Simply Fast!
Today I want to invite you to make a flourless chocolate cake.
Preparing the cake is quick and easy enough.
You can watch a step-by-step video recipe in my video below.
Let's cook
Divide 7 eggs into whites and yolks.
Next, the dough is cooked quickly enough, so do not forget to turn on the oven and heat up to 180 degrees.
Add a pinch of salt to the proteins and begin to beat at a low mixer speed.
When the proteins are whipped into a foam, add 50 grams or 2.5 tbsp. tablespoons without top sugar.
We continue to whisk at a low mixer speed.
When the sugar is dissolved, gradually increase the speed of the mixer to the maximum and beat the whites at maximum speed of the mixer until stable peaks.
Add a pinch of salt to the yolks and begin to beat.
Add 50 grams or 2.5 tbsp. tablespoons without top sugar.
Beat at the maximum speed of the mixer, the sugar should completely dissolve.
The egg mass will brighten and approximately double in volume.
Add 40 grams or 2 full tbsp. tablespoons of potato starch.
Stir until smooth.
You can substitute cornstarch for potato starch in this recipe.
Pour out 85 grams or 8.5 tbsp. tablespoons of vegetable oil.
Stir until smooth.
Add some of the whipped proteins and mix until smooth.
Sifting, add 40 grams or 4 tbsp. spoons without a top of cocoa.
Add 4 grams or 1 tsp. a spoonful of baking powder for the dough.
Mix gently in a circular motion until smooth.
Next, we will gradually combine the dough with whipped egg whites.
Add a little protein and mix gently in a circular motion until smooth.
At first, the dough is dense, and the first portion of the protein is difficult to stir.
Add a little more protein and mix gently as well.
We add so much beaten protein so that the mass is not very liquid or very thick.
Pour the mixture into the remaining proteins.
Gently in a circular motion and at the same time stir quickly until smooth.
It is not necessary to mix for a long time so that the proteins do not settle.
I bake on a baking sheet lined with parchment paper. To prevent the dough from spreading during baking, I made sides.
We transfer the dough to a baking sheet and evenly level it over the entire surface. The size of my cake is 36 x 28 cm.
We remove the bake in an oven preheated to 180 degrees for 14-16 minutes, my dough was baked for 15 minutes.
We check the readiness of the cake with a wooden stick, pierce it, if it comes out dry, without residues of wet dough, then the cake is ready.
Cover the cake with parchment paper and turn it upside down.
Remove the parchment paper on which the cake was baked.
Cut off the edges immediately. We remove the cut pieces, they will not be useful to us.
Cut the cake into pieces
- I make 2 cakes measuring 17 x 17 cm
- And 2 cakes measuring 17 by 8.5 cm
Cool the finished cakes to room temperature.
The cakes cool very quickly, literally in 10-15 minutes.
Let's prepare the cream
In the recipe I use Schogetten Dark dark chocolate portioned.
Melt in a microwave oven or in a water bath 100 grams of dark chocolate with a cocoa content of 50%.
Stir the chocolate until smooth and set aside.
300 grams of cream cheese, cream cheese in this recipe can be replaced with soft pasty curd.
How to make soft pasty yogurt curd can be seen in my video below
Add 40 grams or 4 tbsp. spoons without the top of sifted cocoa.
100 grams of thick natural yogurt, yogurt in this recipe can be replaced with thick sour cream.
And 200 grams of condensed milk
Stir until smooth, no need to beat.
Add 100 grams of melted chocolate.
Stir until smooth.
Put the first cake on a plate.
Install a detachable mold and an acetate film.
Divide the cream visually into 2 parts and cover the cake with 1/2 part of the cream.
Cover with the second cake. My second cake consists of 2 halves.
Put the remaining cream on the cake.
Cover with the third cake, press the cake lightly.
Let's prepare the icing
120 grams of cream with a fat content of 30-35%.
Pour in 100 grams of chopped dark chocolate with a cocoa content of 50%.
The cream in this recipe can be replaced with milk and butter.
Heat everything together in a microwave oven or in a water bath and mix until smooth.
The icing is ready, cover the cake with icing.
We cover the cake with cling film and put it in the refrigerator to stabilize for 3-4 hours, if you wish, you can cook the cake in the evening and put it in the refrigerator overnight.
We release the finished cake from the form and the film.
You can decorate the cake as you wish.
The sides of the cake can be smoothed with cream and, if desired, sprinkled with chopped crumbs and chocolate.
I just cut off the edges and cut the cake into pieces.
The cake is very tasty, soft, has a rich chocolate taste.
I advise you to cook it! My homemade cake really liked it.
A wonderful cake for any occasion!
Ingredients designed for cake size 17 by 17 cm, height 7 cm, weight 1400 grams.
In 1 tablespoon without top - 20 grams of sugar, with top - 25 grams.
Chocolate biscuit
350 grams (6 - 7 pcs.) Eggs
100 grams (5 tbsp. tablespoons without top) sugar
85 grams (8.5 tbsp. spoons) vegetable oil
40 grams (2 tbsp. spoons) potato or corn starch
40 grams (4 tbsp. spoons without tops) cocoa
4 grams (1 tsp) spoon) baking powder for dough
A pinch of salt
Chocolate cream
300 grams of cream cheese or soft, pasty curd without grains
100 grams of thick natural yogurt or sour cream
200 grams (6.5 tbsp. spoons) of condensed milk
40 grams (4 tbsp. spoons without tops) cocoa
100 grams of chocolate with 50% cocoa content
Glaze
100 grams of chocolate with 50% cocoa content
120 grams of cream, 30-35% fat
or
100 grams of chocolate with 50% cocoa content
40 grams (4 tbsp. spoons) milk
60 grams of butter