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 chocolate cake without flour and sugar.
The cake is very tasty, rich chocolate and at the same time very tender.
The cake is prepared quickly, only 1 hour and the cake is on your table.
I use peanuts for the interlayer, which can be substituted with any nuts you like. If you don't like nuts, you don't need to add them.
You can also replace nuts with thinly sliced banana slices, or replace 1 row of nuts with a banana.
You can watch a step-by-step video recipe in my video below
Let's cook
The dough cooks quickly enough, so don't forget to turn on the oven to heat up to 180 degrees and prepare the baking dish.
6 eggs must be divided into whites and yolks.
In the recipe I use Schogetten chocolateDark dark portioned.
Melt in a microwave oven or in a water bath 150 grams of dark chocolate with a cocoa content of 50%.
We leave the melted chocolate on the table.
- Add a pinch of salt to the yolks
Mix with a whisk until smooth.
- Add 10 grams or 1 tbsp. a spoonful of sifted cocoa powder
Mix well with a whisk until smooth
- Add previously melted chocolate
Mix everything well with a spatula so that the mass becomes homogeneous.
- Add a pinch of salt to the proteins
Begin to beat at a low mixer speed.
When the whites beat into a light foam, we begin to gradually increase the speed of the mixer.
At maximum speed of the mixer, beat the whites until a stable foam.
Before introducing proteins, mix the chocolate mass, it should be soft.
If you find it difficult to stir, then you can slightly warm the mass in the microwave, literally 5-10 seconds or in a water bath.
Then gradually add the whipped protein into the chocolate mass.
Add some protein. The first portion of the protein is difficult to stir, so at first just mix until smooth.
Add a little more protein, now add the protein carefully, combine the whipped protein with the chocolate mass in a circular motion.
Further, when the chocolate mass is elastic, add half of the remaining proteins.
In a circular motion, add the whipped protein to the chocolate mass.
Gently and at the same time quickly mix until smooth, airy.
Then the remaining half.
It is not necessary to mix for a long time so that the proteins do not settle.
Once the mass is homogeneous, enough.
The mass is liquid, it flows easily from the blade, but at the same time it is airy.
Pour the dough onto a baking sheet covered with parchment paper. The size of my baking sheet is 28 x 38 cm.
We spread the dough over the entire surface.
To distribute the dough evenly, starting from the corner, I draw with a stick along the bottom, first vertical and then horizontal lines.
We remove the baked goods in an oven preheated to 180 degrees for 10 minutes.
We check the readiness of the cake with a wooden stick. We pierce, if it comes out dry, then the biscuit is ready.
We put the cake on the wire rack and let it cool to room temperature. The cake cools down quickly enough.
While the cake is cooling, you can prepare the cream.
Cut off the cooled cake around the edges.
Holding the paper, we stretch the knife along the biscuit.
The dough is wet, as it consists of chocolate, traces of the dough remain on the knife, as it should be.
We remove the trimmings, we will not need them. You can put them in a bowl, sprinkle with nuts, add cream, and you will have dessert in a bowl.
Cover the cake with parchment paper and turn it over.
Remove the parchment paper on which it was baked.
Cut the cake into 4 equal rectangles.
Let's prepare the cream
- Pour 200 grams of chilled cream with 30-35% fat into a clean, dry, cold bowl
- Add 400 grams of cold cream cheese to the cream
Begin to beat at the minimum speed of the mixer, gradually increasing the speed of the mixer to the maximum.
Beat the cream until airy and stable.
If you want a lighter version of the cake, then cream cheese can be replaced with soft pasty curd without grains.
How to make soft cottage cheese from kefir can be seen in the video
- Melt in a microwave or water bath 150 grams of dark chocolate with 50% cocoa
Since the bowl is hot after heating, so as not to wait until it cools down to room temperature, I pour the chocolate into another bowl.
Add some cream to the chocolate and mix until smooth.
We do this in order to cool the chocolate, as we will inject it into the cream.
Transfer the cooled and soft chocolate to the cream.
Mix at low speed of the mixer until smooth.
Since the cream cheese, cream and chocolate are sweet in themselves, the cream is delicious without sugar.
The cream turns out to be delicate, airy, homogeneous and keep its shape perfectly.
If you are not in a hurry, then put the cream in the refrigerator for 30-40 minutes to cool. Then it will be easier to work with him.
50 grams of roasted peanuts must be chopped.
Let's form a cake
Divide the cream into 4 parts visually. If you weigh on a scale, then this is 187 grams of cream for each cake.
Put the first cake on a plate and cover with cream.
Sprinkle the cream on top with chopped peanuts.
So we form a cake, alternating layers - cake, cream, nuts.
If desired, if you like, you can add a banana cut into thin slices to the layer.
You can decorate the cake as you wish. I don’t sprinkle nuts on top.
The cake is ready, if desired, you can immediately serve it to the table.
Well, if you let it brew for an hour in the refrigerator, it will be even tastier and more stable.
Ingredients designed for cake size 18 by 13 cm, height 7.5 cm, weight 1100 grams.
Chocolate biscuit
150 grams chocolate with a cocoa content of 50%
6 eggs (net weight of 1 egg 60 grams)
10 grams (1 tbsp. spoon without top) cocoa
pinch salt
Chocolate cream
400 gram cream cheese
200 grams cream with a fat content of 30-35%
150 grams chocolate with a cocoa content of 50%
50 grams roasted chopped peanuts
You can use any nuts you like. If you don't like nuts, then you can skip them.
You can also replace nuts with thinly sliced banana slices, or replace 1 row of nuts with a banana.