dark chocolate cake recipe, a la cuisine

This is the classic answer that doesn't answer your question (sorry). I'm gluten free, but make a cake with a gluten free devil's food cake mix, peanut butter mousse between the layers, and a dark chocolate carmel (salted) frosting. Not a pure dark chocolate experience, but very tasty. My wife's new standard request for any celebration that requires a cake.

 

I have a recipe for microwave cake.

However, Florian would probably fly over here to slap me if I transcribed it onto the forum again.

All the best,
Andrew.

 

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A recipe which is very popular in my family (I hope I get the translation of all ingredients right!):

350g margarine
5 eggs
300g sugar
2 tea spoons cinnamon
baking powder
a pinch of cloves (I hate imprecise amounts like that, I usually crush 4 or 5)
4 table spoons cocoa
300ml yoghurt
400g flour

Throw everything together, distribute evenly on a baking tray, put it in the oven at 180°C, takes 20-40 minutes. Add a frosting to your taste.

The key ingredient is the yoghurt, which makes the whole thing, hm, juicy. I have yet to find someone who does not love that cake, and it's absurdely easy to make.

 

This is my version of Sacher torte... no flour needed.
Part 1 cake-
6 egg yolks,
2 cup dark coco
12 egg whites
pinch of cream of tartar
2 cups sugar
tsp of vanilla extract and or 1 bean scraped clean and seeds added use madagascar vanilla

Crack all 6 eggs, and whip into a ribbon... then add sugar and whip on med till its a foamy froth. should be like a milk shake. then add coca podwer and vanilla.

combine and let sit aside - keep cool.

separate bowl add room temp egg whites, and cream of tartar and pinch of salt. whip until stiff peaks.

when both ingredients are ready fold coca mixture into egg whites.

pour into a greased and sugard spring fold pan, and cook at 350 for 20 min - 30 min. it will look like a souffle ... turn off the oven and let cool for addtional 10 min - it will fall. then take out and let cool and refrigerate for 1 day.


Part 2 frosting:

2 pts heavy whipping cream
1/2 cup sugar
2 tbsp instant expresso podwer.
1 jar - Hero raspberry jam ( or your favorite kind)
1.5 lbs of dark valhrona chocolate chopped into small pieces.

Heat the cream and sugar and expresson podwer in a med pot, bring to the boil, while stirring - dont burn and dont let curdle.
take off the heat and dump in all the chocolate, stir untill very smooth. and let cool till its just warm to the touch.

take out the cake, un mold, and slice into 2 parts.

spread the jam 1/8 inch thick on bottom part, then top with other part. at this point you can smooth out the top, if its un even and or flip it and make the bottom the top.

then arrainge a sheet pan with a cake cooling rack on top of it ( you can line the sheet pan with parchment paper ... Put the cake in the middle of the cooling rack - on the sheet pan.

then warm up the chocolate mixture until its pourable. then pour the chocolate into the middle of the cake and let it run and coat all sides of the cake. place it in the fridge to set for 1-2 hours.

Voila... great cake, looks like a million. you can garnish it by letting the chocolate mixture get cold, and then scoop out and make into small chocolate truffles, coat in coca and top on the cake ... I pipe a small dolip of whipped cream and top with truffle. or - you can use a whole walnut or pecan or hazel nut.... raspberry etc...

if you want to be super fancy - warm up some white chocolate and pipe small filligree on the outside of the cake....

Sacher torte a vennoise

 

I'll be good!

All the best,
Andrew.