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Intensely Chocolate Cake

Intensely Chocolate Cake

Indulge in the rich taste of melting chocolate. This is a cake that you’ll fall in love with.

Ingredients

For the Sponge:

  • Cake flour: 1/2 cup
  • Potato starch: 1/3 cup
  • Eggs: 5
  • Sugar: 1/2 cup
  • Cocoa powder: 2 tablespoons
  • Baking powder: 1/2 teaspoon

For the Cream:

  • Mascarpone cheese: 500g
  • Heavy cream (30%): 1 and 1/2 cups
  • Dark chocolate: 100g
  • Cocoa powder: 1 level teaspoon
  • Powdered sugar: 3 tablespoons

For Soaking:

  • Punch: 1/3 cup water
  • Cherry liqueur: 1/3 cup

For the Rest:

  • Walnuts: 1 cup
  • Decoration:
    • Chocolate hearts
    • Chocolates
    • Wafers: 120g ground chocolate
    • Dark chocolate: 50g
    • Butter: 1 teaspoon
    • Cherries in spirit: 2 tablespoons

Preparation

  1. Sponge:
    • Beat egg whites until stiff peaks form. Gradually add sugar and continue beating. Add egg yolks one by one and mix until fluffy. Sift together flour, cocoa, and baking powder. Gradually add to the egg mixture and gently fold in from bottom to top. Add flour in small portions.
    • Bake the sponge cake for 40-45 minutes at 160°C, top and bottom heat. Leave it in the turned-off oven for another five minutes. Remove it, drop it from a height of 60 cm onto the floor. While still warm, remove from the mold and turn it onto a board.
  2. Cream:
    • Break the dark chocolate into pieces and melt it in a water bath over low heat. The bowl should not touch the water. It’s best to turn off the heat when you see the chocolate start to melt and leave it to melt completely. Allow the chocolate to cool, stirring occasionally.
    • Take the mascarpone cheese out of the fridge and let it sit at room temperature for a few hours. Beat it with a mixer. Gradually add the melted and cooled chocolate while still liquid.
    • Whip the heavy cream with powdered sugar. Gradually add it to the mascarpone cheese and mix with a mixer on low speed.
  3. Assembly:
    • Cut the sponge into three layers. Soak each layer with the punch. Spread 1/3 of the cream on the bottom layer. Place the next layer, spread with cream, and add cherries, then the last layer.
  4. For the remaining cream, set aside 2 tablespoons and add cocoa to the rest. Use it for decoration. Spread it on the sides and top of the cake. Crush the walnuts in a food processor. Sprinkle them over the sides of the cake.
  5. Pralines:
    • Grind the chocolate wafers in a food processor. Add butter. Knead by hand and form pralines. Melt the dark chocolate in a water bath. Dip each piece into warm chocolate, not hot. Place them on a skewer and let them dry.

Decorate the cake with pralines and arrange chocolate hearts.

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