Chocolate Cream Cake

Chocolate Cream Cake is a dessert that serves 18. One portion of this dish contains around 4g of protein, 22g of fat, and a total of 331 calories. For 97 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. 1262 people were impressed by this recipe. If you have water, flour, eggs, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 57 minutes. It is brought to you by Bake or Break. All things considered, we decided this recipe deserves a spoonacular score of 27%. This score is not so outstanding. Similar recipes are Confession #64: I’m Cake Deprived… Chocolate Cake with Cream Cheese Frosting and Satiny Chocolate Glaze, Easy Ice Cream Sandwich Cake with Vanilla Whip and Chocolate Cream Filling, and Chocolate Chip Cookie Oreo Brownie Ice Cream Cake (Slutty Brownie Ice Cream Cake).

Servings: 18

Preparation duration: 45 minutes

Cooking duration: 12 minutes

 

Ingredients:

4 ounces bittersweet chocolate, cut into 1/2-inch pieces

6 ounces bittersweet chocolate, cut into 1/2-inch pieces

8 ounces bittersweet chocolate, cut into 1/2-inch pieces

3 tablespoons confectioners' sugar

1/4 teaspoon cream of tartar

6 large eggs, separated

1/3 cup brewed espresso

1/4 cup all-purpose flour

1/4 cup granulated sugar

2/3 cup granulated sugar, divided

1 & 1/2 cups heavy cream

pinch of salt

1 tablespoon unsalted butter

2 tablespoons unsalted butter

1 ounce unsweetened chocolate, finely chopped

1 teaspoon vanilla extract

2 teaspoons vanilla extract

1/3 cup water

2 tablespoons water

Equipments:

oven

baking paper

frying pan

bowl

microwave

hand mixer

cutting board

wax paper

wire rack

knife

sauce pan

spatula

Cooking instruction summary:

To make the cake:Preheat oven to 375. Grease an 18"x 12" half-sheet pan. Line with parchment paper. Grease paper and dust with flour, tapping out excess.Place chocolate in a microwave-safe bowl. Heat at half-power in microwave in 30-second increments until chocolate melts when stirred. Add espresso to melted chocolate, and stir until smooth. Set aside to cool slightly.Using an electric mixer on high speed, beat egg yolks until pale (2 to 3 minutes). Reduce mixer speed to medium and gradually add 1/3 cup sugar. Increase mixer speed to high and continue beating until thick and pale (about 5 minutes). Reduce mixer speed to low, and add vanilla and chocolate mixture. Beat until blended.In a separate bowl, beat egg whites, cream of tartar, and salt at high speed until soft peaks form. Gradually add 1/3 cup sugar, and continue beating until stiff and glossy.Stir flour into chocolate mixture. Carefully fold the egg white mixture into the chocolate mixture.Spread the batter evenly in prepared pan.Bake 12 minutes, or until cake has risen and is slightly springy. Place pan on a wire rack to allow cake to cool completely.If necessary, run the top of a knife around the cake to loosen the edges. Sift cocoa powder over the surface of the cake.Cover the cake with wax paper, top with a large cutting board, and invert the cake. Remove the pan and parchment paper. Cut cake in half crosswise to form two rectangles.Chill cake 30 minutes, or until firm.To make the topping:Place butter, sugar, and water in a small saucepan. Bring to a boil over medium-high heat.Remove from heat and add bittersweet and unsweetened chocolates. Allow to stand for 2 minutes. Then, add vanilla and stir until mixture is smooth. Allow to cool for 30 minutes, or until slightly thickened.To make the filling:Place chocolate, butter, and water in a small saucepan. Cook over low heat, stirring constantly, until smooth and thoroughly combined. Transfer mixture to a small bowl and allow to cool.Using an electric mixer with a whisk attachment, beat cream until it begins to thicken. Sprinkle confectioners' sugar and vanilla over cream. Continue beating until soft peaks form.Gently fold whipped cream into cooled chocolate mixture.To assemble:Spread the filling over one half of the cake.* Place the other half of the cake, cocoa side up, on top of the filling. Press down lightly. Use an off-set spatula to smooth the edges.Pour the topping over the top of the cake. Gently spread the topping evenly over the top of the cake.Place cake in freezer for 4 hours or overnight.**Allow cake to sit at room temperature until soft enough to cut. Cut into squares and serve.

 

Step by step:


1. To make the cake:Preheat oven to 37

2. Grease an 18"x 12" half-sheet pan. Line with parchment paper. Grease paper and dust with flour, tapping out excess.

3. Place chocolate in a microwave-safe bowl.

4. Heat at half-power in microwave in 30-second increments until chocolate melts when stirred.

5. Add espresso to melted chocolate, and stir until smooth. Set aside to cool slightly.Using an electric mixer on high speed, beat egg yolks until pale (2 to 3 minutes). Reduce mixer speed to medium and gradually add 1/3 cup sugar. Increase mixer speed to high and continue beating until thick and pale (about 5 minutes). Reduce mixer speed to low, and add vanilla and chocolate mixture. Beat until blended.In a separate bowl, beat egg whites, cream of tartar, and salt at high speed until soft peaks form. Gradually add 1/3 cup sugar, and continue beating until stiff and glossy.Stir flour into chocolate mixture. Carefully fold the egg white mixture into the chocolate mixture.

6. Spread the batter evenly in prepared pan.

7. Bake 12 minutes, or until cake has risen and is slightly springy.

8. Place pan on a wire rack to allow cake to cool completely.If necessary, run the top of a knife around the cake to loosen the edges. Sift cocoa powder over the surface of the cake.Cover the cake with wax paper, top with a large cutting board, and invert the cake.

9. Remove the pan and parchment paper.


Cut cake in half crosswise to form two rectangles.Chill cake 30 minutes, or until firm.To make the topping

1. Place butter, sugar, and water in a small saucepan. Bring to a boil over medium-high heat.


Transfer mixture to a small bowl and allow to cool.Using an electric mixer with a whisk attachment, beat cream until it begins to thicken. Sprinkle confectioners' sugar and vanilla over cream. Continue beating until soft peaks form.Gently fold whipped cream into cooled chocolate mixture.To assemble

1. Spread the filling over one half of the cake.*

2. Place the other half of the cake, cocoa side up, on top of the filling. Press down lightly. Use an off-set spatula to smooth the edges.

3. Pour the topping over the top of the cake. Gently spread the topping evenly over the top of the cake.

4. Place cake in freezer for 4 hours or overnight.**Allow cake to sit at room temperature until soft enough to cut.

5. Cut into squares and serve.


Remove from heat and add bittersweet and unsweetened chocolates. Allow to stand for 2 minutes. Then, add vanilla and stir until mixture is smooth. Allow to cool for 30 minutes, or until slightly thickened.To make the filling

1. Place chocolate, butter, and water in a small saucepan. Cook over low heat, stirring constantly, until smooth and thoroughly combined.


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