Chocolate Cake with Chantilly Cream
One dessert, three different textures: a soft and chocolatey center, followed by a crispy crust, and on top a cloud of vanilla whipped cream. Enjoy!
Ingredients
150g dark chocolate (65% cocoa)
110g butter
1/2 teaspoon instant coffee
120g sugar
30g brown sugar
3 small eggs
100g flour
1 tablespoon cocoa
1/2 teaspoon salt
Chantilly Cream
200g heavy cream
2 tablespoons powdered sugar
1 vanilla pod
How to prepare chocolate cake with chantilly cream
- Melt the chocolate over a double boiler along with the coffee. Add the butter cut into cubes, in batches, stirring until melted. Add the sugar and stir until homogenized.
- Remove the bowl from the double boiler and check the chocolate mixture. When it's only slightly warm, add the beaten eggs. Stir with a whisk just a little, until slightly mixed but visible traces of yolk still remain (see photo 1).
- Add the flour sifted together with the cocoa and salt. Gently fold with a whisk just until the flour is no longer visible.
- Pour this mixture into a round pan (20cm diameter) lined with parchment paper on the bottom and greased with butter on the sides.
- Bake at 180°C for 30 minutes. Check with a toothpick and if it's done, remove from oven.
- Let it cool completely.
- Chantilly cream: whip the cream with the vanilla bean seeds until you can see the whisk marks through it. Add the sugar and continue beating until the cream holds stiff peaks.
- Serve the cake cut into pieces, garnished with chantilly cream and sprinkled with a little cocoa powder.
Adding eggs to the mixture
Adding flour
Batter in the pan
Chocolate cake
