DinnerBooks
Classic French Chocolate Cake

Classic French Chocolate Cake

Cooking Time1 h 30 m
Ingredients14
DifficultyHard
0
0
Noelia DahlNoelia Dahl
A French chocolate cake with really dense and soft chocolate feel. The cake gets nice baked and then gets a layer of chocolate ganache on top that makes the entire cake extra full. If you want to make it a little more festive, you can peak with candy or homemade caramel from the oven.

Ingredients

  • Step: 1
    1 tsk butter (in shape)
  • Step: 2
    250 g dark back chocolate (55%)
  • Step: 3
    175 g butter
  • Step: 4
    5 pc eggs (rumsified)
  • Step: 5
    1 3/4 dl strokes
  • Step: 6
    1 dl veteran
  • Step: 7
    1 krm salt
  • Step: 8
    300 g dark back chocolate (55%)
  • Step: 9
    2 1/2 dl folded in
  • Step: 10
    1 msk honey
  • Step: 11
    50 g butter (room temperature)
  • Step: 12
    10 pc Werther's Original hard caramel
  • Step: 13
    16 pc candy eggs or other chocolate candy
  • Step: 14
    1/2 pc pot lemonmeliss or leaves from crash

Instructions

  • Step: 1
    Put the oven at 175°C, over and underheat.
  • Step: 2
    Chocolate cake: Fix a rear plate paper at the bottom of a mold with removable edge, about 23 cm in diameter (for 12 pieces) with baking plate paper. Lubricate the edges with butter and press firm strips of baking plate paper on the edges.
  • Step: 3
    Finhack the chocolate and pour down into a heat-resistant bunke along with the butter scotch in cubes. Stir together over water baths until chocolate and butter blend together completely (Water bath: put the bowl in a pot with barely sinking water and let the chocolate and butter melt. Make sure no water vapour comes in the bunk. Let cool.
  • Step: 4
    View eggs and sugar for 1 minute. Pour down the chocolate, move together. Sit down flour and salt, move together to a smooth batter.
  • Step: 5
    Pour the batter into the shape and cream in the middle of the oven 20-22 minutes. The cake is ready when it has a light daller in the middle. Let cool in shape. Set the fridge to garnish.
  • Step: 6
    Raise the furnace heat to 200°C, over and underheat.
  • Step: 7
    Chocolateganache: Hack the chocolate and pour into a bunke. Heat cream and honey in a pot, until the cream almost boils. Pour the warm cream over the chocolate, let stand for 1 minute. Add butter and tubes to a glossy ganache. Let the room temperature cool about 1 hour.
  • Step: 8
    Garnishment: Put the caramels at intervals on a sheet of baking sheet paper. Cream in the middle of the oven about 10 minutes until they are bubble and floating out. Allow to cool before moving.
  • Step: 9
    Put the cake on a cake barrel, wide the chocolate gach over and decorate with the caramel flare, sweets and lemonmeliss.

Näring

Calories577kcal
Carbohydrates46g
Fat41g
Protein6g
Serving Size12pc

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