Valrhona Chocolate Cake
This classic sinfully delicious Valrhona chocolate cake is rich, fudgy and decadent. It's not too sweet as Valrhona 70 percent chocolate is used. Definitely a perfect treat for Chocoholic lovers!
Ingredients
Sponge cake
- 2 egg yolks
- 20 g caster sugar
- 1/2 tsp vanilla extract
- 40 ml fresh milk
- 35 ml corn oil
- 60 g cake flour/plain flour
- 1 tbsp corn flour (cornstarch)
- 1 tsp Valrhona cocoa powder
Meringue
- 2 egg whites
- 30 g caster sugar
Chocolate cream
- 180 g Valrhona chocolate 70%
- 85 ml dairy whipping cream
- 200 ml non-dairy whipping cream - fresh topping cream
- 1 tsp vanilla extract
- 1 tbsp Kahlua liqueur - or Rum
Topping
- 150 ml non-dairy whipping cream - fresh topping cream
- 1 tsp coffee paste - or chocolate paste
- 1/2 tsbp Kahlua liqueur - or Rum
- Valrhona cocoa powder for dusting
Instructions
- In a bowl, mix egg yolks, vanilla extract and sugar together with a hand whisk till combined, then add milk and oil, stir well. Sift in cake flour, corn flour and cocoa powder, mix well - set aside.
- Meringue - whisk egg whites till frothy with a hand held electric mixer, gradually add in the sugar in batches. Continue beating till egg whites are stiff but not dry.
- Add ⅓ of the egg whites into the egg mixture, fold well with a rubber spatula. Then gently fold in the rest of egg whites till combined.
- Pour the batter into 2 pieces - 20cm (8 inches) removable pie tray （no need to grease the tray), flatten batter with a spatula and bake in preheated oven 180 deg C for about 13-15 minutes. After baking, immediately drop pie tray on table top 2 to 3 times to release the hot air and prevent shrinkage. Leave cakes to cool down completely before removing them from trays.
- Chocolate cream - Please chocolate pieces over a pot of hot water (do not on the heat) and set aside. Lightly boil 85ml whipping cream at medium heat and mix into the chocolate pieces, stir well with a hand whisk followed by vanilla extract and kahlua liqueur to smooth and leave mixture to cool.
- Whisk 200ml fresh topping (non dairy) cream to peak form (not too stiff) and fold into chocolate mixture with a rubber spatula.
- Place sponge cake in an adjustable cake ring. Pour chocolate mousse on top of the cake and spread evenly with a spatula or scraper. Then chill the cake in refrigerator for at least 2 hours or overnight.
- Topping - Pour 150ml fresh topping (non dairy) cream together with coffee paste and kahlua liqueur into mixing bowl and stir well. Then whisk cream to stiff peak form.
- Remove cake from the adjustable cake ring. Then scoop whipped cream into piping bag and pipe pattern on top with nozzle tip (#1M). Lastly dust with some Valrhona cocoa powder on top. (or decorate as desired)
- Return cake to the refrigerator and chill until it is ready to serve. (cake can be refrigerated up to 5 days)
Notes
- Remaining piece of sponge cake can be kept in the freezer (wrap with baking paper and in a zip lock bag) or place it directly on top of the chocolate cream (step 7)
- For cutting chocolate cake ~Dip your knife in hot water and quickly dry it off before each cut
Nutrition
Calories: 59kcalCarbohydrates: 1gProtein: 2gFat: 6gSaturated Fat: 1gCholesterol: 49mgSodium: 15mgPotassium: 17mgSugar: 1gVitamin A: 65IUCalcium: 6mgIron: 1mg
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法芙娜巧克力蛋糕 Valrhona Chocolate Cake
巧克力酱没有吉利丁粉，没有蛋黄，也没有糖。只用了法芙娜70%巧克力，动物性和植物性奶油，甜度刚刚好，非常的浓郁，加了咖啡酒更香浓。假如不想用海绵蛋糕垫底，可以用饼干碎（奥利奥或消耗饼）和牛油代替。不用花很多时间就能把这好吃的蛋糕很快就做成了！
- 材料：
- 海绵蛋糕 （2片）
- 2个 鸡蛋黄 （用大鸡蛋）
- 20克 细砂糖
- 1/2 茶匙 香草精
- 40克 牛奶
- 35克 玉米油
- 60克 底筋面粉
- 1汤匙 玉米粉
- 1茶匙 法芙娜可可粉
- 蛋白霜
- 2个 蛋白
- 30克 细砂糖
- 巧克力酱
- 180毫升 法芙娜巧克力 70%
- 85毫升 动物性奶油 （淡奶油）
- 200毫升 植物性奶油
- 1茶匙 香草香精
- 1汤匙 Kahlua酒 （咖啡酒）或兰姆酒
- 表层
- 150毫升 植物性奶油
- 1 茶匙 巧克力精或咖啡精
- 1/2茶匙 Kahlua酒 （咖啡酒）或兰姆酒
- 法芙娜可可粉，撒面
做法：
- 用手动打蛋器将蛋黄，香精和细糖混合均匀。加入牛奶和玉米油搅拌均匀。筛入粉类，再搅拌均匀即可。
- 蛋白霜 – 用电动打蛋器把蛋白打致起泡泡，细砂糖分次加入，打致硬发泡。
- 然后将1/3的蛋白霜拌入面糊里用橡皮刮刀翻拌均匀。倒入剩下的蛋白霜，再翻拌均匀。
- 将面糊倒入2个- 20cm （8寸）活动底烤模（无需抹油），用刮刀抹平。放进预热烤箱以摄氏180度烤约13-15分钟。取出蛋糕连烤盘在桌面大力的敲2-3下，敲出气泡（这样蛋糕烤好后就不会萎缩的太厉害了）。蛋糕完全冷却后才脱摸。
- 巧克力酱 – 巧克力隔水融化，备用。50毫升奶油煮滚，倒入融化巧克力搅拌均匀，然后加入香精和咖啡酒，再搅匀至光滑。将动物性奶油中火煮至微滚，然后倒入巧克力中，搅拌均匀。加入香精及咖啡酒，再拌匀至滑，待凉。
- 打发200毫升植物性奶油至硬性状态（不要打的太干），拌入巧克力酱里，用橡皮刮刀翻拌均匀即可。
- 放一片海绵蛋糕在伸缩圆形慕斯圈内, 倒入巧克力酱在蛋糕上，抹平。收进冰箱冷藏最少2小时或隔夜。然后蛋糕表面装饰随各人喜欢。
- 表层 – 将150毫升植物性奶油和咖啡香精和咖啡酒搅匀，然后打发奶油混合物，装入裱花袋装好花嘴(#1M)。
- 从冰箱拿出巧克力蛋糕，脱模。在蛋糕上挤上花型，撒上适量法芙娜可可粉即可（或蛋糕表面装饰随各人喜欢）。
- 再把蛋糕收进冰箱冷藏，随时可切片享用。**蛋糕可保存5天**
- **剩下那一片海绵蛋糕可收进冰格处冷冻（用烘焙纸包好然后收进夹链袋里）。不想留的话，可以直接放在巧克力酱上面（步骤7）。
- **怎样干净切巧克力蛋 ~ 刀沾上热水， 拭去水分切割，每次切割后要将沾在刀上的蛋糕擦拭
干净后，再热刀切割。
Chocolate Chocolate Cream Cake 香橙巧克力蛋糕 (Recipe/食谱)