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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