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Santa Clara Chocolate Cake
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
10 servings
DeliRec
@delirec- Ingredients
- Recipe
- Cake: Dark Chocolate175 g
- Cake: Butter115 g
- Cake: Brown Sugar125 g
- Cake: Salt (1/4 tsp)1 teaspoon
- Cake: Soluble Coffee1 teaspoon
- Cake: Vanilla Essence1 teaspoon
- Cake: Egg White4 unit(s)
- Cake: Cocoa Powder45 g
- Meringue: Egg white4 unit(s)
- Meringue: Cream of Tartar (1/4 tsp)1 teaspoon
- Meringue: Sugar250 g
- Meringue: Cocoa Powder30 g
- Ganache: Semisweet Chocolate200 g
- Ganache: Fresh cream100 g
- Start the dough by melting the chocolate with the butter. Add sugar, salt, coffee, vanilla and mix until the mass is homogeneous.
- Lightly beat the whites, with a fouet, and incorporate them into the dough. Add the sifted cocoa powder and place in a greased baking dish lined with non-stick paper. Bake the dough at 160 degrees for about 45 minutes.
- Remove the cake from the oven and let it cool to room temperature before unmolding. While cooling, prepare the meringue and ganache.
- For the meringue, beat the egg whites with the cream of tartar in a mixer until the mixture is slightly foamy. Gradually add the sugar and continue beating at progressive speed until the meringue is stiff and forms medium peaks. Add the sifted cocoa and mix. Spread the meringue on a baking sheet lined with non-stick paper and bake at 125 degrees for about two hours. Let the dough cool in the oven so that the meringue is very dry.
- For the ganache, bring the fresh cream to the boil. When it starts bubbling, turn off the heat and add the chopped chocolate, mixing until the chocolate melts.
- Pour the ganache over the cake and top with the coarsely chopped meringue.
- DeliRec in partnership with chef Cristiano Lanna.
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