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| Chocolate Layer Cake |
Ingredients:
- 7 large eggs, separated
- 3 large egg yolks
- 455 gr confectioners sugar
- 94 gr all-purpose flour
- 1 tablespoon lemon juice
- 1/8 tablespoon table salt
- 225 gr bittersweet chocolate, coarsely chopped
- 225 gr unsalted butter
- 1 teaspoon vanilla extract
- 2 tablespoons confectioners sugar
- 3 large egg yolks
1. Preheat oven to 230°C and place a rack in the center of your oven. Beat 10 egg yolks for a few minutes at high speed. Gradually add the sugar, flour and salt. Increase speed mix for 5 minutes more then mix in lemon juice.
2. Bake each layer for 5 minutes, or until golden with some dark brown spots. Thicker layers may take up to 2 additional minutes. When layer is baked remove it from the oven and flip it out onto a cooling rack that has been dusted with confectioners sugar.
3. Melt chocolate until smooth. Set aside to cool to room temperature.
4. In the bowl of an electric mixer beat butter until soft and smooth scraping frequently. Add vanilla and 3 egg yolks. Add sugar and cooled chocolate beating and scraping as needed.
5. Asemble the cake. Place four strips of parachment paper around the outer edges of your cake plate. Place first cake layer on plate and spread chocolate on top and to edges. Repeat with remaining layers.
6. Spread chocolate on outside of cake in a thin coat. Place cake in fridge for 30 minutes to set the chocolate. After that, spread chocolate more thickly to make a final of frosting. Remove paper strips.
