Chocolate Cake

Ingredients

• 7 eggs (separated)
• 180 g granulated sugar
• 1 Tbsp vanilla sugar
• 100 g flour
• 60 g cornstarch
• 60 g cocoa powder
• 600 g dark couverture chocolate (50% cacao)
• 450 g milk couverture chocolate (30% cacao)
• 550 ml whipping cream (at least 30% fat)
• 300 g softened butter
• 300 g bittersweet couverture chocolate

Instructions

1. 1.

   Butter the bottom of a springform pan if needed. Preheat oven to 180°C (160°C fan; gas: level 2-3). Beat egg whites until stiff, gradually adding sugar and vanilla sugar while whisking. Fold in yolks. Sift flour, cornstarch, and cocoa over the mixture and gently fold in. Pour batter into pan, smooth top, and bake for about 35 minutes (test with a skewer). Remove, let cool in pan, then carefully lift out and cut horizontally three times.

2. 2.

   For the truffle cream, chop both types of chocolate and place in a bowl. Bring cream to a boil, pour over chopped chocolate, and gently stir until melted. Cut butter into small pieces and gradually whisk into the chocolate mixture. Chill for at least 5 hours and let rest.

3. 3.

   Place one sponge layer on a cake stand, add a large ring, spread 1/4 of the cream, then place another sponge layer on top. Continue alternating layers and cream until all are used, finishing with cream.

4. 4.

   Remove the ring. Melt bittersweet chocolate over a hot, non-boiling water bath, remove from heat, let cool slightly, and brush the entire cake. Use a pastry scraper to create a pattern on the surface, then refrigerate for 1 hour. Serve chilled, sliced into pieces.