Chocolate Cake

Ingredients

• 200 g dark chocolate (70%)
• 1 cup espresso (strong)
• 20 ml chocolate liqueur
• 2 Eggs
• 3 tbsp vanilla sugar
• 150 g cold whipping cream
• 50 g sugar
• 6 sheets gelatin
• 60 g milk couverture
• 2 tbsp cocoa powder
• 1 egg
• 40 g sugar
• 30 g flour
• 20 g cocoa powder
• 1 cup espresso (strong)
• 2 tbsp chocolate liqueur

Instructions

1. 1.

   Beat the egg with sugar for about 7 minutes until fluffy, sift flour and cocoa powder over it and fold in. Pour the batter into a greased or parchment-lined springform pan and bake for about 7-10 minutes at 180°C. Release the base from the pan, place on a cake plate, remove the parchment. While warm, soak the base with espresso and chocolate liqueur.

2. 2.

   Soak gelatin in cold water. Roughly chop the couverture and melt it together with chocolate liqueur and espresso over a bain-marie. Remove from heat. Squeeze out excess water from gelatin and dissolve it into the hot chocolate.

3. 3.

   Separate eggs. Beat yolks with vanilla sugar until fluffy, then add the slightly cooled chocolate. Whip cold cream stiffly.

4. 4.

   Beat egg whites to stiff peaks, gradually adding sugar while beating further.

5. 5.

   Fold the yolk mixture into the partially cooled chocolate, whisk quickly with a hand mixer (it will start to thicken). Fold in whipped cream and gently fold in meringue. Place a ring on the cake base and spread the chocolate mousse over it, smooth, dust with cocoa powder. Chill for at least 3 hours.

6. 6.

   Melt couverture over a hot water bath and pour onto a marble slab, spread thinly. When the chocolate is half set, scrape off excess with a spatula. Arrange chocolate shards carefully on the cake, sift cocoa powder over everything and serve chilled.