Chocolate Cake with Shortcrust
The chocolate cake with shortcrust from Spoonsparrow is simply delicious. Try the recipe and convince yourself!
Ingredients
- 150 g Whole wheat flour
- 150 g Type 1050 wheat flour
- 200 g cold butter
- 100 g raw cane sugar powdered
- 5 egg yolks
- 1 pinch salt
- 100 g beans for blind baking
- 300 g dark chocolate couverture
- 600 g whipping cream
Instructions
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1.
Knead a shortcrust dough from both flours, butter, powdered sugar, one egg yolk and salt. Shape into a ball, wrap in foil and chill in the refrigerator for at least 1 hour.
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2.
Roll out the dough, place it in a springform pan, form a rim and prick it several times with a fork. Cover the dough with parchment paper and fill with beans. Blind bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 20 minutes. Remove the paper and beans and let cool.
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3.
Break the couverture into pieces. Heat 150 ml cream in a saucepan until boiling, then melt the chocolate over low heat while stirring. Cool to 35 °C. Whisk the remaining egg yolks until frothy and beat the rest of the cream stiffly. Quickly fold the yolks into the chocolate, then fold in the whipped cream.
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4.
Fill the cooled shortcrust base with chocolate mousse, smooth it with a palette, and refrigerate overnight to set slightly.
