Chocolate Cream Cake

Ingredients

• 6 Eggs
• 175 g sugar
• 150 g flour
• 30 g cocoa powder
• 90 g butter
• 100 g grated dark chocolate
• 300 ml whipping cream
• 1 packet vanilla sugar
• 150 g milk chocolate
• 20 ml rum
• 125 ml milk
• 85 ml whipping cream
• 50 g sugar
• 65 ml water
• 65 ml glucose syrup
• 375 g dark couverture chocolate
• 15 beautiful violet petals
• 1 Egg white
• 100 g powdered sugar

Instructions

1. 1.

   Prepare the cream the day before so it has enough time to mature: heat the cream with vanilla sugar and stir in the chopped chocolate, melting while stirring. Do not let the cream boil. Transfer the cream to a bowl, briefly whisk with an immersion blender until smooth and homogeneous, cool, cover and refrigerate.

2. 2.

   Candied violets: lightly beat the egg white. Dip the violets briefly into the egg white with tweezers, then dust with powdered sugar and dry on parchment paper for about 2 hours. (Larger petals such as from roses can also be brushed with egg white and dusted with powdered sugar.)

3. 3.

   Grease a baking tin with butter and dust with flour. Melt butter, separate eggs, place in two mixing bowls. Beat the sugar and yolks into a creamy consistency over a hot water bath. Mix flour, cocoa powder and chocolate shavings, add to the egg mixture, pour warm butter and fold.

4. 4.

   Beat the egg white into stiff peaks, fold 1/3 into the batter, then gently fold in the rest. Pour the sponge batter into the prepared tin and bake at 180°C on a middle rack for about 35 minutes. Remove from oven, place on a wire rack to cool.

5. 5.

   Drain cherries.

6. 6.

   Cut the cooled base horizontally twice.

7. 7.

   Whip the prepared cream with an electric mixer and add rum.

8. 8.

   Spread half of the cream onto the lower layer, place the second layer on top, spread remaining cream over it, then place the third layer on top.

9. 9.

   For the glaze, put all ingredients except the couverture chocolate in a pot, stir until boiling, then remove from heat. Add finely chopped or grated couverture chocolate and melt while stirring, then homogenize with an immersion blender, ensuring no air is incorporated by keeping the blade immersed.

10. 10.

    Let the glaze cool to about 30°C, then coat the cake with it.

11. 11.

    Serve topped with candied violets.