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Double Chocolate Cake

Recipe (for a cake of 20  cm diameter):

Sponge cake:
Melt the butter and cream with the sugar glass and the salt to obtain a foamy mass.
Incorporate the yolks one by one mixing from bottom to top and mix with the chocolate powder.
Beat the whites of the eggs until stiff with the rest of the sugar.
Mix the former mass with 1/3 pf the whites and incorporate slowly from bottom to top the flour and the baking powder. Add the rest of the beated whites.
Pass it to a rond mould and cook for 45 min. in the pre-heated oven at 190�C.
Once cooked, cool and demould. Cut the sponge cake in 3 layers, fill and cover with the chocolate custard.

Chocolate custard:
Cream the butter to make a foamy mass and add the chocolate powder, the salt, the glass sugar and the vanillin.
Whip the cream and mix with the rest of the custard.

Composition:

Cut the sponge cake in 3 layers, fill each layer with the custard and compose the form of the final cake.  Cover generously with the rest of the chocolate custard decorating it to your liking.
With the combination of the sponge with the smoothness of the custard we obtain a dessert of high intensity in chocolate taste

Sponge Cake

 Chocolate Custard

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