Moist Dark Chocolate Cake With Berry Sauce
This week I'm going to show you my favourite recipe for cake. My family always gets very excited when I make it, so I thought I'm going to share it with you. It's actually almost like a baked mousse...
This week I'm going to show you my favourite recipe for cake. My family always gets very excited when I make it, so I thought I'm going to share it with you. It's actually almost like a baked mousse au chocolate. I can't remember where I found the recipe, but I'm using this one for almost four years now. My guests and family are always very happy with it. The thing I love about this cake is that it's really moist and you can be very creative with adding different things to it after it has cooled down. You can spread it with butter frosting, layer it or you can cut it in cubes, almost like brownies. Perfect for every occasion. One time I made a dark milk and white layered chocolate cake out of the recipe. It was just incredible, like a flavour explosion in your mouth.
Dark Chocolate Cake
- 225 g salted butter
- 225 g dark chocolate
- 200 g sugar
- 4 eggs
- 120 g white flour
- ½ tsp coffee grounds
- Preheat the oven to 370 Fahrenheit.
- Melt the butter in a pot on low heat. Add the chocolate and and let it melt as well, until it's a a homogenized texture.
- Separate the eggs and put the egg white and the egg yolk in two different bowls, whisk the bowl with the egg whites until it's solid. You can tell if it's good when you turn the bowl upside down, if it doesn't land in your face, your good to go.
- Add the sugar to the egg yolk and whisk it very well. Pour the butter-chocolate into it, stir it, add flour and coffee and stir it again. Until everything is well mixed.
- Fold in the solid egg white. Grease a loaf pan and pour the batter in it.
- Bake it for 50 minutes. Take it out and let it cool down.
- 1 ½ cups of frozen mixed berries
- ½ cup raw sugar
- 2 cups whipping cream- for deco later
- 1tsp vanilla flavour
- Fresh mint
- Caramelize the sugar and add the frozen berries. Let it simmer until it's all thawed out. Serve it warm.
Whisk the cream until it's solid and add the vanilla flavour. Cut the cake in how big you want it and plate it. Add the cream and the berry sauce. Decorate with fresh mint and berries.
- British English: caramelisation or caramelization, is the browning of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color. As the process occurs, volatile chemicals are released, producing the characteristic caramel flavor.
- Like the Maillard reaction, caramelization is a type of non-enzymatic browning. However, unlike the Maillard reaction, caramelization is pyrolysis, as opposed to reaction with amino acids.
- When caramelization involves the disaccharide sucrose, it is broken down into the monosaccharides fructose and glucose.
Chocolate cake is made with chocolate; it can be made with other ingredients, as well. These ingredients include fudge, vanilla creme, and other sweeteners. The history of chocolate cake goes back to 1764, when Dr. James Baker discovered how to make chocolate by grinding cocoa beans between two massive circular millstones.
In 1828, Conrad Van Houten of the Netherlands developed a mechanical extraction method for extracting the fat from cacao liquor resulting in cacao butter and the partly defatted cacao, a compacted mass of solids that could be sold as it was "rock cacao" or ground into powder.The processes transformed chocolate from an exclusive luxury to an inexpensive daily snack. A process for making silkier and smoother chocolate called conching was developed in 1879 by Swiss Rodolphe and made it easier to bake with chocolate as it amalgamates smoothly and completely with cake batters. Until 1890 to 1900, chocolate recipes were mostly for drinks.