Chocolate cake "Le Chocolat"

Ingredients

Chocolate 125g

Milk 3 tbsp

Butter 125g

Flour 2 tbsp

Sugar 100g

Eggs 2

For the frosting:

33% cream 200ml

Chocolate 250g

Butter 125g

Sugar 100g

Champagne 2 tbsp

Separate the egg whites from the yolks. Beat the whites until foamy, adding a pinch of salt. Pour 3 tablespoons of milk into a saucepan and gradually add the chocolate. Stir constantly to prevent the chocolate from burning. Once the chocolate has completely melted and the mixture in the saucepan is smooth, add the chopped butter.

Stir again thoroughly (preferably with a wooden spatula or spoon). Once the butter has melted, add the granulated sugar, then the egg yolks. Then add the flour. Mix the resulting batter very quickly and thoroughly for several minutes, then remove from the heat.

Gently fold the whipped egg whites into the batter, one spoon at a time, stirring constantly. This will make the batter fluffier. If you stir the batter too vigorously, any bubbles that should be trapped in the whipped egg whites will simply evaporate. Note that this chocolate cake recipe doesn't include baking soda. Therefore, the whipped egg whites are responsible for the fluffy texture of the chocolate cake.

Pour the resulting smooth, fluffy mixture into a baking pan and bake for 25-30 minutes at 180°C.

Bring the cream to a boil, gently whisking the chopped chocolate into the cream. Very important! Stir constantly to prevent foam from forming. Use cream with at least 30% fat content (for subsequent whipping).

Once the chocolate has melted, turn off the heat and let it cool. You can immerse the pan in a container of cold water. Important! Stir the cream occasionally as it cools to prevent foaming.

At the end of the process, you can refrigerate the pan for about 30 minutes. Meanwhile, beat the butter and sugar. The butter should be soft and at room temperature. You can first cream it with a fork and then use a mixer.

Begin beating the cream with the chocolate at low speed. Important! The cream must be cool enough to be the same temperature as the butter. Otherwise, the cream will separate.

Whip until the cream doubles in volume, gradually increasing the mixer speed.

Once the cream has doubled in volume and the cream has noticeably lightened in color, continue beating and gradually fold in the whipped butter. Beat until fluffy, adding champagne or liqueur (one teaspoon at a time).

Then spread the first layer of frosting over the second layer. Then, begin frosting the cake itself. It's best to apply the frosting immediately. Next, decorate to your liking.

Enjoy!