EATING CHOCOLATE CAKE RECIPES

Steps:

• Preheat the oven to 180°C (approximately 360°F) convection.
• For the batter: Separate the eggs. Beat egg yolks with the sugar until light and fluffy. Mix together the salt, lemon zest and melted butter and then stir in the flour, cornstarch and baking powder a bit at a time. Whip the egg whites until stiff and fold carefully into the egg and flour mixture. Divide the batter into 8 portions.
• Grease the springform pan and successively bake 7 thin cake layers in a preheated oven for 6-8 minutes each. immediately loosen each layer from the pan and leave to cool on a wire rack.
• For the cream: Stir the chocolate pudding powder with the starch, sugar and cocoa powder in a little cold milk until smooth. Bring the remaining milk to a boil, dissolve the dark chocolate in it, add the pudding mixture into the chocolate milk, let briefly boil, then remove from heat and let cool. Beat the butter until fluffy and stir the chocolate pudding into the butter by the tablespoon.
• Thinly brush 6 of the cooled cake layers with the chocolate cream and stack on top of one another. Top with the last cake layer and thinly brush the whole cake with the remaining cream. Refrigerate.
• For the topping: Coarsely chop the chocolate and melt over a hot water bath. Cool slightly and when the chocolate begins to become firm spread it all over the outside of the cake with a broad scraper. Refrigerate and serve once the chocolate topping has fully solidified.

Steps:

• Cut the butter and chocolate into pieces
• Put it in a pot and heat over medium heat until it melts
• This is what it looks like after melting
• Separate the egg white and egg yolk, put the egg yolk in step 3, and put the egg white in another bowl for later use
• Stir well
• This is how it looks after mixing evenly
• Mix 30 grams of sugar, vanilla powder, and light cream into step 6, and mix well
• Mix low-gluten flour, baking powder, and cocoa powder into step 7, and mix well
• This is what it looks like after mixing
• Preheat the oven at 180° for a few minutes
• Put a few drops of lemon juice on the egg white
• Prepare 30 grams of white sugar. When the egg whites are soaked, add a part of the sugar
• When the egg whites are beaten like this, add the remaining part of the sugar
• Beat egg whites until dry foaming
• Mix the chocolate batter and meringue evenly in three times. This is how the mixture looks good
• Spread greased paper on the baking tray, pour the batter on top, smooth it with a spatula, send it to the oven, and bake at 180° for 30 minutes
• Use a small knife to make a few shallow cuts on the top of the cake. It will be easier when it is rolled. Be careful not to make the cut too deep.
• Whip the whipped cream with 20 grams of sugar and vanilla powder
• Spread the whipped cream evenly on the cake
• Roll the cake together with oil paper and put it in the refrigerator for 25 minutes
• Cut off the excess part of the rolled cake, melt the chocolate in water, and put it on top of the cake roll
• Grate the white chocolate and set aside
• Sprinkle white chocolate shreds on the cake, put it in the refrigerator and freeze for 3 minutes