Description
Saftig-dichter Schokokuchen mit intensiver Kakaonote, feiner Butterigkeit und zartschmelzender Krume. Überzogen von glänzender, beschwipster Glasur, duftet er verführerisch und zergeht samtig auf der Zunge.
Ingredients
Scale
- 5 Eigelb
- 240 g Zucker
- 4 EL lauwarmes Wasser
- 210 g Butter
- 5 Eiweiß
- 1 Prise Salz
- 60 g Kakao
- 190 g Mehl
- 50 g Stärkemehl
- 2 TL Backpulver
- 150 g Schlagrahm
- 150 g Zartbitterschokolade
- 2 EL Grand Marnier
Instructions
- Begin by separating the eggs so that you have 5 yolks and 5 whites. Place the egg yolks in a large mixing bowl. Add the 4 tablespoons of lukewarm water and 240 grams of sugar to the yolks. Using the whisk attachment of your stand mixer or a hand mixer, beat the mixture for at least 8 minutes until it becomes thick, pale, and creamy. The mixture should increase significantly in volume and become light in color.
- While the egg yolk mixture is beating, melt 210 grams of butter in a small saucepan over moderate heat. Once melted, set the butter aside to cool until it is no longer hot to the touch. Meanwhile, place the 5 egg whites in a clean mixing bowl with a pinch of salt and beat until stiff peaks form. The beaten egg whites should be glossy and hold their shape when you lift the beaters.
- Once the egg yolk mixture is thick and fluffy, slowly pour in the cooled, melted butter while continuously mixing to ensure it is fully incorporated. In a separate bowl, sift together 190 grams of flour, 50 grams of starch (Stärkemehl), 60 grams of cocoa powder, and 2 teaspoons of baking powder. Gradually sift these dry ingredients onto the egg yolk mixture and gently fold them in using a spatula or mixer on low speed until just combined.
- Next, gently fold the beaten egg whites into the batter in several portions. Use a spatula and a gentle lifting motion to avoid deflating the batter, ensuring the mixture stays light and airy.
- Prepare a 28 cm springform pan by greasing it thoroughly and dusting it with flour to prevent the cake from sticking. Pour the prepared batter into the pan and smooth the surface evenly with a spatula.
- Place the springform pan in a cold (not preheated) oven. Bake the cake at 150°C with convection (Umluft) for 40 minutes, or until the cake is set and a toothpick inserted into the center comes out clean.
- After baking, remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully run a knife around the edge to loosen the sides and remove the springform ring. Transfer the cake to a wire rack and allow it to cool completely before adding the glaze.
- For the glaze, pour 150 grams of heavy cream into a small saucepan and bring it to a boil over medium heat. Remove from the heat as soon as it starts to bubble. Break 150 grams of dark chocolate into small pieces and add them to the hot cream. Let it sit for a minute, then stir until the chocolate is completely melted and the mixture is smooth and glossy.
- Stir in 2 tablespoons of Grand Marnier (or substitute with another orange liqueur or brandy). If the cake will be served to children, you can omit the alcohol. Let the glaze cool for about 15 minutes, or until it thickens slightly and becomes spreadable.
- Place a sheet of baking paper under a wire rack to catch any drips. Set the cooled cake (without a serving plate) directly on the rack. Pour the glaze evenly over the entire cake, spreading it with a spatula so it covers the top and sides completely.
- Allow the glazed cake to set for at least 2 to 3 hours in a cool place (but not in the refrigerator), so the glaze can firm up. The glaze will remain slightly soft, making the cake easy to cut and yielding a luscious, chocolatey finish.
- Once the glaze has set, transfer the cake to a serving plate, slice, and enjoy your rich and decadent chocolate cake with a hint of orange liqueur.
Notes
For an alcohol-free version, simply omit the Grand Marnier from the glaze. The cake can be baked a day in advance, as it stays moist and delicious. Ensure the butter is cooled before adding to the egg yolk mixture to prevent scrambling. Use high-quality dark chocolate for the glaze for the best flavor. The cake cuts best when the glaze has had plenty of time to set.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 400-500
- Sugar: 38-53g
- Sodium: 180-300mg
- Fat: 20-30g
- Saturated Fat: 11-15g
- Carbohydrates: 55-70g
- Fiber: 1-3g
- Protein: 4-8g
- Cholesterol: 60-120mg
