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Chocolate Cake
Desserts

Chocolate Cake

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🕐 45 min 👁 17 Channel post →

A decadent homemade cake featuring a rich chocolate sponge, caramel cream, peanuts, and a crunchy layer.

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Method

1

Whip the eggs with the sugar until pale and tripled in volume.

2

In a separate bowl, whisk together the flour, cocoa powder, and baking powder, then fold into the egg mixture on low speed; finally, pour in the boiling water, mix again, and transfer to a baking pan.

3

Bake at 165–170°C (330–340°F) for 40–45 minutes.

4

Heat the heavy cream to 80°C (175°F), pour over the chocolate, blend with an immersion blender, add the paste and blend again to form a ganache; chill in the refrigerator for 30 minutes, then combine with cream cheese and whip until fluffy.

5

Melt the chocolate, stir in the butter and paste, mix well, then fold in the feuilletine (or crispy flakes) and nuts; spread onto parchment paper, chill in the refrigerator, and chop with a knife.

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