Servings: 8 slices
Calories: 350kcal
Cost: $20
Equipment
- Mixing bowls
- Electric mixer or whisk
- Spatula
- Springform pan (Ø 20cm)
- Baking paper
Ingredients
- 200 g dark chocolate
- 150 g butter
- 4 medium eggs
- 25 g powdered sugar
- 1 pinch salt
- 150 g granulated sugar
- 85 g wheat flour (Type 405)
- 3 g baking powder
- 20 g ground almonds
- 50 g granulated sugar
- 1 pack vanilla sugar
- 25 g cornstarch
- 1 medium egg yolk
- 200 g cream
- 500 g mascarpone
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 4 chocolate bars chocolate bars
- 100 g cream
- 200 g dark chocolate
- 20 g cocoa butter
- 300 g assorted chocolates e.g., surprise eggs, candy bars
Instructions
- Preheat your oven to 180°C (or 160°C for fan ovens) and line a springform pan with baking paper.
- Melt the dark chocolate and butter together over a water bath and let it cool slightly.
- Stir the powdered sugar into the cooled chocolate mixture, and then gradually add the egg yolks one at a time, stirring gently.
- Whip the egg whites with a pinch of salt and granulated sugar until stiff peaks form, then fold them into the chocolate mixture.
- Sift the flour and baking powder over the bowl and fold again, then add the ground almonds and pour the batter into the prepared pan.
- Bake for about 50 minutes, then tap the pan lightly on the counter before baking.
- For the pudding, mix sugar, vanilla sugar, cornstarch, and egg yolk with two tablespoons of cream, then heat the remaining cream until boiling and whisk in the starch mixture until thickened. Let it cool completely.
- Once the cake has cooled, prepare the ganache by melting the dark chocolate, cream, and cocoa butter together until shiny.
- Assemble the cake with the pudding layer and mascarpone filling, then pour the ganache over the top.
- Decorate with assorted chocolates before serving.
Notes
Make sure all ingredients are at room temperature for easier mixing. Don't overmix the batter; gentle folding keeps the cake light and airy. Check doneness with a toothpick—the center should come out clean. If not using a springform pan, grease a regular round cake pan well and line it with parchment paper for easy removal. Store any leftover cake in an airtight container in the fridge for up to three days, or wrap individual slices tightly to freeze for up to a month.
Nutrition
Calories: 350kcal | Carbohydrates: 40g | Protein: 5g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 80mg | Sodium: 150mg | Potassium: 150mg | Fiber: 2g | Sugar: 25g | Vitamin A: 500IU | Calcium: 100mg | Iron: 2mg
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