Chocolate wet cake Recipe

Recipe for chocolate wet cake packed with strawberries and condensed milk A Delectable Dessert

You'll need the following ingredients :

For the chocolate cake:

• 180 g Flour
• 180 g Butter
• 120 g Powdered sugar
• 120 g Dark chocolate
• 3 Eggs
• 2 pinches flower of salt
• 3 C. to s. 18% liquid cream

For the pastry cream:

• 100 g Powdered sugar
• 50 cl whole milk
• 4 Egg yolks
• 1 vanilla pod
• 2 C. to c. starch
• 2C. to s. white rum with vanilla

For the Chantilly:

• 20 cl 30% liquid fresh cream
• 100 g Mascarpone
• 100 g Powdered sugar
• 250 g Strawberries
• 1 Ripe passion fruit

How To Make Chocolate wet cake

Sort the whites from the yellows. Using a mixer, stiffen the egg whites with the salt.

Pour the yolks and sugar into a salad bowl and mix vigorously. Combine the egg yolks with the melted butter, flour, and creme fraîche.

Microwave the chocolate for 50 seconds before adding it to the mixture.

Preheat the oven to 180 degrees Celsius.

Mix 1/2 of the egg whites vigorously with the chocolate mixture. Bind In the remaining whites lightly.

Butter a sponge cake pan and pour in the dough.

Bake for 30 to 40 minutes, depending on the size of your oven. To test for doneness, insert the tip of a knife and it should come out wet but clean.

Remove from the oven, cool for 15 minutes in the mold, then place on a rack. Let it cool.

For the pastry cream:

prepare it the day before, you will save time. Remove the seeds from the vanilla bean by cutting them in half lengthwise. Combine with the sugar.

Bring the milk to a boil in a saucepan with the vanilla bean, hollowed out.

Whisk together the egg yolks and sugar in a mixing dish until the mixture is very white.

Then add the starch, followed by a thin stream of boiling milk.

Return to the pot and stir well.

Return to a boil and simmer for 2 to 3 minutes, stirring constantly with a whisk.

Then pour into a salad bowl and whisk in the white vanilla rum.

To keep the cream from drying out, wrap it in cling film and put it to the cream. Let chill in the refrigerator.

For the Chantilly:

Pour the creme fraîche, Mascarpone, and sugar into a very chilled salad bowl.

With an electric whisk, create a firm and airy Chantilly. Let it cool quickly.

Wash and hull the strawberries. Save a few for decoration with the tail.

Cut the passion fruit in half, scoop out the seeds with a teaspoon, and place them in a ramekin.

Split the cake in half, then spread the first disc with pastry cream.

Put the strawberries on top of the cream and cover it with the second disc.

Cover the bottom with Chantilly, and then put the strawberries and passion fruit seeds in different places.

Keep in the fridge until ready to eat.

Refrigerate until ready to taste.

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