Sunday, 24 November 2013

W-Z Cake

A very tasty, classic chocolate-cream cake :) Looks very elegant, might play a role of a small birthday cake :) might be prepared both in adults' version (with alcohol) or without. Both mouth-watering! :)
The recipe from the sponge cake comes from this website.
And some other parts from this one and this one.


Sponge Cake: (it is good for a springform cake tin but for rectangular it is adviced to double these ingredients)

  • 7 eggs
  • 1 glass of sugar
  • 2/3 glass of baking cocoa
  • 2/3 glass of flour

Whipped cream:
  • 1 litre of 36% cream
  • 1/4-1/2 glass of sugar
  • 2-3 teaspoons of gelatin
  • half of the glass of hot water

Chocolate topping:
  • 100g of dark chocolate 
  • 100g of milk chocolate 
  • 50g of butter 
Optional Ingredients:
  • almonds
  • whipped cream
  • nuts
  • cherry liqueur
  • plum/cherry jam
  • around 1kg of cherries (fresh, frozen or from the liqueur)


Sponge cake:

  1. Take a tin. Grease it(entire tin) and put baking paper inside (only on the bottom). Put aside.
  2. Take a small bowl. Mix flour and cocoa inside, very precisely. If needed - sieve.
  3. Start preheating the oven to 170C.
  4. Take a new bowl. Separate egg yolks from egg whites, so that the whites remain in a bowl and whites in a glass (for example).
  5. Stir the yolks precisely and put aside.
  6. Beat the egg whites on a low rotation for 2-3 minutes till the foam appears. Gratually increasing the rotation of the mixer start adding the sugar, one tablespoon after another. Generally, beat the whites for 10 minutes.
  7. Slowly start adding egg yolks (step by step, one needs to link precisely before adding another part of the yolks).
  8. Divide mixed flour and cocoa into 3 parts. Add it to the mixure, step by step, very carefully (not to destroy the foam) stiring with a big spoon very precisely (the flour on the bottom of the bowl tends to remain unmixed/unlinked). 
  9. Pour the cake to previously prepared tin.
  10. Bake for 30-40 minutes (till the toothpick is dry) in 170C.
  11. After that time, take it out from the oven and throw energetically on the kitchen's surface. Cool down.
  12. When cooled down, cut into 2 equal pieces using a knife or for example a thread.
  13. It is advisable to put it back in a tin, if possible.

  1. If desired - take a jam and (optioanlly) mix it with alcohol and cherries. 

Whipped cream:
  1. Make sure the cream is very cold.
  2. Take the glass with hot water, put gelatin inside, stir till it melts. Cool down (it needs to be a liquid after cooling down, if needed - add a little water).
  3. Take a mixer and its bowl. Put the cold cream inside, add sugar, start beating - around 10 minutes. Add cooled down gelatin (make sure it is still a liquid). Mix precisely. 
Chocolate topping:
  1. Take a pot, put butter inside. 
  2. Melt the butter on the lowest heat. 
  3. Add chopped chocolates, heating or not, but stiring all the time, carefully so that it doesn't burn. 
  4. Stir and cool down a little.
Preparing the cake:
  1. Take the first piece, sprinkle with liqueur (optional), put jam(with or without liqueur, but it's still optional) and cherries (optional) on it. Put whipped cream. Add cherries on the top(optional). 
  2. Take the second piece of the cake, sprinkle with liqueur (optional), put jam(with or without liqueur, but it's still optional)on it and put on the first piece of cake.
  3. Pour previously prepared chocolate on the entire top.
  4. Put in a fridge for at least 2-3 hours.
  5. Before serving, it is a good idea to decorate the cake with whipped cream, cherries, almonds etc.
  6. Bon Appetit! :)

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