Ingredients to make Chocolate cake with coverage:
- for the cake
- 4 units of Eggs
- 100 grams of ground Hazelnuts
- 75 grams of flour
- 110 grams of sugar
- 1 teaspoon of Booster
- 1 teaspoon of Vinegar or lemon juice
- 1 pinch of vanilla essence or vanilla sugar
- 1 pinch of salt
- For the chocolate coating
- 70 grams of Chocolate 70%
How to make Chocolate cake with coverage:
- Before getting down to work, we preheat the oven to175ºC and grease a removable mold of about 22 cm in diameter. In addition, we cover the bottom with a piece of baking paper with the same diameter as the mold.
- Now yes, let’s start! First we will prepare the cake. To do this, we take a bowl and lightly beat the egg yolks with 1/4 of the sugar. In another container, mix the ground hazelnuts with the flour, the impostor, the salt and the vanilla. We incorporate the previous mixture of yolks and sugar into this mixture and integrate.
- In another large, clean and dry bowl, beat the egg whites until they form small bubbles. So, we added the vinegar and the rest of the sugar. We continue beating until we reach the point of snow.
- With a spatula or spoon, gradually add the whipped egg whites to the hazelnut mixture, integrating them with gentle enveloping movements to prevent them from reducing their volume.
- Pour the mixture into the mold and bake the cake for 35-38 minutes. When it is ready, let it cool inside the mold and, once cold, remove it from the mold.
- Now let’s go for the candy. To do so, we pour the cream into a sauce pan or pot and heat it gently. We booked. Take another saucepan and heat the sugar over medium-high heat until it begins to melt around the edges.
- We take a heat resistant spatula and carefully stir the sugar until it has completely dissolved. Then, add the butter and keep stirring until melted. At this point, we incorporate the cream, stir and add the Bourbon and salt flakes. Transfer the caramel to a clean jar and let cool to room temperature.
- For the chocolate coating, we beat the butter with powdered sugar for 2 minutes. You should gradually add the sugar until you get a soft and fluffy mixture. Then we add the cocoa powder and mix well.
- We melted the chocolate and incorporated it into the previous mixture, beating until obtaining a smooth coverage. Now that we have everything ready, the time has come to assemble the cake. Remove the cake from the mold when it is cold and cover the sides and the top of the cake with the chocolate coating. To do so, we can use a spatula or a wide knife.
- Finally, we decorate with the salted caramel on top of the cake. And ready!
