Sonia Arias

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Sonia Arias

My Favorite Chocolate Cake

Name: My Favorite Chocolate Cake
Prep time: 90 min
Cook time: 90 min
Yield: 12
Cuisine: Internacional
Ingredients: 453 grams bittersweet chocolate, cut; 226 grams unsalted butter, chopped; 8 eggs; 1/4 teaspoons salt; teaspoons cocoa powder, to sprinkle; teaspoons powdered sugar, to sprinkle; teaspoons red fruit compote, the needed; 1 cup whipping cream, (light whipped cream); 1/2 teaspoons vanilla extract, (light whipped cream); 2 teaspoons sugar, (light whipped cream)

1h 30 mins

Half

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The chef Sonia Arias shares with us one of her favorite recipes, a delicious chocolate cake that you will love.

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Ingredients

12 portions

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Preparation

Preheat the oven to 160 ° C. Grease the edges of a removable circular cake pan and line with waxed paper. Put the chocolate and butter in a bain-marie and stir until melted and the mixture is soft and hot.

Meanwhile, with an electric mixer , beat eggs with salt at high speed for 5 minutes until the volume of the eggs is doubled. With a silicone spatula, mix with enveloping movements a third of the eggs with the chocolate mixture until you can barely see the egg.

Add the other half of the eggs in the same way and then add the rest until it is fully incorporated. Pour the mixture into the mold already prepared and put to bake in a bain-marie. Bake for 20 - 25 minutes or until the cake is fluffy and has a light, shiny coating like brownies.

Remove the mold from the water bath and let cool to room temperature. Once cold, cover and store in the refrigerator all night so that the flavor is concentrated. With a spatula or dull knife, go through the contour of the cake to loosen it. Unmold and put it face down on a sheet of waxed paper. Remove all the waxed paper that covers it.

Put face up on a cake base. Before serving, sprinkle with powdered sugar or cocoa powder. Accompany with red fruit compote and a little light whipped cream.

Light whipped cream: With a balloon whisk, assemble the cream with the vanilla extract. Gradually add the sugar and beat until it has the consistency of whipped cream but is not too stiff.