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Lorenza

Lorenza Ávila

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Recipe of Traditional Chocolate Cake
Recipe

Traditional Chocolate Cake

1h 10 mins
Low
4.5
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51
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This is my grandmother's recipe for chocolate cake. I always look great!
Learn more about Lorenza Ávila

Ingredients

10 portions
  • 1/4 kilos unsalted butter
  • 8 egg yolks
  • 1/4 cups refined sugar
  • 8 egg whites
  • 1 1/2 cups flour
  • 1 package bittersweet chocolate, grated
  • 1/4 kilos butter
  • 3/4 cups cocoa
  • 1/4 teaspoons salt
  • 4 cups powdered sugar, sifted
  • 1/3 cups low fat sour cream
  • 1 teaspoon liquid vanilla
  • 2 9-inch round cake pan

Preparation

Grease and flour 2 round cake molds. Put a waxed paper wheel on them.
Preheat the oven to 190 degrees.
Put the butter in a saucepan and let it lightly stir until it melts but does not separate. Remove it from the fire.
Put the yolks with 3/4 cup of sugar and beat until they are spongy and lemon-colored (about 1 minute). Lower the speed of the blender to the lowest.
Meanwhile, beat the whites until you have smooth peaks. Add the sugar and let them be hard but not dry, like 2-3 minutes.
Add the flour little by little to the yolks and then the melted butter.
Remove the yolks from the blender and add a third of the whites and the grated chocolate with a spatula.
Incorporate everything with enveloping movements and add the rest of the whites and the rest of the chocolate.
Divide the mixture between two molds and bake them for 30 minutes until a toothpick comes out dry.
Allow to cool for 15 min and remove from the molds. Let them cool for 20 more minutes.
Put the cakes for 30 minutes in the refrigerator before decorating (so they are cold and the bitumen does not melt).
Prepare the bitumen: put the butter, cocoa and salt in a whisk. Beat until it is acme and add the icing sugar, vanilla and cream. Beat in low speed for 15 seconds and increase the speed to high and beat 3 more minutes until the mixture is fluffy.
Put a layer of cake on a plate and cover with chocolate bitumen. Place the other layer of cake and cover all the cake with the bitumen.

PRESENTATION

You can also put apricot jam or strawberries in the center instead of chocolate bitumen.

TIPS

The bitumen should be kept at room temperature until used.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (4)
Ari Rc
03/01/2018 13:28:50
Quedo muy rico, solo que al chocolate semi-amargo yo lo derretí a baño María para que quedara todo integrado.
Anonymous
03/10/2016 12:25:15
delicioaso Muy rico
Javier Diaz Castañon
26/10/2014 14:56:24
muy rico Muy delicioso.
Francisco Morales
18/02/2013 21:30:13
muy bueno pero un poquito menos ostigoso x fa adios y bajaria con un poquito de atole d fresa gracias

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