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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
|
52
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This is my granny's recipe for chocolate cake. It always looks great on me!
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

Preparation

Grease and flour 2 9-inch round cake pans. Put a wheel of waxed paper on them.
Preheat the oven to 190 degrees.
Put the butter in a bain-marie and leave on a soft fire, stirring 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 fluffy and lemon-colored (about 1 minute). Lower the speed of the mixer to the lowest.
Meanwhile, beat the whites until they have soft peaks. Add the sugar and let them be hard but not dry, about 2-3 minutes.
Gradually add the flour to the yolks and then the melted butter.
Remove the yolks from the blender and add a third of the egg whites and the grated chocolate with a spatula.
Incorporate everything with enveloping movements and add the rest of the egg whites and the rest of the chocolate.
Divide the mixture between two molds and bake for 30 minutes until a toothpick comes out dry.
Let cool for 15 min and remove from the molds. Let them cool for 20 more minutes.
Put the cakes in the refrigerator for 30 minutes before decorating (so that they are cold and the bitumen does not melt).
Prepare the bitumen: put the butter, cocoa and salt in a mixer. Beat until accrem and add the icing sugar, vanilla and cream. Beat on low speed for 15 seconds and increase speed to high and beat 3 more minutes until the mixture is fluffy.
Put a layer of cake on a plate and cover with the chocolate frosting. Place the other layer of cake and cover the entire cake with the frosting.

PRESENTATION

You can also put apricot or strawberry jam in the center instead of chocolate frosting.

TIPS

Bitumen should be kept at room temperature until used.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
469.3
kcal
23.47%
Carbohydrate, by difference
63.7
g
21.23%
Protein
2.2
g
4.4%
Total lipid (fat)
24.7
g
38%
100
Do you want to know what other nutrients this recipe has?
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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