And we’re back with the full carb, sugary and savory sweets. Although we’re in the middle of May, and people are working on their summer body goals, you can still cheat your diet. You’re probably not going to crave a salad after a long workout, so you deserve a piece of sweet heaven.
Don’t try to resist it, if you want to eat a whole cake, just go ahead and do it. We totally support you. And if I think about it, making this complex recipe will be just as much of a workout as two hours at the gym. It’s a win-win situation! If you want to give this flavorful cake a try, put your chef hat on and scroll down for the instructions.
Clouds on Chocolate
Category:
Sweets, TREATS
Ingredients
Cake batter and chocolate filling:
(200 g/ 2 cups) cocoa powder
(300 g/ 1 ½ cups) sugar
(10-12 tbsp) water
(400 g/ 2 cups) sugar
(600 g/ 5 sticks) unsalted butter
8 egg yolks
8 egg whites
3 tbsp flour
1 tsp baking powder
2 tsp rum extract
(65g /½ cup) crushed walnuts (they shouldn’t be ground like a powder)
(100ml/ ½ cup) coffee
2 tsp rum extract
Cake sheet:
1 egg
3 tbsp sugar
3 tbsp oil
3 tbsp milk
(200-250g/ 2 cups) flour
½ tsp baking powder
Topping:
2 egg whites
6 tbsp sugar
1 tsp rum extract
3 tbsp of sugar
3 tbsp water
Instructions
Place the cocoa powder, 300g/1 ½ cups sugar and tablespoons of water in a saucepan. Let it boil, stirring until it becomes a thick and very stiff chocolate mixture. Set aside and wait for it to cool down.
Next, mix together the 400g/2 cups of sugar and butter until it turns into a light and soft cream. Gradually blend in the egg yolks. After everything is incorporated, mix the chocolate cream (which is now cold) into this second buttercream.
Beat the egg whites until they form soft peaks.
Add 12-14 tablespoons of the mixture from step 2 to the egg whites.
Now, that you have that, you will fold in the flour, baking powder, rum extract and walnuts.
When everything is evenly spread, pour this batter into a rectangular pan. Bake at 200C/ 392F for about 30 minutes.
In a small bowl stir some rum extract into the coffee.
After the base is fully baked and has cooled down, pour coffee from step 7 on it so it becomes moist. You might want to use a spoon so you can make sure that you don’t make the cake damp.
Pour the rest of the chocolate cream on the cake (which resulted after you took the 12-14 tablespoons out of it in step ).
Mix together all the ingredients for the cake sheet and pour the mixture on the back of a rectangular pan. Bake for 5-7 minutes at 200C/ 392F. Again, when you take the cake sheet out of the oven you have to be quick and careful when removing it so it stick to the pan.
Beat the egg whites until they form soft peaks. Gradually add the sugar and mix until the mixture gets a meringue texture. Next, add the rum extract.
Make a syrup out of the 3 tablespoons of sugar and water. In a saucepan, put both ingredients and stir until the sugar dissolves and the liquid becomes thicker. Hot as it is, Pour it in the egg whites and continue mixing.
Pour the mixture from the previous step onto the the cake sheet (or top of the cake, same thing).
Finally, sprinkle some chocolate shavings on top and you are done.
Enjoy this dessert because you definitely worked for it!
