SCHOKOLADEN BISKUIT CAKE Chocolate Cake with Whipped Cream

May 31, 2006 Swiss style chocolate cake. Traditionally, this cake is made with ganache cream or chocolate-flavored buttercream, however, whipped cream and shaved chocolate are used in this recipe. Rum is optional.

●Preparation Tip ●Batter (Photo #1) (Photo #2) (Photo #3) Combine eggs and sugar in a saucepan. Beat over low heat. Remove the saucepan from the heat when the mixture gets lukewarm. Continue beating until heavy and creamy. (Photo #1) Sift together flour and cocoa powder into the saucepan. Blend. Stir in lukewarm milk. (Photo #2) Transfer the batter into a round pan, up to 4cm in depth. Bake in a preheated oven at 180 °C (356 °F) for 15 to 20 minutes until golden. (Photo #3) ●Filling & Topping (Photo #1) (Photo #2) (Photo #3) (Photo #4) Add sugar to whipping cream. Beat until almost stiff. Slice the cake horizontally into three layers, each 5mm to 1cm thick. (Photo #1) Mix rum and sugar syrup. Brush the syrup onto one of the layers, then spread whipped cream over it. Sprinkle with shaved chocolate on top of the cream. (Photo #2) Place another layer on top, then repeat Step #3. Place the last layer on top, then frost the top and side with whipped cream. (Photo #3) Sprinkle with shaved chocolate. (Photo #4) Servings per Recipe Calories per Serving Ready In 4  one 15cm round cake pan  0kcal 120 minutes Batter whole egg 100g  sugar 50g  cake flour 40g  cocoa powder 10g  milk 30g  Filling & Topping whipping cream 200g  sugar 20g  shaved chocolate 50g  sugar syrup 50g  rum 5g