CakePia Recipe
SCHOKOLADEN BISKUIT CAKE
Chocolate Cake with Whipped Cream 
World Traditional Recipe スイス
使用器具 泡立て器 ふるい・こし器 パレットナイフ はけ 型 オーブン            

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.
instructions
●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
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