Chocolate Cake
A rich, moist chocolate cake layered with fluffy ricotta, whipped cream, and crunchy roasted peanuts, topped with a glossy chocolate coating.
Ingredients
For the Cake
- 4 pieces eggs
- 1 pinch salt
- 100 grams sugar
- 100 grams flour
- 40 grams cocoa
For the Syrup
- 100 grams sugar
- 30 grams butter
- 100 ml warm cream
For the Cream Layers
- 70 grams ricotta cheese
- 30 grams powdered sugar
- 150 ml whipping cream
For the Topping
- 80 grams chocolate for melting
- 60 grams roasted peanuts
- 150 grams chocolate for melting
Instructions
Preparation
- Preheat your oven to 180 degrees Celsius.
- In a bowl, beat the eggs with a pinch of salt until fluffy.
- Gradually add 100 grams of sugar while continuing to beat until well incorporated.
- Sift in the flour, cocoa, and gently fold into the egg mixture until combined.
- Pour the batter into a greased 18 cm cake pan and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Syrup Preparation
- While the cake is baking, prepare the syrup by melting 30 grams of butter with 100 grams of sugar in a saucepan.
- Once melted, stir in 100 ml of warm cream until smooth. Let it cool down.
Cream Preparation
- In a separate bowl, mix together the ricotta cheese and powdered sugar until smooth.
- In another bowl, whip the whipping cream until stiff peaks form.
- Melt 80 grams of chocolate and let it cool slightly.
Assembly
- Once the cake is baked and cooled, poke holes in it using a fork and pour the syrup over the cake, allowing it to soak in.
- Spread the ricotta mixture over the top of the cake, followed by the whipped cream.
- Sprinkle roasted peanuts over the whipped cream layer.
- Melt 150 grams of chocolate with a bit of vegetable oil, then pour it and smooth it out.
- Refrigerate the cake for at least 1 hour before serving.
Notes
Let the cake cool completely before adding the syrup for even absorption. Use good-quality chocolate for a smooth, glossy topping. Chill before slicing for clean, beautiful layers.