INGREDIENTS:
Chocolate cake
4.6oz (130g) LINDT Bittersweet Dark Chocolate, chopped
1 cup + ½ tablespoon (120g) butter, softened to room temperature
⅓ cup (40g) powdered sugar
Pinch of salt
6 eggs, separated
¾ cup + 2 tablespoons (180g) sugar
¾ cup + 2 tablespoons (130g) flour, sifted
Chocolate butter cream frosting
16oz (450g) LINDT Bittersweet Dark Chocolate, chopped
⅓ cup (35g) of cocoa powder
6 tablespoons of orange juice or liquor (Kahlua, rum, cognac)
½ cup (50g) powdered sugar
1½ cups (340g) butter, softened to room temperature
METHOD:
Chocolate cake
Preheat oven to 350°F/180°C.
Melt chocolate over a water bath or in the microwave and set aside.
Cream butter, powdered sugar and salt.
Add the egg yolks one at a time to the butter mixture.
Add the melted chocolate.
Whip the egg whites, gradually adding the sugar and beating until stiff.
Carefully fold ⅓ of the egg whites into the chocolate mixture.
Fold in the remaining egg whites and sifted flour.
Pour batter into one greased and lined springform (9-inch / 23cm) and bake approx. 40 minutes at 350°F/180°C. Baking time will decrease if using two cake pans (8-inch / 20cm). Check at 30 minutes. Cakes are done when a toothpick inserted in the center of the cake comes out clean.
Chocolate butter cream frosting
Melt chocolate over a water bath or in the microwave. Set aside to cool to room temperature.
Combine the cocoa powder and liquid to make a smooth paste, and set aside.
Beat powdered sugar and butter until light and fluffy.
Add the melted chocolate and beat until smooth.
Add the cocoa paste and beat until smooth.
ASSEMBLY:
Turn cake layers upside down to ensure a flat surface (or cut a single cake
in half). Trim the bottom if necessary to ensure evenness.
Spread frosting on bottom layer. Top with second layer.
Spread frosting on top and sides of cake.
From LINDT’s Maître Chocolatiers Hans Geller, Hans Mazenauer and Ann Czaja.
