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Chocolate cake

Chocolate cake


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Wheat:

Whisk the egg whites with a pinch of salt. Add the sugar and mix until the foam becomes dense and consistent. Mix the yolks with the 3 tablespoons of oil and add in the egg white foam, stirring gently. At the end we incorporate flour mixed with cocoa, baking powder and grated chocolate. Mix lightly with a spatula, with movements from bottom to top.

Pour the composition into a large stove tray lined with baking paper. Bake on medium heat for about 30 minutes, until the top becomes firm to the touch. When it is ready, remove it with paper on a grill and leave it to cool.

Cream:

The broken chocolate is put in pieces in a bowl together with the whipped cream, then on low heat until the cream boils and the chocolate melts. Set aside and add the butter. Stir until the composition is homogeneous, leave to cool and refrigerate for a few hours, preferably overnight. The cream will harden but will flow.

Put cocoa over the chocolate cream, mix at low speed until incorporated, then at high speed until the cream becomes firm and fluffy.

Put about 2/3 of the cream over the cooled countertop, keep the rest for garnish. Then cut the countertop into 4 strips equal in size.

I don't have pictures from the preparation, but the procedure is the same as for the spiral cake with white chocolate.

We take a strip and roll it, then we put it on the plate where we will assemble the cake. We put the other strips in continuation of the first rolled strip, thus forming a larger spiral. Finish and garnish with the rest of the cream.


Video: Το καλύτερο σοκολατένιο γλάσο γκανάζ-The best chocolate glaze ganache


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