Chocolate Cake for a Grown-Up Valentine's Day

Name: Chocolate Cake for a Grown-Up Valentine's Day
Cuisine: American
Ingredients: 3 Eggs; 60 grams Granulated sugar; 60 grams Plain flour; 20 grams Cocoa powder; 10 grams Unsalted butter; 80 grams Sweet chocolate for baking; 250 ml Double cream; 1 tbsp Rum; 3 tbsp Granulated sugar; 6 tbsp Water; 1 tbsp Rum; 50 grams Sweet chocolate for baking; 50 grams White chocolate for baking; 1 Cocoa powder for dusting

cookpad.japan @cookpad_jp

When I went out with my husband (before our marriage, of course) I made this cake for him. Apparently, this cake made him decide to propose to me before White Day.

With plenty of syrup the cake will be very moist. You can use nuts or rum raisins to your liking. For a 15-cm bowl. Recipe by Fujihime mama

When I went out with my husband (before our marriage, of course) I made this cake for him. Apparently, this cake made him decide to propose to me before White Day.

With plenty of syrup the cake will be very moist. You can use nuts or rum raisins to your liking. For a 15-cm bowl. Recipe by Fujihime mama

cookpad.japan @cookpad_jp

When I went out with my husband (before our marriage, of course) I made this cake for him. Apparently, this cake made him decide to propose to me before White Day.

With plenty of syrup the cake will be very moist. You can use nuts or rum raisins to your liking. For a 15-cm bowl. Recipe by Fujihime mama

When I went out with my husband (before our marriage, of course) I made this cake for him. Apparently, this cake made him decide to propose to me before White Day.

With plenty of syrup the cake will be very moist. You can use nuts or rum raisins to your liking. For a 15-cm bowl. Recipe by Fujihime mama

Saved

Ingredients

For cocoa sponge (for a 28 x 28-cm baking tray)
3Eggs
60 gramsGranulated sugar
60 gramsPlain flour
20 gramsCocoa powder
10 gramsUnsalted butter
For chocolate cream:
80 gramsSweet chocolate for baking
250 mlDouble cream
1 tbspRum
For syrup:
3 tbspGranulated sugar
6 tbspWater
1 tbspRum
For chocolate decoration:
50 gramsSweet chocolate for baking
50 gramsWhite chocolate for baking
1Cocoa powder for dusting

Saved

Steps

1

Make the sponge cake. Put the eggs in a bowl, beat and put the bowl over a bain-marie. Add the granulated sugar and stir well. When the mixture is warmed to about body temperature remove from the bain-marie.
2

Whip until pale and fluffy with a hand mixer. When you hang the mixer and the mixture falls like a thick ribbon it's ready. Heat and melt the butter in a microwave. Pre-heat the oven to 190°C.
3

Shift the dry ingredients into the bowl and fold in gently with a plastic spatula. Add the melted butter and stir until smooth.
4

Pour the batter into a baking tray and flatten the surface. Bake at 190°C for 10 minutes. After baking, leave to cool and peel off the baking paper.
5

Make the chocolate cream. Put the chopped chocolate into a bowl. Bring the cream to a boil quickly and add to the chocolate. Stir the mixture with a wooden spatula and melt the chocolate.
6

After the mixture has cooled down add the rum and mix well. Place the mixture over another bowl filled with ice water, and whip up to stiffen. Chill in the fridge.
7

Make the syrup. Put the granulated sugar and water in a small sauce pan and melt the sugar. After it's cooled down add the rum and leave to cool.
8

Make the chocolate decoration. Chop the sweet and white chocolate and put them into separate bowls. Melt the chocolate over a bain-marie.
9

Drizzle the melted white chocolate with a spoon onto baking paper. Do the same with the sweet chocolate.
10

Mix both chocolates with a palate knife so as to make a ripple pattern. Let it sit in a cool place until set. After it's set, peel off the baking paper and roughly break up the set chocolate.
11

Line a bowl with cling film and fill with a piece of sponge cake that's approximately the size of the mold. Brush the sponge with the syrup. Fill the cavity with plenty of chocolate cream and smooth out the surface.
12

Do the same process until all the bowls are done and cover with sponge lids and cling film. Chill in the fridge for 30 minutes to set.
13

Place a plate over the bowl and turn over to remove the cake from the bowl. Peel off the cling film. Spread the rest of the chocolate cream on the cake surface and stick the broken chocolate pieces onto the sides.
14

Sprinkle with cocoa powder through a tea strainer and you're done!!
15

It should look like this on the inside.