Ingredients

Chocolate 125 g

Milk 3 tbsp

Butter 125 g

Flour 2 tbsp

Sugar 100 g

Eggs 2

For the cream:

33% cream 200 ml

Chocolate 250 g

Butter 125 g

Sugar 100 g

Champagne 2 tbsp

Preparation

Separate the egg whites from the yolks. Beat the egg whites into a foam, adding a pinch of salt. Pour 3 tablespoons of milk into a saucepan and gradually add chocolate to it. Stir constantly to prevent the chocolate from burning. Once the chocolate is completely melted and the mixture in the saucepan becomes homogeneous, add the chopped butter to the mixture.

Mix again thoroughly (it is better to do this with a wooden spatula or spoon). When the butter has melted too, add the granulated sugar, then the egg yolks. Then add the flour, and the resulting dough should be mixed very quickly and well for several minutes, then remove from heat.

Carefully fold in the beaten egg whites into the dough, gradually adding one spoonful at a time and stirring, so that the dough becomes more airy. If you mix the dough very intensively, all the bubbles that should get into it with the beaten egg whites will simply dissipate. Note that this chocolate cake recipe does not include baking soda. Therefore, all the responsibility for the “airiness” of the chocolate cake lies on the beaten egg whites.

Pour the resulting homogeneous fluffy mass into a mold and bake for 25-30 minutes at a temperature of about 180°C.

Bring the cream to a boil, stirring carefully with a whisk, melt the chopped chocolate in the cream. Very important! Stir constantly to prevent foaming. Take cream with no less than 30% fat content (for subsequent whipping).

Once the chocolate has dissolved, turn off the heat and let it cool. You can immerse the saucepan in a container with cold water. Important!! Stir the cream periodically while cooling, preventing the formation of foam.

At the final stage, you can put the saucepan in the refrigerator for about 30 minutes. Meanwhile, whip the butter with sugar. The butter should be soft, at room temperature. First, you can mash it with sugar using a fork and then use a mixer.

At a slow speed, start whipping the cream with chocolate. Important! The cream should be sufficiently cooled and be at the same temperature as the butter. Otherwise, the cream will separate.
Whip until the volume of the cream doubles, gradually increasing the mixer speed.

After the volume has increased and the cream has noticeably lightened, continue beating while gradually adding the whipped butter to the cream. Beat until fluffy, adding champagne or liqueur (by the teaspoon).

Then spread the first cake layer with cream on top and place the second cake layer on top. And proceed to spreading the cream over the cake. It is advisable to apply the cream immediately. Then decorate according to your taste.

Bon appétit!