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What a cake delight! How juicy! What texture! What flavor! The chocolate cake it is perfect for when we have many guests, like the famous three chocolate cake o the chocolate cake, coffee and profiteroles.
I learned this cake from the book I cook my way from Thermomix and is dedicated to chocolate lovers. I believe that this cake is liked by everyone, and I guarantee that the children They will go crazy! Although you see a recipe a bit long, its preparation is simple.
With these amounts we will have for more than 12 portions, but yes, get ready to do a little sport that day ... because I bring you an exquisite recipe, but very caloric.
Chocolate cake
Spectacular chocolate cake, very juicy and with a very smooth texture. Children will love its taste. Perfect for many diners.
Equivalences with TM21
More information - three chocolate cake, the chocolate cake, coffee and profiteroles.
Everything that you put delicious
Thank you! And thank you also for following us and for leaving us comments. Do you dare with the chocolatissima cake? You will see what a delicious snack.
It is delicious!… .I have made these two small changes… In point 5, I have added 10 grams of brandy and then, in the coverage, in section 2, I have substituted 15 grams of water (for 15 grams of juice of orange, also adding a few drops (to taste) of brandy ... it gives a little flavor to the orange to the chocolate and it is very good. I hope it serves you well and you like it. Regards. Luismi.
Well Luismi, thank you very much for your message and for telling us about your modifications. They sound luxurious !! Especially the touch of orange 😉 I will try it without a doubt. Thanks for following us!!
By the way, does anyone know how to download recipes from mobile
If you enter thermorecetas.com you will automatically be in the version for smartphones and there you will find all our recipes listed in order of publication. Luck!
Hello Keria, ask if dark chocolate is different from that of desserts
Hello Elena, the chocolate that I have used is Nestle desserts but with 60% cocoa. There was still another one that was more intense in cocoa (70%) for those who like the bitter taste of pure cocoa. And of course, any other chocolate that has at least 50% pure cocoa works. Of course, for the coverage I recommend that you use special fondant-type chocolate for coverage (it is the one from Nestle desserts). Luck! Thanks for writing to us. Greetings from the kitchen Thermorecetas. Com.
Hello, it looks great, just one question could be substituted for the chocolate x pure cocoa powder value
Not at the beginning. You can try adding 12 level tablespoons of cocoa to the flour, using for example 60g more butter and a little more sugar. Luck (this does not apply to the chocolate coating, it will not have the same consistency with cocoa).
Indeed Adriana, you can substitute the cocoa in the part of the cake, but not for the topping. Thank you!
Hello, if you can use pure cocoa powder for the cake, but not for the topping. For the coverage I recommend that you use special fondant type chocolate for desserts. Nestlé sells a very good one and you will find it in any large supermarket. You will tell me! Thanks for writing to us.
Hello, 10th is 100th ?? It's a mistake?? Thanks.
The book says 180º
Hello Adriana, the 180º are to bake the cake. Thanks!
Sorry Olalla, it is indeed 100º, excuse me, it was a typographical error when writing the recipe. You'll tell me how it turns out! Thanks for writing to us.
Is the flour fine only 50?
Hello Vero, indeed the flour is only 50 gr. It caught my attention too, but he thinks it's not a cake but a cake. So use only 50 grams of flour, it will be perfect. You will tell me!
I have done it and better impossible, this death. With honors.
Hi, I open the cake and put the half coverage too and it comes out very good!
Hi Silvana! Very good recommendation, they are sure to be very good with the coverage in the middle. Thanks for following us and HAPPY YEAR!
The delicious cake a resounding success. But do you know why the cake cracks on top when it is in the oven?
Hello Elena, thank you very much for your message. I am very glad that you liked it so much. What remains like this on the top may be due to the fact that the oven on the top is very strong. I suggest that the next time when it has already set on top a little, cover it with silver foil, so it will not dry out and it will not break. A kiss and thanks for following us!
Once done, does it go to the fridge or is it consumed at room temperature?
Hi Jair, the day you make it you can consume it at room temperature, but then I recommend you store it in a tupperware or on a plate covered with plastic wrap in the fridge. It lasts perfectly up to 5 days. You'll tell me how! It is delicious
Hello, this cake, without the fondant, can it be frozen ?. I usually prepare the cakes, cupcakes, muffins, etc ... for my daughters' birthdays in advance and freeze them, then defrost them at room temperature and they are always ready. This recipe, which I really want to make, I don't know if it could or could not be frozen. If it can't, it can always be done with a 4-5 day margin as you recommend.
Thank you very much
Of course Esther !! Freeze it with the fondant and everything and thaw it in the fridge for 24 hours. Delicious !! You tell me how are you, okay? Thanks for writing to us, I hope you like it 🙂
Twice I have made the cake…. Two resounding successes !!!!!
Thanks for your recipes… They are of great help…. From "someone" who hated cooking ......
I have had it 30 minutes at 180 with the oven previously hot and it has not been done inside. I put it more time? ...
Thank you very much for this recipe, it has become one of my essentials. I have done it with some variant. One of the times I covered it, once cold, with strawberry syrup and it is spectacular!
How good Mari Carmen! I'm so glad you like it so much, it's one of my favorites 😛 Uyyy that strawberry syrup sounds spectacular !! I have to try it. Thank you so much for writing us and for following us daily 🙂
It has happened to me like Natalia, it has not done me good inside ... why is it? And flavor, today we eat it, can I tell you ????
I am inclined to tell you that it is lack of oven time, how long did you have it? Let's see if we find out what the problem is so that next time it turns out perfect. A hug 😉
I have made the cake and it looks spectacular, I'll tell you how it tastes. I have varied as always pure value chocolate without sugar, value with stevia, organic eggs, coconut sugar and rye flour. A little bit healthier. I invite you to visit my blog, and take a look at the chocolate and coconut layered cake, it is with nuts, very simple and nutritious. Sukirecetas.blogspot.com. Soon I want to make the profiteroles that I have seen you have around here, which looks better!
Thanks Suki!
The cake has a pint that is good, I wanted to make it for Saturday what we have birthday, but it seems to me that it comes out a little short, my question is if I can increase the recipe only half? Why stay a little higher. Thanks in advance
Hello Marta, thank you for your message! We have used a 22cm mold and it has given us 12 servings. It is a filling cake, so it does fill up quite a bit. If you want, there would be no problem if you increased the 1/2 of the ingredients, you would only have to increase the baking time because at the highest it will need about 15 more minutes. You will tell us! And if you dare, leave us a photo on facebook! 😉 We will love to see it