Moist Chocolate Cake with Mirror Glaze

Ingredients

• 200 g milk pastry chocolate (cut into pieces)
• 150 g unsalted butter (cut into cubes)
• 4 whole eggs (at room temperature)
• 120 g granulated sugar
• 1 packet vanilla sugar (about 8 g)
• 80 g all‑purpose flour (sifted)
• 200 ml whole milk cream
• 100 ml water
• 150 g sugar (for glaze)
• 30 g unsweetened cocoa powder
• 12 g gelatin sheets (about 3 sheets)
• 1 tsp vanilla extract (optional)
• 1 spray cooking spray or extra butter (to grease the pan)
• 30 g praline, grated coconut or almond flakes (for decoration (optional))

Instructions

1. Melt the chocolate and butter

   In a saucepan, melt the butter and chocolate over medium heat, stirring constantly until a smooth texture is achieved.

   Time: PT5M

   Temperature: 45°C

2. Whisk the eggs and sugar

   In the mixer bowl, whisk the whole eggs with the granulated sugar and vanilla sugar until the mixture doubles in volume and becomes very foamy.

   Time: PT5M

3. Cool the chocolate‑butter mixture

   Let the chocolate‑butter mixture cool to room temperature until it is no longer warm to the touch.

   Time: PT15M

4. Incorporate the egg‑sugar mixture

   Gradually pour the egg‑sugar mixture into the melted chocolate, stirring gently with a spatula so as not to deflate the foam.

   Time: PT2M

5. Add the sifted flour

   Sift the flour over the mixture and incorporate it in several additions, mixing lightly each time.

   Time: PT2M

6. Prepare the pan and pour the batter

   Generously butter the pan (or spray it with cooking spray) then pour the batter, smoothing the surface.

   Time: PT1M

7. Bake the cake

   Place the cake in a pre‑heated oven at 160 °C for about 30 minutes. The cake is done when a inserted knife comes out clean.

   Time: PT30M

   Temperature: 160°C

8. Soak the gelatin

   Place the gelatin sheets (12 g) in a bowl of cold water and let them hydrate for 5 minutes.

   Time: PT5M

9. Prepare the hot chocolate glaze

   In a saucepan, bring the cream, water, sugar and cocoa powder to a boil. Let it gently boil for 2 minutes while stirring constantly.

   Time: PT5M

   Temperature: 100°C

10. Add the gelatin

    Remove the saucepan from the heat, add the drained gelatin and stir until fully dissolved.

    Time: PT1M

11. Blend the glaze

    Transfer the mixture to a bowl and blend with an immersion blender for 2 minutes, keeping the head immersed to avoid incorporating air.

    Time: PT2M

12. Cool the glaze

    Let the glaze reach room temperature then place it in the refrigerator for at least 2 hours (or overnight) until it thickens.

    Time: PT2H

13. Chill the cake

    After baking, let the cake cool for 10 minutes, then place it in the freezer for 1 hour to firm up the surface.

    Time: PT1H10M

14. Warm the glaze to the right temperature

    Remove the glaze from the refrigerator, warm it in the microwave for 30 seconds or in a bain‑marie until it reaches 33 °C.

    Time: PT5M

    Temperature: 33°C

15. Glaze the cake

    Place the cake on a rack over a collection tray, pour the glaze starting from the center and let it flow over the sides. Tap the rack lightly to remove excess.

    Time: PT5M

16. Decorate (optional)

    Scatter the top of the cake with praline, grated coconut or almond flakes to taste.

    Time: PT2M

17. Serve

    Transfer the cake to a serving plate, cut into portions and enjoy immediately or keep refrigerated for up to 2 days.

    Time: PT0M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

2 g