I had to make a cake and I was craving chocolate. The outcome? A chocolate cake, with chocolate cream and chocolate frosting. How many times have I written chocolate? Too few times it seems. Chocolate, chocolate, chocolate… Enough, too much spoils it.
Ingredients
Sponge
- 7 eggs
- 4 tablespoons of raw sugar
- 300 grams of rice flour
- 12 tablespoons of water
- A sachet of baking powder
Cream
- 2 pieces of avocado
- 4 tablespoons of liquid coconut oil
- 4 tablespoons of carob
- A spoonful of cocoa
- 4 spoons of honey
- A spoonful of lemon juice
- 4 tablespoons of water
Glaze
200 grams of chocolate
- 2 tablespoons of coconut butter
- 6 tablespoons of water
Method of preparation
Sponge
Mix the egg yolks with the sugar and a pinch of salt, then add the water, baking powder, and flour. Whip the egg whites and incorporate them into the rest of the composition. This should be soft enough to flow when we pour it into the pan lined with baking paper. Place in the oven and test with a toothpick. When it comes out almost clean, our counter is ready. A 26 cm pan is used.
Cream
Mix all the ingredients in the blender. Cut the sponge into three “slices”, add syrup, put cream and repeat.
Glaze
The ingredients are melted over low heat in a saucepan until they become a viscous and homogeneous liquid, then slowly poured over the cake. Scoop the excess off the edge with a spoon and put it back on top of the cake. Let cool and leave for a few hours. It can be decorated with fruit, chocolate cream or whipped cream, or it can be left as is. I didn’t have time, so I left it simple.