Originally a typically Czech recipe for a chocolate, heavy cream and chocolate sponge cake. One of the best deserts ever, even more if you love chocolate like we do. If you plan to have this as a last course we would recommend to have small size meals before.
Ingredients:
Sponge:
3 eggs
3 table spoons granulated sugar
90 g plain gluten-free flour
pinch of salt
30 g unsweetened cocoa powder (Dutch processed)
3 table spoons of oil
1 tea spoon of baking powder
Cream Filling:
300 g bitter-sweet chocolate (best use 70%)
700 ml heavy cream
Glaze and Icing:
200 g milk chocolate
1 tablespoon of butter
6 spoons of water
250 ml heavy cream
Spiced rum
Step by step Instructions:
Cream Filling:
1) First we need to make the cream filling, because it has to cool in the fridge best over night. Using a double bottom saucepan (bottom saucepan placed on a heat source with about an inch of water and a metal bowl on top of it, the water must not touch the second bowl). In the top pan pour the 700 ml of heavy cream and break 300 g of bitter sweet chocolate. Let the chocolate melt and stir until perfectly combined.
2) Pour the mixture into a pot and cook for approximately 1 minute. After the minute take the pot from the heat source and let cool a bit.
3) Pour the partially cooled cream into a bowl (the size of the bowl is important! after the cream has cooled overnight it will be almost solid and in the next step you will need to mix it with a hand mixer so be careful) and put it into the fridge overnight.
Sponge:
4) Preheat the oven for 180 °C (360 °F) and grease the cake pan with butter and line with gluten free flour. (we used a cake pan with a 24 cm diameter - 10 inches)
5) Separate the egg white from egg yolk from 3 eggs. Whisk the 3 egg whites together with and a bit of salt until solid. Add 2 spoons of granulated sugar and mix again.
6) One by one add the 3 remaining yolks into the whisked egg whites. Finally add 3 table spoons of vegetable oil (not olive oil, you need neutral taste, can be coconut, sunflower or canola oil).
7) Sift 90 g of plain gluten free flour mixture into the batter, add 1 teas spoon of baking powder and 30 g of cocoa powder and fold until combined (be careful not to overmix the batter).
8) Pour batter into the backing cake form and bake for approximately 25 minutes. Test using a wooden skewer if the sponge is done (nothing should be sticking to the skewer)
9) After the sponge cools down careful separate from the baking cake form.
10) Sprinkle with spiced rum and put back into the form
11) Time to take out the cream which should now be almost solid. Mix it up using hand mixer. Distribute evenly throughout the whole form.
12) Put the form back into the fridge and let cool again (at least 1 hour)
Chocolate glaze:
13) Again using a double bottom saucepan melt 200 g of chocolate (best with a higher amount of fat) and 6 spoons of water.
14) As soon as the chocolate is melted add approximately 1 tablespoon of unsalted butter and let melt.
15) Finally add 3 table spoons of heavy cream and stir until combined.
16) Take the saucepan of the heat and let cool for about 2 minutes (chocolate should have body temperature).
17) Take the cake form out of the fridge, carefully remove the form and best place on a grill. Pour the chocolate glaze on the cake and quickly but carefully distribute evenly on the whole cake.
18) Put the cake back into the fridge and let cool again for at least 3 hours. Serve best with whipped cream on top (the really best one is chocolate whipped cream for this cake)
Tips a tricks:
For the icing we would really recommend plain chocolate. Nothing special like the high cocoa content. Best use that one for the cream but not the icing.
On one website we found a tip that if you want to whip up egg whites really good you should never use salt, as it allegedly only hinders the coagulation process. Instead you should use plain lemon juice, that should help lot more. However we are yet to try this method so feel free to share your experience.
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