I share one chocolate cake super special, with personality and elegance. It has an intense chocolate flavor, with a subtle mint finish that is extraordinarily complemented by the whipped cream.
Without a doubt, it will cheer us up these holidays.
- Chocolate honey for the cake:
- ¾ cup of cocoa (the original recipe calls for one cup minus one finger)
- ¾ cup of brown sugar (the original recipe calls for one cup minus one finger)
- 1 ½ cups of hot evaporated milk.
Place all the ingredients in a thick-bottomed pot, incorporate them well and cook them, stirring constantly, until a thick consistency is achieved, like honey. Let cool and reserve.
- 240 grams of unsalted butter
- 1 cup of white sugar
- a pinch of salt
- 4 eggs
- 2 ½ cups plain flour
- 2 ½ teaspoons baking powder
- 1 glass of mint liqueur (30 ml / 1 oz)
First beat the butter and sugar, at room temperature, until creamy. Then add the yolks, one by one. On the other hand, sift the flour with the baking soda three times and add them to the mixture along with the chocolate honey, little by little. Separately, beat the egg whites until stiff and add them out of the mixer with the help of a spatula, envelopingly. At the end, add the glass of mint liqueur to the mixture. Then, place the mixture in a buttered and floured mold, preferably with a parchment paper on the base, so that it can be easily removed from the mold. Cook in a preheated oven at 350 degrees Fahrenheit for approximately 50 minutes. Accompany and decorate with whipped cream and some red roses.
Note: you can use a mold with a tube, chiffonera. After unmolding the cake, let it cool well before filling the middle with the chantilly. Also, you can cover the whole cake with whipped cream and cut it in half to fill it with fudge. This time I accompanied it with a liquid fudge.
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I, Ronald Payne, am a journalist and author who dedicated his life to telling the stories that need to be said. I have over 7 years of experience as a reporter and editor, covering everything from politics to business to crime.