Serano Chocolate Cake

Name: Serano Chocolate Cake
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 8
Cuisine: Global
Ingredients: 170 grams bittersweet chocolate, chopped; 3 egg whites; 5 eggs; 79 milliliters heavy cream at room temperature; 237 milliliters self-rising flour; 118 milliliters unsweetened cocoa powder; 59 milliliters water; 207 milliliters white sugar

Serano Chocolate Cake might be a good recipe to expand your dessert recipe box. This recipe makes 8 servings with 356 calories, 9g of protein, and 15g of fat each. This recipe covers 10% of your daily requirements of vitamins and minerals. A mixture of bittersweet chocolate, egg whites, water, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 2 hours and 30 minutes.

Instructions

Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch cake pan or line it with parchment paper.

Ingredients you will need

All Purpose Flour

Equipment you will use

Baking Paper

Cake Form

Oven

Sift the flour and cocoa powder together and set aside.

Ingredients you will need

Cocoa Powder

All Purpose Flour

Combine the eggs and 3/4 cup sugar in a mixing bowl and beat until very thick, about three minutes. Use a spatula to carefully fold in the flour mixture. Gently scoop the batter into the prepared pan and bake until the top springs back when lightly pressed and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool the cake in the pan for 10 minutes before removing to cool completely on a wire rack.

Ingredients you will need

All Purpose Flour

Sugar

Egg

Equipment you will use

Mixing Bowl

Toothpicks

Wire Rack

Oven

Spatula

Frying Pan

To make the simple syrup, bring 1/2 cup water and 3/4 cup sugar to a boil in a saucepan over medium-high heat.

Ingredients you will need

Simple Syrup

Sugar

Water

Equipment you will use

Sauce Pan

Remove the pan from the heat and set aside.

Equipment you will use

Frying Pan

To make the Italian meringue, combine 1/4 cup water with the 7/8 cup of sugar in a saucepan. Bring the mixture to a boil, stirring to dissolve the sugar (don't stir once the mixture begins to boil). Use a candy thermometer and bring the sugar to the soft ball stage (240 degrees F/115 degrees C). While the sugar is boiling, beat the egg whites with an electric mixer on medium-low speed until soft peaks form.

Ingredients you will need

Egg Whites

Candy

Sugar

Water

Equipment you will use

Candy Thermometer

Hand Mixer

Sauce Pan

When the boiling sugar syrup has nearly reached soft ball stage, increase the mixing speed for the egg whites to high. Carefully pour the hot sugar syrup into the egg whites between the beaters and the side of the bowl. Continue beating on high speed until the meringue has cooled to room temperature.

Ingredients you will need

Simple Syrup

Egg Whites

Equipment you will use

Bowl

Melt the bittersweet chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, just until melted.

Ingredients you will need

Bittersweet Chocolate

Water

Equipment you will use

Double Boiler

Spatula

Remove from heat and allow to cool until the chocolate is room temperature but still fluid.

Ingredients you will need

Chocolate

Whip the 1 3/4 cups cream until medium-stiff peaks form.

Ingredients you will need

Cream

Use a rubber spatula to fold the melted chocolate into the egg white meringue.

Ingredients you will need

Chocolate

Egg Whites

Equipment you will use

Spatula

Add 1/3 cup of room-temperature cream and mix gently until blended. Fold 1/3 of the whipped cream into the chocolate meringue mixture to lighten it; then gently fold in the remaining 2/3 of the whipped cream.

Ingredients you will need

Whipped Cream