Creamy chocolate cake

Creamy chocolate cake

Cooking: 1 hour 30 minutes

Creamy chocolate cake is a tender, airy and melt-in-your-mouth soufflé cake. The bottom layer consists of a chocolate sponge cake. And two types of soufflé are prepared using cream, chocolate and whipped egg whites. Thanks to the whipped egg whites, the cake comes out very fluffy, porous and airy.

Advantages of the recipe

Compared to traditional sponge cakes, this dessert differs not only in its beautiful appearance, but also in taste.

It will be a truly pleasant end to the festive table and will not “burden” your feast.

The porous and airy structure of the cake melts in your mouth. In addition, the soufflé does not contain sugar. Because chocolate is added to the soufflé, this sweetness is completely satisfying. This way the cake comes out tenderly sweet and not cloying.

Varieties of mousse cakes

Mousse desserts and soufflé cakes are much easier to prepare than sponge cakes, as well as cakes with a huge number of layers.

That’s why I offer you a few more similar delicious cakes:

Ingredients for creamy chocolate cake

for sponge cake

for dark chocolate soufflé

for ganache

for snow-white chocolate soufflé

Creamy chocolate cake recipe

First you need to prepare the sponge cake. To do this, beat the eggs with sugar until fluffy, about 5 minutes.

Sift flour, cocoa and baking powder into the dough. Beat everything briefly with a mixer until smooth.

The dough that comes out is not very thick.

Pour the dough into a mold 20 cm in diameter and bake at 180ºC until ready (about 15 minutes).

You can check the readiness with a wood stick - it should come out of the cake dry.

The finished cake must be cooled in the mold.

It is best to cool the cake upside down. This way the cake will settle less.

Remove the cooled cake from the mold. Rinse the mold and dry it. Place a ring of the same shape on a serving dish and close it. Lay a border or acetate tape from the inside. Place a biscuit on the bottom.

Before making the soufflé, you need to soak the gelatin for both layers. Place 6 grams of gelatin in each bowl and add 100 ml of cool water. Quit swelling.

Beat the whites until very stiff and set aside on the table for now.

Beat butter at room temperature with a mixer for 3-5 minutes.

Without stopping whipping, add chilled cream evenly into the butter and beat everything until soft peaks form.

Melt the chocolate and, while it is still hot, add 6 grams of swollen gelatin to it. Mix thoroughly and quickly until smooth.

The chocolate will rapidly thicken and transform into a viscous, thick mass.

Add chocolate and gelatin to the whipped cream and quickly beat everything with a mixer until smooth.

Add the whipped whites to the cream and beat everything very quickly with a mixer until smooth.

The purchased thick and fluffy soufflé must be immediately poured into the mold.

Place the chocolate soufflé in a mold on a sponge cake and smooth it out. Place in the refrigerator until completely frozen.

The souffle hardens for about an hour.

We prepare a soufflé from snow-white chocolate in the same way, only replacing the dark chocolate with snow-white one.

Pour the snow-white soufflé into the mold and level it. Place the cake in the refrigerator until this layer hardens, also for about an hour.

To decorate the top of the cake, prepare ganache. To do this, you need to combine chocolate and cream. We send them to a steam bath or microwave and melt until smooth.

Cool the finished ganache to room temperature.

If you cover the cake with warm ganache, the soufflé will melt and float.

Cover the cake with ganache. Place the dessert in the refrigerator again for 30 minutes until the ganache hardens.

Chocolate soufflé for a cake: a step-by-step recipe for a tender dessert

It’s absolutely easy to make a delicate, airy chocolate soufflé for a cake with your own hands. To decorate the dessert, you can use fresh or canned fruits and icing. It is very difficult to find a person who will refuse to try such a wonderful delicacy.

Chocolate soufflé for cake

The soufflé can be decorated and served as an independent dessert, or placed on top of any sponge cake and created a real sponge cake. If you complement the chocolate soufflé with vanilla cream, you will get a very tasty dessert, reminiscent of our favorite bird's milk in taste. Children really love these sweets.

• 600 grams of heavy cream;
• 300 g milk;
• 150 grams of sugar;
• 24 grams of gelatin;
• 6 chicken eggs;
• Two teaspoons of vanilla sugar;
• Two teaspoons cocoa powder.

1. Carefully separate the egg whites from the yolks.
2. In a suitable container, mix the yolks with sugar (75 g) and vanilla, carefully grind the mixture. The mass should become homogeneous and snow-white in color.
3. Pour milk into a saucepan and heat it briefly. Pour the egg mixture into the hot milk evenly, in a narrow stream, and mix the mixture well.
4. Bring the resulting milk-egg mixture to a boil. The mass should thicken. Let cool.
5. In a small bowl, mix gelatin with a small amount of cool water and let sit for a little while. The gelatin should swell.
6. Divide the gelatin mass into two equal parts.
7. Add one part of the gelatin consistency to the cooled mass and mix well.
8. Using a blender or mixer, carefully beat the cream into a thick, dense mass.
9. Mix whipped cream with egg mixture. Beat the resulting mixture well.
10. Pour the whipped mixture into a special form prepared in advance. Leave to cool.

The vanilla soufflé is ready, now you need to prepare the chocolate one. The method for making chocolate soufflé is completely similar to making vanilla dessert. The only difference is that vanillin must be replaced with cocoa powder.

The finished chocolate mass must be placed on top of the frozen vanilla soufflé. The cake needs to be placed in a cool space. To decorate the cake, you can use pieces of fruit and melted chocolate. The soufflé cake is ready, you can invite everyone to the table.

Soufflé cake with chocolate sponge cake

This is an indescribably delicious and unique soufflé cake; it uses chocolate sponge cake as a base. This dessert will undoubtedly please any sweet tooth. Chocolate icing is used to design the cake; this adds special, inimitable notes to the dessert. All components mix perfectly with each other and completely complement each other. Delicate, airy soufflé, light sponge cake, chocolate glaze - all this together creates a unique, colorful flavor composition.

Ingredients needed to make a cake

• Three tbsp. spoons of cocoa powder;
• Three tbsp. spoons of sugar;
• 30 g plums. oils;
• Two tbsp. spoons of milk;
• 50 grams of dark chocolate.

• Two chicken eggs;
• Two egg yolks;
• Three tbsp. spoons of honey;
• Two tbsp. spoons of flour;
• One tbsp. spoon of potato starch;
• Two tbsp. spoons of cocoa powder.

• 200 g dark chocolate;
• 500 grams of fat sour cream;
• Three chicken eggs;
• Two tbsp. spoons of water;
• 6 tbsp. spoons of sweet powder;
• 25 g gelatin.

For cake decoration:

• 100 grams of snow-white chocolate;
• 50 grams of dark chocolate;
• 40 g plums. oils

Manufacturing development

Let's start making the cake by kneading the dough and baking the sponge cake:

1. In a suitable container, mix chicken eggs, egg yolks and honey. Beat the resulting mixture well. To do this, it is better to use a blender or mixer. This will help significantly speed up and simplify the process. The result should be a fluffy mass of snow-white color.
2. Mix cocoa powder, starch and flour, sift through a sieve.
3. Evenly, in small portions, pour the dry mixture into the egg mass. Mix thoroughly.
4. Take a baking sheet, grease it with oil, and place the finished dough into it.
5. Bake the biscuit for 20 minutes at 170 degrees.
6. Cool the finished biscuit. It will turn out very affectionate and airy.

While the biscuit is cooling, prepare the soufflé. Place pieces of chocolate in a saucepan and place it on the stove. Add two tablespoons of water, stir and heat the mixture. The chocolate should be completely melted. In a small bowl, mix gelatin (one sachet) with a small amount of cool water. Let the consistency sit for a little while, the gelatin should swell. Set the chocolate mixture aside and let it cool evenly.

Carefully separate the egg whites from the yolks. Stirring the hot chocolate mixture continuously, add the egg yolks. This needs to be done quickly, the yolks should not be cooked. Carefully beat the sour cream with sweet powder. Instead of sour cream, you can completely use the freshest, heavy cream. Heat the swollen gelatin until it completely melts.

Mix the fluffy sour cream mass with the chocolate mass. Pour gelatin into the resulting mixture. Beat the mixture well. The result should be a thick, compacted mass.

In a separate container, beat the egg whites until stiff. Carefully combine the whipped whites and chocolate-sour cream mixture. Mix with gentle movements from top to bottom using a wooden spatula.

Take a mold (it’s better if it’s a special springform), put the biscuit in it. Carefully place the finished soufflé on top of the biscuit. Level the surface.

Place the cake in the refrigerator. The soufflé must freeze well. It will be better if the cake stands in the cold all night (that is, in the dark) .

To decorate the cake, we will create different chocolate figures:

1. Place snow-white chocolate, broken into small pieces, into a saucepan. Place the saucepan on the stove and heat it up. The chocolate should melt. Add butter (30 g) to the hot chocolate mass and mix. Set the snow-white chocolate mass aside.
2. We do the same with dark chocolate. Place butter (10 g) into the melted, hot mass.
3. Take a sheet of parchment paper and draw squares and triangles of various sizes on it. Lubricate the sheet with vegetable oil.
4. Place snow-white chocolate mixture on the squares and black chocolate on the triangles. You can draw beautiful, relief patterns on the sheet with chocolate. We send our preparation to the freezer. The chocolate should harden.
5. We place our chocolate figures beautifully on the cake.

Cake with berry soufflé

Summer is the time for berries and fruits. There is no particular desire to tinker with the oven, but I want to pamper my family and friends with the most delicious, unusual dessert. In this case, you can prepare a cake with berry soufflé and cookies.

• Biscuit cookies – 250 gr.
• Fresh berries (any) – 350 g;
• Freshly squeezed juice from half of 1 lemon;
• Sugar – 100 gr;
• Gelatin – 2.5 teaspoons;
• Cream – 300 ml.
• Drain. cheese – 250 gr;
• Berries – 150 gr;
• Sugar – 50 gr;
• Gelatin – 1.5 teaspoons;
• Heavy cream – 200 ml.

We will decorate the cake with various fresh berries.

1. First you need to prepare a baking sheet. The bottom must be lined with parchment paper and greased with oil.
2. Place a layer of cookies around the perimeter of the mold.
3. In a suitable container, mix berries (we used raspberries), lemon juice and sugar.
4. Place the container on the stove and cook the berry mass until the sugar is completely dissolved.
5. Grind the berries into a puree.
6. Mix gelatin with water and let it swell.
7. Pour the swollen gelatin into the berry puree and stir.
8. Whip the cream into a dense, thick mass.
9. Mix whipped cream with berry puree. Mix the resulting mass thoroughly.
10. Place the finished berry soufflé into the mold.
11. Place the cake preparation in the freezer. The mass must freeze.

While the soufflé hardens, you need to prepare the cream. Combine cream with cream cheese and sugar. Beat the resulting mixture well. Grind the berries into puree. Add berry puree to whipped cream. Stir the resulting mass. Mix gelatin with hot water. Pour the gelatin mixture into the creamy berry cream. Beat the resulting mixture thoroughly.

Place the finished cream on the cake on top of the frozen soufflé layer. Cool the finished dessert. Remove the cake from the mold and place it on a beautiful tray. Then decorate the cake with various fresh berries.

Chocolate soufflé cake

I made this cake for Christmas, so I decorated it according to the New Year's theme. Instead of a Christmas tree, you can cut out any other stencil in the form of ornaments or inscriptions, and it will look very festive! The cake turns out very tender and light, so it’s perfect for a gala dinner.

Ingredients for Chocolate Soufflé Cake:

• Chicken egg - 2 pcs
• Sugar - 150 g
• Wheat flour / Flour - 2 tbsp. l.
• Baking powder - 0.5 tsp.
• Cocoa powder - 6 tbsp. l.
• Mascarpone – 500 g
• Cream (33%) – 0.5 l
• Gelatin – 12 g
• Black chocolate - 1.5 pack.
• Milk chocolate / Chocolate - 1.5 packs.
• Butter - 50 g
• Sweet powder - 0.5 cup.

Nutritional and energy value:

Recipe for “Chocolate soufflé cake”:

We are preparing a biscuit. To do this, carefully separate the whites from the yolks. Add half the sugar to the whites, half to the yolks. Beat the whites with a mixer until they form soft peaks, and the yolks until they turn white. Combine the yolks with the whites, add flour and baking powder.

Add cocoa to the mixture.

Pour the mixture into a prepared form and place in an oven preheated to 180 degrees for 30 minutes. While the sponge cake is preparing, you can prepare the cream soufflé.

Soak the gelatin in a small amount of cream, then heat it on the stove at a low temperature until completely dissolved. Mix mascarpone with cream and sweet powder, and later add strained cream with gelatin. Divide the resulting mass into 3 equal parts.

Place the first part (snow-white) on the prepared cooled biscuit and place in the refrigerator for 30-45 minutes until it hardens.

Melt milk and dark chocolate separately in the microwave with the addition of butter. Add any chocolate to the remaining 2 parts of mascarpone with cream.

Place the second layer of our cake (milk chocolate mixture) on the frozen snow-white layer of the cake and put it in the refrigerator again.

After the second layer has hardened, we do the same with the third layer - bitter chocolate. Cool the cake for several hours (I leave it overnight (that is, in the dark) ).

In the morning, take the finished cake out of the mold and decorate it.

I cut out a Christmas tree stencil on paper and sprinkled the cake with sweet powder. Then she decorated it with golden sweet balls. Bon appetit!

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Chocolate soufflé cake

Treat yourself and your family to an airy chocolate soufflé cake prepared according to this recipe. This delicious dessert will amaze even the pickiest gourmets.

Ingredients

Base for chocolate soufflé cake:

• 200 g shortbread cookies
• 50 g butter
• 4 tbsp. milk
• 1 tbsp. cocoa powder

For the chocolate soufflé:

• 300 g soft cottage cheese
• 200 ml cream 30-35%
• 100 g dark chocolate
• 2-3 tbsp. powdered sugar
• 50 ml liqueur, rum or cognac
• 1 tbsp. gelatin
• 10 g vanilla sugar

Recipe for making a dish at home

1. Place the cookies in a bag and crush them with a rolling pin. Place in a small bowl, add melted butter and cocoa. Carefully grind the mixture with a fork and place it in the form in which you are going to prepare the chocolate soufflé cake. Carefully compact the base with your fingers and place in the refrigerator.
2. Meanwhile, prepare the chocolate soufflé. To do this, melt the chocolate in the microwave or in a water bath, add sweet powder and vanilla sugar. Grind the resulting mass and add cottage cheese.
3. Beat the curd mass with a mixer. Pour the infusions into a separate bowl and beat them with a mixer until foam forms. Stir a tablespoon of gelatin in 4 tablespoons of hot water and pour into the curd mass, mix thoroughly.
4. Add cream, liqueur to the curd mass and beat everything with a mixer again. When the mixture becomes completely homogeneous, remove the mold with the base from the refrigerator and fill it with cream. Place the chocolate soufflé cake in the refrigerator for several hours (preferably overnight (that is, in the dark) ).
5. When the designated time has passed, remove the mold from the refrigerator and run a knife between the walls of the mold and the cake. Remove it from the mold, place it on a plate, decorate the chocolate soufflé cake to your liking and serve. Especially delicious with freshly brewed coffee. Bon appetit!

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