482- Chocolate birthday cake / كيك لعيد الميلاد بالشوكولاتة

Ingredients :

Ingredients in English:

For the cakes:
200g Carrefour dark chocolate
150g butter, softened
80g sugar
4 eggs, whites and yolks separated
Pinch salt
50g all-purpose flour
1 teaspoon baking powder

For the chocolate cream:
500 ml whipping cream Carrefour, cold
200g Carrefour dark chocolate

For garnishing:
Carrefour red fruits mix

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Ingredients in French:

Pour les gâteaux:
200g chocolat noir Carrefour
150g beurre, ramolli
80g sucre
4 oeufs, blancs et jaunes séparés
Pincée sel
50g farine
1 cuillère à café levure chimique

Pour la crème chocolat:
500 ml crème à fouetter, froide
200g chocolat noir Carrefour

Pour la garniture:
Mélange de fruits rouges (fraises, framboises, myrtilles)

Directions :

Steps in English:

Step 1: Prepare the cakes
1- Melt the chocolate in a ‘bain-marie’ by placing the container with chocolate on top of a pan with boiling water. Let it cool down.
2- In a large bowl, mix the butter and sugar with a spatula or beater until you get a smooth texture. Add egg yolks and mix until well incorporated.
3- Add the chocolate and mix well to incorporate.
4- In a second bowl, use an egg beater to beat the egg whites and salt, until white firm peaks are formed.
5- Combine the flour and the baking powder.
6- With a spatula, gently fold half of the fluffy egg whites into the chocolate mixture then add half of the flour mixture and mix until well incorporated. Repeat the same process with remaining halves of egg whites and flour mixture.
7- Split the batter into 2 round molds (diameter 22 cm). Bake in a preheated oven at 180 C for 15 minutes or until the cake is done. To verfiy, gently touch the center of the cake with the tips of your fingers, it should feel firm.
8- Let cool down completely before unmolding the cakes.

Step 2: Prepare the chocolate cream
1- Melt the chocolate in a ‘bain-marie’. Let it cool down completely before using it.
2- In a bowl, use the beater to whip the cream until it thickens with firm peaks. Add the dark chocolate and mix with the beater for a few seconds then switch to a spatula and fold in the mixture until homogenous.

Step 3: Assemble the cake
1- On a serving plate, place one layer of cake, spread 1/3 of the chocolate cream, top with another layer of cake and use the remaining cream to frost the top and sides of the cake.
2- Top with red fruits. Refrigerate for at least 1 hour before serving.

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Steps in French:

Step 1: Prepare the cakes
1- Melt the chocolate in a ‘bain-marie’ by placing the container with chocolate on top of a pan with boiling water. Let it cool down.
2- In a large bowl, mix the butter and sugar with a spatula or beater until you get a smooth texture. Add egg yolks and mix until well incorporated.
3- Add the chocolate and mix well to incorporate.
4- In a second bowl, use an egg beater to beat the egg whites and salt, until white firm peaks are formed.
5- Combine the flour and the baking powder.
6- With a spatula, gently fold half of the fluffy egg whites into the chocolate mixture then add half of the flour mixture and mix until well incorporated. Repeat the same process with remaining halves of egg whites and flour mixture.
7- Split the batter into 2 round molds (diameter 22 cm). Bake in a preheated oven at 180 C for 15 minutes or until the cake is done. To verfiy, gently touch the center of the cake with the tips of your fingers, it should feel firm.
8- Let cool down completely before unmolding the cakes.

Step 2: Prepare the chocolate cream
1- Melt the chocolate in a ‘bain-marie’. Let it cool down completely before using it.
2- In a bowl, use the beater to whip the cream until it thickens with firm peaks. Add the dark chocolate and mix with the beater for a few seconds then switch to a spatula and fold in the mixture until homogenous.

Step 3: Assemble the cake
1- On a serving plate, place one layer of cake, spread 1/3 of the chocolate cream, top with another layer of cake and use the remaining cream to frost the top and sides of the cake.
2- Top with red fruits. Refrigerate for at least 1 hour before serving.