This chocolate perfection is a real hit in Macedonia, it's very simple to prepare and the final result is amazing. This chocolate dessert can easily replace a cake, write down the recipe, you will need it. I used a 24cm round pan, you can use a rectangular 20x30 baking pan and cut out chocolate cubes. The way I cut the slices, they look like cake slices right?
Ingredients:
Sponge cake
Preparation:
- Sponge cake
First, put the eggs and sugar in a deep bowl and mix with a mixer for 5 minutes until the mixture thickens. Once the mixture thickens, add the oil, water and milk and continue to mix for about 1 minute. After mixing, gradually add the flour, cocoa and baking powder through a strainer, then mix again, but this time with a wooden spoon until the mixture is homogenized. Put the prepared mixture in a baking tray previously coated with butter.
Bake in a preheated oven at 200 C degrees for about 20-25 minutes. You can check if the sponge cake is ready with a toothpick or skewer sticks. While the mixture is baking, make the syrup in a small pot in which we put the water and sugar. It needs to boil for several minutes, then it is ready. Set aside to cool for 10 minutes. After 20-25 min, take the sponge cake out of the oven and also leave it to cool. Pour the warm sorbet over the cooled sponge cake.
- Chocolate icing
To prepare the chocolate glaze, we need a medium-sized pot in which we put the whipping cream and the crushed chocolate. Heat the glaze until it starts to boil and until the chocolate is well melted and you got a fine and equal mixture. Set aside to cool for 20 minutes.
Pour the chocolate glaze over the sponge cake and put the cake to harden in the fridge for 3 hours. Before serving, you can add chocolate syrup for a mirror glaze effect and decorate as desired.
Ingredients:
Sponge cake
- 5 eggs
- 6 tablespoons sugar
- 6 tablespoons water
- 6 tablespoons oil
- 6 tablespoons milk
- 6 tablespoons flour
- 2 tablespoons cocoa
- 12 g baking powder
- 250 ml water
- 5 tablespoons sugar
- 500 ml whipping cream
- 300 g dark chocolate
- Sponge cake
First, put the eggs and sugar in a deep bowl and mix with a mixer for 5 minutes until the mixture thickens. Once the mixture thickens, add the oil, water and milk and continue to mix for about 1 minute. After mixing, gradually add the flour, cocoa and baking powder through a strainer, then mix again, but this time with a wooden spoon until the mixture is homogenized. Put the prepared mixture in a baking tray previously coated with butter.
Bake in a preheated oven at 200 C degrees for about 20-25 minutes. You can check if the sponge cake is ready with a toothpick or skewer sticks. While the mixture is baking, make the syrup in a small pot in which we put the water and sugar. It needs to boil for several minutes, then it is ready. Set aside to cool for 10 minutes. After 20-25 min, take the sponge cake out of the oven and also leave it to cool. Pour the warm sorbet over the cooled sponge cake.
- Chocolate icing
To prepare the chocolate glaze, we need a medium-sized pot in which we put the whipping cream and the crushed chocolate. Heat the glaze until it starts to boil and until the chocolate is well melted and you got a fine and equal mixture. Set aside to cool for 20 minutes.
Pour the chocolate glaze over the sponge cake and put the cake to harden in the fridge for 3 hours. Before serving, you can add chocolate syrup for a mirror glaze effect and decorate as desired.
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