This chocolate and Mikado cake has a flaw, that is, I cooked it in too small a pan (8.66 inches) and unfortunately, since the dough was so soft, the prolonged cooking caused some dark chocolate sticks Mikado to sink, removing the star effect that had been created before baking….
Therefore, if you decide to prepare it at home, use a 9.45-inch diameter pan, ok???
I decorated this soft and chocolaty cake with a nice dollop of whipped cream, but if you prefer, and still staying on the chocolate theme, you could put in the center a chocolate mousse, a whipped cream made with hazelnut cream and chocolate and mascarpone… and I think raspberries would also go well, offering a touch of tartness to the taste…
In short, enjoy it as you prefer… but let me know what you think!
P.S. It’s clear, but you know very well, the indicated cooking time is for the pan used, but if you have a smaller pan, it will require a lower temperature and a longer cooking time, and vice versa if you have a larger pan, the cake will cook faster… After about 30 minutes you can carefully open the oven, and before turning off the heat, the usual toothpick test is necessary and essential… but you know all this already!!!!
CHOCOLATE AND MIKADO CAKE
The kitchen of ASI
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 35 Minutes
- Cooking time: 35 Minutes
- Portions: 8 people
- Cuisine: Italian
Ingredients for CHOCOLATE AND MIKADO CAKE
- 4 medium eggs
- 120 g Sugar
- 200 g Dark chocolate
- 120 g Butter
- 80 g Fresh liquid cream (+ for final decoration)
- 140 g All-purpose flour
- 1 baking powder
- 1 Mikado Dark
- q.b. cream
Tools for CHOCOLATE AND MIKADO CAKE
#ADV
- Microwave oven
- Cake pan
- Saucepan
- Stand mixer
FOR THE PREPARATION OF THE CHOCOLATE AND MIKADO CAKE
Turn on the oven in static mode (if I don’t write otherwise it is ALWAYS STATIC) at 338°F. Melt the butter and dark chocolate together in the microwave or a bain-marie. Let cool at room temperature, stirring occasionally.
Beat the medium whole eggs and sugar for a long time with electric beaters or a stand mixer.
The mixture must be soft, light, and frothy!
To the eggs and sugar mixture, gradually add the melted butter and dark chocolate, mixing with the beaters at low speed.
Then pour in the fresh liquid cream not whipped and the flour sifted with baking powder, always mixing everything with the beaters to obtain an extremely soft and airy mixture
Pour the batter into the greased and floured cake pan.
Arrange the Mikado forming a star and put it in the oven for about 35/40 minutes.
Once cooked, let it cool, preferably on a wire rack, then proceed with the decoration using whipped cream or whatever I suggested in the introduction.
Have a good weekend, everyone, thank you!
Annalisa
Tips and notes
If you love Chocolate don’t miss these Delicious Recipes : CHOCOLATE MOUSSE CAKE STICKY CHOCOLATE CAKE MOCACCINA CAKE °°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°° Return to the HOME PAGE Don’t miss any recipe, like “like” HERE on my Facebook page and HERE on my Instagram profile. Copyright © 2019 Annalisa Altini, All rights reserved Source Elle
