Piece of cake.

I already told you how great of a baker my dad is. This Easter holiday I made him share his signature dish. What’s a cake. With chocolate. It’s actually a quite easy cake recipe but of course he made it that way. Experimenting over years with the best techniques. He makes this cake now in about 20 mins. Without baking time of course. No kidding.

And of course I had to play some more with his photography equipment.

Ingredients:

7 eggs
1 Tbsp water
1 Tbsp vanilla sugar
80 g chocolate (melted)
120 g castor sugar
200 g almonds (grated)

Beat the egg whites with 2/3 of the sugar until stiff and do the same with the egg yolks, the rest of the sugar and vanilla sugar. My dad gave me the tip of adding a tablespoon or two of cold water to the egg yolks while beating. This will make them rise even more. Try it!
Then just add the almonds and the chocolate at least. The grease in the chocolate will decrease the fluffiness of the eggs that’s why the tip from my father is to add them at last. Bake the mixture in a 175° C preheated oven for about 50 mins. Set aside to cool.

3 cups of cream (750 g)
180 g chocolate

Heat two cups of cream in a saucepan and add the chocolate. Cook for a few minutes until the chocolate is melted and stir with a blender (easier) or a whip. Add one cup of cold cream and let it either cool over night or if in a hurry you can put it in the freezer until completely cool but not frozen. My dad says that cooling it over night will give you a better result. I’m pretty sure you know by now that you can trust him on that.

Cut the cake into three layers and add part of the chocolate cream in between each layer. Half of the cream should be left over to cover the whole cake.

For the decoration melt 3 ribs of chocolate (about 70 g) on a baking tray in the 100 ° C oven (no preheating necessary). Spread the chocolate very thin on the baking tray and let it cool in the fridge.
Take a spatula and scrap the chocolate from the baking tray. This will give you some kind of chocolate shavings. You’ll see that when the chocolate gets warmer, you’ll get more of some kind of locks.

And now look what my dad made: a beautiful truffel cake.

Which tastes even better than it looks.

Now. Carry on!