For the cake:
3/4 cup of boiling water
1/2 cup of unsweetened chocolate
1 3/4 cups of all-purpose flour
1 3/4 cups of granulated sugar
1 1/2 teaspoons of baking powder
1/2 cup of vegetable oil
2 tablespoons of vanilla extract
7 large eggs
1 cup of egg whites (approximately 6 egg whites)
1/2 teaspoon of instant yeast
Glace de chocolate:
200g dark chocolate, broken into pieces
4 tablespoons of unsalted butter or margarine
2 tablespoons of Karo light corn syrup
Glace blanche:
1/4 cup of confectioner's sugar
1/2 to 1 tablespoon of warm water
For the cake:
3/4 cup of boiling water
1/2 cup of unsweetened chocolate
1 3/4 cups of all-purpose flour
1 3/4 cups of granulated sugar
1 1/2 teaspoons of baking powder
1/2 cup of vegetable oil
2 tablespoons of vanilla extract
7 large eggs
1 cup of egg whites (approximately 6 egg whites)
1/2 teaspoon of instant yeast
Glace de chocolate:
200g dark chocolate, broken into pieces
4 tablespoons of unsalted butter or margarine
2 tablespoons of Karo light corn syrup
Glace blanche:
1/4 cup of confectioner's sugar
1/2 to 1 tablespoon of warm water
For the cake: Preheat oven to moderate temperature (180°C)
Mix boiling water with unsweetened chocolate
Let it cool, then mix in flour, granulated sugar, baking powder, and instant yeast
Add chocolate, vegetable oil, vanilla extract, and eggs
Beat until well combined
Beat egg whites with instant yeast until stiff peaks form
Fold the cake mixture into the egg whites, being careful not to overmix
Pour into a greased 25cm diameter round tin and bake for about 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean
Let it cool for 15 minutes before turning onto a plate and removing from mold
For the chocolate glace: Melt all ingredients over low heat, stirring constantly, until the chocolate has melted
Let it cool slightly before spreading
Spread the glace de chocolate over the cake and let it drizzle naturally to the sides
For the white glace: Mix confectioner's sugar with warm water until a creamy consistency is reached
For the design on top of the chocolate glace, use a spatula to make circular motions around the edge of the glace de chocolate, leaving about 1cm between each circle
Immediately pass a knife or skewer lightly over the glace from the center outwards
Make approximately 16 slices.
