Chocolate Layered Dessert
Chocolate Layered Dessert is a decadent treat with rich layers of creamy chocolate and luscious textures. Perfect for satisfying your sweet tooth or impressing guests with a stunning dessert.
This elegant Chocolate Layered Dessert is a rich, creamy indulgence that combines layers of moist chocolate cake, silky cream filling, and a glossy chocolate glaze. Each bite delivers a perfect harmony of textures and flavors, with the deep cocoa notes of the cake balanced by the smooth, buttery cream. The caramel-like chocolate topping adds a touch of decadence, making this dessert a visual and culinary delight. Perfect for special occasions or as a luxurious treat, this layered dessert will impress family and guests alike with its stunning presentation and melt-in-your-mouth experience.
Ingredients
- 8 large eggs, separated
- 350 grams sugar, divided
- 18 grams cornstarch
- 300 ml warm milk
- 50 ml vegetable oil
- 90 grams flour
- 70 grams cocoa powder, divided
- 1 teaspoon baking powder
- 250 grams butter, at room temperature
- Pinch of salt
- 4 tablespoons water
Nutritional Information
- Calories: 450
- Protein: 6g
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Cholesterol: 130mg
- Sodium: 100mg
- Carbohydrate: 40g
- Sugar: 30g
- Fiber: 3g
Directions
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In a bowl, whisk 4 egg yolks with 120 grams of sugar until light and fluffy. Gradually add 18 grams of cornstarch, then slowly pour in the warm milk while stirring to prevent lumps. Continue to cook this mixture over medium heat until it thickens, then set aside to cool.
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In a separate bowl, beat the remaining 4 eggs, a pinch of salt, and 130 grams of sugar until creamy. Add 18 grams of cornstarch, vegetable oil, 30 grams of cocoa powder, flour, and baking powder, mixing until smooth.
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Pour the batter into a greased 37×26 cm rectangular baking pan. Bake at 170°C (338°F) for about 10-12 minutes or until set. Let it cool completely, then cut two circles out of the cake.
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In a bowl, gradually mix the softened butter into the cream filling until smooth. Place one cake circle on your serving plate, spread a layer of cream, then place the second circle on top, followed by more cream.
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In a small pan, melt 40 grams of cocoa powder with 100 grams of sugar over low heat. Stir continuously until smooth and glossy. Pour the glaze evenly over the top layer of cream.
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Refrigerate the cake for at least 2 hours. Slice and serve chilled.
