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Chocolate mirror cake

Chocolate mirror cake Cook Expert

Preparation : 10 min Resting : 4 hr
Cooking : 40 min Equipment :
Difficulty :
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Serves 6-8 :
4 eggs, separated
pinch salt
160 unsalted butter, chopped + 1 knob
160 dark chocolate, roughly chopped
150 icing sugar (see recipe)
60 g cornflour
10 raspberries, washed
100 g dark chocolate, roughly chopped
80 g sugar
50 ml water
1Preheat the oven to 180°C (170°C fan, gas mark 4). Fit the whisk. The metal bowl should be spotlessly clean and dry, with no trace of fat or water. Place the whites in the metal bowl with a pinch of salt, and run the WHISK programme. Set the egg whites aside and rinse the bowl.
2Put the butter and chocolate in the metal bowl. Run the EXPERT programme for 5 minutes/speed 3/60°C. Add the icing sugar and egg yolks; restart the EXPERT programme for 2 minutes/speed 9/60°C.
3Gently fold the chocolate mixture into the whisked egg whites using a spatula. Sift the cornflour into the mixture and stir to combine. Butter a 24cm spring-form tin and pour the batter into it; bake for 30 minutes until risen and springy.
4Remove the cake from the oven and place on a rack until cold.
5Prepare the CHOCOLATE GLAZE: Put the chocolate, sugar and water into the metal bowl; run the EXPERT programme for 3 minutes/speed 3/90°C. Using a flexible spatula coat the cold cake several times with glaze. Set aside for at least 4 hours (or overnight), until the glaze is firm. Decorate with fresh raspberries.
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016
Chef’s tip

You can use plain chocolate (70% solids).


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