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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,
5 minutes/speed 3/60 °C.
3Add the icing sugar and egg yolks; restart the EXPERT programme, 2 minutes/
speed 9/60 °C.
4Gently 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.
5Remove the cake from the oven and place on a rack until cold.
6Prepare the glaze. 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.
chocolate glaze
1Put the chocolate, sugar and water into the metal bowl; run the EXPERT programme, 3 minutes/speed 3/90 °C.
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016
Chef’s tip

You can use plain chocolate (70% solids).


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