Chocolate mirror cake
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51 ratings
Preparation : 10 min
Cooking : 40 min
Total time : 4 h 50 Rest : 4 h Accessories :
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6 people
1 pinch salt
50 g raspberry
160 g butter
1 knob butter
4 eggs
150 g icing sugar
60 g cornflour
100 g dark chocolate
100 g dark chocolate
80 g sugar
50 ml water
Associated products
RECIPE STEPS
1Heat the oven to 180°C.
Fit the whisk in a clean and dry metal bowl.
2Separate the egg whites from the yolks. Place the whites into the metal bowl with a pinch of salt.
Remove the cap from the lid and start the program.
- 1 pinch salt
- 4 eggs
Beaten egg whites |
05:00 / 5 / __°C
3Remove the whisk from the metal bowl then add the chocolate pieces and the diced butter.
Start the program.
- 100 g dark chocolate
- 160 g butter
Expert |
05:00 / 3 / 60°C
4Add the icing sugar and egg yolks then rerun the program.
- 4 eggs
- 150 g icing sugar
Expert |
02:00 / 9 / 60°C
5Gently fold the chocolate mixture into the whisked egg whites using a spatula.
Sift the cornflour into the mixture and stir to combine.
- 60 g cornflour
6Butter a 24 cm spring-form tin and pour the batter into it; bake for 30 minutes.
- 1 knob butter
7Remove the cake from the oven and place on a rack until cold.
8Cut the chocolate into small pieces.
Put the chocolate, sugar and water into the metal bowl and run the program.
- 80 g sugar
- 50 ml water
- 100 g dark chocolate
Expert |
03:00 / 3 / 90°C
9When the cake has cooled, use a flexible spatula to coat the cake several times with the glaze.
10Set aside for at least 4 hours (or overnight), until the glaze is firm. Decorate with fresh raspberries.
- 50 g raspberry
© photos Sandra Mahut © 2014 Hachette Livre (Marabout)
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