Melting chocolate bites

Chocolate is for Swiss people like pasta for Italians, especially when the chocolate factory is around the corner. As children, we dreamed to sit on the assembly line for the chocolate bowl production, where we could test all the flavors, while circulating through the different production channels to end up in a giant chocolate box. Sometimes there is a slight breeze of chocolate in the air, when a new collection of chocolates is in production. Meanwhile, there are so many great chocolate producers around the world, even then, the Swiss favor their local chocolate.

Flour less chocolate cake

For the chocolate cake, melt 3 bars in total 300 g or 10 oz. of dark chocolate in a bain-marie. Separate 6 eggs. Beat the egg white. Place the yolk with 200 g or 7 oz. of sugar into a bowl. Beat the mixture until light and creamy. Add the melted chocolate, 5 tbsp. of Milk, 1 tbsp. of espresso coffee, 80 g or 2.5 oz. of chocolate powder, 1 cup of crème fraiche and 3 tbsp. of rum or rum flavor. Combine all ingredients. Fold in the egg white.

To make the vegan version, substitute the eggs with 8 portions egg replacement and 1 tsp. of baking soda. The cream fraiche with soy yogurt.

Chef’s Handyman, Chocolate Cake

Prepare a spring form (9 inch diameters) or a 9-inch cake tin with parchment paper. Fill in the chocolate mixture.

Preheat the oven at 130-150°C or 270-300°F. Place a wire rack into the baking sheet. Fill the sheet with lukewarm water. Place the cake thin into the middle of the baking sheet. Bake the cake in the prepared bain-marie for 50-60 minutes or until cooked through. Test with a skewer. If the cake middle is still soft, bake for another 10 minutes. Take the cake out and cool on the wire rack.

Melt chocolate a chocolate bar of 100 g or 3.5 oz. in a bain-marie. Apply the melted chocolate on top of the cooled cake. Decorate with chocolate flakes.

Chef’s Handyman, Chocolate Cake

Shopping list for one chocolate cake for 4-6 serves: melt 3 bars in total 300 g or 10 oz. of dark chocolate, 6 eggs, 200 g or 7 oz. sugar into a bowl, 5 tbsp. of Milk, 1 tbsp. espresso coffee, 80 g or 2.5 oz. chocolate powder, 1 cup crème fraiche, 3 tbsp. of rum or rum flavor, 100 g or 3.5 oz. chocolate glazing, chocolate flakes, to make the vegan version, substitute the eggs with 8 portions egg replacement and 1 tsp. of baking soda. The cream fraiche with soy yogurt and the milk with soy milk or almond milk.

Serve the cake with berries, fruits or cream.

Bon appetite, enjoy the creamy chocolate cake, your Chef’s Handyman team.