Chocolate Waffle Cake
Baking and Desserts • French
Description
Store the cake in a chilled state for no more than 3 days. The cake base can be baked in advance and left at room temperature for a day. If you cannot buy ready-made waffle crumbs, you can make them yourself by grinding waffles in a food processor. In this case, it is preferable to buy chocolate waffles to avoid adding cocoa. Since it is very difficult to remove such a cake from the mold without breaking it, it is recommended to use a springform pan with a removable bottom and latch sides instead of a regular baking pan.
Ingredients
- Crushed Vanilla Wafers 1½ cups
- Butter 5 oz
- Cocoa Powder 1½ tablespoons
- Bittersweet Chocolate 10 oz
- Farm fresh eggs 2 pieces
- Sugar ¼ cup
- 10% cream ⅓ cup
- Salt ¼ teaspoon
- Vanilla extract 1 teaspoon
- Orange zest ¼ teaspoon
Step-by-Step Guide
Step 1
Preheat the oven to 345°F. Grease a round baking pan (20 cm in diameter) with butter.
Step 2
To prepare the cake base, first melt 100 g of butter and mix it thoroughly with cocoa powder and waffle crumbs. Spread the mixture in the baking pan so that it evenly covers the bottom and sides (about 4 cm high). Place in the preheated oven on the middle rack for 10 minutes. Let cool for 15 minutes.
Step 3
Break the chocolate into small pieces, place them in a 2-liter saucepan, and set over low heat. Once the chocolate has melted, let it cool for 5 minutes.
Step 4
Meanwhile, whisk together the eggs, cream, sugar, salt, and vanilla extract. When the mixture thickens slightly and becomes airy, add it to the melted chocolate and mix thoroughly.
Step 5
Pour the chocolate-egg mixture into the pan with the waffle base, eliminate any air bubbles, and place it in the oven. Bake for about 20–25 minutes, until the chocolate mixture rises about 2 cm above the sides of the pan and starts to puff. Before removing the cake from the oven, gently shake it: if the chocolate mixture in the center does not flow, the cake is ready.
Step 6
Without removing the cake from the pan, leave it at room temperature for 2 hours, then refrigerate it on the top shelf for 4 hours. Do not cover it while it is in the refrigerator, as this may cause condensation to form on the surface of the cake.
Step 7
Before serving, dust the cake with cocoa powder and ground orange zest.
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