For all the chocolate lovers out there – we totally sympathize with your chocolate cravings! You will definitely fall in love with our Revane cake and you will never regret doing so!
For the cake:
- 5 eggs
- 100g light brown sugar
- 90g granulated sugar
- 120g flour
- 25g cocoa powder – unsweetened
- 1 tbsp baking powder
For the ganache:
- 100g dark chocolate
- 200ml heavy cream
Start with separating the egg yolks and the egg whites. Beat the egg whites, gradually adding a few tablespoons of granulated sugar, until stiff peaks are formed. The rest of the sugar (granulated and brown altogether) add into the egg yolks and mix until creamy. Add the cocoa powder and baking powder into the flour and mix them. Once your egg whites have reached stiff peaks, gently add them into the egg yolks and at the same time add in the cocoa powder-flour mixture by sifting it on stages. Sifting the flour and cocoa powder more than once in a recipe is a technique that will incorporate more air into the batter which will make the cake spongier. Butter a cake pan, preferably with a square or rectangular form and bake in preheated oven for 25-30 minutes. Do not open the oven door under any circumstance. Once 25 minutes of baking have passed, you can check if your cake is ready.
Once the cake is ready, let cool completely.
To make the ganache chop the chocolate into small as even as possible pieces and place them into a bowl. Add the heavy cream into a pot and put on the stove on medium heat. When the cream reaches a point of simmer, you are ready to pour it into the chocolate. Stir until the chocolate is completely melted. You will get a thin chocolate syrup. Pour it on top of the cake and let cool on the counter and then refrigerate for 2-3 hours.