Chocolate burger


  • For buns

    • 120 g dark chocolate couverture

    • 240 g boiling water

    • 80 g cocoa powder

    • 2 tablespoons instant coffee

    • 240 g heavy cream

    • 240 g vegetable oil

    • 4 eggs, medium, at room temperature

    • 1 teaspoon vanilla extract

    • 300 g granulated sugar

    • 280 g all-purpose flour

    • 1 teaspoon baking soda

    • ½ teaspoon salt

    For filling

    • 200 g white chocolate couverture, melted

    • 250 g heavy cream, chilled

    To serve

    • 100 g whipped cream

    • 50 g walnuts, finely chopped

    • 10 g dark chocolate couverture, melted


  • For the buns

    • Preheat oven to 160* C (320* F) Fan.

    • Grease six 11 cm round springform pans and dust with cocoa powder.

    • Finely chop the couverture and place in a bowl along with the boiling water.

    • Whisk until the chocolate melts and add the cocoa powder and coffee. Whisk until incorporated.

    • Add the heavy cream and vegetable oil. Whisk.

    • Add the eggs and vanilla and whisk until all of the ingredients are completely combined.

    • Add the sugar and whisk.

    • Add the flour, baking soda and salt. Whisk thoroughly.

    • Divide the mixture between the pans, filling them ¾ of the way.

    • Bake for 40 minutes.

    • When ready, remove from oven and allow to cool in pans.

    • Then turn out of pans and allow to cool completely.

    For the filling

    • Keep the melted white chocolate warm.

    • In a mixer, beat the heavy cream with the whisk attachment until you create a whipped cream that has the texture of yogurt.

    • Remove mixing bowl from stand and add the white chocolate.

    • Mix with a silicon spatula until incorporated.

    To decorate

    • Place the first cake on a serving platter as a base.

    • Add the filling and cover with the second cake.

    • Decorate with whipped cream.

    • Decorate with melted chocolate and sprinkle with walnuts.

    • Repeat the same process with the remaining cakes.




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