Champagne Cake

A simple but delicious cake recipe:

Boil whipping cream and sugar. Remove from the heat, let the butter melt in it and cool down to about 60 °C degrees. Let the cooking chocolate melt in it. Stir the champagne, juice of one lemon and zest into the mixture and leave to cool for one night.

For the batter, melt the cooking chocolate in a bain-marie on 3 or automatic heat 12. Beat the fat and sugar with a mixer until creamy. Separate the eggs. Stir the egg yolks first, then the cooking chocolate into the fat mixture. Fold in flour and baking powder. Beat egg whites until stiff and fold in. Fill the dough into a cake springform pan (0 26 cm) lined with parchment paper. Bake in the oven.

Circuit: 170 to 190 °C , 2nd slide bar v. U.

160-180 °C , convection oven 35 to 40 min.

When cooled, cut into 3 bases.

Beat the champagne mixture with a whisk and spread on the two bottom layers. Assemble the cake and leave to cool for 1 hour.

Whip the cream until stiff. Frost the cake with 2/3 of the whipped cream. Place remaining whipped cream in a piping bag and pipe 12 dots on top of cake. Sprinkle with pistachios. Chill.

Decorating tip: You can also decorate the cake with fir trees made of cooking chocolate and a cocoa star.

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