Reform Chocolate Cake
Reform Chocolate Cake is a smaller and quicker version of reform torte, well known for its tasty chocolate filling. After World War II, society has gone through constant reforms therefore, the usage of this word (reform) has become widespread among people. This is most likely how the cake got its name. The revolutionary filling of this reform cake is double boiled and is one of the simplest and most beautiful cake fillings.
Ingredients
- For sponage cake:
- Egg White - x6
- Sugar - 150g
- Walnut (ground) - 100g
- Flour (All-purpose) - 20g (1 tbsp)
- For filling:
- Egg Yolk - x6
- Sugar - 150g
- Chocolate - 150g
- Butter - 100g
- For decorating:
- Chocolate (grated ) - 20g
Instructions
- Separate the egg whites from egg yolks.
- Beat egg white and sugar to stiff peaks. Mix the ground walnut and flour. Add dry ingredients in egg white, gently folding it in. Pour the mixture into a baking tray (43x35cm) lined with baking paper.
- Bake in a preheated oven for 12-15 minutes; Electric oven at 180 ° C or 350 ° F and gas oven mark 4. The sponge is baked if the stick comes out clean and dry. Remove the sponge cake immediately from the baking tray to cool down.
- Whisk sugar and egg yolks until mixture changes color.
- Steam the mixture over medium heat until thickens and foamy stiring constantly. Remove from heat and stir chocolate into mixture. Allow the filing to cool to room temperature
- Stir the cooled filing in whipped butter.
- Cut the sponge cake into three equal parts, divide the filing and spread it over each layer and decorate cake with grated chocolate.
- Refrigerate for 3 hours to settle. Trim edges and cut the cake slices to desired size.
