Dubai Chocolate Cream Cake Recipe

Emulsify and mix 8 grams of cocoa powder with 45 grams of warm water at 70 degrees Celsius, then mix with 35 grams of corn oil, 3 egg yolks, and 56 grams of low-gluten flour in that order.

Whisk 3 egg whites with 40g of granulated sugar until stiff peaks form, then mix well with the batter.

Pour the batter into a 6-inch tall mold, tap to remove large air bubbles, bake at 140 degrees Celsius for 10 minutes, then reduce to 125 degrees Celsius and bake for 30 minutes.

Invert the baked cake to cool, then slice it into 3 thick slices.

Heat 10g of corn syrup, 150g of heavy cream, and 1 egg yolk to about 70 degrees Celsius, pour into 80g of liquefied dark chocolate, let stand for 3 minutes, and then mix well.

Pour the mixed chocolate into an 11cm mold with the bottom sealed, and refrigerate for 2-4 hours. This is a layered raw chocolate.

Since the ingredients are few, I didn't buy ready-made bread shreds and decided to make them myself. If you buy ready-made bread shreds, skip to step 11. Mix 88g water, 4g granulated sugar, 4g corn oil, 32g cornstarch, and 44g cake flour until smooth.

Mix it into a batter consistency, then put it into a piping bag (cut a small opening).

Heat a non-stick pan over low heat, then squeeze the batter from the piping bag into the pan in thin strands. This is bread shreds.

A little bit of batter can make a lot of bread crumbs, which is economical and affordable.

Cut about 100 grams of bread shreds into small pieces and drizzle with 10 grams of melted butter.

Place in a baking pan and bake in a preheated oven at 160 degrees Celsius (320 degrees Fahrenheit) for 12 minutes.

A light yellow color is ideal; you can adjust the amount according to your oven's characteristics.

Mix 40 grams of pistachio paste and 20 grams of liquefied white chocolate together, then mix with the bread shreds.

Melt 120g of dark chocolate and 100g of heavy cream in the microwave. After cooling, mix with 450g of partially whipped heavy cream and 20g of granulated sugar.

Whip it into chocolate cream

A layer of cake, a layer of cream, and then topped with chocolate ganache.

Spread cream, place the second cake layer on top, and spread cream again. Note that it's best to wrap the cream around the cake.

Place pistachio bread crumbs in the center, spread with butter, and refrigerate for 4 hours to set.

Mix the remaining chocolate cream (about 100g) with 200g of unwhipped cream and 100g of liquefied dark chocolate to make a dark chocolate cream. Spread this mixture on the surface.

Whip 80g of heavy cream until it is almost set, add 15g of pistachio paste and whip to make pistachio cream, put it into a piping bag and pipe it onto the cake surface;

Decorate the cake with the remaining pistachio breadcrumbs and you're done.

This cake is so rich and delightful! The cake itself is soft and fluffy, and the bread shreds are crisp and sweet. It's really delicious!