If you are looking for how to make a very intense bitter chocolate checker, do not miss this easy recipe that we propose in recipes Step by step. It is a Keke or bitter chocolate cake that you can decorate and/or fill to your liking with many combinations of different flavors. Soluble coffee and cocoa powder will help give a darker color to the cake and, the more quality the black chocolate has, much better. Check out the instructions and enjoy this homemade bitter chocolate cake.
| 🚻 8 Diners | 🕘 1h 30m | 🍵 Post | 🤯 Diverse |
| Ingredients to make bitter chocolate cake: |
| 2 cups of wheat flour (280 grams) 1½ cups of sugar (or sweetener but less quantity) 1 cup of ointment (about 230 g) ¾ cup of whiskey, rum or bourbon 1 cup of boiling water ¼ cup of ground instant coffee 150 grams of bitter chocolate (minimum of 70 percent of cocoa) on tablet 3 large eggs or 4 medium 2 tablespoons of pure cocoa dusting (sugar without sugar) 1 tablespoon vanilla essence soup (Optional) 1 tablespoon for sodium bicarbonate 1 teaspoon of salt |
| ADDITIONAL CHARACTERISTICS: Average cost, |
Ingredients to make bitter chocolate cake:
1. Place instant coffee along with cocoa powder in an electric blender and add the boiling water. Mix well until they have dissolved at all and there are no lumps. Then add the whiskey, rum or bourbon along with the salt and beat until it dissolves too. Booking.
Trick: Coffee is really optional but will make the bitter chocolate cake have a darker appearance.
2. Beat the butter (with electric rods to be possible) until it is very soft. Add the sugar and beat again until the mixture turns a whitish cream. Then you see little by little the eggs of one by one, beating between each addition. This will cause the bitter chocolate cake to be much more spongy.
Trick: instead of sugar uses a natural sweetener or sweetener such as stevia or dates to be healthier.
3. Break the black chocolate into pieces and collapse it in the microwave at maximum power for 30 seconds, or in a bathroom to the fire with care. Then add it to the previous mixture along with the essence of vanilla and bicarbonate, and mix everything well with the rods.
4. See adding the liquid mixture of step 1 gradually to the mass of the bitter chocolate cake alternating with the flour as long as you do not stop beating. Once homogeneous, pour the mixture into a greased and floured mold (if not silicone), in my case a crown mold but it is not necessary that yours have a hole in the middle.
5. Bake the bitter chocolate cake with the oven by preheating 160 ºC for 1 hour and 10 minutes or until you test the stick and it comes out clean. Then, take it out of the oven and let it cool to room temperature.
6. Once cold, you can even add a chocolate ganache above the bitter chocolate checker or open it in half and fill it with a cheese frosting for example. Youll see how good it is. Try it and tell me what you think!
