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Velvety Chocolate Cake 'Black Pearl' with Mirror Glaze and a Hint of Chili - photo 1
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Velvety Chocolate Cake 'Black Pearl' with Mirror Glaze and a Hint of Chili

Desserts Cakes and Bakes Dishes for Special Occasions 120 min Medium 13 wyświetleń ~65.32 PLN - (0)
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Description

This is not an ordinary chocolate cake. This is 'Black Pearl' – a deep, intense, and moist cake that tastes like a luxurious brownie. Its secret is the addition of freshly brewed coffee, which enhances the flavor of the cocoa, and a pinch of chili that leaves an intriguing, warm tingling on the palate. The whole is enveloped in a spectacular, mirror-like chocolate glaze that gives it the appearance of a work of art from the finest patisserie. It is the perfect dessert for special occasions when you want to impress your guests not only with taste but also with appearance. Serve it with a dollop of sour cream or a scoop of vanilla ice cream to balance its richness.

Składniki (16)

Servings:
8
  • Bitter chocolate 70% 375 g
  • Masło 82% 180 g
  • Eggs 4 szt.
  • Demerara brown sugar 200 g
  • Wheat flour type 450 100 g
  • Baking powder 5 g
  • Freshly brewed coffee 150 ml
  • Water 75 ml
  • White sugar 150 g
  • Glucose syrup 150 g
  • Sweetened condensed milk 100 ml
  • Powdered gelatin 10 g
  • 🌿 Przyprawy
  • Kakao ciemne 90 g
  • Salt 0.1 szczypt
  • ✨ Opcjonalne
  • Chili powder 0.5 łyżeczka
  • Fresh raspberries 125 g
💰 Szacowany koszt dania: ~65.32 PLN (8.16 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Cake Preparation

1

Preheat the oven to 170°C (fan) or 180°C (top-bottom). Prepare a springform pan with a diameter of 22-24 cm. Line the bottom of the pan with parchment paper. Grease the sides with a thin layer of butter and dust with cocoa powder, shaking off the excess. This will prevent the cake from sticking to the pan and give it nice, dark edges.

Ingredients: Masło 82%, Kakao ciemne
Use a round springform pan, which will make it easier to remove the cake. Dusting the pan with cocoa instead of flour will prevent white marks on the finished cake.
2

In a large bowl, combine the dry ingredients. Add the all-purpose flour, cocoa powder, baking powder, and salt. Use a fine-mesh sieve to sift all the ingredients. Then mix them thoroughly with a whisk to ensure they are evenly distributed. Sifting is key to aerating the mixture and avoiding lumps.

Ingredients: Wheat flour type 450, Kakao ciemne, Baking powder, Salt
Don't skip sifting! It's one of the most important steps to ensure a fluffy and uniform cake texture. Use a large bowl to avoid mess.
3

Prepare a water bath. Pour water into a small pot to a height of about 2-3 cm and bring to a boil. Reduce the heat to the minimum. Place a heatproof or metal bowl on top of the pot, ensuring that its bottom does not touch the water. Add 175g of chopped dark chocolate and diced butter to the bowl. Slowly stir with a silicone spatula until the ingredients are completely melted and combined into a smooth, shiny mixture. Remove the bowl from the pot and set aside to cool slightly.

Ingredients: Bitter chocolate 70%, Masło 82%
A water bath is a gentle way to melt chocolate, which prevents it from burning. Make sure that not a drop of water gets into the bowl with the chocolate, as this can cause it to seize.
4

In a separate large bowl, place the eggs (at room temperature) and brown sugar. Beat them with a mixer on high speed for about 7-8 minutes. The mixture should become very light, fluffy, and triple in volume. When you lift the beaters, the mixture should fall in a thick, flowing ribbon that stays on the surface for a moment.

Ingredients: Eggs, Demerara brown sugar
This is a key step for the lightness of the cake. Use a stand mixer or a hand mixer. Properly beating the eggs with the sugar incorporates air into the batter, making it fluffy despite the large amount of chocolate.
5

Slowly pour the slightly cooled chocolate-butter mixture into the fluffy egg mixture in a thin stream. At the same time, mix everything on the lowest speed of the mixer, just until the ingredients are combined. Do not mix for too long to avoid destroying the aerated structure of the eggs.

The chocolate mixture must be warm, but not hot, so as not to curdle the eggs. It's best if it is at a temperature close to body temperature (about 37°C).
6

Add the previously prepared dry ingredients to the combined mixture in two batches. After each batch, gently mix the dough using a large silicone spatula. Make movements from the bottom, scooping the mixture from the bottom of the bowl and folding it over the top. Mix only until no traces of flour are visible. If you like, now is the time to add a pinch of chili.

Ingredients: Chili powder
Use the 'folding' technique instead of vigorous mixing. This will help retain as much air as possible in the batter. Mixing too long after adding the flour can result in a tough, dense cake.
7

Finally, pour the hot, freshly brewed coffee into the thick chocolate mixture. Gently stir with a spatula until the mixture becomes smooth and slightly thinner. Don't worry if the batter seems very runny – that's how it should be. It's the hot coffee that 'activates' the cocoa and gives the cake an incredible moisture.

Ingredients: Freshly brewed coffee
The coffee must be hot! Poured slowly and gently mixed, it won't harm the structure of the cake, and it will make it incredibly moist and aromatic.

Baking and Cooling

8

Carefully pour the prepared batter into the previously prepared springform pan. Place it in the preheated oven and bake for 40-45 minutes. To check if it's done, insert a wooden stick (e.g., a skewer) into the center. If it comes out dry or with a few moist crumbs, the cake is ready. If there is raw batter on it, bake for another 5 minutes and check again.

Every oven is different, so start checking the cake after 35 minutes. Slightly underbaked in the middle will be more moist and similar to a brownie, which is desirable in this recipe.
9

Remove the cake from the oven and let it cool in the pan on a rack until completely cool (at least 2-3 hours). Do not attempt to remove the warm cake, as it is very delicate and may crumble. Once cooled, carefully run a knife along the edges of the pan, unclip the ring, and transfer the cake to the rack. The cake must be completely cold before applying the frosting.

To speed up cooling, after an hour at room temperature, you can place the cake (still in the pan) in the fridge for another hour. A cold cake is crucial for the success of the mirror glaze.

Mirror Chocolate Glaze

10

Start by preparing the gelatin. In a small bowl, pour 10g of powdered gelatin into 60ml of cold water. Mix and set aside for 10 minutes until the gelatin swells and turns into a thick, jelly-like mass. This process is called 'blooming' the gelatin.

Ingredients: Powdered gelatin, Water
Use cold, boiled water. The water must completely cover the powder. Proper swelling of the gelatin is the guarantee that the glaze will set well.
11

In a medium saucepan, place 150g of sugar, 150g of glucose syrup, and 75 ml of water. Heat over medium heat, stirring occasionally, until the sugar is completely dissolved. Then bring the syrup to a boil and cook for about 1 minute. Remove from heat.

Ingredients: White sugar, Glucose syrup, Water
Be careful not to burn the syrup. Stir only until the sugar dissolves, then let it come to a boil. Glucose syrup is very sticky - to measure it easily, dip a spoon in hot water before scooping the syrup.
12

Add the swollen gelatin to the hot syrup and stir vigorously until it completely dissolves. Then pour in 100g of condensed milk and mix thoroughly again until a uniform, smooth liquid is formed.

Ingredients: Sweetened condensed milk
It is important to add the gelatin to the hot syrup (but already removed from the heat) to activate its gelling properties. Do not cook the mixture after adding the gelatin.
13

In a tall and narrow container (e.g. a plastic jug attached to a blender), place 200g of chopped dark chocolate and 30g of sifted cocoa powder. Pour the hot mixture from the saucepan over it. Wait a minute for the chocolate to start melting. Then, insert an immersion blender into the container and blend on low speed, keeping the blender's tip submerged and slightly tilted to avoid creating air bubbles. Blend until you achieve a perfectly smooth, glossy emulsion.

Ingredients: Bitter chocolate 70%, Kakao ciemne
This is the most important step in preparing the glaze! Using a tall, narrow container and keeping the blender submerged minimizes aeration. However, if bubbles do form, strain the glaze through a fine sieve.
14

Set the glaze aside to cool. The ideal temperature for glazing is 32-35°C. You can cover the surface of the glaze with plastic wrap (so that it touches the surface of the liquid), which will prevent a skin from forming. Regularly check the temperature with a candy thermometer. The glaze should thicken to the consistency of thin honey.

Patience is key. If the glaze is too hot, it will run off the cake, and if it's too cold, it will be too thick and create an uneven layer. If you don't have a thermometer, check the consistency – it should clearly coat the spoon.

Glazing and Decoration

15

Prepare your glazing station. Place a metal rack on a large baking sheet or tray lined with plastic wrap. In the center of the rack, place the completely cooled cake. This way, the excess glaze will drip onto the sheet, and you will be able to collect it and use it again.

Make sure the cake is stable on the rack. You can place an inverted bowl or can under the rack to raise the cake, which will make pouring easier.
16

When the glaze reaches the right temperature (32-35°C), start pouring it over the cake. Pour the glaze in the center of the cake with one smooth and decisive motion. Allow it to flow freely down the sides and completely cover the cake. Do not use a spatula to smooth the top, as it may ruin the mirror effect. You can gently tilt the rack to help the glaze cover any gaps.

Work quickly and confidently. The fewer corrections, the better the result. Allow the excess glaze to drain for a few minutes. Then, using a long knife or spatula, trim off the 'icicles' of glaze that formed on the bottom edge of the cake.
17

Using two wide spatulas or knives, carefully transfer the coated cake to a serving platter or plate. Place it in the refrigerator for at least 1-2 hours to allow the glaze to set completely. Before serving, decorate the cake with fresh raspberries, arranging them, for example, in a wreath shape around the edge of the cake.

Ingredients: Fresh raspberries
Transferring the cake is a delicate moment, so it's worth asking someone for help. Decorate the cake only after the icing has set, so the fruits don't slide off and ruin the smooth surface.

Fun Fact

💡

The combination of chocolate and chili is not a modern invention. The Aztecs and Mayans already drank 'xocolātl', a bitter, frothy chocolate flavored with chili peppers. They believed it provided energy and was an aphrodisiac.

Best for

Elegancka kolacja Urodziny Walentynki Sylwester

Tips

🍽️ Serving

Serve the cake slightly chilled, but take it out of the fridge about 20-30 minutes before serving, so the filling can achieve a velvety consistency. For cutting, use a long, sharp knife dipped briefly in hot water and dried off. This will ensure perfectly smooth and clean slices. It pairs wonderfully with tart fruits (raspberries, currants), a scoop of vanilla ice cream, or a bit of unsweetened whipped cream.

🥡 Storage

Store the cake in the refrigerator in an airtight container to prevent it from absorbing odors. It will stay fresh and maintain its perfect appearance for 3-4 days. The icing that remains on the baking sheet can be collected, heated, and reused for decorating desserts.

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