Recipes
  • Chocolate Chip Cake
  • Chocolate Chip Cake
  • Chocolate Chip Cake

Chocolate Chip Cake

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SERVES 12

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COOKING TIME

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DIFFICULTY Medium

FEATURED PRODUCTS

product
20827
product
06982
  1. FLOURLESS CHOCOLATE SPONGE
  2. 67 g Almond Powder
  3. 67 g Butter
  4. 25 g Castor Sugar
  5. 45 g Egg Yolk
  6. 72 g Egg White
  7. 25 g Castor Sugar
  8. 67 g Dark Chocolate
  10. CHOCOLATE CREAM
  11. 100 g Rich's Premium Truffle Gourmet Selection
  12. 50 g Rich's Chocolate Whip Topping
  14. CHOCOLATE CHIP GLAZE
  15. 100 g Rich's Premium Truffle Gourmet Selection
  16. 20 g Chocolate Chips
  18. CAKE LAYERING
  19. 350 g Flourless Chocolate Sponge
  20. 150 ml Sugar Syrup
  21. 100 g Dark Chocolate Ganache
  22. 150 g Chocolate Cream
  23. 30 g Chocolate Chips
  25. CAKE GLAZING & DECORATION
  26. 275 g Rich's Chocolate Whip Topping
  27. 120 g Chocolate Chip Glaze
  28. 25 g Chocolate Garnish
  1. FLOURLESS CHOCOLATE SPONGE
  2. Mix together butter and castor sugar till light & fluffy.
  3. Add egg yolk slowly & continue creaming.
  4. Melt dark chocolate & add inside the batter mix.
  5. Fold in almond powder & reserve.
  6. Make meringue with egg white & remaining castor sugar.
  7. Fold in almond mixture with meringue & pour batter in greased & lined baking cake tin.
  8. Bake at 200 degrees Celsius for 35 minutes, remove from oven & allow it to cool completely.
  9. Trim top part of sponge & reserve.
  11. CHOCOLATE CREAM
  12. Whip Rich's Chocolate Whip Topping and keep aside.
  13. Melt Rich's Premium Truffle Gourmet Selection & fold in chocolate topping.
  14. Mix properly & keep aside for further use.
  16. CHOCOLATE CHIP GLAZE
  17. Melt Rich's Premium Truffle Gourmet Selection & add choco-chip.
  18. Temper & keep aside for further use.
  20. CAKE LAYERING
  21. Place flourless chocolate sponge in a round stainless-steel ring mold.
  22. Moist it with sugar syrup & pipe dark chocolate ganache alternately, leaving space in-between.
  23. Pipe chocolate cream between ganache & sprinkle chocolate chips on top.
  24. Keep ring mold in refrigerator & allow dark chocolate cream to set properly.
  25. Remove ring mold from refrigerator.
  26. Place second layer of flourless chocolate sponge & moist it with sugar syrup.
  27. Pipe dark chocolate ganache alternately, leaving space between.
  28. Pipe chocolate cream between ganache & sprinkle chocolate chips on top.
  29. Place third layer of chocolate sponge & moist it with sugar syrup.
  30. Keep layered cake inside the refrigerator to set properly.
  32. CAKE GLAZING & DECORATION
  33. Remove the cake & demould from the ring mold.
  34. Finish layered cake with whipped Rich's Chocolate Whip Topping.
  35. Pour chocolate chip glaze on top & keep aside until glaze is set properly.
  36. Pipe dollops of Rich's Chocolate Whip Topping & place chocolate garnish on top.

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