Ingredients:

For the Chocolate Biscuit:

• 5 eggs
• 150 g sugar
• 110 g flour
• 40 g cocoa powder
• 50 g water
• 1 tsp baking powder (without a slide)
• ¼ tsp salt

For the Custard Cream:

• 500 g milk
• 2 eggs
• 120 g sugar
• 20 g vanilla sugar
• 40 g corn starch
• 150 g butter (at room temperature)

For the Impregnation:

• Approximately 50 g milk (adjust based on preference for dry or moist cakes)

For the Chocolate Glaze:

• 100 g chocolate
• 60 g butter (82.5% fat)

Step-by-Step Instructions:

Step 1: Prepare the Chocolate Biscuit

1. Beat the eggs and sugar: In a large mixing bowl, crack 5 eggs and add 150 g sugar and a pinch of salt. Use a hand mixer or stand mixer to beat the eggs and sugar until they turn light, fluffy, and almost double in volume. This process should take about 7-10 minutes.
2. Add water: Gently mix 50 g of water into the fluffy egg mixture.
3. Prepare the dry ingredients: In a separate bowl, sift together 110 g flour, 40 g cocoa powder, and 1 tsp baking powder. Sifting helps to remove any lumps and ensures even distribution.
4. Combine wet and dry ingredients: Gradually fold the dry ingredients into the egg mixture using a spatula, making sure not to deflate the air you incorporated while beating the eggs. Mix until everything is well-combined, but be gentle to maintain a light texture.
5. Prepare the baking pan: Line the bottom of a 21 cm diameter round cake pan with parchment paper.
6. Bake the biscuit: Pour the batter into the prepared pan and smooth the top. Bake in a preheated oven at 180°C (350°F) for 40-45 minutes, or until a wooden skewer inserted in the center comes out clean and dry.
7. Cool the cake: Let the cake cool in the pan for about 5 minutes, then transfer it to a wire rack to cool completely before slicing.

Step 2: Make the Vanilla Custard Cream

1. Mix the custard base: In a saucepan, whisk together 2 eggs, 120 g sugar, 20 g vanilla sugar, and 40 g corn starch until smooth.
2. Add the milk: Gradually whisk in 500 g milk to ensure there are no lumps.
3. Cook the custard: Place the saucepan over medium heat, stirring continuously until the mixture thickens to a custard-like consistency. This may take about 8-10 minutes. Once thickened, remove from heat and allow the custard to cool to room temperature.
4. Prepare the butter: In a separate bowl, whip 150 g of butter until light and fluffy (2-3 minutes).
5. Combine butter and custard: Gradually add the cooled custard to the whipped butter, 1 spoonful at a time, whipping constantly until you have a smooth, airy cream.

Step 3: Assemble the Cake

1. Slice the biscuit: Once the chocolate biscuit is completely cooled, slice it into 3 even layers using a sharp serrated knife.
2. Soak the cake layers: Lightly soak each cake layer with about 50 g of milk (or more if you prefer a moister cake). This will enhance the cake’s flavor and texture.
3. Layer the cake: Place one layer of the biscuit in the original baking pan (or a cake ring), and spread a generous amount of custard cream over it. Repeat the process for the remaining layers.
4. Chill the cake: Wrap the assembled cake in plastic wrap and refrigerate for at least 2 hours, or overnight, to allow the cream to set and the flavors to meld.

Step 4: Prepare the Chocolate Glaze

1. Melt the butter: In a small saucepan, melt 60 g butter over low heat.
2. Add the chocolate: Remove the saucepan from the heat and add 100 g of chocolate pieces to the melted butter. Stir until the chocolate is fully melted and smooth.
3. Glaze the cake: Once the cake has chilled and set, remove it from the fridge. Pour the warm chocolate glaze over the top of the cake, allowing it to drip down the sides for a smooth, glossy finish.

Step 5: Serve and Enjoy

Once the glaze has set, slice the cake and serve. The layers of moist chocolate sponge, velvety custard, and rich chocolate glaze combine to create a truly indulgent dessert that melts in your mouth.

Cooking Tips:

• Room temperature ingredients: Ensure that the butter and custard are both at room temperature before whipping them together to avoid the cream splitting.
• Use parchment paper: Lining the cake pan with parchment paper helps prevent the cake from sticking and makes it easier to remove.
• Chill for best results: Letting the cake chill in the refrigerator helps the flavors blend and makes it easier to slice neatly.

Nutritional Information (per serving, approximate):

• Calories: 450 kcal
• Protein: 6g
• Carbohydrates: 50g
• Fat: 24g
• Fiber: 2g
• Sugar: 30g

FAQs:

1. Can I make the cake in advance? Yes! In fact, this cake benefits from being made in advance. The longer it sits in the fridge (up to 24 hours), the more flavorful and moist it becomes.
2. Can I substitute cornstarch with another thickener? Yes, you can substitute cornstarch with all-purpose flour, but the texture might be slightly less smooth.
3. What kind of chocolate should I use for the glaze? It’s best to use good-quality semi-sweet or dark chocolate, but you can adjust based on your sweetness preference.
4. Can I use this recipe for cupcakes? Yes, the recipe can be adapted for cupcakes. Simply adjust the baking time to about 18-20 minutes.
5. Can I freeze the cake? While the cake can be frozen, the custard cream may slightly alter in texture. If you plan to freeze, wrap the cake tightly and thaw in the refrigerator.

Conclusion:

This Chocolate Biscuit Cake with Vanilla Custard Cream and Chocolate Glaze is the perfect dessert for any special occasion. The airy chocolate biscuit, combined with the creamy custard filling and smooth chocolate glaze, creates a well-balanced and satisfying dessert. While it requires a few steps, the end result is a show-stopping cake that everyone will love.