Chocolate Norwegian Cake - Chocolate Verdens Beste
This Chocolate Norwegian Cake, also known as Chocolate Verdens Beste, is an absolute delight that is sure to impress.
Ingredients
Chocolate Cake Layers
- 6 tbsp (80g) butter , room temperature
- 1/3 cup (70g) sugar
- 3 egg yolks
- 3 tbsp (45ml) milk
- 1 tsp (5g) vanilla extract
- 1/3 cup (40g) cocoa powder
- 1/3 cup (40g) flour
- 1 tsp (4g) baking powder
- 1/4 tsp (1g) salt
Meringue Topping
- 3 egg whites
- 1/4 tsp (1g) salt
- 1 tsp (5ml) lemon juice
- 3/4 cup (150g) sugar
- 1/2 cup (40g) almond flakes
Chocolate Pastry Cream
- 2 cups (480ml) milk
- 1/2 cup (100g) sugar
- 1/4 cup (30g) cornstarch
- 1 tbsp (10g) cocoa powder
- 3 egg yolks
- 1/2 tsp (2g) salt
- 1 tsp (5g) vanilla or rum extract
- 4 oz (120g) semisweet chocolate
For Chocolate Filling
- 1 ½ cup (360g) whipping cream , chilled
- 1/2 tbsp (5g) gelatin powder
- 2 tbsp (30ml) cold water
For Decoration
Instructions
First prepare the chocolate pastry cream.
- It needs time to cool down before preparing the filling.
- Place milk in a medium saucepan and bring to a simmer.
- Meanwhile whisk the egg yolks with sugar and salt until well combined. Add cocoa powder and cornstarch and mix to combine.
- Gradually add milk to the egg mixture and return to heat. Cook, stirring constantly until it boils and thickens.
- Remove from heat, add chocolate and mix until chocolate is melted. Add vanilla extract and mix to combine.
- Pour the cream into a clean bowl, cover it with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent forming skin on the surface. Let cool to room temperature.
- Toast the almonds flakes in a pan stirring constantly. Set aside until ready to use.
- Preheat the oven to 325°F (165°C) and grease the bottom and sides of two 8 inch (20cm) pans and line with parchment paper.
Prepare the cake layers with meringue on top.
- Separate 3 egg whites from yolks. Set aside.
- In a large bowl cream butter with sugar until creamy. Incorporate egg yolks one at a time. Add milk and vanilla extract.
- Sift the flour, cocoa powder, baking powder and salt and gently incorporate into the butter mixture.
- Divide the batter evenly into the prepared pans and set aside until the meringue is prepared.
- In a large bowl whip egg whites with salt until foamy and add lemon juice. Gradually incorporate sugar and continue mixing until stiff peaks form.
- Divide meringue on top of the cake batter and spread evenly. Sprinkle on top with toasted almonds.
- Bake for 25-30 minutes until golden brown. Let cool completely.
Prepare the chocolate filling.
- Dissolve gelatin in cold water and let it soak for 5-10 minutes. Dissolve gelatin over low heat, pour over the chocolate pastry cream, and mix to combine.
- In a medium bowl mix whipping cream until stiff peaks form. Gently incorporate into the pastry cream mixture.
Assemble the cake.
- Turn one cake onto a serving platter so the meringue side is facing downwards. Place a cake ring around the cake and line it with an acetate sheet.
- Pour the filling over the cake and smooth the top. Add the second layer of cake with the meringue facing up.
- Cover and refrigerate for 4-6 hours or even overnight.
- Before serving dust with powdered sugar.
Video
Nutrition
Serving: 1 serving out of 12Calories: 392kcalCarbohydrates: 43.9gProtein: 7gFat: 23.3gSaturated Fat: 12.8gCholesterol: 145mgSugar: 34.6g