For the filling (vanilla)
500 ml whipping cream (38%)
250 ml milk
80 g instant vanilla pudding mix
30 g icing sugar
1 teaspoon vanilla extract or paste
For mocha filling (alternative)
500 ml whipping cream (38%)
250 ml milk
2 teaspoons instant coffee (fine, not granulated)
4 tablespoons maple syrup
80 g instant vanilla pudding mix
For the topping
50 g milk chocolate
50 g dark chocolate
100 ml whipping cream (38%)
Optional decoration
Chocolate chips or sprinkles
Instructions
Prepare the base
Preheat the oven to 175°C and line a 22 cm round cake tin (or 24 cm for a thinner cake).
In a bowl, melt the chocolate with the milk gently in the microwave. Stir until smooth. Add the egg yolks one at a time, mixing well after each addition.
In a mixer, whisk the egg whites until foamy. Gradually add the sugar and continue whisking until a soft but stable meringue forms.
Fold the meringue into the chocolate mixture in three additions until smooth.
Pour into the tin and bake for about 20 minutes, until the top is set and the cake has risen.
Remove from the oven, let cool for about 3 minutes, then run a knife around the edges to release. Allow to cool completely.
Prepare the filling
(Optional: line the sides of the tin with acetate for a cleaner finish.)
Whip all filling ingredients (vanilla or mocha version) until you get a soft but stable cream.
Spread over the cooled base and smooth the top. Refrigerate.
Prepare the topping
Melt the chocolates with the cream in the microwave, stirring until smooth. Let cool slightly.
Pour over the cake and tilt the tin to create a thin, even layer.
Chill for at least 4 hours before serving.
Notes
The filling is intentionally very soft and airy, similar to krembo. It will not hold firm, sharp slices.
For slightly more stability, reduce the milk in the filling to 120 ml.
The base rises during baking and then sinks slightly as it cools. This is normal.
For a dairy-free version, use plant-based cream and milk alternatives.
Food for the (Gluten Intolerant) Soul 
Leave a comment