Polish chocolate cake

A simple and delicious chocolate cake, quick to prepare. This chocolate cake, based on a traditional Polish recipe, is moist, fluffy, delicate, and melts in your mouth.

At the bottom, you will find instructions for preparation in the Thermomix.

• 125 ml milk or water
• 3 heaping tablespoons of cocoa (approx. 60 g)
• 300 g sugar
• 250 g butter (or margarine)
• 4 eggs (size M), at room temperature
• 225 g wheat flour
• 2 level teaspoons of baking powder

1. Place parchment paper at the bottom of a 26 cm springform pan and secure the ring around it. Set aside.
2. In a pot, combine milk (or water), sugar, and cocoa powder. Heat over medium, stirring constantly, until the mixture begins to boil.

1. Remove the pot from the heat. Add the butter to the hot mixture and stir until it melts. Set aside to cool. (You can place the pot in cold water to speed up the cooling process.)
2. Mix the flour with the baking powder, sift it, and set it aside.
3. Pour boiling water over the eggs briefly. Separate the egg whites from the yolks. Beat the egg whites until it reaches a stiff form and set aside. Add the egg yolks into the cooled mixture and stir with a whisk.

1. Pour 125 ml of the mixture into a separate container and set it aside. (This will be used for the chocolate glaze).
2. Gently fold the flour mixture into the batter using a whisk. Finally, carefully mix in the beaten egg whites with a spatula or whisk.

1. Transfer the batter into the prepared pan.
2. In a preheated oven, bake for about 45 minutes at 180°C (top and bottom heat). Check with a toothpick, the cake is done if no batter sticks to the toothpick. Allow the cake to cool for a few minutes with the oven door slightly open. Then, remove the cake and let it cool completely in the pan on a wire rack.

1. Pour the chocolate glaze that you set aside over the cake. If the glaze is too thin, place it briefly in the refrigerator until it thickens slightly.

1. Line a 26 cm diameter springform pan with parchment paper on the bottom, then secure the ring.
2. Place butter (cut into small pieces), milk (or water), cocoa, and sugar into the mixing bowl. Heat at 6 minutes / 100°C / speed 2. (If the mixture does not become smooth, mix for a longer time.) Let it cool down.
3. Mix the flour with the baking powder. Sift it and set aside.
4. To prepare the cake, pour boiling water over the eggs. Separate the egg whites from the yolks. Add the yolks to the cooled mixture and mix for 30 seconds at speed 2. Set aside half a cup of the mixture (this will be used for the glaze).
5. To the chocolate mixture in the mixing bowl, add the flour and baking powder. Mix for 30 seconds at speed 3, or until the ingredients are well combined. Transfer the mixture into a separate bowl.
6. Wash and dry the mixing bowl thoroughly. Attach the butterfly whisk and add the egg whites. Beat on speed 4 at 37°C for 3.5 minutes, or until the egg whites form stiff peaks. (While beating the egg whites, do not cover the bowl with the measuring cap).
7. Gently fold the egg whites into the chocolate mixture using a spatula or whisk. Be careful not to deflate the air in the egg whites, and mix just until the ingredients are combined.
8. Transfer the batter into the prepared pan.
9. In a preheated oven, bake for about 45 minutes at 180°C (top and bottom heat). Check with a toothpick, the cake is done if no batter sticks to the toothpick. Allow the cake to cool for a few minutes with the oven door slightly open. Then, remove the cake and let it cool completely in the pan on a wire rack.
10. Pour the reserved glaze over the cake. (If the glaze is too runny, place it in the fridge for a few minutes until it thickens slightly).

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