Cocoa Dream Cake (เค้กโกโก้ฝันดี)

1.Grease 20-centimeter cake pan with butter and line with baking paper. Set conventional oven to 180°C.

2.Separate egg whites and yolks, whisk the yolks and sugar (30 grams) until light. Add vegetable oil, water, sour cream, vanilla extract, and salt.

3.Sift the flour, cocoa powder and baking soda along, whisk well, set aside.

4.Mix the cream of tartar with the remaining sugar (75 grams). Whisk the egg whites until light, gradually add sugar while whisking until stiff peak formed.

5.Mix a little egg white mixture with the egg yolk mixture. Stir well and add the remaining meringues and mix well, and pour into the pan, bake for 32 minutes.

6.Remove the cake from the oven, cover with a cloth, set aside to cool to room temperature before removing it from the pan.

7.Make a chocolate pudding by soaking the gelatin in cold water.

8.Put the cocoa powder, cornstarch and sugar in a saucepan, whisk until combined. Add water and cream (135 ml). Bring the mixture up to the boil while continuously whisking then remove from the heat.

9.Add dark chocolate compounds. Stir until combined and add bloomed gelatin. Add butter and stir to incorporate.

10.Add the remaining cream (65 ml) and blend until smooth.

11.Remove the cake from pan, trim off the top so the pudding will stick to the cake.

12.Place the cake on the plate you want to serve, scoop about 1/2 cup of pudding onto the cake. Refrigerate for 5 minutes and repeat a few times until cake is cover with jiggly pudding.

13.For the final glaze, warm mixture lightly. (Do not warm too much, just enough to pour and cover the surface).

14.Cover the rest of the cake with chocolate. Refrigerate for 20 minutes, sprinkle with cocoa powder. Cut and serve.