Ingredients with Measurements:
- 6 eggs
- 150g sugar
- 150g flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 200g dark chocolate
- 200ml heavy cream
- 50g butter
Special equipment needed:
- 2 round cake pans (20cm diameter)
- Hand mixer or stand mixer
- Double boiler or microwave-safe bowl
Step-by-step instructions:
- Preheat the oven to 180°C.
- Separate the egg whites and yolks into two bowls.
- Beat the egg whites until stiff peaks form.
- Gradually add the sugar to the egg whites while continuing to beat.
- Beat the egg yolks in a separate bowl until they become pale and thick.
- Add the vanilla extract to the egg yolks and mix well.
- Sift the flour and baking powder into the egg yolk mixture and mix until well combined.
- Gently fold the egg whites into the egg yolk mixture until fully incorporated.
- Divide the batter evenly between the two cake pans.
- Bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Let the cakes cool completely before removing them from the pans.
For the chocolate filling:
- Melt the chocolate in a double boiler or microwave-safe bowl.
- Heat the heavy cream and butter in a saucepan until the butter is melted.
- Add the cream mixture to the melted chocolate and mix until smooth.
- Let the chocolate mixture cool to room temperature.
To assemble the Liegnitzer Bombe:
- Place one cake layer on a serving plate.
- Spread the chocolate filling evenly over the cake layer.
- Place the second cake layer on top of the filling.
- Chill the cake in the refrigerator for at least 1 hour before serving.
Time:
Preparation time: 30 minutes
Cooking time: 25-30 minutes
Chilling time: 1 hour
5. Temperature:
Preheat oven to 180°C.
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 390
Total fat: 20g
Saturated fat: 12g
Cholesterol: 135mg
Sodium: 90mg
Total carbohydrates: 47g
Dietary fiber: 2g
Total sugars: 32g
Protein: 7g
Substitutions for ingredients:
- Milk chocolate or white chocolate can be used instead of dark chocolate.
- Whipped cream can be used instead of heavy cream.
- Margarine can be used instead of butter.
Variations:
- Add chopped nuts or dried fruit to the chocolate filling for added texture.
- Use different flavored extracts, such as almond or orange, to add a different flavor to the cake.
Tips and tricks:
- Make sure to beat the egg whites until stiff peaks form to ensure a light and fluffy cake.
- Let the chocolate filling cool to room temperature before spreading it on the cake to prevent it from melting the cake layers.
Storage instructions:
Store the Liegnitzer Bombe in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
The Liegnitzer Bombe is best served chilled, but can be brought to room temperature before serving.
Presentation ideas:
Dust the top of the cake with cocoa powder or powdered sugar for a decorative touch.
Garnishes:
Fresh berries or whipped cream can be used as a garnish.
Pairings:
Serve the Liegnitzer Bombe with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit or a green salad can be served alongside the cake for a balanced meal.
Troubleshooting advice:
If the cake layers stick to the pans, run a knife around the edges to loosen them before removing them from the pans.
Food safety advice:
Make sure to use fresh eggs and store the cake in the refrigerator to prevent foodborne illness.
Food history:
The Liegnitzer Bombe is a traditional German cake that originated in the city of Liegnitz, now known as Legnica in Poland.
Flavor profiles:
The Liegnitzer Bombe has a light and fluffy vanilla cake with a rich and decadent chocolate filling.
Serving suggestions:
Serve the Liegnitzer Bombe as a dessert for a special occasion or as a sweet treat for afternoon tea.
Related Categories
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Region: German
Taste: Sweet, Rich, Chocolatey, Creamy, Decadent