Chocolate Cake with Pisco

Name: Chocolate Cake with Pisco
Prep time: 20 min
Total time: 40 min
Yield: 6
Cuisine: Mexican
Ingredients: 5 oz. dark chocolate, diced; 4 oz. unsalted butter; 4 eggs; 1/2 cup sugar; 1 tablespoon pisco; 3 tablespoons all-purpose flour; Pinch of salt; 1/2 cup fresh strawberries; Mint leaves; 1 tablespoon powdered sugar; 1 1/2 cups strawberries; Juice from half a lemon; 1/3 cup sugar (or to taste)

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Prep 20 min
Total 40 min
Ingredients 13
Servings 6

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This chocolate cake has been one of my favorites for years, ever since I learned to make it in culinary school. In the beginning it seemed a bit complicated to make, but with some practice it has turned out easy. Me encanta how you only have to cook it a short while and can serve it lukewarm right away or at room temperature. I recommend using a good chocolate and a high quality pisco (grape brandy). This touch of alcohol should lend a delicate aroma to the cake, but not be invasive; the delicateness of its flavor and fragrance is the secret to the success of this smooth and rico cake.

Ingredients

5 oz. dark chocolate, diced
4 oz. unsalted butter
4 eggs
1/2 cup sugar
1 tablespoon pisco
3 tablespoons all-purpose flour
Pinch of salt
1/2 cup fresh strawberries
Mint leaves
1 tablespoon powdered sugar

For the strawberry sauce:

1 1/2 cups strawberries
Juice from half a lemon
1/3 cup sugar (or to taste)

Directions

1

Preheat your oven to 375°F. Then grease a round cake mold of around nine inches. You can use a pie dish as well.
2

Put the diced chocolate and butter in a bowl and heat on bain-marie until the ingredients melt. Remove from heat.
3

In a separate mixing bowl, add the egg yolks and half of the sugar. Then beat with a wire.
4

In another bowl, beat the egg whites, adding the sugar little by little until they are firm. Using a spatula, carefully fold in the beaten yolks with the egg whites. Then add-in the melted chocolate (at room temperature), the pisco, and finally the flour and salt.
5

Pour the finished mixture into the mold and bake for 15-17 minutes. When you remove the cake, the center should be soft- make sure to not overcook it or let it get too dry.
6

For the strawberry sauce: Purée the strawberries with the sugar and lemon juice. You can strain the mixture after or leave it as-is.
7

Cut the cake into portions while still warm and decorate with strawberries and fresh mint leaves. Dust with powdered sugar over each serving. If you like, you can garnish with vanilla beans or a piece of chocolate.
8

Finally, serve with the strawberry sauce and disfruta!

Expert Tips

tip 1
The sauce can also be made with blackberries, blueberries, mangos, papayas, pomegranate, etc.
tip 2
If you are going to save the sauce at room temperature, it’s recommended that you boil the mixture for five minutes. This will preserve it well and prevent any fermentation later on. Otherwise, keep the sauce refrigerated and use within two days.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

This chocolate cake has been one of my favorites for years, ever since I learned to make it in culinary school. In the beginning it seemed a bit complicated to make, but with some practice it has turned out easy. Me encanta how you only have to cook it a short while and can serve it lukewarm right away or at room temperature. I recommend using a good chocolate and a high quality pisco (grape brandy). This touch of alcohol should lend a delicate aroma to the cake, but not be invasive; the delicateness of its flavor and fragrance is the secret to the success of this smooth and rico cake.