Chocolate Ghost Cake

Step 1

Preheat the oven to 180°C. In a saucepan, melt some of the chocolate (200g for a cake) and the butter over low heat until you obtain a very smooth mixture.

Step 2

Separate whites from yellows. Save a whole egg for the glaze.

Step 3

In a salad bowl, add the egg yolks and the sugar then whisk everything with 20g of water (amount for 1 cake) until you obtain a smooth mixture.

Step 4

Add the chocolate and melted butter to the mixture. Mix well then add the flour and yeast. Mix again.

Step 5

Beat the whites until stiff and then gently add them to the mixture in several batches. Mix well.

Step 6

Line a mold with a sheet of baking paper in the bottom then butter the sides. Add your preparation then bake for 35 minutes at 180°C.

Step 7

Leave the cake to cool then unmold it by turning it over and remove the baking paper.

Step 8

In a saucepan, melt the remaining chocolate (140g for 1 cake) with the liquid cream then spread it over the entire surface of the cake. Leave to cool in the fridge for at least 1 hour until the chocolate sets well.

Step 9

In a bowl, separate the white from the yolk of the last egg. Add the icing sugar with the egg white and whisk until smooth.

Step 10

Using baking paper, form a cone by folding the sheet to form a triangle then rolling one end to form the cone. Fold the excess leaf inwards.

Step 11

Add the icing inside then start decorating your cake. It's ready !