Blackout Chocolate Cake: the irresistible recipe

Blackout Chocolate Cake was invented in Brooklyn from the time of the 50s, times of the Second World War. Its name is due to the continuous blackouts experienced by the area to evade the bombing. It became famous through the chain of bakeries Ebinger. It is a cake enjoyed by children and adults, its flavor and texture are irresistible, there are small variations when it comes to decoration but basically it is a chocolate cake filled with a delicious chocolate pudding and covered with that same pudding and then cover it again with crumbs from the cake itself. It is the best chocolate cake I have tried; my only advice is that you use quality ingredients so that the result is perfect. Enjoy it!

Instructions

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Step 1

Preheat the oven to 350F. Grease and sprinkle with flour the two molds where the mixture is going to be poured. They must be round, deep and with a diameter of approximately 7 inches. In a pot, at medium heat, melt the cocoa or chocolate powder with the cup of milk and half the sugar. Then, add the dark chocolate in pieces. When melted, let cool. Place the rest of the sugar, the butter and the three whites in the electric mixer. Beat until creamy. Add the vanilla essence, the egg yolks one by one and the chocolate mixture already cooled.

Preheat the oven to 350F. Grease and sprinkle with flour the two molds where the mixture is going to be poured. They must be round, deep and with a diameter of approximately 7 inches. In a pot, at medium heat, melt the cocoa or chocolate powder with the cup of milk and half the sugar. Then, add the dark chocolate in pieces. When melted, let cool. Place the rest of the sugar, the butter and the three whites in the electric mixer. Beat until creamy. Add the vanilla essence, the egg yolks one by one and the chocolate mixture already cooled.

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Step 4

Mix everything very well. Add the flour, baking soda and baking powder. Divide the mixture in two molds and bake for 35 minutes. To verify that they are ready, prick the cake with a metal stick and if it comes out clean is that the preparation is already cooked.

Mix everything very well. Add the flour, baking soda and baking powder. Divide the mixture in two molds and bake for 35 minutes. To verify that they are ready, prick the cake with a metal stick and if it comes out clean is that the preparation is already cooked.

For filling and glazing

In a saucepan, melt the chopped black chocolate into pieces, the two cups of condensed milk and a cup of milk. To be creamy add a tablespoon of butter to give the cream shine. Fill the cakes with a little chocolate cream, mount one on top of the other and cover them with the same cream using a spatula. Garnish with chopped nuts or red and green cherries.
Note: It can be done up to two days before the preparation, and it can be accompanied with ice cream or custard.

Step 7

Step 7

In a saucepan, melt the chopped black chocolate into pieces, the two cups of condensed milk and a cup of milk. To be creamy add a tablespoon of butter to give the cream shine. Fill the cakes with a little chocolate cream, mount one on top of the other and cover them with the same cream using a spatula. Garnish with chopped nuts or red and green cherries.
Note: It can be done up to two days before the preparation, and it can be accompanied with ice cream or custard.

Nutrition Facts

Servings: 12 Amount per serving   Calories 664 % Daily Value* Total Fat 29.7g 38% Saturated Fat 15.8g 79% Cholesterol 97mg 32% Sodium 362mg 16% Total Carbohydrate 90.4g 33% Dietary Fiber 3.2g 11% Total Sugars 69g   Protein 13.6g   Vitamin D 27mcg 133% Calcium 281mg 22% Iron 3mg 15% Potassium 556mg 12%